Homemade Funfetti Cake – Soft Vanilla Layers with Sprinkles

A Funfetti Layer Cake is the ultimate party dessert—playful, nostalgic, and bursting with colorful sprinkles in every bite. Whether you’re celebrating a birthday, anniversary, or just want to bring joy to the dessert table, this cake delivers both looks and flavor. With tender vanilla cake layers speckled with rainbow sprinkles and topped with creamy vanilla buttercream, it’s a bake that makes everyone smile.

Forget the box mix—this homemade version is soft, buttery, and easy to make from scratch. The secret to a perfect Funfetti cake? Bright sprinkles that don’t bleed, a moist vanilla base, and thick layers of fluffy frosting between every bite.

---

Ingredients Overview: A Celebration in Every Slice

Let’s break down what makes a Funfetti cake both festive and delicious.

All-Purpose Flour

Gives structure to the cake. For a lighter crumb, you can use cake flour, but all-purpose works beautifully in this recipe.

Baking Powder & Baking Soda

A combination helps the cake rise while staying soft and fluffy.

Unsalted Butter

Adds richness and flavor. Softened butter is creamed with sugar to incorporate air into the batter.

Granulated Sugar

Sweetens the cake and helps create a light, moist crumb when beaten into the butter.

Eggs + Egg Whites

Whole eggs provide richness, while extra egg whites help create a lighter, fluffier texture—important for layer cakes.

Buttermilk

Adds moisture and slight tang, helping keep the crumb soft and tender. You can substitute whole milk + vinegar or lemon juice if needed.

Vanilla Extract

Essential for that classic birthday cake flavor. Use pure vanilla extract for best results.

Rainbow Sprinkles

Use jimmies-style sprinkles (long and rod-shaped), which hold their color during baking. Avoid nonpareils—they bleed and stain the batter.

---

Step-by-Step Instructions: How to Make Funfetti Layer Cake

1. Preheat & Prep Pans

• Preheat oven to 350°F (175°C).

• Grease and line three 8-inch cake pans (or two 9-inch) with parchment paper. Lightly flour the sides.

2. Cream Butter and Sugar

In a large mixing bowl or stand mixer, beat:

• 1 cup (2 sticks) unsalted butter, softened

• 1½ cups granulated sugar

Beat for 2–3 minutes until light and fluffy.

3. Add Eggs

Add:

• 4 large egg whites

• 2 large whole eggs

• 1 tablespoon vanilla extract

Beat until fully combined and pale.

4. Mix Dry and Wet Ingredients Separately

In a separate bowl, whisk:

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

In a measuring cup, combine:

• 1 cup buttermilk

5. Combine Batter

Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with dry. Mix until just combined.

6. Fold in Sprinkles

Gently fold in:

• ½ cup rainbow jimmies sprinkles

Avoid overmixing—this helps keep the batter light and the sprinkles from bleeding.

7. Bake

Divide batter evenly between prepared pans. Tap pans on the counter to release air bubbles.

• Bake for 25–28 minutes, or until a toothpick inserted comes out clean.

• Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

---

Vanilla Buttercream Frosting

Ingredients:

• 1½ cups (3 sticks) unsalted butter, softened

• 5 cups powdered sugar

• 2–3 tablespoons milk or cream

• 1 tablespoon vanilla extract

• Pinch of salt

Instructions:

1. Beat butter on medium speed for 2–3 minutes until creamy.

2. Add powdered sugar 1 cup at a time, mixing well.

3. Add milk, vanilla, and salt. Beat on high for 2–3 minutes until fluffy.

---

Assemble the Cake

1. Level the layers if needed with a serrated knife.

2. Place the first layer on a cake board or stand. Spread ¾ cup of frosting evenly on top.

3. Repeat with the second and third layers.

4. Apply a thin crumb coat over the entire cake. Chill for 20–30 minutes.

5. Apply final layer of frosting, smoothing the sides and top.

6. Decorate with additional sprinkles on top and/or pressed into the sides.

Optional: Pipe a frosting border for a bakery-style finish.

---

Tips, Variations & Substitutions

Pro Tips:

• Use room temperature ingredients for better mixing and texture.

• Don’t overmix once the flour is added to avoid a dense cake.

• Weigh the batter to evenly distribute it among the pans.

Flavor Variations:

• Almond Funfetti: Add ½ tsp almond extract to the batter.

• Lemon Funfetti: Add 1 tablespoon lemon zest and a splash of lemon juice.

• Chocolate Frosting: Use a chocolate buttercream for a twist.

Ingredient Swaps:

• Buttermilk: Use 1 cup milk + 1 tablespoon lemon juice or vinegar.

• Gluten-Free: Use a 1:1 gluten-free baking flour.

• Dairy-Free: Use plant-based milk and dairy-free butter in both cake and frosting.

---

Serving Ideas & Occasions

Funfetti Layer Cake is a hit at:

• Birthday parties (kids & adults alike)

• Graduations and baby showers

• Weddings and engagement celebrations

• Any day you want something colorful and festive

Serve with ice cream, milk, or sparkling drinks for a full party vibe. The cake is also easy to make ahead and keeps beautifully in the fridge for several days.

---

Storage & Health Notes

• Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Let come to room temp before serving.

• Freezing: You can freeze unfrosted cake layers for up to 2 months. Thaw before frosting.

• Nutrition: This cake is indulgent—best enjoyed as a celebration treat. For a slightly lighter option, reduce sugar in the cake by ¼ cup and frosting by ½ cup.

---

FAQ

1. Can I use box cake mix instead?

Yes, but this scratch version tastes richer and has a better texture. If using boxed mix, fold in sprinkles just before baking.

2. What kind of sprinkles should I use?

Use jimmies (rod-shaped) to prevent bleeding. Nonpareils or sanding sugars will melt and stain the batter.

3. Can I make it ahead of time?

Yes! Bake the layers 1–2 days in advance and wrap tightly. You can also assemble and refrigerate the whole cake overnight.

4. How do I get flat, even cake layers?

Use bake-even strips or trim the tops once baked. Be sure to evenly divide the batter between pans.

5. Can I make this into cupcakes?

Absolutely! Fill cupcake liners ⅔ full and bake at 350°F for 18–22 minutes. Makes about 24 cupcakes.

6. Is it okay to refrigerate the frosted cake?

Yes, but bring it to room temperature before serving for the best texture.

7. What piping tips are best for decorating?

Use an open star tip (1M or 2D) for swirls, or a round tip for smooth dollops. Top with more sprinkles after piping.

Print