Who doesn’t love a slice of pure happiness? This homemade Funfetti Cake is exactly that, soft, buttery, and studded with colorful sprinkles that bring every bite to life. If you’ve ever enjoyed a classic confetti cake from a bakery but wished you could recreate that magic at home, this recipe is your new best friend.
Easy to make, bursting with sprinkles, and perfect for birthdays, celebrations, or just because, you’ll find it hard to resist going back for seconds (and thirds!).
Plus, this isn’t your average boxed mix confetti cake, it’s made from scratch with real ingredients, so you know it’s as delicious as it is festive.
What Makes This Cake So Awesome
Built for any celebration, or none at all. Birthdays, baby showers, “just because” weekends, this cake brings the party wherever it goes. It’s your secret weapon to turn an ordinary day into something memorable.
A canvas for creativity. Whether you frost it with classic vanilla buttercream, add fresh fruit on top, or even throw in some edible glitter, this cake invites you to make it totally yours.
Easy enough for beginners. Whether you’re new to baking or a seasoned kitchen wizard, this recipe strikes that perfect balance. No stress, just sweet success.
No weird ingredients, no surprises. You’ll only find pantry staples here, no funky powders or strange syrups, so you can bake with confidence anytime.
The Ingredients You’ll Need
- All-purpose flour: forms the base that delivers that cloud-like texture.
- Baking powder: the magic puff that makes your cake rise and smile.
- Baking soda: helps everything bake evenly and gives an extra lift.
- Salt: just a hint, yet it unlocks the full brilliance of the sugary flavors.
- Unsalted butter: Unleashes a silky, buttery decadence that vanishes smoothly with every bite.
- Vegetable oil: keeps the cake moist and tender, no dryness here!
- Vanilla extract: the secret hug of flavor that makes it taste like home.
- Granulated sugar: sweetness and that lovely golden touch.
- Eggs: the glue that holds everything together with moisture.
- Milk: smooths the batter for a silky texture.
- Sour cream: adds moisture and a tiny tang to keep things interesting.
- Rainbow sprinkles: the confetti party that makes every bite fun!
- Powdered sugar: for frosting that’s sweet and soft as a cloud.
- Heavy cream: keeps the frosting silky and perfect to spread.
How to Make Your Homemade Funfetti Cake
Get your gear ready
First things first, grab your 9×13 inch baking pan and give it a good grease or line it with parchment paper. Preheat your oven to 325°F. While it’s warming up, toss your sprinkles in a tiny bit of flour. Trust me, this little trick stops them from sinking straight to the bottom and keeps that colorful surprise evenly spread through the cake.
Dry team, assemble!
Whisk the flour, baking powder, baking soda, and salt in a bowl until the mixture is uniform throughout. This dry squad is the backbone of your cake, making sure it’s light, fluffy, and just right.
Butter, sugar, and vanilla party
Now, in your mixer (or with a trusty hand whisk), beat your softened butter, sugar, oil, and vanilla until the mixture looks lighter and fluffier.
Don’t rush this, think of it as giving your batter a fluffy cloud makeover. About 4 minutes is perfect here.
Egg-cellent additions
Add eggs (just the yolks) one by one, mixing after each. This step is like telling your batter, “Hey, we’re coming together!” Keep the rhythm, and don’t forget to scrape down the bowl sides so everything mixes evenly.
Dry and wet, back and forth
Add about a third of the dry mix into the batter, mix until almost blended, then pour in some milk.
Stir in that sour cream. This little secret ingredient is the reason your cake will stay moist and tender, with just a tiny bit of tang that keeps it interesting and delicious.
Lightly mix in the leftover dry ingredients, ensuring they’re just incorporated. Remember: no overmixing here! We want a smooth batter, but keep it light and airy.
Whip it good
Now, whip your egg whites until soft peaks form. This means when you lift the whisk, the peaks hold their shape but flop over just a bit. It’s the fluff factor your cake needs!
Fold, don’t fight
Carefully blend the whipped egg whites into the batter, preserving its light, fluffy texture. Then add the sprinkles. Folding is all about gentle love, don’t rush or you’ll lose that fluff!
Into the oven
Evenly pour the batter into the pan, then gently level the surface. Place it in the oven and allow it to transform over the next 40 minutes. Keep an eye on it, and check by poking a toothpick in the center, if it comes out clean or with a crumb or two, you’re good.
Once out of the oven, let your cake chill in the pan for a bit, then move it to cool completely. Patience here pays off.
Frost and Enjoy
Beat your softened butter until smooth, then gradually add powdered sugar, vanilla, a splash of cream, and a pinch of salt.
Whip it until the frosting’s light, creamy, and spreadable. Slather it on your cooled cake.
