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!

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

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

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

Yield: Serves 10

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) 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. 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. 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

*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!

 

   

462 Responses to “Easy Homemade Funfetti Cake.”

  1. #
    1
    Ikhlasposted March 19, 2013 at 7:16 am

    Beautiful, as usual Sally! So colourful and fluffy looking! It totally reminds me of my childhood and the Betty Crocker mix cake my mom used to make for us…

    Reply

    • Sallyreplied on March 19th, 2013 at 11:02 am

      Yes, the cake is extra fluffy. It brings me back to childhood as well Ikhlas, thank you!

      Reply

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    Colleen @ What's Baking in the Barbershop?!posted March 19, 2013 at 7:31 am

    An absolute crowd pleaser! Loooove sprinkles! This is such a perfect cake for ANY occasion :)

    Reply

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    Lisa @ Garnish with Lemonposted March 19, 2013 at 7:46 am

    My kids would love this! I think I’ll surprise them after school today! Yum!

    Reply

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    Kare @ Kitchen Treatyposted March 19, 2013 at 7:48 am

    I love that this cake is made from scratch. And with yogurt. And it’s awesome that it’s just one thick layer with the frosting right on top – so easy yet just perfect. It looks so scrumptious and it’s adorable too!

    Yeah, I totally have a crush on this cake.

    Reply

    • Sallyreplied on March 19th, 2013 at 11:14 am

      The 1 layer of frosting on top makes this cake even easier and just as beautiful as any other. Saves time too. :) The addition of yogurt makes the cake so moist too. Thank you Kare!

      Reply

    • 214replied on July 7th, 2013 at 6:15 pm

      Hi Sally,

      Im a new fan! The Funfetti cake really looks awesome! Im very new in baking but Im thinking of giving this a try however I got some questions regarding your recipe…in the 3rd instruction u initially mentioned about baking the cake for 20 mins with alum foil, then another 12-17 mins without it, so does it mean in total 37 mins of cooking the cake? Then on your ur comment above u said u used lots of nonpareils but on the instruction itself u mentioned to use only sprinkles (not non pareils). Lastly, I cant find any heavy cream in my local grocery store…I searched on the internet and it seems like heavy cream and whipped cream are the same? Then can i use the whipped cream instead the one looks like on the hair spray can? lol

      Thanks so much for all the help!

      Reply

      • Sallyreplied on July 7th, 2013 at 7:18 pm

        Hi there! It is 20 minutes without foil then an additional 13-17 minutes with it. I used nonpareils as decor, but not inside the batter. And yes – heavy cream and whipping cream are the same. You want cream, not whipped cream that comes in a can though. I hope this helps!

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    Jocelyn (Grandbaby Cakes)posted March 19, 2013 at 7:56 am

    Now I know exactly what I should be making for my birthday!!! Serious yum and so darn cute!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:15 am

      let me know how you like it Jocelyn. and happy early birthday!

      Reply

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    Anne @The Cooking Campaignposted March 19, 2013 at 8:18 am

    I just want to eat this for breakfast!

    Reply

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    Meredithposted March 19, 2013 at 8:27 am

    Wow!! This looks delish! Adding it to my list:)

    Reply

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    Jennifer @ Peanut Butter and Peppersposted March 19, 2013 at 8:28 am

    What a perfect cake! It’s so pretty and fun looking! I would be happy to get this cake for my birthday or any day!!

    Reply

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    Averie @ Averie Cooksposted March 19, 2013 at 8:33 am

    I really want to inhale a slice of this right now! I can almost just see and taste the lightness of it (yet dense enough not to be dry and ‘airy’..I dislike that really lightweight crumb some cakes have) This is the PERFECT balance of that. And as you said, it gets moister with time. With my banana bread recipes, I use 3/4 c white and 1/4 c brown, give or take, with the sugar. That bit of brown like you said really helps w/ moisture and with longevity of staying moist.

    The frosting. I just want that!! What I am happy not to have to deal with tho are all those non-pareils that are no doubt all over your floor :)

    Reply

    • Sallyreplied on March 19th, 2013 at 11:17 am

      The extra bit of brown sugar REALLY puts this cake apart from any other funfetti cake/cupcake I’ve tried. Just intensifies the moist/softness of it all. And cleaning up this shoot was not fun. I’ve had to run the vacuum like 3 times on Saturday.

      Reply

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    Melisaposted March 19, 2013 at 8:49 am

    I swear, it’s almost like you’re PSYCHIC. I’m making a cake for the neighbors on Thursday to celebrate the finalization of their adoption of 2 boys and I wanted to make a cake with TONS of sprinkles…thank you for making it easy for me!

    My confectionery hero!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:18 am

      a confectionery hero? I’m humbled. :) Thank you Melisa! Let me know how you all like this cake.

      Reply

      • Melisareplied on March 21st, 2013 at 4:13 pm

        I made the cake this morning and it turned out BEAUTIFULLY! I doubled the recipe to make an 8″ layer cake and used a chocolate butter cream. It was definitely easy-peasy. I haven’t gotten the review from the neighbors yet but I made a taster cupcake and it was delicious!

        Thank you again!

