Easy Funfetti Cake (From Scratch) – Bright, Buttery, and Party-Ready
This Funfetti cake keeps things simple without skimping on flavor. It’s soft, buttery, and dotted with cheerful sprinkles that won’t bleed into the batter. You’ll get a tender crumb, a balanced vanilla flavor, and a bakery-style look—all from pantry staples.
No boxed mix needed, and no fussy steps. If you can whisk and stir, you can make this cake.
Ingredients
Method
- Prep the pans: Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment rounds. Lightly flour the sides and tap out excess.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Cream butter, oil, and sugar: In a large bowl, beat butter, oil, and sugar on medium-high until pale and fluffy, 2–3 minutes. Scrape the bowl.
- Add eggs: Beat in eggs one at a time, mixing well after each until glossy and combined, about 30 seconds each. Stir in vanilla and almond extract.
- Add sour cream: Mix in the sour cream until smooth. The batter may look slightly thick—this is good.
- Add dry and milk: On low speed, add half the dry ingredients, then the milk, then the remaining dry ingredients. Mix just until combined; don’t overbeat.
- Fold in sprinkles: Gently fold in the jimmies with a spatula until evenly dispersed. Work quickly to reduce color bleed.
- Fill and bake: Divide batter evenly between pans and smooth tops. Bake 24–28 minutes, until the centers spring back and a toothpick comes out clean or with a few moist crumbs.
- Cool completely: Let cakes cool 10 minutes in pans, then turn out onto racks. Peel parchment and cool fully before frosting.
- Make the buttercream: Beat butter on medium-high until creamy, 1 minute. Add half the powdered sugar, vanilla, and a pinch of salt; beat on low to combine, then on high for 1 minute. Add remaining sugar and 3 tablespoons cream. Beat 2–3 minutes until fluffy, adding more cream 1 teaspoon at a time to reach a smooth, spreadable consistency.
- Assemble: Level cake layers if needed. Place one layer on a stand, spread a generous layer of buttercream, top with the second layer, and frost the top and sides. Press extra sprinkles along the base or scatter on top.
- Set and serve: Chill the frosted cake 15–20 minutes to set clean slices. Serve at room temperature for the best texture.
What Makes This Recipe So Good
- True vanilla flavor: Real vanilla and a touch of almond extract give that classic birthday-cake vibe without tasting artificial.
- Moist, tender crumb: A mix of butter and oil keeps the cake soft for days without being greasy.
- No sprinkle bleed: Using jimmies (the long, rod-style sprinkles) keeps colors clean and bright in the batter.
- Simple technique: No fancy equipment required—just basic mixing and baking.
- Reliable and scalable: Bake as a two-layer 8-inch cake, a 9×13-inch sheet cake, or cupcakes with easy timing adjustments.
What You’ll Need
- All-purpose flour: 2 1/2 cups (300g), sifted for a lighter crumb.
- Baking powder: 2 1/2 teaspoons for lift.
- Fine sea salt: 1/2 teaspoon to balance sweetness.
- Unsalted butter, softened: 1/2 cup (113g) for flavor and structure.
- Neutral oil (canola or vegetable): 1/2 cup (120ml) for moisture.
- Granulated sugar: 1 1/2 cups (300g) for sweetness and tenderness.
- Large eggs, room temperature: 4 for structure and richness.
- Sour cream, room temperature: 1/2 cup (120g) for moisture and a tender crumb.
- Whole milk, room temperature: 3/4 cup (180ml) to loosen the batter.
- Pure vanilla extract: 2 teaspoons for flavor.
- Almond extract (optional but recommended): 1/2 teaspoon for that signature confetti-cake taste.
- Rainbow jimmies (sprinkles): 1/2 cup (80g). Use classic jimmies, not nonpareils.
For the Vanilla Buttercream
- Unsalted butter, softened: 1 cup (226g).
- Powdered sugar: 3 1/2 to 4 cups (420–480g), sifted.
- Heavy cream or milk: 3–5 tablespoons, as needed.
- Pure vanilla extract: 2 teaspoons.
- Pinch of fine sea salt: to balance sweetness.
- Extra sprinkles: for decorating.
Instructions
- Prep the pans: Heat oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment rounds. Lightly flour the sides and tap out excess.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Cream butter, oil, and sugar: In a large bowl, beat butter, oil, and sugar on medium-high until pale and fluffy, 2–3 minutes.
Scrape the bowl.
- Add eggs: Beat in eggs one at a time, mixing well after each until glossy and combined, about 30 seconds each. Stir in vanilla and almond extract.
- Add sour cream: Mix in the sour cream until smooth. The batter may look slightly thick—this is good.
- Add dry and milk: On low speed, add half the dry ingredients, then the milk, then the remaining dry ingredients.
Mix just until combined; don’t overbeat.
