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    Moist Funfetti Cake Recipe From Scratch

    If you’re looking for a super soft cake that screams fun and flavor, this funfetti cake is it! This from-scratch funfetti cake recipe is a celebration in every bite, boasting a fluffy vanilla white cake with the most tender crumb, packed with a carnival of colorful sprinkles. It’s not just a cake – it’s a party for your taste buds!

    Funfetti cake

    What is a Funfetti Cake?

    A Funfetti cake (sometimes called a confetti cake) is a type of cake that is characterized by its colorful sprinkles mixed into the batter, giving it a festive and fun appearance. The term “Funfetti” is often associated with a specific brand of boxed cake mix produced by Pillsbury, but it has become a popular term for any cake featuring colorful sprinkles.

    The base of a Funfetti cake is typically a vanilla-flavored cake (in my case I’ve adapted my white cake recipe as the base for this recipe), with rainbow sprinkles mixed into the cake batter. Once baked, the cake should have a moist and fluffy texture with bursts of color from the sprinkles.

    Funfetti cakes are often used for celebrations, birthdays, or any occasion where a touch of whimsy and joy is desired. They are usually frosted with a vanilla or buttercream frosting and can be further decorated with more sprinkles on top, because why not?!

    So yes, a funfetti cake is basically just a vanilla cake with sprinkles added into the batter. BUT, you have to admit.. it’s a gorgeous, fun cake to look at! I promise it tastes great too 🙂

    How to Make Funfetti Cake

    Funfetti Cake Layers

    First we’re going to make the funfetti cake layers.

    Begin by preheating your oven to 180 °C (350°F) and grease and line two 8-inch round cake pans. I use my homemade cake release to grease my tins, and I line the bottoms with parchment paper. If you’re using a fan function (convection mode) to bake your cakes, reduce the baking temperature to 160C (320F).

    In a bowl, sift together flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

    funfetti cake

    Combine milk and vinegar in a small bowl. Vinegar is great for providing a tender crumb – check out this blog post for more information. Mix and set aside.

    Next separate the yolks and whites from 6 large egg whites. This recipe only uses the egg whites. Don’t throw the egg yolks away 🙂 simply place them into an airtight container and pop them into the fridge to use for something else (like lemon curd or French buttercream). Set aside for now.

    funfetti cake

    In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine), cream together for 3 minutes until light and creamy.

    Add in egg whites in 4 batches on a low speed, mixing well in between each addition (about 10-15 seconds between each batch).

    funfetti cake

    Add in vanilla extract or essence, and half of the milk/vinegar mixture and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

    Add in half of your premixed flour mixture to your wet mixture, and gently fold with a spatula until just combined. Then add in the remaining milk/vinegar mixture, and fold until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix.

    funfetti cake

    funfetti cake

    Finish off by folding in the sprinkles until just combined. Do not overmix.

    Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.

    funfetti cake

    Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the vanilla buttercream recipe below.

    funfetti cake

    Vanilla Buttercream Frosting

    This buttercream recipe is one of my favorite frosting recipes of all time! It’s so easy to make, not too sweet, and has the most gorgeous smooth texture.

    In the bowl of a stand mixer (you can use a hand mixer too), add in the butter, powdered sugar, vanilla and cream.

    Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then mix on a medium-high speed for a full 10 minutes. Scrape the bowl down half way through. Once the frosting is light and fluffy, it’s ready to use. See note 6 if buttercream is curdling or very firm.

    frosting for funfetti cake

    How to Decorate a Funfetti Cake

    If your cakes have a dome on the top, begin by levelling the tops so that the layers are nice and flat.

    Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top. I like to use my offset spatula to do this.

    funfetti cake

    Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides. I like to do a little bit of piping on the top (I used a 1M piping tip for this cake), and piped little swirls on the top.

    funfetti cake

    Finish by sprinkling some rainbow sprinkles onto each swirl, and then use the palm of your hands to gently press some of the sprinkles up against the side of the cake (see video for demonstration).

    funfetti cake

    funfetti cake

    Commonly Asked Questions

    How do you store funfetti cake?

    This cake can be left at room temperature for a day, after which it should be placed into the refrigerator. To prevent the cake from drying out, place it into an air tight container before placing into the fridge.

