Funfetti cake is the ultimate celebration dessert—bright, colorful, and irresistibly soft. Known for its signature rainbow sprinkles baked right into a vanilla cake base, this classic treat instantly brings a sense of joy and nostalgia. The magic of funfetti lies in its simplicity: a rich, buttery vanilla cake paired with vibrant sprinkles that create a confetti-like effect once baked.
What makes this homemade version truly special is its texture. Unlike basic vanilla cakes, funfetti cake is designed to be extra moist, rich, and flavorful. The combination of butter, oil, and full eggs creates a soft yet sturdy crumb, while buttermilk and sour cream add tenderness and depth. Using the right mixing technique and proper ingredients ensures a bakery-quality cake that’s far better than any boxed mix.
Ingredients
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs (room temperature)
- 1 tbsp vanilla extract
- 3 ¼ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup sour cream (room temperature)
- 1 cup buttermilk (room temperature)
- ¾ cup rainbow jimmies sprinkles
For the Buttercream Frosting
- 1 ½ cups unsalted butter (softened)
- 5 cups powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp milk or cream
- ½ cup sprinkles (for decoration)
Equipments
- 3 round cake pans (8 or 9-inch)
- Mixing bowls (large and medium)
- Stand mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling rack
- Offset spatula
- Cake stand
Instructions
- Preheat your oven to 350°F (175°C) and grease all cake pans thoroughly.
- Line the bottoms with parchment paper to prevent sticking and ensure easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, beat butter and sugar together on medium-high speed for 3–5 minutes until pale, fluffy, and airy. This step is crucial for creating a light cake texture.
- Slowly pour in the vegetable oil while mixing, allowing it to fully incorporate into the butter mixture.
- Add eggs one at a time, mixing well after each addition to maintain a smooth batter.
- Stir in vanilla extract and mix until evenly combined.
- Add sour cream and mix until smooth and creamy.
- Gradually add half of the dry ingredients into the wet mixture and mix gently.
- Pour in the buttermilk and mix until just combined.
- Add the remaining dry ingredients and fold gently using a spatula to avoid overmixing.
- Fold in the rainbow sprinkles carefully, ensuring they are evenly distributed without bleeding color.
- Divide the batter evenly between the prepared cake pans, filling each about halfway.
- Tap the pans lightly on the counter to release any trapped air bubbles.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let them cool in the pans for 10–15 minutes.
- Transfer to a cooling rack and allow to cool completely before frosting.
- For the frosting, beat butter until smooth and creamy.
- Gradually add powdered sugar while mixing on low speed.
- Add vanilla extract and milk, then beat on medium-high speed until light, fluffy, and spreadable.
- Level the cake layers if needed using a serrated knife.
- Place the first cake layer on a stand and spread an even layer of frosting.
- Add the second layer and repeat the frosting process.
- Place the final layer on top and frost the entire cake smoothly.
- Decorate with sprinkles on top and sides while the frosting is still fresh so they stick easily.
- Chill the cake for 20–30 minutes for cleaner slices.
- Slice and serve at room temperature for the best flavor and texture.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 10–12 slices
- Cuisine: American
- Course: Dessert
Nutrition Information (Approximate)
- Calories: 480 kcal
- Protein: 6 g
- Carbohydrates: 58 g
- Fat: 25 g
- Fiber: 1 g
- Sugar: 42 g
- Sodium: 260 mg
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease all cake pans thoroughly.
- Line the bottoms with parchment paper to prevent sticking and ensure easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, beat butter and sugar together on medium-high speed for 3–5 minutes until pale, fluffy, and airy. This step is crucial for creating a light cake texture.
- Slowly pour in the vegetable oil while mixing, allowing it to fully incorporate into the butter mixture.
- Add eggs one at a time, mixing well after each addition to maintain a smooth batter.
- Stir in vanilla extract and mix until evenly combined.
- Add sour cream and mix until smooth and creamy.
