Funfetti cake made from fluffy and moist layers of vanilla cake and colorful sprinkles
Funfetti cake is a delicious vanilla cake with brightly colored sprinkles mixed in. This tasty cake made from my scratch white velvet cake and pairs perfectly with smooth and creamy easy buttercream and makes the perfect cake for a birthday celebration!
Birthday Cake
Funfetti cake is the cake recipe that everyone needs to have in their recipe box. Nothing says "It's a special day" like funfetti! Must be something about brightly colored sprinkles. I have made this exact cake for so many occasions and I am always amazed at the pure love it gets.
Part of what makes my funfetti cake so yummy is that the base is my ever popular white cake recipe. The crumb is delicate and fine and just melts in your mouth. I use farm fresh eggs, high quality butter and really good vanilla so that I get the most flavor possible into this cake.
The whole cake is layered up with my creamy dreamy easy buttercream and drizzled with a bright pink layer of water ganache (or you can use regular ganache). A few more swirls of buttercream and some sprinkles and your cake is done! You don't have to be a professional cake decorator to make a great birthday cake. The most important thing is that you made it with love and it tastes amazing!
How To Make Funfetti Cake From Scratch
When you bake from scratch it's super important to bring your eggs, milk and butter to room temp. If you're like me you ALWAYS forget to do this ahead of time so I'll give you my cheats. I put my eggs in a bowl of warm tap water for 5 minutes to warm them up.
Then I nuke my milk for exactly 40 seconds. Why do I know 40 seconds? Because when my little girl was a baby thats exactly how long it took to warm her bottle up so it was warm enough to drink but not too hot. Your microwave may be more powerful though so best to start with 20 seconds and see where you're at. Should feel neither warm nor cold.
If your butter is cold then cut it into small cubes and nuke for 10 seconds or leave at room temp for 10 minutes.
If you don't bring your ingredients up to room temp then a whole lot of stuff can go wrong. Your batter can curdle (or break) which can cause the cake to fall in the center. When you cut it you might see a wet layer forming at the bottom of the cake. That's the fat separating from the liquids and settling during baking.
I tend to use rainbow "jimmies" for most of my funfetti cakes but little rainbow nonperils also work really well. I definitely would not recommend using really chunky or large sprinkles because they can settle to the bottom of the pan while baking instead of being suspended in the batter.
After my cakes are baked, I let them cool for a bit but while still warm I wrap them in plastic wrap and pop them in the fridge to chill. Once the cakes are chilled I trim off the brown edges of the cakes on the sides, top and bottom. This just makes the cakes slices extra pretty when you cut into the cake.
When I am stacking my layers, I try to make my buttercream nice and even in thickness. Don't skimp on your filling.
Next comes the crumb coat. Just a thin layer of buttercream all over the cake to seal in any spare crumbs getting into the final layer of buttercream. Chill the whole cake again for 15 minutes to set the buttercream then another layer goes on. I use a bench scraper to get nice straight sides and an offset spatula to flatten the top and I'm crazy OCD but don't stress about perfection.
I am still obsessed with drip cakes so I made some bright pink water ganache to drip over the edges. The water ganache goes into a piping bag with a round tip to do the drip but you can also use a spoon. Then just spread out some more water ganache over the top of the cake and some more sprinkles. Place a few simple swirls of buttercream on top and that's all you need!
Funfetti Cake Frosting
You can definitely up the "fun" in funfetti by adding some sprinkles into your frosting but to me the fun is when you cut into your cake and see those pops of color from the sprinkles. Some great frostings that taste great with funfetti cake is easy buttercream which is light, fluffy and not too sweet or American buttercream which is sweeter and a favorite for kids. You can also go with stabilized whipped cream for a super light frosting. Keep in mind that whipped cream must be kept refrigerated.
My daughter's favorite part of the cake is the buttercream and I love that she even calls it buttercream. Teach em' young right? This is a pic of my daughter right after the cake photoshoot. She stands quietly behind the backdrop until I hand her the slice. Her "reward" for being patient. She always goes straight for that buttercream.
