Homemade Funfetti Cake is the stuff birthday cake dreams are made of! Two layers of white cake are filled with rainbow sprinkles then wrapped in a rich white chocolate frosting that’s loaded with even more sprinkles! The finishing touch is a handful of Sixlets candies for decoration.
If you’re a fan of Funfetti Cakes or you’re on the hunt for a dessert that’ll impress, then this is the recipe for you!
When you think of fun birthday cakes, these colorful confections definitely fit the bill. Although you can find Funfetti cake mix in a box, you can also make a sprinkle-filled vanilla cake from scratch!
Whether there’s an upcoming birthday or another kid-friendly occasion, try baking your own Funfetti Cake. Trust me, it will taste amazing with a scoop of ice cream on the side!
This is also the base recipe for my Funfetti Sugar Cookie Dough Cake!
What Is A Funfetti Cake?
These are usually white cakes with rainbow sprinkles mixed into the batter — and sometimes the frosting, too! It looks like colorful confetti (get it?) and since it’s so fun … funfetti!
The name first came about in 1989 when Pillsbury came out with a white cake mix filled with sprinkles and called it “funfetti.” It grew in popularity throughout the ’90s and has been enjoyed at celebrations ever since!
Funfetti Birthday Cake Ingredients?
- Cake flour: This keeps the cake light and fluffy. Using all-purpose flour would yield a denser cake.
- Whole milk: This adds liquid to the batter plus some creaminess, as opposed to water. It’s best to use room temperature milk because it helps the cake achieve an airier texture.
- Egg whites: Eggs are a binding agent and using just the egg whites also helps keep the cake light. These should be room temperature, as well.
- Butter: Keep butter softened so it’s blendable, but not melted, which impacts the overall texture of the cake. It adds moisture and flavor (and no need for a measuring cup; just use 1.5 sticks in this recipe).
- Sugar: Plain white granulated sugar works perfectly.
- Baking powder: This leavening agent helps the cake rise in the oven.
- Vanilla extract: For flavor!
- Almond extract: Adds some more delicious and unexpected flavor.
- Kosher salt: Just a bit enhances sweetness.
- Rainbow sprinkles: The signature ingredient!
- Heavy cream: This keeps the frosting creamy and whips as it’s mixed.
- Confectioners’ sugar: The powdered sugar consistency makes the frosting smooth when combined with the heavy cream.
- White chocolate instant pudding mix dry: This is my “secret” for adding rich flavor and also making the frosting nice and thick.
How To Make Funfetti Cake:
- Beat the milk, eggs, and extract together in a medium bowl.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl or stand mixer.
- Mix in the cold cubed butter until the mixture is crumby.
- Incorporate the milk and egg mixture into the dry ingredients in two separate additions, mixing in between.
- Fold in the sprinkles but do not overmix or the colors could bleed into the batter.
- Divide the batter between two round, greased, and parchment-lined cake pans.
- Bake for about 40 minutes or until a toothpick comes clean from the center.
- Assemble and frost the cooled cake with the whipped vanilla frosting.
- Apply the sprinkles all over the sides of the cake.
Cake Flour Substitute:
If you don’t have cake flour on hand, you can make a substitute by measuring out 1 cup of flour by spooning and leveling. Then remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch. Then sift the flour mixer twice and use it as you would cake flour.
You might also enjoy:
- Edible Sugar Cookie Dough – A sweet treat that requires zero baking!
- Funfetti Birthday Cake Dip – Delicious funfetti flavor in an easy-to-make dip.
- Birthday Cupcakes – The cupcake version of this cake!
- Birthday Cake Pudding Cookies – Dense, sprinkle-filled cookies with some birthday flair.
- Birthday Cake Blondies – A must-try for blondie lovers!
Funfetti Birthday Cake
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Funfetti Birthday Cake
Ingredients
Cake:
- 1 cup whole milk at room temperature
- 6 large egg whites at room temperature
- 2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2¼ cups cake flour
- 1¾ cups granulated sugar
- 4 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter softened but cuttable
- ½ cup rainbow sprinkles
Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- ⅓ cup white chocolate instant pudding mix dry
Topping:
- Sixlets
- 1½ cups rainbow sprinkles
Instructions
Cake:
- Preheat oven to 350°F and ppray two 9-inch pans with cooking spray. Make parchment paper rounds to line the bottom of the pan.
- Combine milk, egg whites, and extracts in a small bowl and whisk together.
- In a large bowl or stand mixer fitted with a whisk attachment, add the flour, sugar, baking powder, and salt and mix on low speed for 30 seconds.
- Cut the butter into small cubes and add to the dry ingredients. Mix on low speed until mixture resembles moist crumbs, about 3 to 4 minutes.
- Add half of the milk and egg mixture to the dry ingredients and beat on medium speed for 90 seconds, scrape down the sides of the bowl and then add the remaining milk and egg mixture and beat until fully incorporated.
- Add rainbow sprinkles and mix for about 15 seconds until incorporated.
- Evenly divide the batter between the prepared baking pans.
- Bake for 30 to 35 minutes or until toothpick comes clean from center of cakes. Remove from oven and flip onto a cooling rack to cool completely.
Frosting:
- Once cakes have cooled, add frosting ingredients to a large bowl or stand mixer fitted with a whisk attachment and beat until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as needed.
- Place bottom cake layer on a plate or cake stand and add strips of wax paper under it on each side about a 1/2 inch in under the cake, this will allow you to pull it away later and have a clean stand/plate when you’re done frosting.
- Dollop some frosting on the top and work it evenly over the cake with a frosting spatula, add the next layer and do the same, continue if you’re doing a 4 layer cake.
- Use the frosting spatula to add a thin crumb coat around the edge of the cake, then work from the top down the sides of the cake to do the final frosting layer. The sides don’t have to be perfect because we’ll be covering it up with sprinkles.
- Add sprinkles to the sides of the cake by holding sprinkles in your palm and gently pressing them against the side.
- Add some of the frosting to a piping bag or decorator tool with a large star tip and pipe along the edge of the top of the cake. Add a Sixlet to the top of each peak.
- Add more sprinkles in a circle in the top middle of the cake. Gently pull the strips of wax paper out from under the cake.
- Serve as soon as possible or store in the fridge for up to two days. However, refrigerating will dry out the cake.
Notes
- Cake Flour Substitute: If you don’t have cake flour on hand, you can make a substitute by measuring out 1 cup of flour by spooning and leveling. Then remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch. Then sift the flour mixer twice and use it as you would cake flour.
Nutrition
Recipe adapted from Epicurious.
Monika says
If you do this as cupcakes how many does it yield and how much per cup?
Rebecca Hubbell says
Hi Monika, you can find the cupcakes version here: https://www.sugarandsoul.co/birthday-cupcakes/
Tiya says
Hello,
Have you tried converting this to a sheet cake ? Any idea if this recipe can be used for 12×18 sheet cake?
Rebecca Hubbell says
Hi Tiya, I have never made it as a sheet cake myself, only layer cakes and cupcakes. However, it will definitely bake up as a sheet cake, but I can’t speak to what size or the baking time.