Funfetti Cake Recipe
If you’re searching for a dessert that screams celebration, look no further than Funfetti Cake. This playful, sprinkle-packed classic brings pure joy to every slice, combining tender vanilla layers with a shower of rainbow sprinkles and luxuriously creamy frosting. It’s childhood nostalgia and party magic in one whimsical treat, guaranteed to brighten birthdays, special occasions, or even an ordinary Tuesday.
Ingredients You’ll Need
Funfetti Cake is all about cheerful simplicity: each ingredient shines to create a supremely soft crumb, vibrant pops of color, and that unmistakably buttery vanilla flavor. Here’s why every element earns its place in the party.
- All-purpose flour: The backbone that gives your cake its tender structure while keeping things light and fluffy.
- Baking powder: Responsible for the perfect rise, ensuring every bite is airy and soft.
- Salt: Just a little enhances the flavors and balances the sweetness.
- Unsalted butter (softened): Creamy richness and unbeatable flavor set the stage for a melt-in-your-mouth crumb.
- Granulated sugar: Sweetens things up and also helps with moisture and softness.
- Large egg whites: These create a fluffier, lighter crumb—plus, they help the cake stay that dreamy pale color so the sprinkles pop.
- Vanilla extract: Layers in classic flavor—try using both vanilla and a dash of almond for an extra flavor punch.
- Whole milk: Keeps the cake soft and adds richness without making it heavy.
- Sour cream: Adds tangy flavor and even more moisture, preventing a dry crumb.
- Rainbow sprinkles (jimmies-style): The stars of the show; use jimmies to maintain brilliant bursts of color without bleeding.
- For the Frosting:
- Unsalted butter (softened): The creamy base for your pillowy frosting.
- Powdered sugar: Adds sweetness and gives the frosting that dreamy, spreadable consistency.
- Heavy cream or milk: A splash smooths out the frosting and makes it perfect for spreading or piping.
- Vanilla extract: Doubles down on the cake’s vanilla flavor for a harmonious finish.
- Pinch of salt: Just a touch offsets the sugar and balances the flavors in the frosting.
- Extra sprinkles for decorating: For that finishing touch—because you can never have too many sprinkles on a Funfetti Cake!
How to Make Funfetti Cake
Step 1: Prepare Your Cake Pans and Preheat
Begin by heating your oven to 350°F (175°C) for a reliable bake, then grease and line two 9-inch round cake pans. This ensures your Funfetti Cake releases effortlessly, keeping those gorgeous layers intact and ready for decorating.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This not only combines them evenly but also aerates the mixture, which helps your cake bake up light and tall.
Step 3: Cream Butter and Sugar
Place softened butter and granulated sugar in a large bowl. Beat them together until they’re light and fluffy—this usually takes about 3–4 minutes. Creaming properly means a super-soft, melt-in-your-mouth crumb.
Step 4: Incorporate the Wet Ingredients
Add egg whites one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and give everything a final mix. Next, blend in the sour cream until the batter is smooth and creamy—this is your secret weapon for unbeatable moisture!
Step 5: Alternate Dry and Wet Mix
Gradually mix in the dry ingredients, alternating with the milk. Start and finish with the dry mixture. This helps keep your batter fluffy and prevents overmixing, which can make cake dense.
Step 6: Add the Sprinkles
Gently fold in your rainbow jimmies—resist the urge to overmix so those bursts of color stay distinct throughout your Funfetti Cake. You’ll see the batter transform into a confetti-studded spectacle!
Step 7: Bake the Layers
Divide the batter evenly between your prepared pans, smoothing the tops for even baking. Pop them in the oven for 25–28 minutes, or until a toothpick inserted in the center comes out clean. The anticipation is so worth it!
Step 8: Cool Completely
After baking, let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks. This preserves their shape and helps them cool quickly so you can get to the best part: frosting and decorating.
Step 9: Make the Frosting
Using a stand mixer or hand mixer, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream or milk, then mix in the vanilla and a pinch of salt. The result: a luscious, cloud-like frosting ready for action.
Step 10: Assemble and Decorate
Once your cakes are fully cool, spread a layer of frosting between them, then cover the top and sides with the rest. Grab extra sprinkles for the final flourish—there’s no such thing as too many when it comes to Funfetti Cake!
