A light and fluffy, made from scratch funfetti cake (sometimes also called confetti cake)! This soft, snow-white cake is speckled with brightly colored sprinkles and iced with a sweet buttercream frosting — it’s the perfect homemade birthday cake!
If this funfetti cake looks familiar, you caught me, I shared it exactly one year ago in celebration of the first unofficial birthday of Sugar Spun Run.
Well, it’s been two years now since I almost completely deleted this whole website. Instead, I dug in full-force and have spent almost every spare second of my time developing and photographing (and now videoing) recipes to share with you.
As a brief review before we get to this favorite layered funfetti cake of mine, I originally bought the name, Sugar Spun Run, in 2012 and published a few posts super casually, photographed via iPhone-only, and focused on… whatever caught my attention that particular day. It was maintained sporadically, sloppily, and definitely without intention.
So in April of 2015 when I got the bill to renew my website, I almost canceled everything. I was literally one button-click away from doing so… and then decided maybe I’d give it one more shot.
Well, here we are, nearly 250 recipes later with a bright cheerful funfetti cake to show for it.
It’s now been two years of late, powdered-sugar filled nights, of re-making recipes over and over again (often only to decide that they really were just right the first time), of website code-induced headaches, and of desperately attempting to solve the Rubik’s cube that is my camera. Well over 200 lbs of butter have made their way through my kitchen, and my KitchenAid has become my near-constant companion.
And I wouldn’t trade it for anything.
So, while today can’t rightly be called my blog’s “birthday”, I wanted to commemorate this two year anniversary anyway. Today I’m celebrating Sugar Spun Run’s Unbirthday, and slicing up this confetti-colored, sprinkle stuffed, 3-layer, from-scratch Funfetti cake just for the occasion. So let’s get down to it.
How do you make Funfetti cake?
Funfetti cake is typically a fluffy white cake with sprinkles mixed into the batter.
Light and fluffy, this cake is made with a combination of butter (for flavor) and oil (for texture and moisture). Developing this recipe took weeks, and the ingredients and their ratios were calculated very precisely and carefully.
For maximum fluffy softness, this recipe calls for plenty of egg whites (no egg yolks). You’ll whip these separately with an electric hand mixer until they reach stiff peaks (that just means that when you lift a whisk straight out of the whites, the peaks stay and don’t recede back into themselves) and then fold them with a spatula into the cake batter. This is easy to do– it takes only about 5 minutes– and is critical for a light and fluffy white cake (don’t get me started on yellow funfetti cakes — there should be no such thing).
I used a buttercream that I flavored with a new emulsion that I found at my local cake shop (see notes in recipe), which accented the frosting with notes of citrus and almond. This kept the buttercream from being overbearingly sweet, but didn’t go over as well with Zach, who loathes lemon.
Vanilla extract (or any other that you prefer) can also be used, of course, and I included notes in the recipe.
Today, I’m cutting up this carefully-crafted funfetti cake into thick slices in an Unbirthday celebration, and I’m so glad that you are here to join me.
Thank you so much for following along, for taking the time to read my posts (or just look at the pictures, that’s OK too), comment, e-mail, and follow me on social media (your support as I tackle video on Facebook has been so helpful).
This space would be nothing without you coming back day after day, and I know I wouldn’t have made it this far without so many kind, encouraging comments (when I get a comment telling me that you tried a recipe and loved it, it makes my whole day).
Sugar Spun Run is here to stay.
Never give up on a dream just because of the time it will take to accomplish it. The time will pass anyway. –Earl Nightingale
Funfetti Cake from Scratch (and an UnBirthday)
Ingredients
- 9 Tablespoons unsalted butter softened (127g)
- 3 cups granulated sugar (600g)
- 1 cup neutral cooking oil Use canola, vegetable, or avocado oil (236ml)
- 4 teaspoons vanilla extract
- 4 cups+ 2 Tbsp all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan) (516g)
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 ½ cup milk (355ml)
- 9 egg whites room temperature preferred
- ½ cup sprinkles* (80g)
Buttercream
- 1 lb unsalted butter softened to room temperature (453g)
- ¼ teaspoon salt
- 6 cups powdered sugar (750g)
- 6 Tbsp heavy cream
- 2 teaspoons LorAnn Princess emulsion or vanilla extract
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
- In stand mixer, beat butter on medium-low speed until creamy.
- Add sugar and oil and beat until all ingredients are well-combined and creamy.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla.
- In separate bowl, whisk together your flour, baking powder, and salt.
- Measure out your milk.
- With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
- Pause occasionally to scrape down sides and bottom of bowl.
- In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
- Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
- Evenly divide cake batter into prepared pans.
- Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
- Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
- Allow to cool completely before frosting.
Frosting
- I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.
- In stand mixer, beat butter on medium-speed until creamy.
- Add salt and beat again for about 20 seconds.
- Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
- Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
- Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.
- Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin "crumb coating" around the entire cake.
- Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
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Recipe originally published 4/13/16 — text updated 4/13/17
Caitlin
Can’t wait to try this! How are you measuring the flour, by scooping or spooning/leveling?
Sam
Hi Caitlin! It’s always more accurate to weigh your flour, but you can see my article on how to properly measure flour for best practices. 🙂
Kristin
How many cups of batter does this make? I plan to make 2 9×13 pans to make a large sheet cake, and I’m not sure if I should 1.5 times your recipe for that?
