Easy Homemade Funfetti Cake.

Ditch that boxed mix! Making super-moist funfetti cake from scratch is (literally) a piece of cake.

This is the BEST Homemade Funfetti Cake recipe by sallysbakingaddiction.com. And it's so easy to make!

I am a serious funfetti-er. I adore anything and everything to do with sprinkles, cake batter, nonpareils, and rainbow colors.  This right here is the mother of all funfetti cakes.  I made it 100% from scratch in no time at all – the 3 coworkers of mine who tasted it say it’s the best cake they’ve EVER eaten.  The crumb is SO unbelievably moist, the batter is loaded with sprinkles, and the ingredients are convenient.  It is, literally, a piece of cake to make this.

I honestly can not praise this cake enough. Ditch the box mix!

I used the same recipe as my Easy Homemade Funfetti Cupcakes, with two very small changes: I added some brown sugar to replace some of the white sugar.  Not much, just 1/4 cup.  I did this because cakes have the tendency to dry out and I wanted to avoid this at all costs. The scant 1/4 cup of brown sugar does nothing to the taste – just the texture.  I also added more vanilla extract to enhance the vanilla flavor.

I’ve heard from many friends, family, and readers who have made my homemade funfetti cupcakes that they are hooked. They tell me they are never buying a box mix again! The cupcakes are that good and that easy to make. Well, the cake is just the same. What I love most about the cake is how moist it stays after a few days. Today is day 3 and the cake is actually even more moist than the day I made it. Sort of like banana bread, the vanilla and butter flavors settle together after a few days and become more concentrated.

You may make this recipe into one 9-inch cake or 12 cupcakes. Or even mini cupcakes! Today, we are focusing on cake.

This is the BEST Homemade Funfetti Cake recipe by sallysbakingaddiction.com. And it's so easy to make!

There is nothing complicated about the ingredients or preparation for today’s recipe. You will need: all-purpose flour, leavening agents (baking powder & soda), salt, brown sugar, white sugar, 1 stick of melted butter, vanilla extract, vanilla yogurt, and milk.

Now, I mentioned this in the cupcake post, but let me reiterate why I use butter instead of oil today as the fat. I love using oil in cake and cupcake recipes – it brings the finished baked good SO much moisture and a delicate texture.  Oil is one of the main reasons I call my homemade carrot cake “super moist.”  However, I use butter in my funfetti cake and cupcake recipe because the addition of plain yogurt does a mighty fine job keeping things moist and soft. Plus, you still get a that iconic buttery taste funfetti cakes possess.

This is the BEST Homemade Funfetti Cake recipe by sallysbakingaddiction.com. And it's so easy to make!

Mix the dry and wet ingredients together, making sure not to overmix the batter. Use a bit of elbow grease and stir out all the lumps. The batter will be thick.  And by the way… will taste AMAZING.

Now it’s time to add the sprinkles. Be careful adding them to the batter as nonpareils (the little balls) have the tendency to bleed their color. I used traditional sprinkles in the batter and nonpareils to decorate the cake. Lots of nonpareils. In addition to the nonpareils, I showered the cake with Edible Gold Glitter Stars.

For the frosting, I used my favorite vanilla frosting recipe. I added a tad more vanilla extract to make it a little thinner to spread easier over the cake.  Two tricks for my frosting: (1) use heavy cream as the liquid for the ultimate creamy, fluffy frosting and (2) whip your butter around with the mixer for a solid 3 minutes before adding anything else. This creates a solid, creamy base for the frosting.

The vanilla frosting is SO thick and full of vanilla flavor. You will just love it. I am quite certain that nothing beats homemade frosting. My recipe does not taste processed or fake, like the kind you have at the grocery store. Once the cake is cool, you may frost it any way you like. I simply frosted the top using an offset icing knife. I chose not to frost down the sides to save myself some time. There is plenty of frosting for this cake. In fact, you’ll be getting close to a 1:1 cake/frosting ratio in each bite.

