Funfetti Cake Recipe: Easy Recipe Made From Scratch

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What is Funfetti Cake?

Funfetti cake is mostly a wet vanilla cake base. It has rainbow sprinkles folded into the batter, and baked right into the layers. The sprinkles upload both a pop of coloration, and a piece of texture to each chew.

Most funfetti desserts contain sprinkles into the ornament or layout of the cake as properly!

Sprinkles are commonly used to decorate the outside of the cake. Sometimes they’re lightly pressed into the frosting, to absolutely coat the cake (similar to the tiny spoil cake beneath).

Another famous look is to use a elaborate sprinkle combination, around the base or facets of the cake

Or to actually take matters to the subsequent level, you can even fill the middle with sprinkles.

What Types Of Sprinkles Should I Use To Make Funfetti Cake?

While you would possibly assume all sprinkles are created identical, unluckily you’re incorrect. When making a funfetti cake, you need to make certain you use the right form of rainbow sprinkle.

The fine sprinkles for making a funfetti cake are rainbow jimmies. They are the longer sprinkles, which you used to (and may nevertheless) put on your ice cream.

These sprinkles keep their color, and gained’t right now bleed into your batter.

This is crucial, as it will assist your batter say white at the same time as you upload it on your pans. This will allow the color of the sprinkles to genuinely shine through as soon as the layers are baked.

If you actually need to be picky approximately your sprinkles, I additionally recommend getting a rainbow sprinkle combination that doesn’t have any chocolate/brown sprinkles in it.

Funfetti cake layers look so much better with none brown sprinkles!

The form of sprinkle you need to NOT use are the tiny, spherical, rainbow sprinkles. They’re known as nonpareils, and they’re the authentic enemy of funfetti cake layers.

Nonpareils will begin to bleed their colorings the second one they’re stirred into your cake batter, resulting in a creepy, pink/grayish batter.

This can also happen if you assist you to rainbow jimmies sit in your batter for an prolonged time period, and then try to stir it.

The key take aways? Only use rainbow jimmies on this funfetti cake recipe, gently fold them into your batter, and without delay pour into your cake pans.


Funfetti vs Confetti Cake?

In my mind, sprinkle cake layers have usually been referred to as funfetti. But when I become performing some keyword research, I found out that a majority of you (about 80%) name it confetti cake.

Back within the day, a lot of the boxed cake mixes known as it confetti cake blend. My idea is that we name it the name we grew up with.

Pillsbury is the handiest logo that dubs its sprinkle cake blend funfetti, and I’m like 90% certain we I used pillsbury mix as infant!!

While I certainly am outnumbered on this one, I clearly suppose that calling sprinkle cake layers funfetti is simply extra…a laugh! No pun intended.

What Makes This Funetti Recipe So Delicious?

There are lots of funfetti cake recipes out there. Why is this one the high-quality (in my view)?There are a few reasons.

This cake recipe is based off my vanilla layer cake recipe, which is wonderful on its very own. It’s a butter cake recipe, can be made in a single bowl, and is pretty an awful lot foolproof.

This recipe also makes use of buttermilk, which makes soft cake layers, and adds a lot moisture! It also gives this cake a delicious tang, which pairs so properly with the sweet buttercream the cake is frosted with.

While buttermilk may be located in most grocery shops, some components of the us of a or foreign international locations don’t sell it! If you’re having a difficult time getting your hands on buttermilk, don’t worry.

You could make your personal buttermilk! For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus sufficient milk to fill 1 cup.

You also can use undeniable, low-fat yogurt as an identical substitute, cup for cup.

This funfetti cake recipe additionally makes use of the tiniest little bit of almond extract. It can be not noted if you’re concerned about tree nut hypersensitive reactions. Otherwise, I rather advocate such as it.

It delivered only a trace of almond taste, which makes this cake sense even more unique. Almond extract jogs my memory of wedding ceremony cakes, and it takes this cake recipe to the next degree.

How Should I Decorate my Funfetti Cake ??

Over the years I’ve decorated my funfetti desserts a whole lot of specific approaches. I pretty recommend the use of a few assortment of fancy sprinkles, rainbow frosting, and/or lovely candles!

Below is an ombre sprinkle look I did a couple years in the past. Sometimes all you want is a cute sprinkle combination!!

Tips for Making This Funfetti Cake Recipe:

  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake, to make it less complicated to stack and frost.
  • Mix your cake batter just until the substances are included; this will make sure your cake layers are smooth and fluffy
  • Be certain to correctly measure your flour (spoon into the cup degree then stage) or use a kitchen scale to degree your dry components
  • Use a serrated knife to stage your cake layers once they’re absolutely cooled, to make it less difficult to gather and frost your cake
  • I do NOT suggest using this recipe to make cupcakes! Instead, I relatively propose trying my funfetti cupcake recipe (I like the texture higher for cupcakes)
  • Use my small batch funfetti cake recipe to make a 6-inch layer cake

Making These Cake Layers in Advance and Storage Tips:

  • Make your cake layers in advance and freeze them: It breaks the system up and make it extra approachable.
  • Make your frosting beforehand of time too, or shop any leftover frosting! It can be saved in an hermetic field in the fridge for as much as a month, or in the freezer for up to three months. Be sure to give it a very good stir as soon as it thaws to get the consistency great and easy again.
  • A frosted cake can closing inside the refrigerator for up to every week, or within the freezer for as much as a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and feature leftovers, use any ultimate frosting to cowl the cut segment to hold it wet and keep in the refrigerator for as much as per week.



