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.
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Recipe originally published 4/13/16 — text updated 4/13/17
Erin
Looking to make a 6 layer cake of different colors but want small thin layers. Is it possible to cook all six layers separately with this recipe or should I double it? I donโt really want a super tall cakeโฆ
Sam
Hi Erin! If you want the 6 layers to be the same height as the 3 layer cake you can just divide the batter evenly into 6 pans. They won’t take as long to bake, but that being said, 6 pans may be a lot for an oven. It will be ok to do 3 at a time and leave the others sit on the counter while the first batch bakes. ๐
Vikki
My son is allergic to eggs, I usually use applesauce instead. Will that work with this recipe?
Sam
Hi Vikki! The whipped eggs really add a lot to this recipe so I’m not sure applesauce will work. You may have better success with my vanilla cake and just stirring in some sprinkles. ๐
Robert
Hello! How would I possibly turn this into a bundt cake instead of a three later?
Thanks,
Robert
Sam
Hi Robert! This should fit in a bundt pan just make sure you don’t overfill your pan. Your oven temperature won’t change but I’m not sure on a bake time just be sure to keep an eye on it. ๐
Carol Rolston
Good morning! I usualy color my own sprinkles/jimmies with a powder color. Will this work with this recipe?
THank you!
Sam
Hi Carol! I’d be worried about them bleeding. Have you ever had an issue with bleeding in the past? If not then you shouldn’t have any issues here. ๐
Erin
I turned this recipe into cupcakes and ended up with 3 dozen. I think they are the best cupcakes I’ve ever made! Thank you for the wonderful recipe.
Sam
I’m so glad you enjoyed it so much, Erin! ๐
Heather
Do you know how manny cups of batter this recipe makes? Iโm using 6โ pans and trying to decide how much to make
Sam
Hi Heather! It will make about 12 cups of batter. ๐
Andrea
Can you used this recipe to make a 9×13″ cake?
Sam
Hi Andrea! This will work in a 9 x 13, but make sure you don’t overfill your pan. This batter will make a little to much batter for the 9 x 13. ๐
Dawn Rawlins
Hi Sam,
Iโm doing a childrenโs bday cake and am wondering would this be enough batter for 11x 15 sheet pan?
I think the 3 layer cake might be too much for these 6 year olds.
Sam
Hi Dawn! This should make enough batter to fill your 11 x 15, but I’m not sure on a bake time. ๐
Leanne
Hi,
Would I be able to use this recipe as is to make four 6โ cakes?
Sam
Hi Leanne! This will work for 6″ cakes. It will probably make enough for 5 of them so you can just discard any excess or bake it as cupcakes. ๐
Brooke
This recipe is such a WINNER! My friends raved about this cake, even the ones who don’t love sweets and usually pass on dessert. I’d love to explore adding mini chocolate chips instead of sprinkles to mix it up – do you think this could work? Any tips?
Sam
Hi Brooke! I’m so glad you enjoyed it so much! I haven’t tried with the mini chocolate chips. I think there is a possibility it could work, but there is a chance they could sink. I would start with the same amount (1/2 cup) and then add more if you’d like. ๐
DOMINIQUE
Can I use cake flour instead of all purpose flour
Sam
Hi Dominique! You can use cake flour as long as you substitute it properly. ๐
Simone
Hi Sam!
Thank you for recipe. It was so moist and fluffy. I reduced the sugar by 50 grams and it came out great!
Question…can this be converted to vanilla? I would like to use the yolks but Iโd like to know how many eggs to used.
Thanks again!
Simone
Sam
Hi Simone! Technically this already is a vanilla cake, but if you are looking for a good vanilla cake I do have one. ๐
Sofia
Hi Sam! I have three 9in pans, could I use the same measurements or do you recommend adding more of anything?
Sam
I would just use the recipe as is. Your bake time will probably be reduced just a little bit. ๐
Christine
I used this recipe for my niece and nephewโs party and they were such a hit. Nobody could believe they were not baked in a bakery. Incredible recipe that will be used and shared over and over again! Thank you!
Sam
I’m so glad everyone enjoyed it so much, Christine! ๐
Shweta
Hi Sam,
Can I use store bought egg whites from the carton? Any idea in grams?
Sam
I don’t recommend it. Most egg whites in the cartons that I have seen say on them something about not being suitable for whipping. ๐
Lane
I was wondering how long this cake lasts for?? Thanks
Sam
Hi Lane! About a week at room temperature in an air tight container. ๐
Emily
Have you ever frozen these layers? Does the crumb change significantly if so?
Also: have you tried using pasteurized egg whites when making this? I know they are harder to bring to peak but oh-so-convenient that itโs tempting!
Thank you!
Sam
Hi Emily! I have not personally frozen this cake but I know others have done so with success. I have not tried the pasteurized egg whites because I haven’t had much success with them and they say they are not good for whipping to stiff peaks on the carton so I just avoid them. ๐
Jenny
Iโd love to know if You ever made this gluten free flour?
Sam
Hi Jenny! I have not made it with gluten free flour so I can’t say for sure how it would turn out.
Jenny
I actually made it last night with a 1 for 1 gluten free flour blend with xanthum gum already in it and it was perfect! I added 1/2 teaspoon more of Xanthan gum to help it hold together….delicious cake recipe!
Sam
Wonderful! Thank you so much for letting me know how it turned out with the substitution, I appreciate it! ๐
Michelle
Iโd like to make this for my daughters birthday. Can the recipe be halved to make 2 six inch rounds and few cupcakes?
Sam
That should work just fine. ๐
Melissa
I’d love to make cupcakes with this batter and frosting!! How many minutes in the oven you think?
Sam
Hi Melissa! I’ve found they typically need about 17-18 minutes in the oven at 350F. Enjoy! ๐
Linsey
Can you link the sprinkles you used? They are perfect! Or at least the brand you got?
Sam
Hi Linsey! This is was actually a blend of sprinkles I made by myself. I bought a bunch of different sprinkles and mixed them all together. I like to buy them from Country Kitchen Sweetart.
Atown
My cake keeps sinking in the middle what’s wrong?
Sam
O no! There’s a few things that can happen that can cause this here. The egg whites could have been under-mixed. The batter could have been over-mixed when combining or the cake could have been slightly under-baked. ๐