Funfetti Cupcakes
This recipe works great for cakes and cupcakes. I fill my cupcake liners about ¾ of the way full so that the batter fills the liner but doesn't over fill it. A quick swirl of buttercream frosting and some sprinkles and you're done! This recipe makes about 24 funfetti cupcakes.
Funfetti Cake Tutorial
Do you want to learn how to make this funfetti cake with pink drip? Check out my video tutorial in the recipe below I did with my daughter. She had a great time "helping" aka dropping sprinkles all over the floor but I admit it was worth it.
Recipe
Ingredients
Cake Ingredients
- 14 oz All Purpose Flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 8 oz unsalted butter room temp
- 14 oz sugar
- 1 tablespoon vanilla extract
- 6 egg whites fresh not boxed at room temp
- 10 oz milk room temp
- 2 oz vegetable oil
- 2 oz rainbow sprinkles
Water Ganache
- 6 oz white chocolate or candy melts
- 1 oz warm water
Easy Buttercream (Mock SMBC)
- 32 oz unsalted butter room temp
- 32 oz powdered sugar
- 1 tablespoon vanilla extract
- 8 oz pasteurized egg whites
Instructions
Cake Instructions
- *Note* It's very important that all your ingredients are room temp or even a little warm (eggs, milk, butter etc) Or your cake batter could curdle and result in a fallen cake. Pre-heat oven to 335ºF. Prep two 8"x2" cake pans or three 6"x2" cake pans with cake goop or other preferred pan release.
- Combine your flour, baking powder & salt and set asideCombine your milk, oil and vanilla extract and set aside.
- Place butter into the bowl of your stand mixer and cream until smooth. Sprinkle in your sugar with the paddle attachment and mix on medium until mixture is light and fluffy and white.
- Add in egg whites one at a time (roughly) and let fully combine after each addition before adding the next.
- Add in ⅓ of your dry ingredients and let combine. Add in ½ of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
- Fold in your confetti or jimmy sprinkles. Don't over mix.
- Add batter into prepared cake pans. sprinkle more sprinkles on top of the cake batter if desired. bake at 335 degrees F for 30-35 minutes or until a toothpick comes out clean when poked in the center.
- Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired.
Water Ganache Instructions
- Melt chocolate in microwave or in a glass bowl over a pot of simmering water (bane marie) and add in water. Whisk until combined. Add food coloring if desired. Let cool to 90 degrees (Should feel slightly cool to the touch but still liquid) and drip over your frosted and chilled cake.
Easy Buttercream Instructions
- Place egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine. Add in butter in small chunks then vanilla and salt. Whip on high until light and fluffy and white. Optional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone.
- Optional: switch to paddle attachment and let mix on low for 15 minutes to get all the air bubbles out. Frost cake as desired.
Video
Notes
Nutrition
Stephanie says
I LOOOOVE this recipe!!!
Andrea says
Fantastic yummy and darling
Daniella says
Such a fun cake to make! Made it with my daughter. She had fun with the sprinkles!!
Brenda J7armusz says
One of my grandsons very favorite cakes.
The Sugar Geek Show says
Thanks brenda!
Amy P says
This is one of my favorite cakes, so fun and delicious!!?
Darlene hutson says
Delicious and perfect crumb.
Diem says
Hi Liz! Just wondering if I should use cake flour or AP flour cause I’m video you used cake flour but written recipe says AP flour. Thanks.
The Sugar Geek Show says
Sorry about that, the written recipe is correct
Vanessa H says
Hi Liz can you tell me the brand of rainbow jimmies u use? I live in Saudi Arabia and the ones I find here jus desintegrate in the cake leaving no color. If you tell me I can order from amazon or buy them where ever u tell me. Thank u in advance. Kisses from de desert ?
