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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Homemade Funfetti Cake

Yield: Serves 10

Print Recipe

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!

 

   

537 Responses to “Easy Homemade Funfetti Cake.”

  1. #
    281
    Julieposted April 25, 2016 at 1:42 pm

    Hi sally 
    ThNks for your quick response 🙂 I went with the layer cake it is wrapped but lots of internet sites say never refrigerate cake!!! If I seal it in an air tight container would it be OK in a cool place?? Or does it need refrigerating because of the buttermilk???
    Thanks Jules

    Reply

  2. #
    282
    Jessica The housewifeposted May 1, 2016 at 5:28 pm

    Is the batter suppose to be soupy? I just put in the oven so I will have to wait and see. yikes! 

    Reply

  3. #
    283
    Dawnposted May 2, 2016 at 11:46 pm

    Hi!  I can’t wait to try this recipe.  I want to bake a caked shaped like the number 1 for my son’s first birthday.  The Wilton cake pan I have says to use a standard 2-layer cake mix.  How should I proceed with this recipe?  Should I double it?  Thanks!

    Reply

    • Sallyreplied on May 3rd, 2016 at 8:34 am

      Hi Dawn! I would double the recipe or make 2 batches of batter to use.

      Reply

      • Dawn Shellreplied on May 3rd, 2016 at 8:38 am

        Thanks so much for the super quick response!  🙂

  4. #
    284
    Jessica the Housewifeposted May 4, 2016 at 2:37 pm

    I dId something really wrong. The frosting was PERFECT! But the cake…….. OH WOW! It  came out rubbery and looking like it was undercooked (but it wasn’t). WHAT A FAIL! I am a pretty good baker, this simple recipe has me tied up in knots!!!!  I used lactose free fat free milk not sure if this was the problem.  Or maybe it was the flour? I did 1.5 cups flour plus 2 tbsp plus 2 tsp. This should equal 1 and 2/3 cups of flour. Any tips before I get going again? I had commented just above that the batter was soupy. ARGH! I am trying again today!

    Reply

    • Katiereplied on July 7th, 2016 at 1:01 pm

      I work at a bakery and we never melt butter for cakes. Have you creamed butter before? Doing that with the back of the spoon and then mixing the sugar in until combined gives you more of a paste and is less likely to give you a rubbery texture. Keeping the butter intact like that also adds to the flavor in my experience!

      Also, if I were you I would measure the flour in grams on a scale. Weight is always the most accurate, particularly for flour! 🙂

      Reply

  5. #
    285
    Zosia's mamaposted May 10, 2016 at 11:51 am

    I want to bake this for my daughter’s second birthday but I need to bake a cake and freeze for about a week. Can this be frozen and still taste good afterwards?

    Reply

  6. #
    286
    Janinaposted May 15, 2016 at 8:32 am

    Why has it taken me sooo long to find a recipe like yours? 

    I always loved the Funfetti Cake mix but there is no way to find it in Germany. I’ve tried several recipes, tried to create one myself but it didn’t work out. I found yours last week and gave it a shot yesterday. What can I say?

    It worked!
    It’s a lot better than the mix! 
    And! The first butter cream I didn’t screw up! 

    THANK YOU! A lot!

    Reply

  7. #
    287
    Karenposted May 17, 2016 at 3:16 pm

    I’d like to make this in a bundt cake pan. Will that work and would the baking time be any different? 

    Reply

  8. #
    288
    Danielleposted May 19, 2016 at 9:39 am

    What brand of yogurt do you recommend and what percent of milk – whole? Thanks!

    Reply

  9. #
    289
    Meganposted May 28, 2016 at 8:03 am

    hi! making a gender reveal cake — but at the last minute I cannot find the right kind of blue sprinkle. so I am planning to make the cake without any sprinkles. read another person did this for her son’s birthday. just curious if you think the taste will be affected at all.

    ALSO thinking about doing 3 layers. Any concerns with the construction. I want to cut holes in layers 2 and 3 to fill with BLUE candies for the gender so that is why I wanted an additional layer. thanks!!!