        • Sallyreplied on March 21st, 2013 at 4:22 pm

          Hey Melisa! That is so great. :) And yes, I love how easy it is to make.

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    Tashaposted March 19, 2013 at 9:00 am

    My daughter turns 5 on Thursday, so I think I will make these cupcakes for her!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:18 am

      how perfect, Tasha. :) Happy birthday to her!

      Reply

  12. #
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    Lauraposted March 19, 2013 at 9:10 am

    So pretty and easy, I love it! I want to make all the different sprinkles cake batter cookies too, as usual you’re making it so hard to make a decision! ;-p Lx

    Reply

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    Cassie | Bake Your Dayposted March 19, 2013 at 9:20 am

    A ton of vanilla is the only way to to go with funfetti I love this!!

    Reply

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    Natasha @ The Cake Merchantposted March 19, 2013 at 9:32 am

    I love funfetti cake! I’ve never tried a funfetti recipe with brown sugar, but that sounds like a great idea. The texture looks perfect!

    Reply

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    Monicaposted March 19, 2013 at 9:36 am

    I have yet to taste the funfetti cake phenomenon and it might be time to try. Your cake looks beautiful – really festive and cheerful. Plus, I love non pareil sprinkles! : ) I love that you play around with your own recipes and make all these variations to create something new. Kudos to you!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:20 am

      Thanks Monica – it’s fun to come up with new versions of recipes I already love. I know the recipe works, so building off from them is a guarantee success. Thanks for noticing that!

      Reply

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    Traciposted March 19, 2013 at 9:36 am

    I love homemade Funfetti Cake! Your pictures and recipes are delicious and we can’t wait to try some of the them. We make Baked Funfetti Doughnut Holes from scratch. They are so good and perfect! I echo your sentiment–don’t buy the box mix EVER again! :) http://burntapple.com/2013/01/25/pillsburyfunfetticakemixrecipe/

    Reply

    • Sallyreplied on March 19th, 2013 at 11:21 am

      Let me know how you like the cake Traci – and those funfetti doughnut holes sound incredible. I need to check them out.

      Reply

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    Hayley @ The Domestic Rebelposted March 19, 2013 at 9:41 am

    She IS a beaut! Your love for Funfetti and everything sprinkly makes me smile — and I’m glad there’s someone as equally obsessed with nonpareils as I am, haha. This cake looks phenom, Sally. The crumb DOES look super moist and fluffy, and I can only imagine how ridiculously delish it gets by day 3! I would love a huge slice for breakfast!!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:22 am

      you’re phenom, Hayley! and eating this for breakfast without would be even more phenom, thank you very much ;)

      Reply

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    Rachel @ Baked by Rachelposted March 19, 2013 at 9:42 am

    I love that you used yogurt in the cake! I’ve done that with muffins but never cake or cupcakes. PS sprinkles are the best ;)

    Reply

    • Sallyreplied on March 19th, 2013 at 11:23 am

      Oh you have to try it Rachel – truly takes the cakes moisture up like 10 notches. I swear by it.

      Reply

  19. #
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    Kayle (The Cooking Actress)posted March 19, 2013 at 9:53 am

    IT’S SO PRETTY!

    I’m like 6-year old style geeking out right now. Sprinkles! Colors! Funfetti! <3

    And omg that frosting…funfetti frosting was always my fave as a kid and I bet yours is like a bjillion times better!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:24 am

      i’m like a 6 year old around anything funfetti too Kayle. You aren’t alone there!

      Reply

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    Eva @ Eva Bakesposted March 19, 2013 at 9:55 am

    Perfect timing as always, Sally! My daughter’s birthday is coming up next month, and she’s requested a vanilla cupcake with sprinkles. Naturally, I was going to make Funfetti cupcakes, so I will be using your recipe for sure!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:25 am

      That’s wonderful Eva! Let me know how you both like them. Happy birthday to your little girl. :)

      Reply

  21. #
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    Mandieposted March 19, 2013 at 9:55 am

    Sally, this cake looks amazing! You definitely are a sprinkles girl ;-) Sprinkles make everything much more fun, colorful, festive, they bring life to plain white cake…..Like you bring so much life and fun to your blog….Anyway, I just thought of that comparison (pretty relevant, I think) – hope you liked it!

    I have a quick question: the 3rd photo (which is a collection of photos really) – did you do that in Lightroom? I just got Lightroom, so I have a bunch to learn, but if you can do a photo collection in Lightroom, that would be amazing!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:27 am

      Hi Mandie – no, I did not use LR for the photo collage. I used PicMonkey. And yes, I am a sprinkles girl!

      Reply

      • Mandiereplied on March 19th, 2013 at 11:49 am

        Ok, Thanks! The free version of PicMonkey or the paid version?

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    Nur Ainposted March 19, 2013 at 10:07 am

    I love sprinkles too! I just knew this kind of cake as lot of westerners’ bloggers posted about confetti/funfetti bake goods and I absolutely amazed by those pictures. They aren’t familiar over here in Asia :)

    Can’t wait to try this out for my sister’s birthday. Thanks for the recipe Sally! xoxo

    Reply

    • Sallyreplied on March 19th, 2013 at 11:31 am

      I hope you and your sister like it Nur Ain, let me know how it goes. Happy birthday to her!