    Funfetti cake

    Moist Funfetti Cake

    If you're looking for a super soft cake that screams fun and flavor, this funfetti cake is it! This funfetti cake is a celebration in every bite, boasting a moist and fluffy vanilla white cake, packed with a carnival of colorful sprinkles. It's not just a cake - it's a party for your taste buds!
    5 from 8 votes
    Print Pin Rate Watch Video
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Cool Time: 1 hour
    Total Time: 1 hour 45 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Funfetti Cake

    • 2⅓ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
    • ¼ cup (25 g) cornstarch
    • tsp baking powder
    • ½ tsp salt - omit if using salted butter
    • 1 cup (240 g) milk - room temperature
    • 1 tsp white vinegar
    • 6 large (225 g) egg whites - room temperature, size 7 eggs
    • ½ cup (113 g) unsalted butter - room temperature
    • ½ cup (110 g) unflavoured vegetable oil - I use canola
    • 1⅔ cups (333 g) white granulated sugar
    • tbsp vanilla essence/extract
    • ½ cup (60 g) rainbow sprinkles - use the thin long sprinkles, not the round nonpareil sprinkles (see note 5)

    Vanilla Buttercream Frosting

    • cups (340 g) unsalted butter - room temperature
    • 3 cups (375 g) powdered sugar - also known as icing/confectioners sugar
    • 2 tsp vanilla essence/extract
    • ½ cup (120 g) cream - room temperature heavy or whipping cream, minimum fat percentage of 34%

    Extra for decorating

    • ½ cup (60 g) rainbow sprinkles - you can use more or less for decorating

    Instructions

    Funfetti Cake

    • Preheat oven to 180 °C (350°F) (see note 4 if using a fan function) and grease and line two 8 inch cake tins. I use my homemade cake release to grease my tins, and line the bottoms with parchment paper.
    • In a bowl, sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
    • Combine the milk and vinegar in a small bowl. Mix and set aside.
    • Separate the yolks and whites from 6 large egg whites. You should end up with 225g of egg whites. Set aside for now.
    • In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 3 minutes until light and creamy.
    • Add in egg whites in 4 batches on a low-medium speed, mixing well in between each addition (about 10-15 seconds between each batch).
    • Add in your vanilla flavoring, and half of the milk/vinegar mixture and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
    • Add in half of your premixed dry ingredients to your wet mixture, and gently fold with a spatula until just combined. Then add in the remaining milk/vinegar mixture, and fold until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 3).
    • Finish off by folding in the sprinkles until just combined. Do not overmix.
    • Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.
    • Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the vanilla buttercream recipe below.

    Vanilla Buttercream Frosting

    • In the bowl of a stand mixer (you can use a hand mixer too), add in the butter, powdered sugar, vanilla and cream.
    • Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.
    • Once the frosting is light and fluffy, it's ready to use. See note 6 if buttercream is curdling or very firm.

    Decorating

    • If your cakes have a dome on the top, begin by levelling the tops so that the layers are nice and flat. These funfetti cake layers bake up relatively flat, so I usually skip this step for this cake.  
    • Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.
    • Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides. I like to do a little bit of piping on the top (I used a 1M piping tip for this cake), and piped little swirls on the top.
    • Finish by sprinkling some rainbow sprinkles onto each swirl, and then use the palm of your hands to gently press some of the sprinkles up against the side of the cake (see video for demonstration).

    Video

    YouTube video

    Notes

    Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required). 
    Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.
    Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform. 
    Note 4. In this recipe I use an oven with no fan function. The fan forced function cooks cakes/cupcakes faster, so if using a fan function (also known as convection mode) then you will need to reduce the temperature to 160C (320F). 
    Note 5. Do not use nonpareil sprinkles (also known as hundreds and thousands), as they tend to bleed their colours into the cake batter, and are also firmer/harder in texture. 
    Note 6. If the buttercream is curdling or still very firm and not becoming light and fluffy even after 10 minutes of mixing, then it means one or more of your ingredients are too cold. Simply heat the buttercream gently in the microwave for 5-10 second bursts until it's soft, or gently heat over a double boiler. Be careful not to overheat the buttercream otherwise it will become soupy. Once soft, re-whip it and it should be good to go! 

    Nutrition

    Calories: 835kcal | Carbohydrates: 98g | Protein: 6g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 233mg | Potassium: 111mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1188IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: birthday cake, confetti birthday cake, confetti cake, confetti cake recipes, fun fetti cake, funfeti cake, funfetti cake, funfetti cake ideas, funfetti cake recipes
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

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    23 Comments

    • Gloria

      Hello Mk, I wouldlike to know when you write 1/2X, 1X, 2X, does that mean 1/2kg, 1kg, 2kg. I really love your recipes and anytime i use them the result is perfect. Love from Kenya

      • Cakes by MK

        Hi Gloria! 🙂 So the 1/2X, 1X, 2X, is referring to the amount of batter, for example 1/2x = half the amount of batter which will make one 8 inch cake, 1x = the original recipe which will make two 8 inch cakes, and then 2x = double the recipe which will make four 8 inch cakes. Hope that helps and so happy to hear you’ve been loving the recipes 😀

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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