The Sugar Geek Show says
Make sure they are the jimmies (long and skinny) and not the pariels (round) https://www.amazon.com/Chefs-Select-Decorative-Rainbow-Sprinkles/dp/B0164DFK6A/ref=sr_1_3_a_it?ie=UTF8&qid=1531626417&sr=8-3&keywords=rainbow%2Bjimmies&th=1
Kelley says
Hello!
In your description you stated you can use either jimmies or nonpareils, but I just saw in your comments you stated not to use nonpareils. I have a huge bag of nonpareils I was hoping to use for this cake, but now I’m not sure they will work. I have not had luck with funfetti cakes. The sprinkles always sink to the bottom.
Thank you so much!
Kelley
The Sugar Geek Show says
Oops that is my mistake, I have used nonparils but they tend to kind of dissolve. I mix in the jimmies at the end and then sprinkle a few on top of the batter as well. I hope that helps
Shasta Franklin says
I just made this cake for my son’s birthday party and it was a huge hit! Thank you! Can’t wait to try another recipe.
The Sugar Geek Show says
Yay I am so glad to hear that!
Marsha says
Will this make a 3 layer 6 inch cake?
The Sugar Geek Show says
yes
Jennifer says
Hi, Liz! What would be your thoughts on using the reverse creaming method for this cake?
The Sugar Geek Show says
I only use the reverse creaming method for certain cake recipes that are formulated for it already, it's not something interchangeable with any recipe
Simone says
Can I use confetti sprinkles? I’m making this cake this weekend?
Renee L says
Great Recipe! Love it.
Brooke says
How many cups would 8oz be? Thanks
The Sugar Geek Show says
Please use a scale for measuring or the recipe may not turn out and all those ingredients wasted 🙂 A scale can be purchased at most grocery stores for less than $20
Jennifer says
For the 10 oz milk and 2 oz vegetable oil, is that weighted ounces or fluid ounces? I am making this cake tomorrow (9/21) for a baby shower and am so excited to try it out and don't want to mess it up! ?
Jennifer J says
Is this recipe stable enough to be covered in fondant?
The Sugar Geek Show says
Yes all the cakes on this site can be covered in fondant after they are chilled
Amanda says
When making the Easy Buttercream should the butter be cold or room temp?
The Sugar Geek Show says
If it's cold you wont' be able to cream it 🙂 Butter is always room temp or softened so that you can mix it into the batter.
Lizeth Shields says
Can I use whole eggs
The Sugar Geek Show says
Yes, for every two egg whites replace with one whole egg
Tonya says
Do you think this recipe would be an ideal base for a cherry chip cake? If I sub sprinkles with rehydrated chopped cherries or maraschino cherries that have been drained well and chopped.
The Sugar Geek Show says
I don't know for sure since I've never made that type of cake 🙂
Jessica Lycholat Cain says
Why use AP flour with this recipe rather than the cake flour? I recently made a 2 tier cake, one layer this funfetti and one layer your vanilla. The client questioned why the textures were so different and not the same. They said the funfetti was too dense compared to the light vanilla. Thanks so much!! You’re recipes are amazing!! Appreciate you!!
The Sugar Geek Show says
Just a different recipe. Not everyone has AP flour. Funfetti is just jimmies added to vanilla cake so if you like the vanilla recipe (which I do too) then just add sprinkles 🙂
Maria says
Hi Liz,
This recipe is amazing but can I reduce the sugar so it won’t be too sweet?
Feather says
Is this recipe referring to fl oz for liquid ingredients or just regular ounces on a digital scale??
The Sugar Geek Show says
Always weight, I don't use volume measurements
Laura says
Can I make this as a sheet cake?
The Sugar Geek Show says
yep!
Julie says
Hey Liz, I was wondering about the jimmies. The recipe states 1/3 cup but when I watched your video it looks like you put in a lot more that 1/3 of a cup. I s it just my imagination?
The Sugar Geek Show says
Go by the written recipe 🙂 Too many jimmies will ruin the texture of the cake
kimmy dean says
Are the oz for oil and egg whites measured as fluid (liquid) oz or weight oz?
The Sugar Geek Show says
weight