Funfetti Cake – From Scratch!

Why You’ll Love This Recipe

This Funfetti Cake is everything you want in a birthday cake—light, fluffy, and full of color! The moist cake crumb paired with the sweetness of the homemade vanilla frosting is irresistible. The best part? It’s made from scratch, so it’s much more flavorful than store-bought cakes. The bright sprinkles throughout add that festive flair that makes every slice special. Whether you’re celebrating or just craving a treat, this fun cake is a guaranteed crowd-pleaser!

ingredients

For the Funfetti Cake
3 cups all-purpose flour (375 grams), measured properly
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk (240 ml)
1/4 cup sour cream (60 ml)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon vegetable oil (canola works too)
1 cup unsalted butter (226 grams), softened to room temperature
2 cups granulated sugar (400 grams)
6 large egg whites
1/2 – 3/4 cup sprinkles (use jimmies, not nonpareils)

For the Vanilla Frosting
1 1/2 cups unsalted butter (339 grams), softened
5-6 cups powdered sugar (550-660 grams)
1/4 teaspoon almond extract
1/2 teaspoon salt
3-5 tablespoons whipping cream (45-75 ml), or milk
Food coloring (optional)
Sprinkles, for decorating

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

1. Preheat the oven to 335°F (165°C). Line the bottom of two 8-inch round cake pans with parchment paper, then grease and flour the sides of the pans.

2. Sift the dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt, then whisk to combine.

3. Mix the wet ingredients: In a large measuring jug, whisk together the milk, sour cream, vanilla extract, almond extract, and oil.

4. Cream the butter and sugar: In a large bowl, beat the butter and sugar until fluffy (about 5 minutes).

5. Add the egg whites: Beat in the egg whites, one or two at a time. Scrape down the sides of the bowl as needed.

6. Combine the dry and wet ingredients: With the mixer on low, add about 1/3 of the flour mixture to the butter mixture, then mix in about 1/2 of the wet ingredients. Repeat the process until all ingredients are incorporated, starting and ending with the flour mixture.

7. Add the sprinkles: Gently fold in the sprinkles with a rubber spatula, being careful not to let the color bleed into the batter.

8. Prepare the pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

9. Bake: Bake for about 32-37 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15-20 minutes, then invert them onto a wire rack to cool completely.

10. Make the frosting: In a large bowl, beat the butter until fluffy. Add 3 cups of powdered sugar, almond extract, and salt. Gradually add the remaining powdered sugar, alternating with 1-2 tablespoons of cream or milk until the desired consistency is reached. Optionally, add food coloring.

11. Assemble the cake: Ensure the cake layers are fully cooled. If the cakes are domed, gently level the tops. Place one layer on your cake plate, bottom side up, and frost the top with 1/3 of the frosting. Add the second layer (also bottom side up) and frost the top and sides with the remaining frosting. Decorate with sprinkles.

Servings and timing

• Servings: 14 pieces

• Prep time: 45 minutes

• Cook time: 35 minutes

• Cooling time: 1 hour

• Total time: 2 hours 30 minutes

Variations

• Cupcakes: Use this recipe to make funfetti cupcakes instead of a full cake. Adjust the baking time to 15-18 minutes.

• Frosting: Swap out the vanilla frosting for chocolate frosting, cream cheese frosting, or whipped cream for a different twist.

• Flavors: Add a tablespoon of lemon zest or orange zest to the cake batter for a citrusy variation.

• Add-ins: Include mini chocolate chips or crushed candy pieces for an extra surprise inside the cake.

storage/reheating

• Storage: Store the frosted cake at room temperature for up to 12 hours. For longer storage, refrigerate for up to 4 days in an airtight container.

• Freezing: Unfrosted cake layers can be wrapped tightly and stored in the freezer for up to 2 months. Thaw in the fridge before frosting.

• Reheating: For leftovers, let the cake sit at room temperature for about 30 minutes before serving to soften.

FAQs

Can I use non-dairy milk instead of whole milk?

Yes, you can substitute almond milk, soy milk, or oat milk for a dairy-free version.

How do I prevent my cake from being too dense?

Be sure not to overmix the batter, as this can lead to a dense texture. Mix just until combined.

Can I use store-bought sprinkles?

