Funfetti Cake Recipe

Funfetti Cake from Scratch (and an UnBirthday)

A fluffy white funfetti cake made from completely scratch. Please note that if you do not want a three layer cake, you can divide the batter into just two pans and use the rest to make cupcakes!

Prep: 50min

Total: 90min

Yield: 14

Serving Size: 1 slice

Nutrition Facts: calories 1136 kcal, servingSize 1 slice, Carbohydrate 155 g, Protein 11 g, Fat 54 g, Saturated Fat 25 g, Trans Fat 1 g, Cholesterol 100 mg, Sodium 345 mg, Fiber 2 g, Sugar 100 g

Ingredients:

• 9 Tablespoons unsalted butter (softened)
• 3 cups granulated sugar ((600g))
• 1 cup canola oil (vegetable oil would also work (236ml))
• 4 teaspoons vanilla extract
• 4 cups+ 2 Tbsp all-purpose flour
• 4 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• 1 ½ cup milk ((355ml))
• 9 egg whites (room temperature preferred)
• ½ cup sprinkles* ((80g))
• 1 lb unsalted butter (softened to room temperature (453g))
• ¼ teaspoon salt
• 6 cups powdered sugar ((750g))
• 6 Tbsp heavy cream
• 2 teaspoons LorAnn Princess emulsion or vanilla extract

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.’, ‘name’: ‘Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘In stand mixer, beat butter on medium-low speed until creamy.’, ‘name’: ‘In stand mixer, beat butter on medium-low speed until creamy.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add sugar and oil and beat until all ingredients are well-combined and creamy.’, ‘name’: ‘Add sugar and oil and beat until all ingredients are well-combined and creamy.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Scrape down the sides and bottom of the bowl and then stir in your vanilla.’, ‘name’: ‘Scrape down the sides and bottom of the bowl and then stir in your vanilla.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘In separate bowl, whisk together your flour, baking powder, and salt.’, ‘name’: ‘In separate bowl, whisk together your flour, baking powder, and salt.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Measure out your milk.’, ‘name’: ‘Measure out your milk.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.’, ‘name’: ‘With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Pause occasionally to scrape down sides and bottom of bowl.’, ‘name’: ‘Pause occasionally to scrape down sides and bottom of bowl.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-7’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.’, ‘name’: ‘In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-8’}
10. {‘@type’: ‘HowToStep’, ‘text’: ‘Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.’, ‘name’: ‘Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-9’}
11. {‘@type’: ‘HowToStep’, ‘text’: ‘Evenly divide cake batter into prepared pans.’, ‘name’: ‘Evenly divide cake batter into prepared pans.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-10’}
12. {‘@type’: ‘HowToStep’, ‘text’: ‘Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.’, ‘name’: ‘Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-11’}
13. {‘@type’: ‘HowToStep’, ‘text’: ‘Cakes will be a light golden brown when done baking.’, ‘name’: ‘Cakes will be a light golden brown when done baking.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-12’}
14. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.’, ‘name’: ‘Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-13’}
15. {‘@type’: ‘HowToStep’, ‘text’: ‘Allow to cool completely before frosting.’, ‘name’: ‘Allow to cool completely before frosting.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-0-14’}
16. {‘@type’: ‘HowToSection’, ‘name’: ‘Frosting’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.’, ‘name’: ‘I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In stand mixer, beat butter on medium-speed until creamy.’, ‘name’: ‘In stand mixer, beat butter on medium-speed until creamy.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add salt and beat again for about 20 seconds.’, ‘name’: ‘Add salt and beat again for about 20 seconds.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.’, ‘name’: ‘Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.’, ‘name’: ‘Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.’, ‘name’: ‘Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-1-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin “crumb coating” around the entire cake.’, ‘name’: ‘Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin “crumb coating” around the entire cake.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-1-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.’, ‘name’: ‘Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.’, ‘url’: ‘https://sugarspunrun.com/funfetti-cake-scratch/#wprm-recipe-8218-step-1-7’}]}

Confetti Birthday Cake

Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting. Pictured cake is 9 inches; for thicker cakes, use 8-inch pans. Review the recipe notes and bring all ingredients to room temperature before you begin.

Prep: 45min

Total: 4h

Yield: 12

Ingredients:

• 3 and 3/4 cups (443g) cake flour (spoon & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 1/3 cup (80ml) vegetable oil
• 4 large eggs, at room temperature*
• 2 large egg whites, at room temperature*
• 3 teaspoons (15ml) pure vanilla extract
• 1 and 1/2 cups (360ml) buttermilk, at room temperature*
• 3/4 cup (135g) rainbow sprinkles*
• 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
• 5 and 1/2 cups (650g) confectioners’ sugar
• 1/3 cup (80ml) heavy cream, at room temperature
• 3 teaspoons (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
• 1/8 teaspoon salt
• optional: additional sprinkles for garnish

Instruction:

1. Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4. Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan.
5. Bake for around 25–26 minutes or until the cakes are baked through. (8-inch cakes may take about 27–28 minutes.) Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
6. Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.
7. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.
8. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
9. Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
10. Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.
11. Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.

How to Make Funfetti Cake

FAQ

Is funfetti cake just vanilla with sprinkles?

What is the difference between funfetti cake and funfetti cake?

What ingredient is in funfetti cake?

Can you just add sprinkles to cake batter?