- Gradually add half of the dry ingredients into the wet mixture and mix gently.
- Pour in the buttermilk and mix until just combined.
- Add the remaining dry ingredients and fold gently using a spatula to avoid overmixing.
- Fold in the rainbow sprinkles carefully, ensuring they are evenly distributed without bleeding color.
- Divide the batter evenly between the prepared cake pans, filling each about halfway.
- Tap the pans lightly on the counter to release any trapped air bubbles.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let them cool in the pans for 10–15 minutes.
- Transfer to a cooling rack and allow to cool completely before frosting.
- For the frosting, beat butter until smooth and creamy.
- Gradually add powdered sugar while mixing on low speed.
- Add vanilla extract and milk, then beat on medium-high speed until light, fluffy, and spreadable.
- Level the cake layers if needed using a serrated knife.
- Place the first cake layer on a stand and spread an even layer of frosting.
- Add the second layer and repeat the frosting process.
- Place the final layer on top and frost the entire cake smoothly.
- Decorate with sprinkles on top and sides while the frosting is still fresh so they stick easily.
- Chill the cake for 20–30 minutes for cleaner slices.
- Slice and serve at room temperature for the best flavor and texture.
Notes
- Protein: 6 g
- Carbohydrates: 58 g
- Fat: 25 g
- Fiber: 1 g
- Sugar: 42 g
- Sodium: 260 mg
Flavor Profile Breakdown
- Rich buttery vanilla base
- Sweet and creamy frosting
- Light and fluffy crumb
- Fun bursts of sugary sprinkles
- Balanced sweetness with soft texture
Tips for Best Results
- Use room temperature ingredients for a smooth batter
- Cream butter and sugar thoroughly for a fluffy cake
- Use jimmies sprinkles to avoid color bleeding
- Do not overmix batter to keep it light
- Chill cake slightly before slicing for neat layers
Variations & Substitutions
- Use Greek yogurt instead of sour cream
- Add almond extract for extra flavor depth
- Turn into cupcakes by reducing bake time
- Use cream cheese frosting for a tangy twist
- Make a sheet cake instead of layers
Mistakes to Avoid
- Overbaking which dries out the cake
- Using cold ingredients leading to uneven mixing
- Overmixing batter causing dense texture
- Using nonpareils inside batter (they bleed color)
- Frosting before cake is fully cooled
Serving Suggestions
- Serve with milk or coffee
- Pair with vanilla ice cream
- Add candles for birthdays
- Garnish with extra sprinkles
Storage Tips
- Store in airtight container at room temperature for 2 days
- Refrigerate for up to 5 days
- Bring to room temperature before serving
- Freeze unfrosted layers for up to 2 months
Why You’ll Love This Recipe
- Super moist and soft texture
- Bright and fun appearance
- Perfect for celebrations
- Better than boxed cake mix
- Easy to customize
How to Serve
- Slice with a sharp knife for clean layers
- Serve slightly chilled or at room temperature
- Add extra frosting if desired
- Present on a cake stand for best look
FAQs
What is funfetti cake made of?
It’s a vanilla-based cake with rainbow sprinkles baked into the batter.
Why is my funfetti cake dry?
Overbaking or using too much flour can cause dryness.
Can I use any sprinkles?
Jimmies are best because they don’t bleed into the batter.
Can I make this cake ahead of time?
Yes, bake the layers a day in advance and frost later.
How do I make the cake extra moist?
Use oil, sour cream, and buttermilk for maximum moisture.
Can I turn this into cupcakes?
Yes, bake for 18–22 minutes.
What frosting works best?
Classic vanilla buttercream pairs perfectly.
Can I freeze this cake?
Yes, freeze unfrosted layers tightly wrapped.
Why did my cake sink in the middle?
Overfilling pans or underbaking can cause sinking.
How do I get bright sprinkle colors?
Use high-quality sprinkles designed for baking.
