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
AnnMarie
Hello! I am planning on making today and I read all the comments.
I noticed the amazon link for the round pan and you responded to a baker who had issues that pan size may be a problem. Is this the pan you use?
My pans are NOT 3 inches deep, they’re only 1 1/4 deep! I have 3 pans.
What should I do? Can I use these pans?
People commented that there is a lot of batter, I don’t mind if I have extra for cupcakes etc
Please advise, i need this cake for my goddaughter tomorrow.
Thank you ๐
Sam
Hi AnnMarie! I’m not sure exactly what pans you are referring to, but your pans will work. Make sure you don’t overfill them and be sure to pay attention to the cakes so you don’t accidentally end up over-baking them. ๐
Shaun Gordon
Made this cake for my sons 3rd birthday, he liked all the colours and and the Tatar of the cake was great! Not crumbly at all and the frosting was very nice and not too sweet. The recipe made a huge 3 tier cake.
Emily @ Sugar Spun Run
Sounds like the cake was a real hit for you, Shaun! We’re so happy your son enjoyed it so much. Thanks for trying our recipe! โค
cristina
Hello. I have a question. Is this recipe ok for a glass rectangle dish? I dont have any round ones. And for how long should I bake?
Sam
Hi Cristina! This will work in a glass 9 x 13, but make sure you don’t overfill the pan. It will make more batter than will fit in that dish. I’m not sure on a bake time though.
Rose
I just made this cake and absolutely love it. Does it work well for a tiered fondant covered cake? Ive never made a cake this fluffy so i’m not sure if it will work.
Emily @ Sugar Spun Run
We havenโt stacked it higher than three layers ourselves, but it should hold up. And fondant should be just fine. Enjoy! ๐
Maddie
Iโm hoping to make this cake however could you please let me know how much 9 tbs of butter would weigh?
Thank you ๐
Sam
Hi Maddie! 9 TBSP will be 127g. ๐
Nikki
Thank you for your recipe. What type of milk is best? It does not specify
Emily @ Sugar Spun Run
We prefer to use whole milk here ๐
Linda
Can you do a two layer 9×13 cake with this recipe? Thank you
Emily @ Sugar Spun Run
Hi Linda! Yes, if you doubled the recipe you would be able to make two 9ร13 cakes. The baking time will be a bit different though, so just keep an eye on it ๐
Olivia
This cake turned out amazing! it’s the perfect birthday cake!
It was delicious and stayed moist for several days ๐
Emily @ Sugar Spun Run
That’s wonderful, Olivia! We’re so happy it turned out so well for you. Thanks for trying our recipe ๐
Kendra
Whats your recommended bake time for cupcakes?
Emily @ Sugar Spun Run
Hi Kendra! We recommend baking your cupcakes for 18 minutes ๐
Lynn Evrard
Made your confetti cake with buttercream frosting. My 10 year old granddaughter LOVED it! Thankyou so much. Made everyone happy.
Emily @ Sugar Spun Run
That’s wonderful, Lynn! Thanks so much for letting us know how it went for you ๐
Mary Waller
I would like to read reviews of others who have made your cake. I am unable to find the reviews, only answered questions. Where might I find reviews?
Thanks,
Mary
Sam
Hi Mary! All reviews/comments are in the comment section below the recipe. They aren’t separated out. ๐
Gina
Hi! Where did you get the sprinkles that you used? Thanks!
Sam
Hi Gina! I actually order my sprinkles in bulk and make a blend of them. The website I order them from is called Country Kitchen Sweet Arts. ๐
Julie
Can I use this batter in loaf pans? I am making a train cake for my sonโs birthday.
Sam
Hi Julie! It should work in a loaf pan, but I’m not sure on a bake time. Enjoy! ๐
Des
If it buy the carton of egg whites how many cups would I use?
Emily @ Sugar Spun Run
Hi Des! We actually don’t recommend using liquid egg whites for this recipe. They can be very difficult to whip to stiff peaks and the whipped egg whites are key to this cakes structure and texture. ๐
Brittany
I actually used the egg whites in the carton and was able to get them to be the stiff peaks.
D Y
Can this be used as a sheet cake? Maybe an 11×15?
Emily @ Sugar Spun Run
This should make enough batter to fill an 11 x 15, but we’re not sure on a bake time. Enjoy! ๐
Stacey Youngblood
Hi there!
Do you have a downsized and an upsized version? I looked on your website but couldnโt a calculator
Thanks!!
Sam
Hi Stacey! Unfortunately I don’t have it calculated out anywhere. You’ll just need to reduce everything proportionately. ๐
Denika Falloon
Could I use this as cupcakes instead? If so how long would you recommend we bake at?
Sam
Hi Denika! This will work as cupcakes. They will need to bake for about 17 minutes. ๐
Savanna
Approximately how many cupcakes will this recipe make?
Emily @ Sugar Spun Run
Hi Savanna! This recipe will probably make about 45 cupcakes. ๐
Heather
Would I be able to use 2 9 inch cake pans instead??
Sam
Hi Heather! You will have some batter left over if you only use two 9″ pans. You can discard it or use it to make cupcakes! Alternatively you can make my white cake recipe, which is very similar but scaled down to be baked in only two pans, and add sprinkles. I hope that helps!
Jaime L
This looks delicious! I have three 6″ x 3″ deep anodized wilton pans. Any suggestions on how to try cooking it in those pans?
Sam
Hi Jaime! I haven’t baked in 6 inch pans. I would be careful to not overfill the pans and keep an eye on them while they bake as I’m not sure what a bake time would be. Enjoy! ๐
Christina Ybanez
To make these into cupcakes what would the cook time and temp be?!
Emily @ Sugar Spun Run
Hi Christina! 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