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I just love this made from scratch Funfetti Cake that is light, fluffy and full of sprinkles. The buttercream frosting is the perfect addition to this DIY birthday cake.
Funfetti cakes are really cute! This cake is really simple to make. It has a great texture and doesn’t fall apart. Plus, it is incredibly tasty. This is the kind of cake that my kids request the most because it looks like confetti exploded in a cake-so fun!
Funfetti Cake
You most likely have tasted the boxed version of the confetti cake. While that one is good, this cake made from scratch will keep you coming back for more. I love making homemade cakes for my family. Have you seen the price of cakes recently?! Definitely a skill worth pursuing.
One common mistake in cake making is using too much flour. The best way to ensure you are getting the right amount is to weigh the flour using a kitchen scale. If you don’t have a kitchen scale to weigh the flour, make sure you shake down the flour and level it off with a knife to get a more accurate measure.
Obviously, the sprinkles make the cake. I have a few tips because not all sprinkles are created equal. I would not recommend using any nonpareils (those are the tiny colorful balls) they will bleed all over the color and you won’t get the desired look. I suggest using some standard rainbow sprinkles aka Jimmies that are a line in shape. Those will give you the best looking cake!
Ingredients
- Butter
- Sugar
- Milk
- Vanilla
- Flour
- Baking powder
- Egg whites
- Rainbow sprinkles
- Cream cheese
- Powdered sugar
- Heavy cream
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- First, line three 8-inch cake pans need to be lined with parchment paper and greased.
- The recipe requires beating egg whites and sugar to form stiff peaks, while butter, sugar, and vanilla are creamed together.
- In a separate bowl, flour, baking powder, and salt are combined.
- The flour mixture is added to the butter mixture alternately with milk, and then the egg whites and rainbow sprinkles are folded in.
- The mixture is then divided into the prepared pans and baked for 20-30 minutes. Once done, the cakes are left to cool completely.
- The cream cheese frosting is then made by mixing butter, cream cheese, powdered sugar, heavy cream, vanilla, and salt together.
- Decorate the cake as desired but I used sixlets and more rainbow sprinkles.
Frequently Asked Questions
Decorating the cake is the fun part. It is easier to frost a cake that is chilled or frozen so keep that in mine. A few decorating options are covering the cake in the frosting of your choice and then decorate with sprinkles. Or once the cake is frosted add only a small strip of sprinkles. I added Sixlets to the bottom of mine. Get creative!
The best way to keep a cake from drying out is to put it in a cake container and refrigerate it. This will prevent the cake from drying out.
There is nothing worse than a cake that isn’t fully cooked in the center. To ensure this doesn’t happen-insert a toothpick to the center of the cake. If the toothpick comes out clean then it is finished baking.
Sure! You can add the batter to a muffin tin as well. Be sure to only fill the batter 2/3 full and bake for 18-20 minutes.
More Recipes
If you’ve tried this Funfetti Cake recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Funfetti Cake
Ingredients
- 1 cup butter, room temperature
- 2 cup sugar, divided
- 1 cup milk, room temperature
- 1 tsp vanilla
- 3 cups flour
- 2 teaspoon baking powder
- 8 egg whites, room temperature
- ¼ teaspoon salt
- 1/2 cup rainbow sprinkles, (the long skinny jimmies work better than round balls)
Frosting
- 1 ½ cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 pounds powdered sugar
- 2-4 tablespoon heavy cream
- 2 teaspoon vanilla
- Pinch of salt
Instructions
For the Cake
- To start, preheat oven to 350 degrees F.
- Grease 3, 8-inch cake pans and line the bottom with parchment paper. This helps the cake to not stick in the pan and is worth the extra effort.
- Beat egg whites and ½ cup sugar with a stand mixer or a hand mixer until it forms a stiff peak. Set aside.
- In a large bowl cream together the butter, 1 ½ cup sugar and vanilla.
- In a separate bowl combine flour, baking powder, and salt
- Add flour mixture alternating with the milk to the butter mixture until a smooth batter forms.
- Fold in egg whites and rainbow sprinkles.
- Divide into prepared pans and smooth the top of the batter with a spatula.
- Bake 25-30 minutes or until the cake springs back lightly when touched.
- Cool completely before adding the frosting.
For the Frosting
- Cream together butter and cream cheese until very smooth and fluffy, about 3 minutes.
- Add powder sugar and mix until fully combined.
- Add heavy cream vanilla and salt and beat to combine.
- If it seems too stiff add more cream, a teaspoon at a time, until it creates a smooth icing.
- Decorate with Sixlet candies and more rainbow sprinkles.
Notes
- This cake is SO much fun! I like to use the sprinkles that are sometimes called jimmies. They are the long skinny sticks instead of balls. The sprinkles that are colored balls seem to loose their color too easily.
- You can use other colors of sprinkles too if they fit your theme. We used a pretty maroon red sprinkle for this cake for my one layer of brother’s wedding cake! The other layers were all white and one was a red velvet cake. It was beautiful.
- Don’t skip adding the parchment paper to the bottom of the cake pans, it makes a big difference when it comes to cakes that come out of the pan clean.
Nutrition
This playful dessert puts the FUN in Funfetti Cake. It really brings the party with it’s buttery, vanilla cake frosted with delicious buttercream frosting and packed with sprinkles. I can’t wait for you to bake this beauty!
Question….is the 2 pounds of powdered sugar a typo? It seems a bit extra?
Yes, that’s correct. It takes a lot of frosting to layer and cover a layered cake!
Could I use 8 whole eggs instead of 8 egg whites? I don’t care if the cake looks yellow instead of white.
I feel like it might make it a little too wet. I’d probably try 5 whole eggs instead of 8 though I haven’t tested it!
The most delicious and beautiful cake ever!! I have made this cake three times and it has turned out beautiful each time! It is now the only cake I make! My mouth is watering just thinking about it!
When you grease the pan and then put the parchment paper down, do you have to also grease tue parchment paper on the side the cake will go? And do you grease and flour or just grease?
You don’t have to grease the parchment though and can and it’s just grease, no flour!