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
Christina M. Goding
I am a baker for a cafe and I make all of their desserts from scratch week in and week out. I have been doing this for 3 years and have been baking my whole life. Unfortunately, this recipe has failed me twice and I can’t figure out why.
In the convection oven, it gets too brown and ends up getting crispy around the edges and sinks in the middle. Yes, I have made sure to follow all of the directions and I know what this cake batter is supposed to look like. I have made this in 9 inch round cake pans.
The flavor is EXCELLENT. The crumb is amazing (I also used buttermilk instead of milk) and it is the perfect cake on the interior. It’s just the exterior that is a problem.
Secondly, I have tried making this as cupcakes (I did a double batch, some cupcakes, some cake) and oh boy, that was a HUGE mistake. Even with the cupcake liners only half full, they overflowed and the tops were crispy. In addition to that, the paper liners stuck to the cupcakes so badly despite lightly spraying them, that when I tried to take the liner off, it took half the cupcake with it.
I love the flavor of this recipe, so I’m hoping you have some insight. I think the high number of egg whites is probably what has contributed to the outer edges of the cake and cupcakes being so crispy. Literally brittle. Most white cakes have 4-6 egg whites. Next time I will just use my regular white cake recipe and put sprinkles in that. But I was hoping this recipe would work well for me and so far, it’s just missed the mark.
Sam
I’m so sorry this has happened Christina! I developed this in a conventional oven so I’m wondering if the convection oven is causing an issue here. ๐
Christina M. Goding
I’m not sure…the oven is only about a year old and we clean it often so I’m not sure what the issue would be. The taste was so fantastic that I want so badly for it to work lol
Sam
It’s not actually unheard of for an oven to not be properly calibrated when brand new. It may be worth it to buy a few oven thermometers to hang in there to see if it’s accurate. You can get them pretty cheap off amazon. ๐
Christina M. Goding
We just got the oven calibrated and and leveled…I just made this again but only a single batch so I could do a couple of 9 inch cake layers and a few cupcakes. Unfortunately the same thing happened. Some of the cupcakes didn’t sink, but about half of them did. The layers have never sunk so that’s good. And today my boss told me the funfetti cupcakes are super dry and he has to throw them out.
I’m legitimately so confused but I think I’m going to have to give up on this recipe ๐ I don’t know what I’m doing wrong. I always can figure things out and this one is just beyond me.
Jennifer Gearhart
My cake sinks in the center, Iโve been baking for awhile and I believe this recipe would work better in 3 9 inch pans. The cakes rise beautiful but they go way over the top of the pan. They are browned well and they meet the time in the oven but thatโs a lot of batter and frankly I think thatโs the problem. I have to use what I have because thereโs some cost and time involved here.I love the other recipes she has and those have never failed but this one should be re worked because itโs happening to all of us. Thanks for listening.
Sam
Hi Jennifer! I’m so sorry this happens to you. I wonder if your pans are more shallow than mine. I have never had this issue with this cake. I don’t really know why this would happen unless something were to be accidentally mis-measured or your pans are more shallow than mine. ๐
Jennifer Gearhart
Dear Sam,
I wanted to write back but the link isnโt opening. My cake pans are the ordinary non stick cake pans, greased then parchment rounds then flour baking spray, nothing sticks. My flour is AP and I fluff and then measure and level with a knife. Sugar same. Egg whites whipped to glossy peaks. Started with creamed butter, then sugar and oil. Added flour and milk, zero lumps added vanilla, Baking powder went in with the flour. Folded in egg whites and sprinkles. Used my 4oz scoop to measure batter between pans, used wet cake strips on pans. Cakes rose and browned, they looked really good, did the toothpick test also looked good. They just were not cooked enough in the center. They fell. I bake every week with 2-3 birthday cakes a month. Iโve used and absolutely loved many of your recipes, nothing has ever failed until this one. Maybe restaurant pans have higher sides but still I wonder if these would cook right under time allowed. You were kind enough to write to me and I wanted to get back. Maybe I will try this again when I can find the sprinkles. Take care,
Jen
Sam
I’m really stumped here. I’m sorry. ๐ The only other possible thing I could think would be too much leavener accidentally being added. I wish I could be more helpful.
