A light and fluffy, made from scratch ย funfetti cake (sometimes also called confetti cake)! ย This soft, snow-white cake is speckled with brightly colored sprinkles and iced with a sweet buttercream frosting — it’s the perfect homemade birthday cake!
If this funfetti cake looks familiar, you caught me, I shared it exactly one year ago in celebration of the first unofficial birthday of Sugar Spun Run.
Well, it’s been two years now since I almost completely deleted this whole website. ย Instead, I dug in full-force and have spent almost every spare second of my time developing and photographing (and now videoing) recipes to share with you.
As a brief review before we get to this favorite layered funfetti cake of mine, I originallyย bought the name, Sugar Spun Run,ย inย 2012 and published a few postsย super casually, photographed viaย iPhone-only, and focused on… whatever caught my attention that particular day. ย It was maintainedย sporadically, sloppily, and definitely without intention.
So in April of 2015 when I got the bill to renew my website, I almost canceled everything. ย I was literally one button-click away from doing so… and then decided maybe I’d give it one more shot.
Well, here we are,ย nearly 250 recipes later with a bright cheerful funfetti cake to show for it.
It’s now been twoย years of late, powdered-sugar filled nights, of re-making recipes over and over again (often only to decide that they really were just rightย the first time), of website code-induced headaches, and ofย desperately attempting to solve the Rubik’s cube that is my camera.ย Well over 200 lbs of butter have made their way through my kitchen, and my KitchenAid has become my near-constant companion.
And I wouldn’t trade it for anything.
So, whileย today can’t rightly be called my blog’s “birthday”, I wanted to commemorate this twoย year anniversary anyway. ย Today I’m celebrating Sugar Spun Run’s Unbirthday, and slicing up this confetti-colored, sprinkle stuffed, 3-layer, from-scratchย Funfetti cake just for the occasion. ย So let’s get down to it.
How do you make Funfetti cake?
Funfetti cake is typically a fluffy white cake with sprinkles mixed into the batter.
Light and fluffy, this cake is made with a combination of butter (for flavor) and oil (for texture and moisture). ย Developing this recipe took weeks, andย the ingredients and their ratios were calculated very precisely and carefully.
For maximum fluffy softness, this recipe calls for plenty of egg whites (no egg yolks). ย You’ll whip these separately with an electric hand mixer until they reach stiff peaks (that just means that when you lift a whisk straight out of the whites, the peaks stay and don’t recede back into themselves) and then fold them with a spatulaย into the cake batter. ย This is easy to do– it takes only about 5 minutes– and isย critical for a light and fluffyย white cake (don’t get me started on yellow funfetti cakes — there should be no such thing).
I used a buttercream that I flavored with a new emulsion that I found at my local cake shop (see notes in recipe), which accented the frosting with notes of citrus and almond. ย This kept the buttercream from being overbearingly sweet, but didn’t go over as well with Zach, who loathes lemon.
Vanilla extract (or any other that you prefer) can also be used, of course, and I included notes in the recipe.
Today, I’m cutting up this carefully-crafted funfetti cakeย into thickย slices in an Unbirthday celebration, and I’m so glad that you are here to join me.
Thank you so much for following along, for taking the time to read my postsย (or just look at the pictures, that’s OK too), comment, e-mail, and follow me on social media (your support as I tackle video on Facebook has been so helpful).
This space would be nothing withoutย you coming back day after day, and I know I wouldn’tย have made it this far without so many kind, encouraging comments (when I get a comment telling me that you tried a recipe and loved it, it makes my whole day).
Sugar Spun Runย is here to stay.
Never give up on a dreamย just because of the time it will take to accomplish it. ย The time will pass anyway. –Earl Nightingale
Funfetti Cake from Scratch (and an UnBirthday)
Ingredients
- 9 Tablespoons (127 g) unsalted butter softened
- 3 cups (600 g) granulated sugar
- 1 cup (236 ml) neutral cooking oil Use canola, vegetable, or avocado oil
- 4 teaspoons vanilla extract
- 4 cups+ 2 Tbsp (516 g) all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan)
- 4 ยฝ teaspoons baking powder
- 1 ยฝ teaspoons salt
- 1 ยฝ cup (355 ml) milk
- 9 egg whites room temperature preferred
- ยฝ cup (80 g) sprinkles*
Buttercream
- 1 lb (453 g) unsalted butter softened to room temperature
- ยผ teaspoon salt
- 6 cups (750 g) powdered sugar
- 6 Tbsp heavy cream
- 2 teaspoons LorAnn Princess emulsion or vanilla extract
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
- In stand mixer, beat butter on medium-low speed until creamy.9 Tablespoons (127 g) unsalted butter
- Add sugar and oil and beat until all ingredients are well-combined and creamy.3 cups (600 g) granulated sugar, 1 cup (236 ml) neutral cooking oil
- Scrape down the sides and bottom of the bowl and then stir in your vanilla.4 teaspoons vanilla extract
- In separate bowl, whisk together your flour, baking powder, and salt.4 cups+ 2 Tbsp (516 g) all-purpose flour, 4 ยฝ teaspoons baking powder, 1 ยฝ teaspoons salt
- Measure out your milk.1 ยฝ cup (355 ml) milk
- With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
- Pause occasionally to scrape down sides and bottom of bowl.
