CakeWhiz

Funfetti Cake / Confetti Cake {From Scratch}

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 ways to enjoy the wonder of sprinkles!

How To Make Easy Homemade Funfetti Cake Recipe From Scratch?

  1. Mix Ingredients– In a bowl, add butter, granulated sugar and mix.
  2. Add more– Add eggs, egg whites, vanilla extract, almond extract and mix.
  3. Whisk dry ingredients– In a bowl, whisk cake flour, baking powder, baking soda.
  4. Combine mixtures– Add dry mixture into the wet mixture and start mixing, alternating with buttermilk.
  5. Add rainbow sprinkles– Gently stir them into the batter.
  6. Pour into pans– Add batter in three round cake pans.
  7. Bake– Until an inserted toothpick in the center comes out clean.
  8. Cool cakes– Remove from oven and cool completely.
  9. Trim the domes and sides– If necessary.
  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 sprinkles on top and enjoy!

Is Funfetti Cake Same As White Cake?

Essentially yes, the difference obviously is the addition of rainbow sprinkles in the funfetti cake.

What Is The Difference Between Funfetti And Confetti Cake?

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

What Sprinkles To Use In Cake?

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

Variations

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.

Try another frosting flavor– Such as Lemon Frosting (Lemon Buttercream), Maraschino Cherry Frosting, or Chocolate Buttercream Frosting Recipe

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 add crushed cookies, chocolate candies, or other small sweets.

Add fruit- You can add slices of strawberries or even bananas in between the layers of cake 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.

Filling ideas- Try Raspberry Pie Filling, Strawberry Pie Filling, Lemon Curd, Homemade Caramel Sauce, or Nutella Syrup.

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– This allows the ingredients to incorporate smoothly for a velvety batter and therefore cake.

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

Watch the quantity of almond extract– It’s a strong flavor so don’t add too much or it will overpower the flavors in the cake. Make sure to measure accurately.

Cake flour Vs. All-purpose flour– Must use cake flour because cake flour has less protein, which means less gluten formation, and therefore a lighter and fluffier cake.

Whole milk Vs. Buttermilk– You must use buttermilk because the acid in it causes the cake to rise and become fluffy. To make homemade buttermilk simply add 1 Tbsp vinegar into a 1 cup measuring cup and then fill the remainder with whole 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 too.

Why did my cake turn brown on top? It has been baked for too long. When cakes are over-baked, the tops become brown and hard, and they become dry on the inside.

Storage For Funfetti Birthday Cake

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

Freeze– In a freezer safe container for up to 2 months. Simply thaw in the fridge or at room temperature to eat.

More Classic Cake Recipes

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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 mins
Cook Time: 30 mins
Decorating time: 20 mins
Total Time: 1 hr
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

Ingredients

  • 1.5 cups Butter, Unsalted, Room temperature
  • 2 cups Granulated sugar
  • 4 Eggs, Large, Room temperature
  • 2 Egg whites, From large eggs, Room temperature
  • 2 tsp Vanilla extract
  • 1/4 tsp Almond extract
  • 3 3/4 cups Cake flour
  • 1.5 tsp Baking powder
  • 1.5 tsp Baking soda
  • 1.5 cups Buttermilk, Room temperature
  • 3/4 cup Rainbow sprinkles, Avoid nonpareils (little colorful balls) which dye the batter. Use rainbow jimmies or quins.
  • 2 cups American buttercream frosting

Instructions 

  • 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!

Notes

  • 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. 

Nutrition

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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