    Reply

  10. #
    290
    Trinaposted June 19, 2016 at 5:32 am

    Hi Sally, I have loved this recipe for years and make it all the time (and I haven’t even “improved” it which is unusual for me!). Tonight I wrote a blog post about it if you’d like to check it out over at http://www.trinamichellehouse.com. Thanks for this recipe. I really love it and am sharing the love! Trina xx

    Reply

    • Sallyreplied on June 19th, 2016 at 7:29 pm

      Absolutely LOVE the bundt version you make!

      Reply

  11. #
    291
    Lydiaposted June 29, 2016 at 11:51 pm

    Hi! So I’ve had a request to make ice cream cone funfetti cupcakes where you bake the cake into ice cream cones. I’d love to use this recipe for it. Have you ever tried doing that? Any tips? I’ll just follow your directions for baking this as cupcakes? Thanks for the help and love your blog! 

    Reply

    • Sallyreplied on July 1st, 2016 at 7:56 am

      I haven’t, but I know a few readers have and reported back with much success. Yep, just follow the directions for cupcakes.

      Reply

  12. #
    292
    cjpposted July 18, 2016 at 12:51 am

    Hi are there any adjustments that should be mad with this cake for high altitude- about 5000 feet? Thanks so much for such a great recipe.

    Reply

  13. #
    293
    Andreasposted July 25, 2016 at 5:41 pm

    Hi Sally,

    congratulations for your amazing funfetti cake. I love it and i baked it for my little son. BUT the sprinkles I used (which I bought in Germany cause I’m living here…) bleeded the whole batter so that the batter was just completely greenish-blueish and no color spots were visible any more.
    It disappointed me so much. But I guess it has to do with the spinkles I used. Can you one more time explain which sprinkles you would propose to be the best? You are linking to the “rainbow sprinkles” from nuts.com: are these finally the ones you used? Or did you use another brand? (I must admit that the sprinkles I used just have a terrible sweet artifical taste which made my cake even sweeter and not enjoyable). I would love to be more successfull with the cake and hope for you help:-) Many thanks!!!

    Reply

  14. #
    294
    Michelleposted July 26, 2016 at 11:35 am

    Hi Sally,
    Can I use this recipe to make cake pops? Thanks!

    Reply

  15. #
    295
    Tabithaposted July 30, 2016 at 4:01 pm

    Does a 9×13 need to be cooked 30-35 minutes longer? Or just 30-35 minutes. It’s been baking for 45 minutes and the center is still soupy!! 

    Reply

  16. #
    296
    Annposted August 3, 2016 at 6:12 am

    Sally, my granddaughter and I made this yesterday. We didn’t have a crumb left by the end of the night. Everyone could not stop raving about it. The texture and taste was perfect. This recipe is a keeper. Thank you.

    Reply

  17. #
    297
    Carolineposted August 7, 2016 at 12:43 pm

    Hi – I’m going to be baking this later this week and was wondering – should the egg be at room temperature or cold? Thanks!

    Reply

    • Sallyreplied on August 8th, 2016 at 7:52 pm

      Room temperature is best.

      Reply

  18. #
    298
    Lynneposted August 10, 2016 at 5:11 pm

    I’m hope hope hoping I get a response before my cake comes out of the oven and cools! ***Fingers crossed***  Ok here’s my question:
    I made this as a bundt cake, how do you recommend I frost it? I’m not bundt cake savvy, this is actually only my second one (the first was a disaster as I didn’t spray the pan well enough, and also it had a nut filled glaze you just poured over the top) 
    This frosting seems thick, should I nuke it for a few seconds and drizzle the cake? Or should I just do my best in using a spatula?

    Reply

  19. #
    299
    Amandaposted August 19, 2016 at 7:40 pm

    I know someone else asked this too but I could find a reply…can you freeze this cake (not frosted) or will it make the sprinkles run inside the cake?
    Thanks 🙂

    Reply

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