Top your cake with extra sprinkles if you’re feeling festive. Then slice, serve, and get ready to bask in all the smiles your homemade funfetti masterpiece brings!
If you’re loving this cake, don’t miss my funfetti cookies for a crunchy treat or the fluffy funfetti cupcakes to keep the sprinkle party going!
Fixing Baking Slip-Ups
Cake came out dense or heavy
This usually means the batter got a little overmixed or the egg whites weren’t folded in gently enough. Next time, mix just until combined and remember: folding is a gentle hug.
Frosting too thick or too runny
If your buttercream feels stiff, add a tiny splash of cream or milk, one teaspoon at a time until it spreads like a dream. Too runny? Add a light sprinkle of powdered sugar to help thicken the mixture.
Cake edges are dry or crusty
Sometimes ovens bake unevenly. Try rotating your pan halfway through baking for an even cook and keep an eye on baking time, sometimes a few minutes less can make all the difference.
What to Serve With Your Funfetti Cake
- A scoop of tangy lemon sorbet, it’s like a zesty hug next to that sweet cake
- Fresh berries tossed with a sprinkle of mint, bright, fresh, and totally refreshing
- A warm cup of chai tea or spiced latte, cozy vibes that pair perfectly with sprinkles
- Toasted almond slivers on the side, add a little crunch contrast without overpowering
How to Store Your Funfetti Cake
Room Temperature: Keep your cake covered tightly with a cake dome or plastic wrap for up to 2 days, this keeps the frosting soft and the sprinkles happy!
Refrigerate: If your kitchen’s warm, pop the cake in the fridge, wrapped well to avoid drying out, but let it come to room temp before serving for that perfect melt-in-your-mouth texture.
Freeze: Slice and wrap individual pieces in plastic wrap, then foil. Freeze for up to 2 months, perfect for those “I need cake now” moments! Thaw overnight in the fridge.
Tip: Always use airtight containers or wraps to lock in moisture, no one likes a crumbly party!
Frequently Asked Questions
Why is it called Funfetti?
The name “Funfetti” is a playful twist on “confetti,” and it perfectly captures what this cake is all about, colorful sprinkles baked right into the batter that look like tiny bursts of celebration inside every slice.
How to stop sprinkles from bleeding into cake?
The classic sprinkle bleed, totally normal but easily avoidable! The trick is to toss your sprinkles in a little bit of flour before folding them gently into your batter. This light dusting helps coat the sprinkles and keeps their colors locked in.
What’s a quick trick to freshen up leftover?
Place slices under a moist paper towel and warm them in the microwave for about 10 seconds. It softens the cake, bringing back that fresh-from-the-oven feel, perfect for late-night cravings or surprise guests.
Homemade Funfetti Cake
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- Pinch of salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter softened
- 2 tablespoons pure vanilla extract
- 3 tablespoons vegetable oil
- 1½ cups granulated sugar
- 4 large eggs
- ¾ cup whole milk
- ½ cup sour cream
- ½ cup rainbow sprinkles use jimmies or quins for best results
For the Frosting:
- 1¼ cups unsalted butter softened
- 4½ cups powdered sugar sifted
- 5 tablespoons heavy cream
- 1½ teaspoons pure vanilla extract
- A pinch of salt
Instructions
- Start by greasing or lining a 9×13 inch baking pan and preheating your oven to 325°F. Toss your sprinkles with a little flour to stop them from sinking to the bottom of the cake.
- Whisk the flour, baking powder, baking soda, and salt in a bowl to prepare the crucial base that ensures a flawless cake crumb.
- In a separate bowl, beat the butter, sugar, oil, and vanilla until the mixture becomes lighter in color and fluffy, this usually takes about 4 minutes.
- Add the egg yolks one at a time, mixing well and scraping down the sides to keep everything smooth.
- Begin incorporating the dry ingredients and milk one after the other, mixing delicately each time. Stir in the sour cream to keep the cake moist and tender.
- Whip the egg whites until soft peaks form, meaning they hold their shape but still bend slightly, and fold half of them gently into the batter to keep it airy.
- Slowly incorporate the rest of the mix and the flour-coated sprinkles, folding until just unified.
- Pour the batter evenly into your pan, smooth the top, and bake for about 40 minutes. Check for doneness by inserting a toothpick; it should emerge clean or with just a few moist crumbs.
- Give the cake some time to cool in the pan before lifting it onto a wire rack.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar, vanilla, a splash of cream, and a pinch of salt. Whip until smooth and spreadable.
- Frost the cooled cake and add extra sprinkles on top if you want. Slice, serve, and enjoy!
Notes
- Use room temp ingredients for smoother mixing.
- Don’t rush the creaming step, it adds fluffiness.
- When folding, use a spatula and be gentle, no rough handling!
