Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Yield: 2 layer 8 inch cake
Category: dessert
Method: oven
Cuisine: american
Homemade Funfetti Cake
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It’s officially a party with this homemade funfetti cake recipe! It tastes even better than the cake mix and makes the PERFECT festive birthday cake!
The Ultimate Birthday Cake
Get ready to celebrate with this moist and fluffy homemade funfetti cake! There’s something wildly nostalgic and just plain happy about a slice of sprinkle studded cake. Packed with colorful sprinkles and topped with creamy vanilla buttercream, it’s the perfect centerpiece for birthdays and special occasions. This easy, from-scratch recipe brings the nostalgic charm of classic funfetti cake right to your kitchen.
I’ll admit, the version of funfetti cake I was most used to eating growing up was the Pillsbury Funfetti Cake…but it was good. I know it’s technically just a vanilla cake with sprinkles in it (which doesn’t really add anything except maybe a little extra sugar), but there’s something so much more exciting about it than a plain old vanilla cake.
We’re ditching the box mix today and going all in with a from-scratch recipe that’s easy, fluffy, and way better than anything store-bought. Plus, it’s still made with pantry staples, so you don’t need anything fancy to whip up a festive dessert that screams “party.”
What is funfetti cake and why is it *so* good?
Some people will tell you that funfetti isn’t really a flavor and, well, they’d kind of be correct seeing as funfetti is simply a vanilla cake with a hint of almond extract loaded up with sprinkles. Now, in my opinion, sprinkles can be a flavor. Heh. When it comes down to it though all funfetti cake really is is an especially fun vanilla cake AKA my kinda birthday cake.
Now if you’ve ever had a dry or overly sweet funfetti cake before, let me assure you—this recipe is different. We tested this homemade funfetti cake until it was just right: super soft, perfectly sweet, and packed with colorful confetti-like sprinkles. Every bite is tender and buttery with just the right amount of vanilla. Here’s what makes it so good:
- Moist and tender: This cake is the opposite of dry. By using both butter and oil, we get the best of both worlds: rich flavor from the butter and unbeatable moisture from the oil. The result is a soft, cloud-like crumb that melts in your mouth.
- Real vanilla flavor: This cake uses a healthy dose of real vanilla (and a hint of almond!) to give it that warm, bakery-style flavor that pairs so perfectly with the buttercream frosting.
- Easy to make: No complicated techniques or specialty ingredients here—just a straightforward recipe that delivers amazing results every single time.
What ingredients do you need to make homemade funfetti cake?
I know grabbing a boxed mix requires way less ingredients, but believe me when I say this homemade funfetti cake is well worth the extra effort! Here’s everything you’ll need to whip this cake up:
- Unsalted butter
- Vegetable oil
- Granulated sugar
- Eggs
- Vanilla extract
- Almond extract
- Buttermilk
- Cake flour
- Baking powder
- Salt
- Sprinkles
- Powdered sugar
How to make homemade funfetti cake:
So, let’s talk about this funfetti cake recipe.
You’ve probably had funfetti cake from a cake mix in your youth and you’ve probably seen it all over social media, made super trendy by Milk Bar. But just in case anyone’s living under a rock here…funfetti cake is a standard vanilla cake with sprinkles folded into the batter. Tender, moist, fluffy and light (but not too airy), perfectly sweet, and so pretty to look at. It’s pretty much the perfect festive birthday cake.
All you have to do is:
- Make your favorite vanilla cake (we recommend ours hehe)
- Fold 1/2 cup of sprinkles into the batter
And it’s that easy. Frost with your favorite vanilla buttercream, drizzle with pink ganache, top with more sprinkles, or keep it plain on the outside, party on the inside for a fun surprise.
How to make the dreamiest vanilla buttercream to go with your homemade funfetti cake
No homemade funfetti cake is complete without a silky vanilla buttercream. This frosting is rich, buttery, and easy to customize to your preferred texture. Start by beating your softened butter until it’s fluffy and pale yellow. Gradually add the powdered sugar and mix on low to avoid a sugar cloud. Once incorporated, add vanilla extract and salt. Slowly stream in whole milk a tablespoon at a time until the frosting reaches a spreadable consistency. Beat on high speed for a few minutes until light and airy.
The key to frosting is being flexible–if you’re frosting feels to dry, add some more milk. If it feels too wet, add a little more powdered sugar.
Tips for the Best Homemade Funfetti Cake
Want to make sure your cake turns out perfect every time? Here are our top tricks to ensure your success!
- Use room temperature ingredients: Cold eggs or butter can cause your batter to curdle or bake unevenly. Make sure everything’s at room temperature before starting.
- Use a high quality sprinkle: Not all sprinkles are created equal! Nonpareils tend to bleed into the batter, so jimmies are the way to go for clean, bright colors.
- Don’t overmix: Once you add the flour, mix just until the batter comes together. Overmixing can create a dense cake and cause the sprinkles to break apart.
- Let it cool: Always let your cakes cool completely before frosting. If they’re warm, the frosting will melt and slide right off (trust me I’ve done it before) and it’s so sad.
Can I make this cake ahead of time? How do I store this cake?
We have all the answers, don’t you worry. This homemade funfetti cake stays soft and moist for days when stored correctly. It’s also so good
- Store: Keep the frosted cake in an airtight container at room temp for 2–3 days, or refrigerate for up to 5 days. Let it come to room temp before serving.
- Freeze: You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and storing in the freezer for up to 2 months. Thaw at room temperature and frost as desired.
Are you a funfetti fiend? We got more recipes for you.
Can’t get enough sprinkles? Same. Here are a few of my favorite funfetti-inspired treats:
No judgement if you still use the Funfetti cake mix, but you won’t regret making the homemade version. It’s really something special. So go ahead, make today a party with this funfetti birthday cake.
Happy baking!
xxx
Sofi
Units:
Ingredients
for the cake
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tablespoons vanilla extract
- 1/4 teaspoon almond extract
- 3 cups cake flour*
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1 1/3 cups buttermilk
- 1/2 cup sprinkles
for the frosting
- 1 cup unsalted butter, at room temperature
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2–4 tablespoons whole milk
Instructions
- First, make the cake. Preheat the oven to 350°F. Line 2 8-inch round pans with parchment paper and grease the sides with cooking spray. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.
- With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a very pale yellow color, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and almond extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the buttermilk in 3 additions (you’ll add half the dry, then all of the wet, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to overmix. Last, add the sprinkles and fold to evenly distribute.
- Divide the cake batter evenly between your prepared pans, using the spatula to spread the batter into a flat, even layer. Bake until the cake has risen, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out clean, 30 to 40 minutes.
- Place the cakes on a cooling rack and allow them to cool slightly. To remove from the pan, drag a butter knife around the edge of the cake, then carefully flip the cakes out onto a cutting board, peel away the parchment paper, and re-invert it, right-side up onto a cooling rack to cool completely.
- Once the cakes are completely cool, make the frosting. In a stand mixer, beat the softened butter and powdered sugar together until fluffy, about 2 minutes. Add in the vanilla, salt and a tablespoon of milk one at a time. If the frosting seems to be getting too runny, stop adding milk. Beat for 3 minutes, or until light and fluffy
- Assemble the cake. Place the first cake on a cake stand, then top with about 1/3 of the frosting, spreading it into an even layer all the way to the edge. Top with the second cake layer and frost the top and sides of the cake with the remaining frosting. Enjoy!
Notes
- If you only have all-purpose flour on hand you can use 2 2/3 cup all-purpose flour instead of the cake flour!
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