Made from scratch, this homemade funfetti cake is the perfect addition to any birthday party or celebration. Filled with colorful sprinkles and topped with a creamy and thick vanilla frosting.
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Best Funfetti Cake Recipe
If you have a birthday party coming up, or any celebration for that matter, then this funfetti cake is one tasty sweet addition! I mean, who doesn’t like cake at a party?!
Simple to make, this two layer cake is fun and colorful, and it’s simpler to make than you think!
Be sure to try my Funfetti Sheet Cake, Funfetti Cake Dip, Funfetti Martinis.
Why you’ll love this Homemade Funfetti Cake recipe:
- MADE FROM SCRATCH: Ditch the boxed cake mix, and make this delicious cake in about the same amount of time!
- EASY RECIPE: This is a pretty simple cake recipe, and your little ones will love helping you in the kitchen to make this!
- PERFECT FOR OCCASIONS: This funfetti cake is perfect for birthdays, anniversaries and showers. There’s never a bad time for cake!
How to make Funfetti Cake from Scratch
You can jump to the recipe card for full ingredients & instructions!
- Whisk together the dry ingredients.
- Beat together the sugar and butter and add in the wet ingredients.
- Add in the flour mix and combine.
- Fold in the sprinkles.
- Divide the batter between two pans and bake.
- Mix together the ingredients for the frosting.
- Add the frosting between the two cake layers and frost all over.
- Top with sprinkles and pipe frosting swirls.
How long does it keep?
This funfetti cake will keep well for up to 4 days, stored in an airtight container in the fridge. After this time, it will still be good to eat, but it will start to dry out a little.
Can you freeze it?
You can freeze this cake either frosted or unfrosted, though I find it easier before frosting.
Wrap the cakes in plastic wrap and foil and place into a freezer bag or container. They will keep well for up to 3 months. Thaw the cakes at room temperature before frosting and decorating.
If freezing a frosted cake, allow it to defrost in the fridge overnight.
Recipe Variations
It’s super east to make this cake from scratch, but you can use boxed cake mix if you prefer. You can easily mix up the colors for the frosting to suit specific occasions too.
Tips!
- Make sure that your butter is at room temperature before using it so that it’s easily combined with the other ingredients.
- Don’t over mix the cake batter. The flour should be just combined. Over working it can cause the gluten to over develop.
- Make sure that the cakes are fully cooled before frosting them. I often make the cake the night before and then frost the next morning.
This is such a fun cake for Valentine’s Day desserts, birthday celebrations, kids parties, or any occasion that needs some fun!
This funfetti cake recipe is the perfect centerpiece for any celebration. Simpler to make than you think, you are sure to brighten someone’s day with this creation!
More Homemade Cake Recipes we Love
- Banana Pudding Poke Cake
- Strawberry Pound Cake
- Vanilla Sheet Cake
- Rainbow Cake
- Lemon Meringue Cake
- Better Than Sex Cake
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Funfetti Cake Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
For the Cake
- 3 cups all-purpose flour 360 grams (or cake flour)
- 1½ teaspoons baking powder 6 grams
- ¾ teaspoon baking soda
- ¾ teaspoons kosher salt
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- 2 cups granulated sugar 400 grams
- 6 egg whites 210 grams, room temperature
- 1½ cups milk 341 grams, room temperature
- ¾ teaspoon almond extract 3 grams
- 1½ cups rainbow sprinkles 288 grams
For the Frosting
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup vegetable shortening 184 grams (1 stick), such as Crisco
- 5½ cups powdered sugar 622 grams
- 2-3 tablespoons heavy cream 28-43 grams, room temperature (as needed)
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract 2 grams
- ¼ teaspoon almond extract 1 gram
- ½ cup rainbow sprinkles 96 grams, for topping
Instructions
- Preheat oven to 350°F. Line and spray 2 9-inch round cake pans and set aside.
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed for 2 minutes. Add the egg whites, milk, and almond extract, and beat for another minute. Add in the flour mixture and whisk just until combined. Gently fold in the sprinkles.3 cups all-purpose flour, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoons kosher salt, 1½ cups unsalted butter, 2 cups granulated sugar, 6 egg whites, 1½ cups milk, ¾ teaspoon almond extract, 1½ cups rainbow sprinkles
- Evenly divide the cake batter between the cake pans (about 977 grams each). Place into the oven to bake for 40 minutes, or until a toothpick inserted comes out clean or with moist crumbs on it. Remove from the oven and place on a cooling rack to cool.
- While the cakes are cooling, make the frosting. Place all of the frosting ingredients into the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to incorporate. Increase the mixer speed to high and whip for 4-6 minutes. Fill a piping bag fitted with a tip with ¾ cup of frosting.1 cup unsalted butter, 1 cup vegetable shortening, 5½ cups powdered sugar, 2-3 tablespoons heavy cream, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract, ¼ teaspoon almond extract
- Once the frosting is made and the cakes are cooled, place one cake layer onto a cake stand or plate. Spread about ¾ cup of frosting onto the layer before placing the second layer of cake on top. Spread frosting onto the top of the cake. Spread a thin layer of frosting around the sides of the cake. Once the sides are frosted, a wall of frosting will have formed around the top edge of the cake. Using an offset spatula at a 45-degree angle, pull the frosting wall towards the center of the cake. Spread extra sprinkles onto the top of the cake. Pipe frosting swirls around the edge of the cake in a circle pattern.½ cup rainbow sprinkles
- Slice and serve.
Video
Becky’s Tips
- For a lighter cake, use cake flour instead of all-purpose flour.
- Make sure that your butter and milk are at room temperature before using it so that they’re easily combined with the other ingredients.
- Don’t overmix the cake batter. The flour should be just combined. Overworking it can cause the gluten to overdevelop.
- Make sure that the cakes are fully cooled before frosting them. I often make the cake the night before and then frost the next morning.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
what the serving
Hi Bri, this recipe is designed to be cut into 10 equal slices, and a serving is one slice!
Hi
How do you measure your flour?
Spoon and level method!