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. 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!

Homemade Funfetti Cake - easier and tastier than anything you can get in a box. | sallysbakingaddiction.com

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.

Typically cakes dry out as the days go on, but this magical cake gets more moist on days 2 and 3.

Homemade Funfetti Cake & Cupcakes - easier and tastier than anything you can get in a box. | sallysbakingaddiction.com

You may make this recipe into one 9-inch cake or 12 cupcakes. Or even mini cupcakes!

Today, we are focusing on cake. ;)

Homemade Funfetti Cake - easier and tastier than anything you can get in a box. | sallysbakingaddiction.com

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.

You will toss the dry ingredients together by hand.  Set those aside. Grab a whisk and mix the melted butter and sugars. The whisk is used to break up all of the brown sugar lumps – you do not want any lumps.  Whisk, whisk, whisk until things appear to be combined.

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.

 To the butter/sugars, add 1 large egg, yogurt, a whopping 1 Tablespoon of vanilla extract, and milk.  Whisk it all together so no yogurt lumps remain. Plain yogurt (greek or regular) or sour cream may be used to replace the vanilla yogurt.

Easy Homemade Funfetti Cake. Get the recipe at sallysbakingaddiction.com

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.  Sprinkles = life. 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

Bake the cake in a 9 inch springform or regular round/square pan. The cake takes 33-37 minutes to bake through.  Cover the cake after 20 minutes to avoid the top from browning too much before it is finished.

Homemade Funfetti Cake - easier and tastier than anything you can get in a box. | sallysbakingaddiction.com

For the frosting, I used my favorite vanilla buttercream 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 buttercream frosting is SO thick and full of vanilla flavor.  You will just love it.  I am quite certain that nothing beats homemade buttercream. 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!

Homemade Funfetti Cake - easier and tastier than anything you can get in a box. | sallysbakingaddiction.com

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Homemade Funfetti Cake

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

Yield: Serves 10



  • 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) 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 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


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. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake 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.

*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 for 1 extra tall layer cake. 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.

© 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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354 Responses to “Easy Homemade Funfetti Cake.”

  1. #
    Meganposted March 31, 2014 at 5:23 pm

    I wanted to pass on my love for Funfetti to my two-year-old daughter on her birthday tomorrow, but was hesitant to use the junk-filled funfetti mix and frosting from the grocery store. You can imagine my joy upon finding this recipe! So excited! A few questions for you:

    1) I only keep dark brown sugar in my pantry. I feel pretty strongly about it. :) Will using it in place of the light brown sugar alter the recipe too much?

    2) Re: milk products (milk and yogurt) — would you recommend using whole milk over skim milk?

    3) Re: Vanilla vs plain yogurt vs. sour cream: Since these things have different sugar contents, I imagine they produce different results. Do you have a preference?

    Thanks so much! So excited to make these tonight and try them tomorrow:)


    • Sallyreplied on March 31st, 2014 at 5:27 pm

      Hey Megan! Happy birthday to your daughter! 1) dark brown sugar will be just fine. I prefer it in some of my recipes too – I just used light since it has a milder molasses flavor. Dark is fine though! 2) I like whole milk in this recipe – or even buttermilk for the moistest texture. Same goes with low fat or full fat yogurt vs fat free. 3) There is such little yogurt/SC used in this recipe that I can never tell the difference if I use plain vs vanilla.


      • Meganreplied on March 31st, 2014 at 9:03 pm

        Thanks so much for your response to my questions, Sally! I’m about to go make the cake right now:)

  2. #
    Meganposted March 31, 2014 at 11:16 pm

    Ok, the cake and cupcakes look delicious! I wish I could sneak a piece now!
    One more question for you: I see that the cupcakes and cake will keep in an airtight container for up to 5 days, but is that with the buttercream frosting on top? I’m worried because of the butter and cream in the frosting…should I refrigerate until we are going to eat them tomorrow? Thanks!


    • Sallyreplied on April 1st, 2014 at 10:21 am

      Hey Megan – yes, I keep these in a cupcake container for up to 5 days with the frosting on top and have never experienced a taste issue. But feel free to keep them in the refrigerator if you prefer!