The best homemade vanilla buttercream. | by sallysbakingaddiction.com

Each moist bite of this childhood favorite cake is loaded with sprinkles.  The sprinkles really stand out in the baked cake – colorful and bright – which I loved.  I plan to make this funfetti cake again using our upcoming wedding colors – pinks, golds, and oranges.

The taste and texture? Moist, fluffy, tender, buttery, with a profound vanilla flavor.  Much more profound than what you get from most funfetti cake mixes.  Yes, this recipe puts ALL box mixes to shame. Don’t you just want to dive in?

Making funfetti cake from scratch is so simple – truly, you should not be intimidated at all. It’s actually easier than cupcakes – no scooping into individual muffin tins.  Just pour and bake and frost and eat. You’re going to love this homemade cake!

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Homemade Funfetti Cake

Yield: Serves 10

Easier and tastier than anything you can get in a box!

Ingredients:

Cake

  • 1 and 2/3 cup (210g) all-purpose flour, careful not to overmeasure
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 115 g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1/4 cup (60g) yogurt  (plain or vanilla; or greek yogurt; or sour cream)
  • 3/4 cup (180ml) milk (cow's milk; or soy milk; or almond milk)
  • 1 Tablespoon (15ml) vanilla extract
  • 2/3 cup (90g) sprinkles (not nonpareils)

Vanilla Buttercream

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners') sugar
  • 1/4 cup (60ml) heavy cream (see note above about substituting milk or half-and-half)
  • 2 and 1/2 teaspoons vanilla extract
  • salt, as needed

Directions:

Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) generously with nonstick spray. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Pour/spoon batter into prepared cake pan. This cake takes around 33-37 minutes to bake. What I suggest is to bake it for 20 minutes, then cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) and continue baking for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use.

Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

Additional Notes:

*Interested in making a layer cake? You could: (1) Bake the cake as indicated and slice the cake horizontally to create two layers. Double the frosting if desired. (2) Double the cake recipe and bake in two separate 9-inch cake pans. Fill the pans only 1/2 way full and use any extra batter to make cupcakes. Double the frosting recipe as well.

*Try using this recipe to make standard size cupcakes or into 24+ mini cupcakes, baking for just 8-9 minutes. You can also try this cake with my milk chocolate frosting

*For a 9x13 pan, double the recipe, fill pan halfway with batter, use any extra batter to make a few cupcakes (around a 20 minute bake time for cupcakes). This size cake will take around 30-35 minutes.

*Looking for the perfect rainbow sprinkles to use? I buy them in bulk from here.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

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This is the BEST Homemade Funfetti Cake recipe by sallysbakingaddiction.com. And it's so easy to make!

 

   

499 Responses to “Easy Homemade Funfetti Cake.”

  1. #
    241
    Geriposted October 22, 2014 at 11:52 am

    I both love you and hate you (because I’ve eaten too many cupcakes :) haha! I made both the cupcakes and the cake and it did not disappoint! Unbelievable! Thank you for this great recipe.

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    Khadija Rposted October 22, 2014 at 12:20 pm

    Hi .Thanks for the recipe. Made the cake and it was delicious. the frosting was good. How can I make the frosting more creamer?? TIA

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    Nicole .posted October 24, 2014 at 12:12 am

    I was wondering if you’ve experimented with using cake flour instead of AP flour?

    • Sallyreplied on October 24th, 2014 at 6:51 pm

      I have – and it’s excellent. I usually use 1 and 2/3 cups cake flour (same amount)

      • Nicole .replied on October 24th, 2014 at 7:35 pm

        Very appreciative of your reply. Thank you so much.

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    JORDANNAposted November 3, 2014 at 3:03 pm

    can you use a bundt pan for this recipe?

