Funfetti Cake / Confetti Cake {From Scratch}

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Easy confetti cake or funfetti cake recipe from scratch, homemade with simple ingredients. This soft and moist birthday cake is paired with fluffy vanilla buttercream frosting and rainbow sprinkles.

Sprinkles make everything feel special and more festive! This is the easiest cake to make from scratch for your next celebration of any kind. This Rainbow Sprinkle Cake or these Birthday Sprinkle Cookies {With Cake Mix} are also great options.

Easy Homemade Funfetti Cake From Scratch on White Cake Stand With Marble Background

How To Make Easy Homemade Funfetti Cake Recipe From Scratch?

  1. Cream butter and sugar– Until fluffy.
  2. Add other ingredients– This includes eggs, egg whites, vanilla extract, almond extract.
  3. Mix– Until combined.
  4. Whisk dry ingredients separately– This includes cake flour, baking powder, baking soda.
  5. Combine wet and dry mixtures– Alternating with buttermilk.
  6. Add sprinkles– Do this very gently.
  7. Pour batter- In pans.
  8. Bake– Until an inserted toothpick comes out clean.
  9. Cool cakes-Until room temperature.
  10. Assemble– Remove cake from pans. Place one cake on cake stand and spread icing on top. Place another cake on top of the frosting. Spread more icing on top of the cake. Toss some more sprinkles on top.
Closeup Shot of Funfetti Birthday Cake Slice With Vanilla Buttercream Frosting on White Cake Stand

Is Funfetti Cake Same As White Cake?

Essentially yes. The difference obviously is the addition of rainbow sprinkles in the funfetti version.

What Is The Difference Between Funfetti And Confetti Cake?

The only difference is that Funfetti is trademarked and confetti is not. It is simply a matter of ownership.

What Sprinkles To Use In Cake?

Avoid nonpareils (little colorful balls) which dye and discolor the batter. Use rainbow jimmies or quins in order to prevent the bleeding of colors in the batter.

Homemade Confetti Cake With One Slice Removed and Inside Exposed


Make a taller layer cake– The recipe makes 3 cakes. I chose to make a simple 2 layer cake and use the third cake in a trifle, but you can make a taller 3 layer cake, if you like. Check out my Chocolate Trifle Recipe but replace chocolate cake with this sprinkle cake.

Try another frosting flavor– Such as Lemon Frosting (Lemon Buttercream), Maraschino Cherry Frosting.

Cake toppings– I just added sprinkles on top, but you can decorate with Homemade Sprinkles and candies such as these Homemade Sugar Cubes. You can even add crushed cookies, chocolate candies, or other small sweets like M&Ms.

Add fresh fruit- Consider adding slices of strawberries or even raspberries in between the layers for more flavor and sweetness.

Pinata cake- Follow the instructions in this post on How to Make Pinata Cake and fill the cake with sprinkles and small candies for a fun surprise.

Add pie filling– Try this Raspberry Pie Filling or Strawberry Pie Filling.

Add a thin layer of curd– The best option is Lemon Curd.

Tips And Techniques Sprinkle Cake Recipe

Don’t over-mix cake batter– Over-mixing will make the cake gummy and chewy instead of light and fluffy.

Don’t replace butter with oil– The butter adds so much flavor to this cake, while oil would add no flavor.

All ingredients must be at room temperature– Because this allows the ingredients to incorporate smoothly for a velvety batter and cake.

Use unsalted butter- Because this prevents the cake from becoming too salty.

Don’t mix in the sprinkles aggressively– Gently stir them in because you don’t want to over-mix the batter, and you also don’t want to break the sprinkles while mixing.

Why did my sprinkles sink to the bottom of the cake? Your batter may be too thin if the sprinkles are sinking to the bottom of the cake. Make sure to measure all ingredients accurately.

Why is my cake dry? This can happen from improper measuring of the ingredients, or baking the cake too long or at too high of a temperature. Make sure to follow all directions correctly.