How to Serve Funfetti Cake
Garnishes
Nothing makes a Funfetti Cake more festive than a finishing shower of extra rainbow jimmies on top of that creamy frosting. For an extra-special touch, try adding a few edible glitter sparkles or pastel icing piped along the edge. Each slice becomes a piece of edible confetti art!
Side Dishes
Pair slices of Funfetti Cake with cold glasses of milk or a dollop of whipped cream for that classic bakery vibe. If you want to go a bit fancy, serve with a scoop of vanilla or strawberry ice cream—the cool creaminess is the perfect partner for this moist, sprinkle-studded cake.
Creative Ways to Present
You’re never limited to the classic round cake—try baking Funfetti Cake as cupcakes, mini loaves, or even in a sheet pan for easy party squares. For birthdays or showers, make a fun layer cake with colorful piping between each tier or spell out a message in sprinkles right on top. Every format turns this cake into an instant centerpiece!
Make Ahead and Storage
Storing Leftovers
Store slices of Funfetti Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The cake stays wonderfully moist thanks to the sour cream, and the sprinkles keep their sparkle. Just be sure it’s well covered to prevent the cake from drying out.
Freezing
To freeze, wrap individual slices (or whole baked, unfrosted layers) tightly in plastic wrap and again in foil or a freezer bag. Funfetti Cake freezes beautifully for up to 2 months. Let it thaw in the refrigerator or at room temperature before adding fresh frosting and more sprinkles.
Reheating
If you like your cake just a little warm, pop a slice in the microwave for 10–12 seconds. This revives the frosting to a soft, creamy state and makes the vanilla aroma really bloom. Just don’t overdo it or the frosting will melt right off!
FAQs
Can I make Funfetti Cake as cupcakes?
Absolutely! Just divide the batter among lined muffin tins and bake for 18–20 minutes. Cupcakes are perfect for parties or sharing, plus you get even more crispy sprinkle edges in every bite.
Why shouldn’t I use nonpareils as sprinkles?
Nonpareils tend to bleed their color into the batter, creating a muddy look instead of crisp, colorful specks. Jimmies (the longer, softer sprinkles) keep their shape and hue, ensuring your Funfetti Cake looks as joyful as it tastes.
Can I substitute the sour cream?
If you don’t have sour cream, you can use full-fat Greek yogurt or plain whole milk yogurt for a similar tangy moisture boost. Avoid low-fat options, which may make the cake less rich and tender.
How do I keep the cake from getting dry?
Measure your flour carefully (spoon, don’t scoop!), don’t overmix the batter, and be sure not to overbake. The addition of sour cream and milk works wonders for moistness, so don’t skip them!
Is this cake good for anyone with egg allergies?
The recipe as written uses egg whites for that light crumb, but you can experiment with commercial egg white substitutes or aquafaba (chickpea liquid). The results may vary, so test in advance if baking for someone with allergies.
Final Thoughts
Funfetti Cake is pure happiness in dessert form, and there’s really nothing like it for bringing a bit of cheer to your table. Whether you’re celebrating something big or just want to treat yourself, this sprinkle-filled wonder is always a good idea. Dive in, have fun, and let the confetti fly–you’re in for a sweet, colorful adventure!
Print
Funfetti Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the colorful delight of Funfetti Cake, a vanilla cake studded with rainbow sprinkles and topped with a creamy frosting. Perfect for birthdays or any celebration!
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 cup rainbow sprinkles (jimmies-style, not nonpareils)
Frosting:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- pinch of salt
- extra sprinkles for decorating
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/line two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Beat in egg whites, then add vanilla extract. Mix in sour cream until smooth.
- Combine dry and wet: Add dry ingredients alternately with milk, then fold in sprinkles.
- Bake: Divide batter between pans and bake for 25–28 minutes. Cool before frosting.
- Prepare frosting: Beat butter, add powdered sugar, cream, vanilla, and salt until fluffy.
- Frost and decorate: Spread or pipe frosting over cooled cake layers and decorate with sprinkles.
Notes
- Use jimmies-style sprinkles to avoid color bleeding.
- Substitute almond extract for added flavor.
- This recipe can also be used for cupcakes (bake 18–20 minutes).
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 37g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
