Funfetti Cake – Baking A Moment

There’s just something about a Funfetti Cake that makes everyone smile. Those cheerful rainbow sprinkles folded into a tender vanilla cake batter feel like a party. If you’re celebrating a birthday, special occasion, or just want to brighten up your day, this homemade funfetti cake hits all the right notes: soft, buttery layers, lots of colorful confetti, and that nostalgic bakery-style flavor we all know and love.

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In our house, funfetti cake is more than just dessert. It’s a reason to gather and celebrate, even if it’s just for making it through a long week. We love it so much that we’ve been known to invent holidays to have an excuse to whip one up. “Sprinkle Day” is totally a thing now, and let me tell you, no one’s complaining!

What I especially love about this recipe is how easy it is. You don’t need any fancy equipment or hard-to-find ingredients. And once you’ve tried it homemade, you’ll never want to go back to the boxed version. The flavor is richer, the texture is softer, and the sprinkles stay perfectly vibrant and cheerful.

Here’s Why You’ll Love This Recipe

• This cake has soft, tender layers that are made completely from scratch.
• Every bite is packed with rainbow sprinkles, making it feel like a celebration.
• It’s easy to make with simple pantry staples and no fancy equipment.
• The flavor is rich and buttery, far better than anything from a boxed mix.
• It’s perfect for birthdays, parties, or even made-up holidays.
• This is a fun and rewarding baking project that the whole family can enjoy together.

Ingredients You’ll Need

• Cake flour: This low-protein flour gives the cake a soft, tender crumb.
• All-purpose flour: Adds a bit more structure to balance out the tenderness.
• Granulated sugar: Sweetens the cake and helps it stay moist.
• Baking powder: Provides lift and lightness.
• Baking soda: Works with the acidity in the sour cream to help the cake rise.
• Kosher salt: Enhances the flavors and balances the sweetness.
• Unsalted butter: Adds richness and flavor while contributing to a moist texture.
• Eggs: Help bind the batter and add richness.
• Sour cream (or Greek yogurt or buttermilk): Adds moisture, tang, and tenderness.
• Milk: Loosens the batter and adds moisture.
• Vanilla extract: Adds warm, sweet flavor to the cake.
• Rainbow sprinkles: Provide that classic funfetti look and a pop of color in every bite.

In Photos: How To Make Homemade Funfetti Cake

The recipe card at the bottom of the post includes the full instructions. This is a brief overview of the process.

Step 1:

Preheat your oven to 325°F (163°C). Mist three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper.

Step 2:

In the bowl of an electric mixer, combine the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Stir on low speed to blend.

Step 3:

Add the softened butter to the bowl with the dry ingredients.

Step 4:

Mix on medium-low speed for about 1 minute, until the mixture resembles damp sand.

Step 5:

Add the eggs one at a time, beating well after each and scraping down the sides and bottom of the bowl.

Step 6:

Stir in the sour cream, milk, and vanilla extract.

Step 7:

Mix the batter on medium speed for 2 to 3 minutes. This helps to aerate the mixture and develop the cake’s structure.

Step 8:

Gently fold in the rainbow sprinkles by hand.

Step 9:

Divide the batter evenly among the prepared pans and bake for 30 to 40 minutes. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Allow the layers to cool completely before filling and frosting.

Helpful Tips and Tricks

• No buttermilk? Just stir 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Let it sit for 5 minutes until slightly curdled.
• Pan sizes: This recipe is written for three 6-inch cake pans, but you can also use two 8 or 9-inch pans, a 9×13-inch sheet pan, or it makes 2 dozen cupcakes. Just be aware that the thickness of the layers may be slightly different, and the baking time may need to be adjusted.
• Sprinkles: Use jimmies or confetti-style sprinkles for best results. Nonpareils tend to bleed into the batter.

More Funfetti Recipes

Funfetti Cake

There’s just something about a Funfetti Cake that makes everyone smile. Those cheerful rainbow sprinkles folded into a tender vanilla cake batter feel like a party in every bite.

• Preheat the oven to 325 degrees F, mist three 6-inch cake pans*** with non-stick spray, and line them with circles cut from parchment paper.
• Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.

• Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).

• Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.

• Add the sour cream, milk, and vanilla.

• Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake’s structure.

• Fold in the rainbow sprinkles.

• Divide the batter equally between the prepared pans, and bake for 30 to 40 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.

• Cool completely before filling and frosting.

*Learn more about cake flour here: Why Use Cake Flour?
** If you don’t have buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.  More info here: How to Make Homemade Buttermilk.
*** This layer cake can also be baked in two 8-inch or 9-inch diameter cake pans. The cake layers may bake up slightly thinner, and the bake times may need to be adjusted.
 

Calories: 341kcal, Carbohydrates: 45g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 70mg, Sodium: 245mg, Potassium: 114mg, Fiber: 1g, Sugar: 27g, Vitamin A: 496IU, Vitamin C: 0.1mg, Calcium: 52mg, Iron: 1mg