  5. #
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    meeshposted November 7, 2014 at 10:32 pm

    I made this but had to make a lot of alterations to the recipe…after following i found the batter was not sweet (like a biscuit dough) and after adding all of the butter, egg and milk it was EXTREMELY dough-y. I added a whole cup (!!) more sugar and 2 more eggs than the recipe called for to make it taste more like a cake.

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    Ashleyposted November 13, 2014 at 8:45 pm

    The cake part? Delicious! Icing? Not a huge fan, though maybe I just did something off.

    Thank you for the recipe! I will be using it again!!

  7. #
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    Monaposted November 24, 2014 at 4:51 pm

    We are looking for a super moist white cake. If we left out the sprinkles would the flavor/taste of the cake be altered drastically?

  8. #
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    Nicposted November 30, 2014 at 10:19 pm

    I made this into a rainbow layered cake for my son’s birthday. I did half a batch per colour (6 colours in total) with no sprinkles and reducing the cooking time, it turned out fantastic. Such a moist cake! Thanks so much!

    Mona – yes I did it sans sprinkles and it’s delicious!

  9. #
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    Breannaposted December 4, 2014 at 6:24 am

    This cake looks absolutely delicious!! :) I’m curious though: Would you happen to have any recommendations about what kind of flour mix to use to make the recipe gluten-free? I know sometimes I’ve very easily been able to swap out regular all-purpose flour for a gluten-free blend but then other times it doesn’t quite get the desired results…

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    Ethanposted December 13, 2014 at 12:22 am

    Just made this as a birthday cake for Taylor Swift (fun fact, I was able to attend a house party of hers this year, met her, and she’s basically the reason I bake)–so much fun!

  11. #
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    Lizposted December 19, 2014 at 12:25 pm

    Hi, I will be making this cake next week. Will there be a difference in taste if I use sour cream instead of yogurt?

    • Sallyreplied on December 19th, 2014 at 12:35 pm

      No noticeable difference at all. Enjoy!

      • Lizreplied on December 23rd, 2014 at 10:49 am

        Thanks, I made the cake last night and it did not come out like the picture. Yours came out vanilla color with sprinkles. Mine came out dark and sprinkles. The topping came out a little watery I put 3 cups of confectioners sugar and the rest of the ingredients. Also, I did not put butter into the cake because I was following your directions and it does not mention when to add the butter, so when the cake was in the oven I realized that I did not put in the butter, but came out good anyways.

      • Lizreplied on December 27th, 2014 at 9:25 pm

        I made it again and now it was a success! Did not make the frosting this time. Thanks for the recipe. Will be making it for my daughters birthday in a 3 tier cake.

  12. #
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    ghaliaposted December 19, 2014 at 3:34 pm

    Hello Sally,
    i love looking through your blog, but what i dont understand is when you say that the cake should bake for 20 minutes then cover the cake with foil then bake it again. Do i have to bake it for that long??? can you please explain that

    • Sallyreplied on December 19th, 2014 at 7:25 pm

      This thick cake takes 33-37 minutes in the oven. I suggest loosely laying foil on top of the cake after 20 minutes to avoid the top from getting too brown.

  13. #
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    morganposted December 21, 2014 at 2:48 pm

    I am a beginner baker. I followed the directions and ingredients exactly.. and although it looks like funfetti… it didn’t rise and I don’t know why. Help??

  14. #
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    Gurpreetposted December 26, 2014 at 10:07 pm

    Hi!
    Is there a way to make this recipe without the egg??
    Thanks!!

  15. #
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    Joanne Rodriguezposted December 29, 2014 at 1:04 am

    Just wanted to thank you for this wonderfully easy and delicious recipe! I used this recipe (without the sprinkles, just plain vanilla) to make a rainbow cake for my daughter’s birthday. I found several rainbow cake recipes online but, because I trust you and I’ve used your recipes before, I knew this one would work for me. It was a success!

    Everyone loved it and your instructions and ingredientes made the process so much easier. Again, thank you.

