Funfetti Cake

This Funfetti cake features moist white cake topped with whipped vanilla buttercream. One bite of this, and you’ll never use boxed mix again!

I love Funfetti inspired treats like pancakes and this dessert dip. This Funfetti Cake is also a must-try. It features a tender white cake, plenty of sprinkles, and the best buttercream ever! It looks impressive and is perfect for birthdays or parties.

Once you make this recipe from scratch you’ll never want to use boxed mix again. You can also make it into cupcakes like this.

Have a birthday coming up? Be sure to check out our birthday cocktail list too!

Why This Cake Is a Must Try

• Perfect Texture: Milk and egg whites lead to a light and fluffy cake that melts in your mouth.
• 3 Layers: The three layers of cake and frosting give you the perfect ratio in every bite.
• Common Ingredients and Supplies: This cake uses pantry ingredients and no fancy equipment. I mix my batter and frosting up with a wooden spoon.

What Is Funfetti Cake?

Funfetti Cake (sometimes called confetti cake) is a white cake with sprinkles in the batter. It was originally invented as a cake mix by Pilsbury and has been a staple at birthday parties for decades. Sprinkles are usually added on top as well.

Ingredient Notes and Shopping Tips

• Butter: There is nothing like a cake made with real butter. I use unsalted sweet cream butter so that I can control the amount of salt in the recipe. Different brands have different amounts which can lead to variations in the final taste of your baked goods.
• Egg Whites: Using egg whites leads to a light fluffy cake and a stark white color. Save the yolks for scrambled eggs, or homemade ice cream.
• Vanilla: Use clear vanilla extract if you want to make the cake as white as possible.
• Milk: Use whole milk for the best results.
• Flour: be sure to measure your flour correctly by spooning it into your measure cup. Scooping can lead to using too much which will lead to a dry crumbly cake.
• Baking Powder: Make sure your baking powder is less than a year old, as it can lose its potency.
• Sprinkles: Rainbow sprinkles dissolve slightly creating little pockets of color. I used Wilton Rainbow Jimmies. Avoid nonpareils which can leech too much color.

Sprinkle Variations

Mix up the sprinkles to match your occasion.

New Baby: Use pink and/or blue

Patriotic: Use red, white, and blue

Christmas: Use red and green

Valentines Day: Use red and pink

How To Make Funfetti Cake

For the Cake

1. Prep Work: Preheat oven and grease pans. Whip egg whites until stiff peaks form.
2. Dry and Wet Ingredients: Combine milk and vanilla in one bowl. In another bowl, combine dry ingredients.
3. Cream Butter: Cream butter until light and fluffy. Stir in sugar.
4. Dry Ingredients: Add flour mixture, and milk mixture a little at a time until just combined.
5. Fold in egg whites.
6. Bake: Bake for 23-26 minutes.

For the Frosting

1. Cream Butter: Cream butter until light and fluffy, Stir in vanilla and salt.
2. Add Sugar: Stir in powdered sugar a little at a time until just combined. Add heavy cream as needed to reach your desired consistency. Whip until stiff peaks form.
3. Frost: Spread the first layer of cake with frosting. Top with the second layer and repeat.
4. Decorate: Spread frosting down the sites of the cake. Press in sprinkles.
5. Pipe remaining frosting onto the top of the cake if desired, and top with more sprinkles.

Leftovers

Making Ahead

Make up to 2 days in advance.

Storage

Store at room temperature for up to 5 days. Store in an air-tight container or tightly covered with plastic wrap.  Do not store in the refrigerator as it tends to dry out.  I only suggest keeping cakes using cream cheese, or ganache in the fridge.

Freezing

The entire cake or individual slices can be frozen. I suggest flash freezing on a plate for around 1 hour. Then cover with 2 layers of plastic wrap or tin foil. This ensures the plastic wrap won’t stick to your beautiful frosting.

Pro Tips and Tricks

1. Use Room Temperature Ingredients: Not only will this help your batter come together, but your cake will bake evenly as well. (Cold batter will take longer to bake).
2. Do not over mix the batter. Mix until the flour is just combined into the batter. Over mixing will lead to tough and dense cake.
3. Egg Whites: I like to separate my egg whites using a  slotted spoon. Break egg onto a slotted spoon. The white will go through the slots, while the yolk sits on top. You could also separate them by pouring them back and forth between the shells, or even by using a water bottle to “suck” the yolk out.
4. Flat Cakes: Many bloggers prefer using cake strips. I perfect to bake cakes normally and then use a cake leveler to flatten them. (This way I can snack on some while I frost haha!).
5. Do not overbake. Bake just until a toothpick inserted in the center comes out clean. A few moist crumbs are okay, but we don’t want to see any batter. Over baking leads to a dry cake.
6. Place cake layers in the freezer for around 30 minutes to make frosting a breeze!
7. Assemble and build your cake using a disposable cake board. If you don’t have one you can use a cutting board instead.