- In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.9 egg whites
- Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.ยฝ cup (80 g) sprinkles*
- Evenly divide cake batter into prepared pans.
- Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
- Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
- Allow to cool completely before frosting.
Frosting
- I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.
- In stand mixer, beat butter on medium-speed until creamy.1 lb (453 g) unsalted butter
- Add salt and beat again for about 20 seconds.ยผ teaspoon salt
- Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.6 cups (750 g) powdered sugar
- Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.6 Tbsp heavy cream
- Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.2 teaspoons LorAnn Princess emulsion or vanilla extract
- Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin "crumb coating" around the entire cake.
- Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
Recommended Kitchen Tools
You may also like:
Recipe originally published 4/13/16 — text updated 4/13/17
Hasmukhben
This is hands down the most delicious, flavorful, light Funfetti cake Iโve made. The egg whites ( yes- all nine of them) make the difference. I did not use your frosting ( will on another occasion) , but made no other changes except baking two 8โ layer cakes (32 mins) and 18 cupcakes (20 mins). The layer cake was substantial as were the cupcakes.
Sam
I’m so glad you enjoyed it so much! ๐
Heidi Hancey
The taste and crumb on this cake are truly divine. Tender, buttery, and fluffy. Why only 4 stars, then? Because all my tiers sunk!!! This recipe rises A LOT. As a person inexperienced with cakes from scratch, that is an important thing to know so you know how much to fill it!!!! The cake I was making for my daughter is ruined. I cannot make it because all the stinking extra batter ended up pouring out the sides, increasing baking times and leaving me with horribly sunken middles. I was making a tiered cake. My 8 inch one turned out okay, with only a salvageable amount of sinkage in the middle. The 6 in. And 4 in levels on the other hand are a nightmare. The 6 inch might be salvageable, but the 4 inch is just butchered. I filled each pan 3/4 of the way. I’m lucky that I attempted this the day before my daughter’s party, but depending on whether or not I can make this work, we may end up with a box cake! ๐ญ I’m so disappointed. I even used the extra batter for cupcakes and those sunk, too!! If you plan to make this EXACTLY as written, go for it. You won’t regret it!!! It may sink a bit in the middle, but it won’t matter since each round will be a layer and won’t need to be split. Anything else, you may have a rough go of it. I may lower the amount of baking powder next time since it rose SO fast. Also, BE SURE TO ADD YOUR WHIPPED EGG WHITES RIGHT AWAY. Do not wait or the liquid of the egg whites will start to separate. So, make sure your pans are buttered/floured BEFORE you even begin. This may be part of the reason why mine sunk so badly. It may have also been how much baking powder was in there because it rose too fast. It is so tasty I’m willing to try it, again, but feeling unwell while putting in all this work only to flop was just such a disappointment. Again, if you end up making this exactly as it is written (including pan size), it will most-likely turn out for you and taste amazing to boot!! But, I would not call this an adaption friendly recipe. So, I would recommend this only if you plan to follow it exactly.
Sam
I’m so sorry this happened, Heidi! I have had others report success making this in several different sizes of pans. I would just put less batter in the pans when you bake them. Yes the cake will rise a little bit when baking but the overflow is reason for the sinking. ๐ I’m glad it still tasted good though. ๐
Sheri Reid
Mine was baked exactly as written and it also sunk in the middle. Perhaps I should have decreased the quantity of baking powder. Ugg. What a disappointment.
Sam
I’m sorry this happened, Sheri! Did you check it with a toothpick when it came out of the oven? Another possible cause of a sinking cake is the egg whites not quite being whipped properly. I would not recommend reducing baking powder. I hope it turns out better next time. ๐
Kerri
Hi! I made this cake last night and am going to make cupcakes today. I had a mishap though and wonder what brand of sprinkles you use? I added Betty Crocker sequins to the egg whites and then the combination into the batter. And the blue sequins made the batter turn light blue and then gray. Has this happened to you before? Would it help to add the sequins and egg whites to the batter separately?