Funfetti Cake Recipe: Easy Recipe Made From Scratch

  • Author: Bethrebecca
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 slices 1x


This splendid funfetti cake recipe is made from scratch, and is so smooth to make. It’s wet, and packed with flavor and sprinkles!!



Funfetti Cake

  • 3/4 cup of rainbow jimmies or long strand sprinkles (130 grams)
  • 1 1/2 cups buttermilk, room temperature (345 grams)
  • gel food coloring (if desired)
  • 1 1/2 tsp almond extract (6 grams)
  • 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
  • 1 tsp salt (6 grams)
  • 1/8 cup vegetable oil (28 grams)
  • 2 tsp. vanilla extract (8 grams)
  • 3 cups granulated sugar (600 grams)
  • 2 1/2 tsp baking powder (10 grams)
  • 3 cups all-purpose flour (390 grams)
  • 1 cup unsalted butter, room temperature (226 grams) – 2 sticks

Vanilla Buttercream Frosting

  • 1 1/2 Tbsp vanilla extract (18 grams)
  • 11 cups powdered sugar (1375 grams)
  • 1 tsp salt (6 grams)
  • 1/3 cup heavy cream (or whipping cream) (75 grams)
  • 3 cups unsalted butter, room temperature (678 grams)


  • Wilton 1M
  • Fancy sprinkle blend
  • Deep pink and Turquoise gel food coloring (optional)


Funfetti Cake Layers :

  1. Preheat oven to 350°F. Line 4 7 inch pans or 3 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.
  2. Mix together all dry substances (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment or hand mixer till absolutely mixed.
  3. Mix chunks of room-temperature butter slowly into the dry blend, on a low speed. Continue to combine till no massive chunks of butter stay, and the combination turns into crumbly.
  4. Pour in egg whites, and blend on low till simply included. Mix in the buttermilk in two installments, on a low speed.
  5. Add in vanilla extract, almond extract, and oil, and blend at a low pace till fully included. Scrape down the edges of the bowl with a spatula, then beat on low velocity for approximately 15 seconds (the key’s to mix until the substances are JUST incorporated, so that the batter is not over-combined).
  6. If preferred, add in gel meals coloring. Mix the colour in with the aid of hand using a rubber spatula, scraping the edges and bottom of the bowl element way through. Mix until the batter is lightly colored.
  7. Fold the sprinkles into the cake batter using a rubber spatula, just they have got lightly distributed.
  8. Divide batter lightly between the organized cake pans.
  9. Bake for 35-36 minutes, or until a toothpick comes out easy. Allow the pans to cool for 10 mins, then run an offset spatula around perimeter of the pan to split the cake from the pan.
  10. Place cake layers into the freezer for 45 minutes, to accelerate the cooling method. Once the layers are completely cooled, carefully flip the pans and dispose of the layers from the pans.
  11. Use a serrated knife to level the tops of the layers, and then frost as desired.

Vanilla Buttercream Frosting :

  1. While the cake layers bake and funky, make the vanilla buttercream frosting.
  2. Beat the butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until easy.
  3. Add in the vanilla extract and salt and mix on a low pace.
  4. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  5. Once completely combined, beat on low until for a pair more mins to make the frosting splendid clean and push any extra air out of the frosting.
  6. If the frosting is too thick, upload in additional cream (1 teaspoon at a time). If the frosting is simply too skinny, add in greater powdered sugar (region of a cup at a time).
  7. If you propose to coloration the buttercream, upload in the gel food coloring once the frosting is fully made.
  8. Reserve approximately 1 half of cups of frosting to shade a separate shade, to pipe swirls on pinnacle of the cake. Place this frosting in a piping bag in shape with a Wilton 1M frosting tip.
  9. Color the closing frosting with gel meals coloring.
  10. In this cake, I used turquoise Americolor gel food coloring to make the blue frosting, and deep purple americolor gel food coloring for the swirls on pinnacle of the cake.

To Assemble The Cake :

  1. Stack and frost cake layers on a greaseproof cake board, the usage of a dab of frosting to assist stick the primary cake layer to the board.
  2. Add a good layer of buttercream between every cake layer with a huge offset spatula.
  3. Spread a skinny coat of frosting across the the cake, to completely cover the cake layers. Smooth using a bench scraper, then kick back the cake within the refrigerator (20 minutes) or freezer (10 minutes) till the frosting is firm to the touch.
  4. Add a 2d, thicker layer of frosting to the cake, and easy the usage of a bench scraper. Then beautify as preferred!


Make your cake layers in advance and freeze them: It breaks the manner up and make it extra approachable.

Make your frosting in advance of time too, or store any leftover frosting! It may be stored in an airtight box in the refrigerator for as much as a month, or in the freezer for up to a few months. Be positive to present it an awesome stir as soon as it thaws to get the consistency nice and easy again.

A frosted cake can ultimate in the refrigerator for up to per week, or within the freezer for as much as a month. The buttercream locks in all of the moisture, maintaining the cake clean and delicious!

If you narrow into the cake and feature leftovers, use any ultimate frosting to cover the reduce segment to hold it moist and keep inside the refrigerator for up to every week.


  • Calories: 682
  • Sugar: 80g
  • Sodium: 286mg
  • Fat: 33g
  • Saturated Fat: 19g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 94g
  • Protein: 4g
  • Cholesterol: 82mg

Keywords: Funfetti Cake Recipe: Easy Recipe Made From Scratch


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