Rose
I made 3 cakes, 2 with baking strips, 1 without. The cakes made with baking strips gave me a clean toothpick, golden color, all the signs that they were cooked and once the cooling time in the pans concluded, I flipped the cakes out and they collapsed in the center. The cake I made without the strip was golden, firm, but fluffy and had a flat bottom. I blame the cake strips for your issue.
Amelia
Love this cake!
I am making my nephews smash cake and it will be a 4 layer 4 inch cake. I was planning on using the rest of the batter for cupcakes for guests. Would you recommend this recipe or your confetti cupcake one? Or does it not matter either way? Thanks!
Emily @ Sugar Spun Run
Hi Amelia! This recipe will work fine for a cake and cupcakes. Enjoy ๐
Emily Nguyen
I LOVED this recipe for cupcakes and a regular round cake. One thing I ran into was that my 8-in pan cake deflated a little and I am trying to stack the cakes. What might have I done wrong and is there a way to prevent the cake in the round pans from deflating down?
P.S. I live in Colorado Springs which is higher altitude and I didnโt change the recipe accordingly. Could that have been the problem? I also used baking strips to help it evenly bake.
Emily @ Sugar Spun Run
Hi Emily! We’re so sorry this happened. ๐ We aren’t familiar with high altitude baking, so that could certainly be a factor. There are several other things that can cause this cake to sink though: if your egg whites werenโt whipped quite enough, if they were over-worked when stirred in, or if the cakes were under-baked. Hopefully it still tasted good though!
Kelly
Hello!
When making the icing, do you use a sifter first for the powder sugar and measure from there? Iโve made a similar icing and it was way too sweet for my liking.
Thank you!
Emily @ Sugar Spun Run
Always unsifted unless otherwise specified. If you’re looking for a less sweet icing, feel free to try our stabilized whipped cream frosting, German buttercream, or our ermine frosting. Enjoy, Kelly! ๐
Erin
I just made this for my daughter’s birthday. It was beautiful, delicious and a HUGE hit with the family!
Emily @ Sugar Spun Run
We’re so happy everyone loved it, Erin! Happy birthday to your daughter โค๏ธ
Misty
Hi! My cake keeps getting big holes/craters in them. Despite banging the tin before putting it in the oven, it still happens! Any tips?
Sam
Hi Misty! I would not bang the tin before putting in the oven, I never do that with this cake and don’t experience holes/craters, and since the batter is a bit more delicate due to the egg whites, banging the tins could actually cause some deflation and even contribute to the tunnels. I would say the most important thing would be to make sure the batter is delicately but thoroughly combined (by hand) to be completely cohesive before it is transferred to the oven. And personally I would skip the banging. I hope that helps!
Jasmine
Hi! I cant wait to make this for my niece’s birthday at the end of the month! I’m curious if you measures the flour using the “spoon and level” method? I never even knew that was a thing up until a few years ago! Figured it’s better to check, so I get the consistency just right ๐
Emily @ Sugar Spun Run
Hi Jasmine! We actually cover this topic in our How to Measure Flour post! If you take a look at that, you’ll see that our team actually prefers to use a kitchen scale. If we aren’t using that method, we’re definitely spooning and leveling! ๐ We hope your niece loves this cake โค๏ธ
Rachel
I only have 1 8 inch cake pan. Can the batter sit out on the counter while the other bake??
Emily @ Sugar Spun Run
Yes, that should be fine. Enjoy, Rachel!
Renuka
8th hi. Was wondering is this cake best to make the day of birthday or a day before . And if it made the day of how long can you let the cake sit out or does it need to be refrigerated and by freezer do you mean freezer or can it be refrigerator? Thanks can’t wait to make this!