Sam
Hi Kerri! The sprinkles I use don’t typically bleed, but I have seen others do so in the past. Unfortunately I think if they are going to bleed there isn’t much that can be done. I buy mine from Country Kitchen Sweetart.
Abby
Could this be made as a single teir cake in a rectangular or square pan? I don’t have round pans and can’t be bothered to make a layer cake for myself ๐
Sam
Hi Abby! That will work fine. Just make sure your pan holds all of the batter, or you don’t overfill it. Your bake time will vary depending on your pan size. ๐
Kate
Can I make this cake in a Bundt pan?
Sam
Hi Kate! That should work just fine. Make sure you don’t overfill your pan. Your bake time will vary. ๐
Jan
Can you use buttermilk instead of whole milk or 2%.
Sam
Hi Jan! That should work just fine. ๐
Mary
Hi! Iโm making this cake the day before! How should i store it? Thank you!
Sam
Hi Mary! An air tight container at room temperature will work just fine. ๐
Laura
Hi- want to make this cake for my toddler’s birthday next week but he is allergic to milk protein. Can I sub in creamy oat milk for the whole milk and still come out okay? I usually have no problem subbing oat milk for milk in most recipes as long as there is some fat in the recipe but never for a cake.
Sam
Hi Laura! Unfortunately I’m not very familiar with how it would work. If you do try it I would love to know how it goes. ๐
Elissa
Hi!! If I wanted to make this as a two layer cake without making additional cupcakes – how would you recommend decreasing the recipe?
Thanks!!
Sam
Hi Elissa! If you just want a 2 layer cake you will want to decrease the recipe by 1/3. Some of the calculations may get a little awkward but it can be done. ๐
Kathy
Is this recipe the same as your โBest White Cakeโ recipe on larger quantity?
Sam
Pretty much! It’s essentially the white cake, only scaled up to be baked in 3 cake pans (and, of course, with sprinkles added).
Brittany
Hello I have a couple questions, can you freeze the cake to be frosted later, and can it be frosted the day before?
Sam
Hi Brittany! Yes to both of those. If freezing, make sure you wrap it very well before storing. Enjoy!
Kat
Hi!
I am planning on baking two 8″ cakes and then one 8″ cake separately. Would I need to adjust the baking time when baking the first two cakes and then the last one separately? If so, how long would you recommend I bake the two cakes and then the last one on its own?
Sam
Hi Kat! I would probably check them a few minutes early. The single one will probably take less time than the 2. I can’t say for sure how long they’ll need to bake.
Andreya Dart
Hi! I’m excited to make this! I was wondering if I could use cake flour instead of all purpose?
Sam
Hi Andreya! You can use cake flour but make sure to use the proper substitute. If using weights it is the same amount. If using cups you will need 1C + 2 TBSP of cake flour for every cup of all purpose flour. ๐
Kat
Hi!
I am hoping to bake this cake and frost it one month in advance of the day of serving. Is this doable? If so, how would you recommend storing a cake that has been baked and frosted one month in advance of the grande reveal?
Sam
Hi Kat! You would need to freeze it in an air tight container. If you can wrap it I would do that. The more air tight the better. ๐
Melinda
Hi there! Could I use this to make cupcakes too? Any idea how many it may make? Thanks!
Sam
Hi Melinda! This will work as cupcakes. It will probably make about 45. They would need to bake on 350 for about 17 minutes. ๐
Mik
Hi there! Two questions:
1. Can I use vanilla bean paste instead of extract? I find that the paste gives me a better flavor when I bake! If so, would it be the same measurement?
2. Am I able to make this cake one day in advanced before decorating? If so, how would I store the cake (for a day or so) before decorating and serving?
Thanks!
Sam
Hi Mik! Vanilla bean paste should work just fine here. It should be the same amount. You can make the cake the day in advance. I would wait for them to cool and wrap them tightly in cling wrap so they don’t dry out. ๐
Abbey
Hi, how can I make this a 4 layer 8โ cake?
Sam
Hi Abbey! That can be done. I would increase the recipe by 33% or you will end up with thin cake layers. ๐
Amanda Lim
I am confused by step 9 – โIn separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks formโ – – – combine egg whites & what??
Sam
Hi Amanda! I’m so sorry for the confusion. Just add all of your egg whites to the bowl and whip them to stiff peaks. ๐
Lucy
Can I use six eggs? Will it ruin the mix?
Sam
I wouldn’t recommend it. Your cake definitely will not turn out the same.