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    Ashleyposted December 29, 2014 at 11:42 pm

    Hi, I’m a little confused about the milk substitution for heavy cream. You said, in the list of ingredients, “(see note above about substituting milk or half-and-half)” but I looked and didn’t see any such note. Maybe I’m just missing something completely, but help would be massively appreciated.

    • Sallyreplied on December 30th, 2014 at 8:41 am

      Hey Ashley! in the text of the post (1) use heavy cream as the liquid for the ultimate creamy, fluffy frosting

      • Ashleyreplied on December 30th, 2014 at 12:25 pm

        Oh, I see. Thank you!

  17. #
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    Vicki O'Neillposted December 31, 2014 at 2:17 am

    Hi! I’m writing all the way from Perth, Western Australia, and just wanted to let you know I’ve just made this gorgeous Funfetti Cake for our New Year’s Day celebrations! We have never heard of “Funfetti” before, over here in Australia. It is just such a cute-looking cake for a fun celebration so I thought I’d give it a try. I was amazed how easy it was to make (BIG bonus!) and absolutely DELICIOUS! And my 5yo twins think it’s FAN-FETTI-TASTIC too! We all love it. Thank you! And HAPPY NEW YEAR to you all!

  18. #
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    Brittanyposted December 31, 2014 at 4:41 pm

    Can you bake this cake in an 9×13 pan?

  19. #
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    Bexposted January 10, 2015 at 2:06 pm

    Used this recipe and it was great. Really nice cake and frosting. The only thing that didn’t work was the sprinkles. Think this is due to the natural colouring they use in the UK. Next time I need to find some brighter artificial coloured ones and I am sure it will be coloured too! Thanks for the recipe!!!

  20. #
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    Tiffanyposted January 10, 2015 at 7:04 pm

    I can’t find the heavy cream substitution note. I can’t use cream…can I use milk?

  21. #
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    Angelposted January 18, 2015 at 1:49 am

    This cake looks great! I cannot wait to try it! Also, if you want to get a flat cake, bake it at 325° instead of 350° for .5 times longer. For example, if the recipe calls for 30 minutes, bake it for 45 minutes instead. But check it when it is at the 30 minutes. I learned this trick on a post by Annalise.

  22. #
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    Maribethposted January 18, 2015 at 9:29 pm

    is it possible to bake this in a 9 x 13 pan? Would I need to double the recipe? Thanks!

  23. #
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    jennaposted January 20, 2015 at 6:50 pm

    Can i use cake flour in place of all purpose? Will it change anything?

  24. #
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    Hannahposted January 22, 2015 at 11:36 am

    Hey there! So my sons 3rd birthday is Sunday and this year will be the first time I’ve made his cake from scratch (normally get boxed or pre-made). Do you suggest using a spring-foam pan for this cake? I am pretty new to baking so I don’t know the difference : /
    P.S. I made your oh so delicious cake batter cookies 3 times just in December! 1 for church, 1 for Christmas tins, and 1 just for us. They were obviously a hit 😉

    • Sallyreplied on January 22nd, 2015 at 5:08 pm

      Hi Hannah! Yes, I highly recommend a springform pan for this cake. Hope you all enjoy!

      • Hannahreplied on January 22nd, 2015 at 5:20 pm

        Awesome! Thank you so much Sally! ~ Blessings

  25. #
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    Jennaposted January 22, 2015 at 4:40 pm

    Made this cake for a friends birthday and it came out great. I made two 6″ and layered them. I did have to refrigerate it because the frosting was whipped cream. Not sure if the cake dried out a bit or if it just tasted different because it was cold. Over all good and all my friends loved it. Thanks!!

  26. #
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    Travisposted January 30, 2015 at 12:26 pm

    I was wondering if instead of using yogurt or sour cream if I were to use pudding would it come out just as good or better? I just always like how betty Crocker uses pudding in the box cakes, and I have never had one of them disappoint. I have made your cake before with yogurt and it came out great and was gone in no time! Just was hopping to be able to use pudding instead. Will it work and come out great still?