Emily @ Sugar Spun Run
Hi Renuka! We recommend keeping in an airtight container at room temperature for up to two days. If storing longer than that, store in an airtight container in the fridge (just keep in mind the fridge can dry out cakes). And yes, after crumb coating, you’ll need to put it in the freezer before adding the final layer of frosting. We hope that helps! ๐
Jodie
Iโve made this recipe before and itโs so good! I forget how much batter it makes though, would it be enough to put into 4-8โ pans to make a 4 layer cake?
Emily @ Sugar Spun Run
Hi Jodie! If you want to make 4 layers this cake should be fine for that. You will just divide that batter evenly among four pans. The layers will just be slightly thinner. You will want to keep an eye on the bake time as well.
If you want thicker layers, you will need to make an extra batch, dividing the ingredient list in 1/3. ๐
Iver
Can I use carton egg whites? If so, do you know the gram equivalent to the 9 egg whites listed in your recipe?
Emily @ Sugar Spun Run
Hi Iver! We tend to not recommend the egg whites in a carton because they can be difficult to whip to stiff peaks and yield very mixed results. If you do want to try it, a large egg white is typically about 35 grams. We do have a vanilla cake recipe that uses whole eggs if you would prefer to try that one! Enjoy!
Rachel
Hi there! Would using the batter for cupcakes work? Obviously they will probably be done st different times, but not sure if anything in the batter would need to change.
Emily @ Sugar Spun Run
Hi Rachel! It will work; they wonโt quite dome as nicely, but they will still be tasty. This recipe will yield about 45 cupcakes, and you will want to bake them on 350 for 18 minutes. ๐
Amanda
I have been trying out different funfetti cake recipes to try and find the perfect recipe for my sonโs birthday cake. This cake is perfect! Itโs my tradition to bake a funfetti cake for my son each birthday (he will be 3 this year) and I am so glad to finally have found the perfect recipe. I will be making this for years to come!
Sam
I’m so, so happy to hear this, Amanda! Thank you so much for letting me know how this recipe worked for you, it means a lot to me that you will be using this for your son’s birthday!! <3
Vanessa
So I just made this last yesterday for my daughter’s 10th birthday, what a hit!!! I followed the recipe to the T and it can out so moist and fluffy! Everyone… daughter, friends, and adults absolutely loved it. I even had to cut extra slices to go per request ๐I will never buy boxed confetti cake ever again๐ค
Emily @ Sugar Spun Run
We’re so happy to hear that everyone loved it, Vanessa! From-scratch always tastes best โค๏ธ
Allie
Do you develop your recipes using weighted ingredients and then convert to measuring cup type measurements or vise versa? I prefer recipes that are by weight vs volume and I’m always wondering how the publisher originally calculated the recipe. PS I love this cake and I’ve made it probably a dozen or so times both by weight and cups/spoons. <3
Sam
Hi Allie! I always personally use weights now when developing my recipes, I’ve found it’s much more accurate (I actually have a post on why everyone should use a kitchen scale!). Over the years I have developed standards for my website as well (1 cup of sugar is 200g, 1 cup of all-purpose flour is 125g, etc.) but I personally always test using weights to be accurate.So glad you have enjoyed the cake! ๐
Laura
Hey, just wondering if the milk and cream should be room temperature or if straight from the fridge is fine?
Sam
Hi Laura! You’ll really be fine either way, but when making a cake it is ideal if all of the ingredients are at room temperature. For the heavy cream, that can be cold. Enjoy!
Lindsay
Hi Sam,
I was wondering if baking times and/or temperature would change if making this recipe into cupcakes. My little is going to love your cake!
Emily @ Sugar Spun Run
Hi Lindsay! They should cook for about 17 minutes as cupcakes. Enjoy! ๐
Meghan
I donโt have the option to reply to Lindsey, so I am replying to Samโฆ but I trying to find out how many cupcakes were made in one batchโฆ
Emily @ Sugar Spun Run
Hi Meghan! This recipe will probably make about 45 cupcakes. ๐