- Fold in sprinkles: Gently fold in the jimmies with a spatula until evenly dispersed. Work quickly to reduce color bleed.
- Fill and bake: Divide batter evenly between pans and smooth tops. Bake 24–28 minutes, until the centers spring back and a toothpick comes out clean or with a few moist crumbs.
- Cool completely: Let cakes cool 10 minutes in pans, then turn out onto racks.
Peel parchment and cool fully before frosting.
- Make the buttercream: Beat butter on medium-high until creamy, 1 minute. Add half the powdered sugar, vanilla, and a pinch of salt; beat on low to combine, then on high for 1 minute. Add remaining sugar and 3 tablespoons cream.
Beat 2–3 minutes until fluffy, adding more cream 1 teaspoon at a time to reach a smooth, spreadable consistency.
- Assemble: Level cake layers if needed. Place one layer on a stand, spread a generous layer of buttercream, top with the second layer, and frost the top and sides. Press extra sprinkles along the base or scatter on top.
- Set and serve: Chill the frosted cake 15–20 minutes to set clean slices.
Serve at room temperature for the best texture.
Storage Instructions
- Room temperature: Keep covered at cool room temp for up to 2 days.
- Refrigerator: Store covered for 4–5 days. Bring slices to room temperature before serving.
- Freezer: Wrap unfrosted layers tightly and freeze up to 2 months. Thaw in the fridge overnight, then bring to room temp before frosting.
- Frosted cake: Freeze slices on a tray until solid, then wrap well.
Thaw in the fridge, then let sit at room temperature 30–60 minutes before eating.
Benefits of This Recipe
- From-scratch taste: Clean, creamy vanilla flavor you can’t get from a box.
- Foolproof texture: Butter plus oil means tender, moist cake that stays that way.
- Budget-friendly: Uses simple pantry staples and a small amount of sprinkles for a big visual payoff.
- Customizable: Easily adapts to sheet cakes, cupcakes, or different frosting flavors.
- Make-ahead friendly: The layers freeze well and the frosting holds up beautifully.
What Not to Do
- Don’t use nonpareils in the batter: Those tiny round sprinkles almost always bleed and tint the cake gray.
- Don’t overmix: Once flour is in, mix just until combined to avoid a tough crumb.
- Don’t skip room-temperature ingredients: Cold eggs or dairy can cause a dense texture and curdled batter.
- Don’t overbake: Pull the cakes as soon as the centers spring back. Overbaking dries them out fast.
- Don’t frost warm cakes: Warm layers will melt the buttercream and slide around.
Variations You Can Try
- Lemon confetti: Add 1 tablespoon lemon zest to the batter and swap 2 tablespoons milk for lemon juice. Frost with lemon buttercream.
- Chocolate funfetti: Replace 1/3 cup (40g) flour with Dutch-process cocoa.
Add an extra tablespoon milk if needed.
- Birthday cupcake batch: Scoop into 24 lined wells and bake 16–20 minutes. Frost with swirls and extra sprinkles.
- 9×13 party cake: Bake in a greased 9×13-inch pan for 28–34 minutes. Frost right in the pan for easy transport.
- Whipped cream frosting: Use stabilized whipped cream for a lighter finish.
Keep refrigerated if you go this route.
FAQ
Which sprinkles are best for Funfetti cake?
Jimmies are the best choice. They hold their shape and color when baked. Avoid nonpareils and sanding sugar in the batter—they bleed or dissolve.
Can I make this cake gluten-free?
Yes.
Use a 1:1 gluten-free baking flour with xanthan gum. Mix gently and expect a slightly more delicate crumb, but it will still be delicious.
How do I tell when the cake is done?
Look for light golden edges, a center that springs back when tapped, and a toothpick with a few moist crumbs. If it’s bone-dry, it’s overdone.
Can I reduce the sugar?
You can cut up to 1/4 cup without major texture issues.
Any more than that may affect moisture, rise, and overall tenderness.
What if I don’t have sour cream?
Use full-fat plain Greek yogurt in the same amount. It delivers a similar tang and moisture.
How far in advance can I bake the layers?
Bake up to two days ahead. Wrap cooled layers well and store at room temperature, or freeze for up to two months and thaw before frosting.
Do I need a stand mixer?
No.
A hand mixer works well. If mixing by hand, just cream thoroughly and avoid overmixing once flour is added.
Can I color the batter?
You can tint a small portion of batter and swirl it in, but keep colors light and avoid overmixing to prevent streaking.
Wrapping Up
This Easy Funfetti Cake brings bakery quality to your kitchen with simple steps and everyday ingredients. It’s moist, festive, and full of classic vanilla flavor that suits any celebration.
Keep this recipe in your back pocket—once you’ve made it from scratch, you’ll never miss the box mix. Add sprinkles, slice generously, and celebrate the little moments, too.
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