Why is my cake soggy? This can be because too much liquid was added to the batter, or because the cake was not cooked long enough or at the proper temperature. Make sure to measure accurately and ensure that your oven heats properly.

Why did my cake sink in the center? The center of the cake takes the longest to cook, so make sure to bake it long enough that the center is set. If you don’t bake it long enough the center of the cake will sink. It can also sink if you open the oven door frequently during baking, causing dramatic temperature fluctuations.

Watch the quantity of almond extract– Because it’s a strong flavor. Don’t add too much or it will overpower the flavors in the cake.

Cake flour Vs. All-purpose flour– You must use cake flour because cake flour has less protein, which means less gluten formation, and therefore a lighter and fluffier cake. My homemade version for this flour is linked below in the recipe card.

Whole milk Vs. Buttermilk– You must use buttermilk because the acid in it causes the cake to rise and become fluffy. T

How to make homemade buttermilk? Simply mix together 1 tbsp vinegar into 1 cup milk.

Do not decorate or assemble warm cake- Because this will cause the frosting to melt and create a sticky mess. Let the cakes cool completely.

How to know cakes are done baking? Insert a toothpick in the center and if it comes out clean, they are ready to be removed from the oven.

Line pans with parchment paper and grease the sides- This is very important because it prevents the cakes from sticking to the pans and thus, making it easier to remove them from pans. It also makes clean-up easier.

Why did my cake turn brown on top? This happened because it was baked for too long. When cakes are over-baked, the tops become darker and hard, and they also become dry on the inside.

Easy Yellow Cake With Sprinkles on White Plate

Storage For Funfetti Birthday Cake

Refrigerate– In a sealed container for up to 3 days.

Freeze– Unfrosted cakes and frostings can be stored separately in sealed containers for up to 1 month. When you are ready to enjoy it, simply thaw cake and frosting in the fridge or at room temperature and then assemble, as per instructions below.

More Classic Cake Recipes

Easy Homemade Funfetti Cake From Scratch on White Cake Stand With Marble Background
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Funfetti Cake/ Confetti Cake (From Scratch)

Prep Time: 10 minutes
Cook Time: 30 minutes
Decorating time: 20 minutes
Total Time: 1 hour
Easy confetti cake or funfetti cake recipe from scratch, homemade with simple ingredients. This soft and moist birthday cake is paired with fluffy vanilla buttercream frosting and rainbow sprinkles.
Yield: 9 Slices



  • In a large mixing bowl, add butter, granulated sugar and mix until light and fluffy.
  • Add eggs, egg whites, vanilla extract, almond extract and mix until combined.
  • In another mixing bowl, whisk together cake flour, baking powder, baking soda.
  • Add this dry mixture into the wet mixture and start mixing, alternating with buttermilk until just combined. Do not over-mix!
  • Add rainbow sprinkles and gently stir them into the batter until evenly distributed. Do not over-mix!
  • Add batter in three round cake pans (Dimensions: 8×2). The pans should be lined with parchment paper and sides should be greased with oil or butter.
  • Bake at 350 degrees F for about 30 minutes or until an inserted toothpick in the center comes out clean.
  • Remove from oven and allow cakes to cool completely.
  • Trim the domes and sides (if necessary). I always do this with my cakes because I like the way they look at the end.
  • To assemble, remove cake from pans and discard the parchment papers. Place one cake on cake stand and use a spatula to spread icing on top. Place another cake on top of the frosting. Spread more icing on top of the cake. Toss some sprinkles on top and enjoy!


  • The recipe yields 3 cakes and you can make a 3 layer cake. However, I chose to make a 2 layer cake and saved the third cake for mini trifles. 
  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 957kcal, Carbohydrates: 131g, Protein: 11g, Fat: 44g, Saturated Fat: 23g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 158mg, Sodium: 628mg, Potassium: 240mg, Fiber: 1g, Sugar: 91g, Vitamin A: 1118IU, Calcium: 105mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 957
Author: Abeer Rizvi

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