Yes, but be sure to use jimmies (long, cylindrical sprinkles) rather than nonpareils, which can cause the colors to bleed.

Can I make this cake ahead of time?

Yes, you can bake the layers a day in advance and store them wrapped in plastic wrap. Frost just before serving.

How can I make the frosting less sweet?

If you find the frosting too sweet, you can reduce the powdered sugar slightly or add a pinch of salt to balance the flavor.

Can I make this cake gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour.

Can I add other flavors to the frosting?

Yes, you can incorporate different extracts like almond, lemon, or orange into the frosting for a unique flavor.

What’s the best way to level the cake layers?

Use a serrated knife to carefully trim off the domed tops of the cake layers, making them level.

Can I freeze the frosting?

Yes, you can freeze any leftover frosting in an airtight container for up to 2 months.

How can I avoid overbaking the cake?

Check the cake with a toothpick around the 30-minute mark. If it comes out clean, the cake is done.

Conclusion

This Funfetti Cake from scratch is the perfect dessert for any celebration. With its soft, moist crumb, bright sprinkles, and creamy frosting, it’s sure to be a hit at any party. Whether you’re celebrating a birthday, holiday, or just a sweet treat, this homemade cake is far superior to store-bought versions and easy to make with the whole family!

Funfetti Cake – From Scratch!

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This Funfetti Cake is the ultimate celebration cake, made from scratch with a soft, moist crumb and packed with colorful sprinkles. Perfect for birthdays, anniversaries, or any occasion that calls for a festive, sweet treat, this cake is sure to impress. Topped with creamy vanilla frosting and extra sprinkles, it’s a true showstopper.

• Author: Amy
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes
• Yield: 14 pieces
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

3 cups all-purpose flour (375 grams)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk (240 ml)

1/4 cup sour cream (60 ml)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 tablespoon vegetable oil (canola works too)

1 cup unsalted butter (226 grams), softened

2 cups granulated sugar (400 grams)

6 large egg whites

1/2 – 3/4 cup sprinkles (use jimmies, not nonpareils)

1 1/2 cups unsalted butter (339 grams), softened (for frosting)

5–6 cups powdered sugar (550–660 grams)

1/4 teaspoon almond extract (for frosting)

1/2 teaspoon salt (for frosting)

3–5 tablespoons whipping cream (45–75 ml) (for frosting)

Food coloring (optional)

Sprinkles, for decorating

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Instructions

1. Preheat the oven to 335°F (165°C). Line the bottom of two 8-inch round cake pans with parchment paper, then grease and flour the sides of the pans.
2. In a medium bowl, sift together the flour, baking powder, and salt, then whisk to combine.
3. In a large measuring jug, whisk together the milk, sour cream, vanilla extract, almond extract, and oil.
4. In a large bowl, beat the butter and sugar until fluffy (about 5 minutes).
5. Beat in the egg whites, one or two at a time. Scrape down the sides of the bowl as needed.
6. With the mixer on low, add about 1/3 of the flour mixture to the butter mixture, then mix in about 1/2 of the wet ingredients. Repeat the process until all ingredients are incorporated, starting and ending with the flour mixture.
7. Gently fold in the sprinkles with a rubber spatula, being careful not to let the color bleed into the batter.
8. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
9. Bake for about 32-37 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15-20 minutes, then invert them onto a wire rack to cool completely.
10. For the frosting, beat the butter until fluffy. Add 3 cups of powdered sugar, almond extract, and salt. Gradually add the remaining powdered sugar, alternating with 1-2 tablespoons of cream or milk until the desired consistency is reached. Optionally, add food coloring.
11. Ensure the cake layers are fully cooled. If the cakes are domed, gently level the tops. Place one layer on your cake plate, bottom side up, and frost the top with 1/3 of the frosting. Add the second layer (also bottom side up) and frost the top and sides with the remaining frosting. Decorate with sprinkles.

Notes

For cupcakes, adjust the baking time to 15-18 minutes.

Swap the vanilla frosting for chocolate frosting, cream cheese frosting, or whipped cream for a different twist.

Add lemon or orange zest to the batter for a citrusy variation.

Include mini chocolate chips or crushed candy pieces for an extra surprise inside the cake.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 40g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg