Look, I don’t care how old you are—if a cake has rainbow sprinkles baked inside, it’s instantly 1000% more exciting. Period. And this Funfetti Cake? Oh, it’s not just any sprinkle-stuffed dessert.

This one’s a fluffy, buttery, melt-in-your-mouth kind of masterpiece that turns birthdays, Tuesdays, or random movie nights into an actual celebration. We’re going full-blown nostalgic here—with modern baking tricks to make it next-level delicious.

And don’t worry, I’m not about to give you a cake that tastes like a cardboard box. Nope. This is from-scratch glory with all the texture, flavor, and vanilla-sweet joy you’ve ever wanted in a slice of cake. Let’s dive into this sprinkle-drenched dream.

Recipe Snapshot

Category	Details
Yield	1 three-layer 8-inch cake
Serving Size	1 slice (1/12 of the cake)
Prep Time	25 minutes
Bake Time	35 minutes
Total Time	1 hour
Calories per Serving	~470 calories
Primary Cooking Method	Baking
Cooling Time	1 hour
Occasion	Birthday, Celebration, Anytime
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Funfetti Cake Recipe

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

470

kcal

If you grew up begging for boxed confetti cake at every birthday party—this one’s for you. But unlike those store-bought mixes, this homemade Funfetti Cake is fluffier, richer, and packed with flavor.

The base is a soft vanilla cake with rainbow sprinkles, and it’s frosted with a silky, buttery vanilla frosting that pipes like a dream.

Ingredients

For the Funfetti Cake
2 1/2 cups (325g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup (226g) unsalted butter, room temp
1 3/4 cups (350g) granulated sugar
5 large egg whites, room temp
1 tbsp vanilla extract
1 cup (240ml) whole milk, room temp
1/2 cup (120ml) sour cream, room temp
3/4 cup (120g) rainbow sprinkles (jimmies style)
For the Vanilla Buttercream
1 1/2 cups (340g) unsalted butter, room temp
5 1/2 cups (660g) powdered sugar, sifted
1 tbsp vanilla extract
2–4 tbsp heavy cream or milk
Pinch of salt

Directions

Prep Your Pans and Preheat
Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line the bottoms with parchment paper, and lightly flour the sides. Don’t skip this—Funfetti likes to cling!
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This gets the leavening right from the start.
Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the butter and sugar together on high speed for about 3 minutes until light and fluffy. It should look almost white. Don’t rush it—this adds air!
Add Egg Whites and Vanilla
Reduce speed to medium and mix in the egg whites one at a time. Then add the vanilla. Scrape the bowl. Trust me, those corners hide stuff.
Alternate Milk + Dry Mix
On low speed, add the dry ingredients in three parts, alternating with the milk and sour cream. Begin and end with the dry. Mix just until smooth.
Fold in Sprinkles
Using a spatula, gently fold in the rainbow sprinkles. Don’t overmix or they’ll bleed color.
Bake
Divide the batter evenly among your pans. Smooth the tops. Bake for 33–36 minutes, or until a toothpick comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer to a rack to cool completely.
Make the Frosting
Beat the butter on medium-high until creamy (about 2–3 mins). Gradually add powdered sugar, mixing on low, then increase speed. Add vanilla, salt, and enough cream to get your desired texture. Beat for another 3–4 mins until fluffy.
Assemble the Cake
Level your cakes if needed. Spread frosting between each layer, then cover the whole cake. Smooth it out or go rustic—your call. Decorate with more sprinkles on top!

Extra Tips

Use room temperature ingredients for a smoother batter and even baking.
Don’t skip the sour cream—it adds that extra moisture and softness that takes the cake from good to unforgettable.
Use jimmies-style sprinkles, not nonpareils. The little round guys tend to bleed into the batter and make a tie-dye mess.
When leveling your cake layers, use a serrated knife or cake leveler and a turntable for extra precision.
Want bakery-style edges? Chill the cake for 30 minutes before the final coat of frosting to lock everything in place.
Pipe little stars or rosettes around the top edge to hide any frosting flaws and give it that Instagram-worthy finish.
For a richer flavor, try browning half the butter in the frosting—just let it cool and solidify before beating.

Equipment List

Stand mixer or hand mixer
3 8-inch round cake pans
Mixing bowls (medium and large)
Spatula
Parchment paper
Wire cooling rack
Offset spatula (optional but helpful)
Cake leveler or serrated knife
Measuring cups and spoons

Substitution Options

Want to make this cake fit your vibe, food allergies, or pantry sitch?

Totally doable. For a dairy-free version, switch out the butter with a solid plant-based one (like Earth Balance) and go with almond or oat milk. Swap the sour cream for a thick, unsweetened dairy-free yogurt.

No eggs?

No problem. Use your go-to egg replacer or sub in 1/4 cup of non-dairy yogurt per egg white. Just keep in mind the cake will be slightly less airy—but still mega moist.

Gluten-free friends, grab a 1:1 gluten-free baking flour that includes xanthan gum. It keeps the texture pretty close to the original.

Cutting sugar?

Knock off 1/4 cup from the batter, but leave the frosting as-is so it doesn’t fall apart. And if food coloring isn’t your thing, opt for naturally dyed sprinkles made from beet, turmeric, or spirulina. Still rainbow, still fun.

Whatever route you take, the result is still a festive, crowd-pleasing cake that doesn’t skip a beat.

Make-Ahead Tips

Want to be the host who has it all ready without breaking a sweat? This cake’s your bestie. You can bake the layers up to two days in advance. Just let them cool completely, wrap tightly in plastic wrap, and store at room temperature.

Thinking long-term? You can freeze the cake layers for up to three months. Wrap each layer in plastic wrap and then again in foil. When you’re ready to party, thaw them overnight in the fridge and bring to room temp before frosting.

The buttercream is just as chill—make it up to a week ahead and store in an airtight container in the fridge. Let it soften at room temp, then re-whip to bring it back to fluffy town.

And yep, you can even frost the whole cake in advance! Keep it covered in the fridge for up to five days. Just let it sit out for a bit before serving so it’s soft and sliceable. Easy peasy party prep.

Storage Instructions

Got leftovers? Lucky you. Store your fully assembled Funfetti Cake in the refrigerator, covered with a cake dome or airtight container. It’ll stay fresh for up to 5 days. Before serving, let it sit out for about 30 minutes to come to room temp—nobody likes cold cake.

If you’ve only got individual slices left, wrap them tightly in plastic wrap and pop them in an airtight container. These can also be frozen for up to 2 months. Thaw overnight in the fridge or give it a quick counter rest before devouring.

Unfrosted cake layers? Wrap them up snugly and store at room temp for 2 days or in the freezer for up to 3 months. Just make sure they’re completely cool before wrapping to avoid soggy tops later. The buttercream can be refrigerated separately for a week or frozen up to a month—just re-whip after thawing to fluff it back up.

That’s storage made simple, no stress needed.

Serving Suggestions

Now for the fun part—decorating! There are tons of ways to dress up your Funfetti Cake depending on the vibe you’re going for. Go classic and coat the whole thing in rainbow sprinkles, or keep it classy with just a dusting over piped buttercream swirls.

Want to go full-on party mode? Try sprinkle splatters. It’s a mess (in the best way). First, make sure your buttercream is freshly spread and slightly soft—if it’s too dry, the sprinkles will just bounce off. Mix 2 parts jimmies with 1 part nonpareils, then gently pat them onto the sides of the cake right after frosting.

Place the cake over a large baking sheet to catch the runaway sprinkles (unless you want them permanently embedded in your floor). Bonus: if you have pets, expect backup cleanup volunteers at your feet. This technique looks super festive and adds that joyful chaos that makes Funfetti, well, FUN.

Nutritional Information

Here’s the scoop on what you’re really getting in a slice of this joy-packed dessert. These numbers are estimates based on one slice out of 12:

Calories: ~470 kcal
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 60mg
Sodium: 220mg
Total Carbohydrates: 60g
Dietary Fiber: <1g
Sugars: 44g
Protein: 3g

Keep in mind, these can vary depending on the brands of ingredients used or how generously you frost. But hey, it’s cake—meant to be enjoyed, not analyzed like a lab experiment!

Final Thoughts

This Funfetti Cake is basically a celebration in every bite. Whether you’re lighting birthday candles or just celebrating the fact that it’s Friday, it brings pure, sprinkle-filled joy. It’s soft, rich, buttery, and those pops of color?

Instant good mood. Bake it once and you’ll see—this is one of those “keep forever” recipes that never lets you down. From the moist crumb to the fluffy frosting to the riot of rainbow bits, it’s happiness wrapped in layers. No need to wait for an occasion. Make this cake because you can. And when you do, don’t forget to toss those sprinkles like confetti—messy, colorful, and totally worth it.