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Easy Funfetti Cake (From Scratch) - Bright, Buttery, and Party-Ready

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. Add sour cream: Mix in the sour cream until smooth. The batter may look slightly thick—this is good.
  6. 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.
  7. Fold in sprinkles: Gently fold in the jimmies with a spatula until evenly dispersed. Work quickly to reduce color bleed.
  8. 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.
  9. Cool completely: Let cakes cool 10 minutes in pans, then turn out onto racks. Peel parchment and cool fully before frosting.
  10. 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.
  11. 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.
  12. Set and serve: Chill the frosted cake 15–20 minutes to set clean slices. Serve at room temperature for the best texture.