  3. #
    Kimposted April 1, 2014 at 6:21 am

    Hi Sally. Would it be ok to use a stand mixer for the mixing of the cake batter? Also, are funfetti what we call in South Africa, hundreds-and-thousands? Or are hundreds-and-thousands nonpareils? I don’t know how to tell the difference between nonpareils and funfetti. Could you give me some advice in this regard because I really don’t want to use the ones that run. Thanks. Kim


    • Sallyreplied on April 1st, 2014 at 10:16 am

      Hey Kim! A stand mixer would be fine for mixing. Just be sure to not overmix the batter at any point. In some countries outside the US, nonpareils are known as hundreds-and-thousands, yes. Don’t use those in the cake – you can use them to decorate the cake. If you have other rainbow sprinkles aka “jimmies” then use those for the cake batter. Or leave the cake batter plain and just decorate the frosting with the hundreds-and-thousands.


      • Kimreplied on April 2nd, 2014 at 3:53 am

        Hi Sally. Thanks for the response, that helps. I will have to try and find some sort of sprinkles that I can use in the cake. As far as I know, we don’t have “jimmies”, but I will ask a specialist baking shop. By the way, I just wanted to tell you that your blog / website is my absolute favourite one. I love baking and to find a blog dedicated to baking with such amazing photo’s and generally easy to follow recipes is fantasitc! I hope you don’t intend giving it up any time soon. I would be gutted…

  4. #
    nadiaposted April 8, 2014 at 4:12 pm

    Hi Sally, wanted to ask you if you can make this cake without the one egg? Is there something I can replace the egg with?


  5. #
    Antoniaposted April 12, 2014 at 8:36 am

    Not a huge fan of yogurt would I be able to use pudding instead?


    • Sallyreplied on April 12th, 2014 at 12:48 pm

      I would assume so – but you can’t taste the yogurt; there is such a little amount in the recipe.


  6. #
    Kelleighposted April 15, 2014 at 9:10 pm

    Hi Sally:

    I can’t quite perfect the buttercream frosting. The butter seems to separate from the confectioners’ sugar after I beat them together. It definitely does not look like yours! Any suggestions?



    • Sallyreplied on April 16th, 2014 at 10:06 am

      Hey Kelleigh! It sounds like you need to add a little more confectioners’ sugar to get that butter nice and creamy. Beat more sugar in on low, then switch to high and beat until creamy. Add a little salt to offset the sweetness.


  7. #
    Devraposted April 16, 2014 at 8:33 am

    I made this cake for my husband’s birthday last week. It was phenomenal! Also, I wanted to leave a comment because I made a double batch of the recipe and cooked it in a 9 x 13 pan. I never had to cover the top and I had to cook it for a solid 40 minutes.
    It turned out so beautiful! Here’s a link where you can see some pictures: http://www.thepomeroylife.com/2014/04/07/funfetti-from-scratch/
    Thank you so much!


  8. #
    Michelle @ Healthy Recipe Ecstasyposted April 19, 2014 at 3:25 pm

    Why am I just seeing this post?? Funfetti cake has been my family’s go to cake for every birthday, holiday, celebratory event over the past 20 or so years. My brother still claims I ate his entire funfetti cake in one sitting – a lie! I only ate half. :) I cannot wait to tell my fam that we don’t have to rely on the boxed cake mix anymore! So excited to try this!


  9. #
    Silvanaposted April 21, 2014 at 9:18 am

    I was google-ing and couldn’t find the difference between nonpareils & sprinkles. Please, could you help me? Here where I live I can’t recognize any brand, and every of the bottles look the same. I want to prepare this cake for my friend’s birthday next week :-)


    • Sallyreplied on April 21st, 2014 at 9:21 am

      nonpareils are the little balls (the ones I use on top of this cake) – and regular sprinkles (also known as jimmies) are the longer strands. I usually buy them in bulk from here: http://www.nuts.com/chocolatessweets/toppings/sprinkles/rainbow-sprinkles.html


      • Silvanareplied on April 21st, 2014 at 9:28 am

        Thank you Sally! Actually that was my first thought but then the little balls on top of the cake in the picture confused me. Thanks, clear now.

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