More Cakes I Love

Cookie Dough Cake

Snickers Cake

Reeses Chocolate Peanut Butter Cake

Death By Chocolate Cake

Walnut Chocolate Cake

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Funfetti Cake

Funfetti Cake: Perfectly moist white cake topped with whipped vanilla buttercream.  One bite of this, and you'll never use boxed mix again!

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes

Cook Time: 23 minutes

Total Time: 48 minutes

Servings: 14 Slices

Calories: 1009kcal

Author: Krystle Smith

Ingredients

For the Funfetti Cake

• ▢ 1 Cup Whole Milk
• ▢ 2 Teaspoons Vanilla Extract
• ▢ 1 Cup Unsalted Butter Softened
• ▢ 2 Cups White Sugar
• ▢ 3 Cups All Purpose Flour
• ▢ 1 Tablespoon Baking Powder
• ▢ 1 Pinch Salt
• ▢ 5 Egg Whites
• ▢ 2 Cups Rainbow Sprinkles

For the Vanilla Buttercream

• ▢ 3 Cups Unsalted Butter softened
• ▢ 6 Cups Powdered Sugar
• ▢ 2 Teaspoons Vanilla Extract
• ▢ 5 Tablespoons Heavy Cream
• ▢ 3 Drops Pink Gel Food Coloring
• ▢ 1 ½ Cups Funfetti Sprinkles

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Instructions

For the Cake

• Preheat oven to 350 degrees F and spray (3) 9 inch round cake pans with non stick baking spray. Set aside.
• In a medium mixing bowl, whisk together the milk and vanilla. Set aside. In a large mixing bowl, whisk together the flour, salt ,and baking powder. Set aside.
• In a large bowl, cream the butter and sugar until light and fluffy.
• Gradually alternate pouring milk mixture, and flour mixture into butter mixture until just combined. Do not over mix.
• Using another large mixing bowl, beat the eggs until stiff peaks form
• Fold eggs into batter, and then fold in sprinkles.
• Divide the batter evenly between the three prepared cake pans. Bake for 23-26 or until a toothpick inserted in the center comes out clean.
• Cool completely before removing from cake pans.

For the Frosting

• In a large bowl, cream butter until light and fluffy. Stir in salt and vanilla. Add powdered sugar a little a time. Add heavy cream as needed until you reach your desired consistency. Beat for 5-7 minutes until stiff peaks form.

Decorating

• Scoop ~1 cup of frosting into a bowl and mix in a few drops of pink gel food coloring. Set aside.
• Scoop ~1 cup of frosting into a large piping bag fitted with a star tip.
• Next, use ~1 cup of frosting to frost the top of your first cake layer using an angled spatula.
• Place the second layer of cake onto the first layer of frosting, and repeat. Top with final cake layer.
• Frost the top of that layer, and down the sides. Press sprinkles into the bottom of the cake.
• Place the pink frosting into the microwave for 5-8 seconds or until slightly soft
• Spoon pink frosting into the disposable piping bag. Pipe drips of the pink frosting along the top of the cake.
• Pipe dollops of frosting around the top using the reserved white frosting. Top with sprinkles.
• Place into the fridge overnight before cutting into slices, and enjoy with a large glass of cold milk, or hot coffee.

Notes

Ingredient Notes and Shopping Tips

• Butter: There is nothing like a cake made with real butter. I use unsalted sweet cream butter so that I can control the amount of salt in the recipe. 
• Vanilla: Use clear vanilla extract if you want to make the cake as white as possible. 
• Milk: Use whole milk for the best results.
• Flour: be sure to measure your flour correctly by spooning it into your measure cup. Scooping can lead to using too much which will lead to a dry crumbly cake. 
• Sprinkles: Rainbow sprinkles dissolve slightly creating little pockets of color. I used Wilton Rainbow Jimmies. Avoid nonpareils which can leech too much color. 

Tips and Tricks

1. Egg Whites: I like to separate my egg whites using a  slotted spoon. Break egg onto a slotted spoon. The white will go through the slots, while the yolk sits on top. You could also separate them by pouring them back and forth between the shells, or even by using a water bottle to "suck" the yolk out.
2. Flat Cakes: Many bloggers prefer using cake strips. I perfect to bake cakes normally and then use a cake leveler to flatten them. 
3. Do not overbake. Bake just until a toothpick inserted in the center comes out clean. A few moist crumbs are okay, but we don't want to see any batter. Over baking leads to a dry cake.
4. Place cake layers in the freezer for around 30 minutes to make frosting a breeze!
5. Assemble and build your cake using a disposable cake board. If you don't have one you can use a cutting board instead.

 

Nutrition

Calories: 1009kcal | Carbohydrates: 123g | Protein: 5g | Fat: 57g | Saturated Fat: 36g | Cholesterol: 149mg | Sodium: 40mg | Potassium: 175mg | Fiber: 1g | Sugar: 101g | Vitamin A: 1728IU | Calcium: 81mg | Iron: 1mg

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