Sam
Hi Kristin! It should make about 12 cups of batter so I would recommend increasing it by 50% to fill the 2 9 x 13s. 🙂
Aditi
I made this cake with whipped cream icing. I also added lightly sweetened sugar syrup. The cake was a hit. Very age group loved it. And my kids asked me to make it again.
Thank you so much for sharing full proof recipes.
Brittany S.
This is the best funfetti recipe I have come across, even better than some Food Network chefs recipes. I have tried them all and this was by far the best. I have made it several times for my kids birthdays. Thanks for a wonderful recipe.
Pam
Could this recipe be doubled and made in a large sheet pan (11 x 13 x 2)? Am really excited to try it!
Sam
Hi Pam! This could be doubled, but you will want to be careful to not over-mix your egg whites. You may not need to increase the recipe much to fill an 11 x 13 as this is cake makes a good bit of batter. 🙂
Amanda
Have you used coconut oil for this recipe?
Sam
Hi Amanda! I have not tried coconut oil, but I know avocado oil works well. 🙂
Mary Moore
Love this recipe! I’ve made it perfectly a few times, but lately my layers have been sinking in the middle when I take them out of the oven. They are fully baked, but still sinking like a bowl! What am I doing wrong?
Sam
Oh no! I’m so sorry this is happening! Are you using the toothpick test to make sure the cakes are completely baked before removing? Another thing that can cause this issue are the egg whites in this recipe. If they are over-mixed or not beaten all the way to stiff peaks you could have issues with sinking. I hope this helps. 🙂
Amy
I get 557g flour for spooned in and leveled off flour for 4c + 2tbsp. Should I go by your gram amount? I’m worried my scale is off because this is a big difference.
Sam
Hi Amy! I would recommend using the gram weight that I have listed. 🙂
Laura
Hi hoping you might see this before I have to bake! I only have 2 tins… if I completely bake the first 2 and then bake the third with he same batter later in the same pan, will the batter still be okay? Thanks so much!
Sam
Hi Laura! I’m so sorry I missed this! That should work fine. I’m sure you’ve already tried it so I hope it went well. 🙂
Anna Marshall
Hello, this cake looks delicious and very pretty also. Perfect for a Birthday celebration. Can this cake be made a couple of days in advance? Should it be store in the refrigerator if yes. Thanks for your help.
Sam
Hi Anna! This cake can be made several days in advance. It’s typically good at room temperature for 2 days before it needs to be refrigerated. 🙂
Jen
Turned out great!
Ct mom
made this for granddaughters first birthday. bought the sprinkles you suggested. no bleeding. i used 3 6 inch rounds. had enough to make three mini loafs additionally. making funfetti frosting with a pink ganache drip. cake tastes amazing.
Megh
Kiddo asked for fun-fetti unicorn cake for her birthday, and who am I to deny her?
Some notes for others:
As far as the sprinkles, I thought I had jimmies (spoiler: I did not), and I figured ‘How Bad Can It Be?’ The colour DID bleed, but it ended up being a kind of muted pink with some pops of other colour throughout. Not exactly perfect, but not a crisis.
If you’re used to yellow cake as opposed to white, please note that a quick touch test on the top will deceive you! Use the toothpick!
In any case, recipe was clear, worked like a charm, tasted amazing, and Ms. 6 was so so happy!
Kathleen
What would the baking time be for a 13×9 cake?
Sam
Hi Kathleen! I haven’t personally tried it so I can’t say for sure. Make sure to not overfill your pan and keep an eye on it as it bakes. 🙂
Trisha Cooper
What is the cooking time for cupcakes? With egg whites adding lightness to the recipe and how full should the liners be?
Sam
Fill liners 2/3-3/4 full and bake about 17 minutes. Note that due to the egg whites the cupcakes may shrink in on themselves after baking.
Jen
Ohmygoodness this cake was so yummy!! It made a triple cake plus a mini one for the birthday boy. I usually dont like white cakes because they always seem so dry but this one is chefs kiss!!
Ive been requested to make more cupcakes and another personal mini cake for his birthday party. Am I able to use this recipe for cupcakes too? I’m thinking they may cave in a bit bc of the egg whites.
Sam
Hi Jen! I am so happy you enjoyed the cake! Unfortunately I’m afraid they may cave in as cupcakes, too (but on the plus side they’ll still be delicious!). I am working on perfecting a white cupcake recipe that I hope to share soon, though!
Kat
hi! just wondering if I would be able to use carton eggwhites instead of separating the whole eggs. thanks!!
Sam
Hi Kat! Generally I don’t recommend it as most carton egg whites say they won’t whip to stiff peaks successfully. Readers have had mixed results using carton egg whites. So while it may work, there’s just no guarantee and I recommend separating eggs. I Hope that helps!
Katie P.
I plan on making this for my daughter’s 3rd birthday, however I was hoping to make it smaller and use 3 5-inch cake tins instead. If I half the recipe will there be enough batter, and how do you think this will effect the bake time?
Emily @ Sugar Spun Run
Hi Katie! You will have excess batter if you halve the recipe, but you can always use what is leftover for cupcakes. The bake time will be different, but we can’t say for sure what it would be without trying it ourselves. We hope your daughter loves her cake!