    • Sallyreplied on January 30th, 2015 at 6:21 pm

      I’m unsure, to be honest. I believe it should work with prepared pudding. Let me know if you give it a try.

  27. #
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    Catposted February 1, 2015 at 4:41 pm

    I was looking for a funfetti recipe to make for the first time and knew you would have an amazing recipe because of how much you love sprinkles! I was definitely not disappointed! I made this for an order and they said it was amazing!
    Really like that you include cup measurements and grams in your recipe as with being from the UK I am more comfortable using grams etc. Also liked that you included tips on how to change the cake if you wanted a layer cake etc. I doubled the recipe to make a layer cake which gave me enough batter left over to make a few cupcakes. I don’t usually get to try the cakes I make for orders so that was an added extra!
    I have linked back to your blog on my blog http://www.curlyscooking.co.uk. Thanks again for such a great recipe, I will definitely be making this time and time again!

  28. #
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    Bellaposted February 2, 2015 at 2:24 pm

    One of my best friends is celebrating his birthday tomorrow, and since he’s never tasted a proper funfetti cake (the horror!), I took the liberty of baking him, and 60 of our closest friends, such a cake myself. Except for the flour, which I swapped with self-rising flour, I followed the recipe precisely as it was written (despite the intense horror that shook me when I realized how much butter would be going into this production). I am at an extremely beginner’s level in the kitchen, so much so that my incompetence when it comes to baking has become a wildly popular joke, and yet my cake ultimately came out looking as beautiful as Sally’s cake pictured in this post, and the taste (I made a few cupcakes with the remaining batter for tasting purposes) is absolutely divine. I could not recommend more!! Thank you Sally, will deffinitley be using more of your recipies xx

  29. #
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    estyposted February 8, 2015 at 8:38 pm

    Would this work well with almond milk instead of yogurt? Is there any non dairy substitute for yogurt?

    Thank you!!

    • Sallyreplied on February 9th, 2015 at 8:26 am

      How about dairy free yogurt? I’ve never used all liquid instead of milk + yogurt, so I cannot be 100% sure how a cake without yogurt would turn out. Let me know what you try.

  30. #
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    Leeposted February 10, 2015 at 12:44 am

    hi there, couldn’t find the instructions on how to make it a dairy free cake. Please help!!

  31. #
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    Alyssaposted February 10, 2015 at 4:18 pm

    This looks delicious! I definitely want to try it out, but I’m looking for something that tastes almost identical to the Betty Crocker Rainbow Chip Cake Mix! I am no professional baker, and that is why it is hard for me to figure out how to get the exact flavour Betty’s Crocker’s cake mix! I was wondering if anyone could tell me if this recipe tastes pretty close to Betty Crocker’s cake mix?? Thanks in advance :)

  32. #
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    Lenaposted March 12, 2015 at 8:10 am

    I followed the recipie and my cake came out super dense like bread! Any ideas why or suggestons? Thanks

  33. #
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    Andreaposted March 12, 2015 at 3:49 pm

    I just made this (in cupcake form) as a trial run before I attempt my son’s birthday cake, and I have to say, i’m disappointed in the cake! They turned out beautiful and I love how the funfetti turned out, but to me, the flavor leaves a lot to be desired. Like another person on this thread, I think it needs A LOT more sugar. perhaps a 2nd egg, too. While beautiful, I think this ‘cake’ tastes more like a biscuit. I’ll have to do another trial run. Can you recommend ratios to bump up the sweetness?
    Also made the buttercream frosting with heavy whipping cream and loving it!

    • Sallyreplied on March 12th, 2015 at 5:07 pm

      I’m unsure about the ratios for more sugar without testing the cake myself. With regards to it tasting like a biscuit, I recommend using cake flour instead for a lighter crumb.

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