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
Nicole
Will this recipe work fine just using 2 9″ pans? Thanks!
Sam
There’s too much batter for just 2 pans, I’d recommend discarding the leftover batter or using it for cupcakes.
Nicole
Thank you!
Amanda
I made it for my daughter’s Birthday and it was a huge hit. I would add a tad less sugar next time, as it was quite sweet, or maybe even use a less sweet buttercream. But overall it was delicious and I’ll definitely make it again.
Rosemary
What type of milk did you use can you use buttermilk for flavoring or whole milk?
Sam
I used whole milk, but I’ve also made this recipe into cupcakes and used buttermilk and they turned out fine, so you can use buttermilk if you’d prefer ๐
Rosemary
I have both, what do you prefer?
Sam
I’d use whole milk for the cake
Rhi-Ennen
Can I use 2% milk or does it need to be whole?
Sam
I recommend whole milk
Christa
Do you have any idea how many cupcakes this recipe would translate to? Iโll be making my sonโs smash cake and need about 48 cupcakes as well- assuming Iโll need to double the recipe just for the cupcakes alone? Thank you!
Sam
So, I actually cut this recipe into 1/3 size and published the recipe as cupcakes here: https://sugarspunrun.com/confetti-cupcakes/
That made about 12-15 cupcakes, so the cake I would imagine would make about 36-45 cupcakes.
Christa
Thank you so much! Such a quick response! Canโt wait to get baking!
madeleine
what kind of baking powder do you use? i just popped mine in the oven and i found the batter had such a strong baking powder taste. 4.5 tsp seems like a lot!
Sam
I use Clabber Girl or Rumford, generally. It may seem like a lot but it’s a pretty big cake and I promise it’s not too much ๐
I hope you love the cake!
Noor Fazil
I owe you big time! I just made this recipe today and it was a BOMB. The flavour, texture, and everything was spot on. I have been looking for such a recipe for a while now, and I think this will be my to-go. I will defiantly be trying more of your recipes.
Sam
I am SO HAPPY to hear this! Thank you for commenting to let me know how it turned out!! ๐
RobinMarie Timpone
Hello, I just wanted to know if I would double the recipe for a two layer 9โ x 13 cake? Thanks
I made the cake already and itโs delicious I just want to make a bigger on in a couple months and want the make sure I have enough batter
Sam
Yes, if you doubled the recipe you would be able to make two 9×13 cakes. The baking time may be a bit different though so just keep an eye on it ๐
Robin
Hi I just made this as a test run for my daughters birthday, it was delicious! I have a quick question… If I wanted to do a two layer 9โ x 13โ would I double the recipe or could I make two cake layers with one batch? TIA
RENEE KRUTSICK
I only have 10 inch pans – can I use two? How high would I fill? I would just make the recipe exactly and fill to the depth you indicate.
Sam
Yes, that should be fine! I would divide the batter evenly between the two pans, filling 1/2 to 2/3 of the way full. If you have excess batter just discard it.
Jami
What kind of sprinkles? I have the tiny hard balls. Will that work?
Sam
Standard sprinkles or “jimmies”, the kind you would put on an ice cream sundae. The tiny hard balls are nonpareils and unfortunately they will bleed all through your cake.
Michelle
Beautiful cake! I’ve never made funfetti cake before, so I was wondering what brand of sprinkles you used? I’ve heard that the type of sprinkles can make a difference on whether or not you achieve that funfetti effect.
Sam
HI Michelle! I recommend using “jimmies” and not non-pareils, which can bleed through your cake. I buy my sprinkles in bulk and mix my own, but most grocery-store brand rainbow-colored sprinkles would work fine. I hope that helps!
Heather Cherry
I know this sounds silly, but what kind of sprinkles do you use for this cake?
Sam
I buy my sprinkles in bulk and mix them myself (I get mine from CountryKitchenUSA.com) but any rainbow-colored sprinkles/jimmies (not nonpareils) from the grocery store should work just fine ๐
Laura
Can this recipe be halved?
Sam
Yup!
Sara
I just made this cake. It is wonderfully delicious with the perfect moistness. All three of my cakes sunk a bunch. What might I have done wrong?
Sam
I’m so happy you enjoyed the cake! As for the sinking, there are a few things that could have happened to cause this:
1) baking powder could have been bad?
2) The batter may have been mixed too much, creating air bubbles that cause the cake to sink once it’s finished baking (this is why I recommend stirring it by hand)
3) The batter may have not been mixed enough (I know, this goes directly against #2 but cakes are tricky like that, you have to mix them just the right amount)
4) The cake may have needed more time in the oven, if it’s under-baked it will sink as it cools.
I hope that helps, Sara! Please reach out if you have any more questions!!
Regina
Is there a way to adapt the cake recipe to make 3 6 inch cakes instead of 8 inch? I would hate to waste so much batter if I had to throw it out to only make a 6 inch cake
Sam
Hmm, could you use the extra batter to make cupcakes? I’m not sure exactly how much you would need to scale it down to make the 6″ cakes instead of 8″… I’d suspect making 2/3 of the recipe would work pretty well but because I haven’t tried it I can’t be positive.
Jenny
Hi,
I would love to make this as cupcakes! How long would you expect cupcakes to take and how many would it make? Any ideas? I’d much rather use this recipe than a box for a school birthday!
Sam
Hi Jenny! Sorry I’m just now seeing this comment and I hope it’s not too late! I’ve actually made this recipe into cupcakes, you can see it here: Confetti Cupcake Recipe
This particular recipe (the one I linked to) only makes 12 cupcakes but you can definitely double or even triple the recipe. I hope you love them!