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
Katie
Excellent recipe! I would have made less because I couldn’t stop eating it.
I did cut down on the sugar to 2.5 cups in the cake and will cut down a bit on the sugar in the icing the next time I make it.
Berna
Do you know the bake time for this recipe if I used a 9×13″ cake pan?
Sam
Hi Berna! I haven’t personally baked it in a 9 x 13 so I can’t say for sure how long it would need to bake. You’ll want to make sure to not overfill the pan and keep an eye on it as it bakes. ๐
SM
Thank you for the recipe! I had a quick question – if I use two 9 inch cake pans, how long do you think I should bake for? Thanks!
Sam
This is going to make too much batter for 2 9 inch pans unless they are really deep. I do have instructions for baking in 3 9 inch pans below the recipe. ๐
Nicole
Hi! My husband requested a confetti cake with strawberry frosting for his birthday this weekend. This recipe looks great!
I only have either two 8โ or two 9โ cake pans.. which would work best for this recipe?
Also, do you have a recipe for a starberry frosting that would go good with this?
Thank you!!
Sam
Hi Nicole! It will probably be a little too much batter for 2 pans. You can use the excess to make cupcakes. I do have a delicious strawberry frosting that will go well on this cake. ๐
isabel
I would like to make a number 11 cake. I would need to make it using 2 cookie baking pans. Would this recipe be enough for that?
Sam
Hi Isabel! Unfortunately I don’t know how big your pans are so I can’t say for sure how much batter you’d need. ๐
Isabel Trabanco
Sam, I have (2) 12×17 cookie sheets that I will need to use to make the number 11 with this delicious recipe. Would this be enough batter?
Sam
That’s going to be a big cake! I’m not sure how to adjust it for cookie sheets, but I would guess you would probably need double the recipe. I can’t say for sure though. This recipe makes about 12 cups of batter if that helps. ๐
Brittany
The only birthday cake weโll ever make! It is SO perfect!
Shells
Hi! Can I use cake flour? instead of all purpose flour?
Sam
Cake flour will work fine as long as you substitute properly. If you are using weights you can use the same weight when substituting one for the other. If you are using cups, you will need to use 1c + 2 Tbsp of cake flour for ever 1c of all purpose flour that the recipe calls for. Hope that helps!
Alana
can I use “just egg” plant based egg replacement for someone that has an egg allergy?
Sam
Hi Alana! I am not familiar with that egg replacer so I can’t say for sure how it would work. The whipped egg whites are very important for the structure of this cake.
Lindsay
Could this work with 11inch pans? Would I need to double the recipe and cook for longer?
Sam
Hi Lindsay! It will work in an 11″ pan. You would likely need to double to recipe to have enough batter. You may have a little left over so make sure you don’t overfill the pans. If you have any extra batter, it does do well as cupcakes. I’m not sure on a bake time, but it will certainly be longer. ๐
Christie Parker
Could you make cupcakes with this recipe, how many do you think it would make?
Sam
Hi Christie! This will work well as cupcakes. It should make around 30. ๐
Italia
Can the layers be split?
Sam
Hi Italia! They would be pretty thin layers, but you can split them if you’d like. ๐
Reb
Do you know if this recipe can be subbed with gluten free flour?
Sam
Unfortunately I have not tried it with gluten free flour, but I have had a commenter say the 1 for 1 gluten free flour substitute worked well. ๐
Amelia
I love this cake so much, comes out perfect every time! Question, if I wanted to make it into a raspberry cake could I replace the sprinkles with fresh raspberries or freeze dried raspberries? If not, could I add fresh raspberries or freeze dried raspberries to your Vanilla Cake recipe which I imagine may be less delicate?
Sam
Hi Amelia! I think a raspberry filling in between the layers coupled with a raspberry frosting would work great here. I would be worried about adding raspberries to the cake because you would be introducing a lot of moisture. Enjoy! ๐
Anna Axvig
I am using this recipe for my daughter first birthday party tomorrow! Would I be able to make a half sheet cake with this recipe? If so, how would I need to adjust the recipe? I would also like to make a 6โ cake.
Sam
Hi Anna! This will fit in a 9 x 13 pan. A 6″ cake would require about 1/3 of this recipe.
Katie B
I was thinking of trying this recipe for a bundt pan. Any suggestions? I was thinking about halfing recipe.
Sam
Hi Katie! This should fit in a bundt pan (depending on the size of your pan). I think halving the recipe would result in a pretty small cake. Enjoy! ๐
Seleasha
Does this work with buttermilk?
Sam
That should work just fine. ๐