      Reply

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    Erin @ The Spiffy Cookieposted March 19, 2013 at 10:12 am

    As you know, the only thing I like as much as Pb+choc is funfetti! I have even combined the two before and it’s pretty darn amazing. Love your homemade funfetti!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:32 am

      ok it’s confirmed, I must combined pb + choc + sprinkles ASAP. ;)

      Reply

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    Nutmeg Nannyposted March 19, 2013 at 10:18 am

    What a beauty! Sprinkles always add the perfect touch of fun, I think :)
    Looks moist, delicious, and I love the idea that it gets more moist as the days pass, perfect!

    Reply

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    Faithposted March 19, 2013 at 10:24 am

    Ohmygoodness, that cake looks so good! I’m normally not a cake person (too dry and crumbly; I prefer fudgey treats) but I’m DEFINITELY going to have to try this!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:34 am

      well the stars aligned for ya today because this cake is the exact opposite of dry and crumbly. You will LOVE it! Let me know how it goes, Faith.

      Reply

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    Anna {Herbivore Triathlete}posted March 19, 2013 at 10:33 am

    My kids go nuts for funfetti and sprinkles! I too am a sprinkle hoarder!

    Any time you post photos with sprinkles all around, I can only imagine the clean up! Those non-pareils seem to bounce all over the place. I find them in my kitchen days after I think I’ve cleaned them all up.

    Reply

    • Sallyreplied on March 19th, 2013 at 11:35 am

      Oh gosh Anna – the clean up was a nightmare. Oh well, all very worth it! I find sprinkles everywhere in my apartment. And I track them to the office with my somehow too.

      Reply

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    Meghan @ The Tasty Forkposted March 19, 2013 at 10:48 am

    WAIT – funfetti cakes from scratch??!! No box cake mix??!! Wow Sally!! Is there anything you can’t do??! You’re pretty amazing in my opinion!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:36 am

      yep! NO box mix in sight! there is no need for it – this cake tastes better and is pretty darn easy, too. Thank you Meghan!

      Reply

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    Courtney@BakeMeBetterposted March 19, 2013 at 11:03 am

    I love these pictures! So clean and colorful. This recipe reminds me of the cake batter martini that Jessica at The Novice Chef made. mmmmmmm!

    Reply

    • Sallyreplied on March 19th, 2013 at 11:36 am

      a cake batter martini sounds fabulous right about now…

      Reply

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    Erinposted March 19, 2013 at 11:09 am

    Drooling at my computer! ;) Looks amazing.

    Reply

  30. #
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    Gloria @ Simply Gloriaposted March 19, 2013 at 11:30 am

    Sally, I’m a sprinkle fanatic, too! (I have the stars, as well!) I have one shelf in my pantry devoted to all the seasonal (and non-seasonal) sprinkles. (I get them all from Amazon…not really a variety here in Utah.)
    I’m giving this cake some PIN action! Can’t wait to bake this! (=

    Reply

    • Sallyreplied on March 19th, 2013 at 11:37 am

      thank you for the pin, Gloria! And I buy sprinkles from amazon sometimes too. I like to get all different colors and kinds. So much fun shopping for them!

      Reply

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    Katrina @ Warm Vanilla Sugarposted March 19, 2013 at 12:04 pm

    Such a classic. This cake looks so lovely!

    Reply

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    Nicole @ Young, Broke and Hungryposted March 19, 2013 at 12:08 pm

    No wonder you got a cookbook contract! Congrats on that by the way. This cake looks miles better than a cake mix from a store. I can practically smell the buttery vanilla through the screen.

    Reply

    • Sallyreplied on March 19th, 2013 at 12:44 pm

      thank you so much Nicole! I appreciate the congrats. :)

      Reply

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    Lisa@hooplapaloozaposted March 19, 2013 at 12:34 pm

    dang it all! i have yet to go thru one of your posts without drooling.
    i flippin’ want a piece of this cake like yesterday.

    Reply

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    Emily @ Life on Foodposted March 19, 2013 at 12:37 pm

    Fun for Funfetti. This post just makes me happy. As do sprinkles. And I also need some of the chocolate chip funfetti cookies. Ahh!

    Reply

    • Sallyreplied on March 19th, 2013 at 12:45 pm

      oooh chocolate chip funfetti cookies sound incredible :)

      Reply

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    Julianne @ Beyond Frostingposted March 19, 2013 at 1:05 pm

    When I saw this on Instagram I couldn’t wait to read the post! That’s an very interesting point about the brown sugar enhancing the texture. I love Funfetti, keep it coming!

    Reply

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    Anna @ Crunchy Creamy Sweetposted March 19, 2013 at 1:08 pm

    Sprinkles! Looove it! I love that it’s totally from scratch. I bet you could easily make a homemade cake mix to store from this recipe. I am totally on board with adding brown sugar and yogurt to keep it moist. Yummers!

    Reply

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    Ashley @ Wishes and Dishesposted March 19, 2013 at 1:52 pm

    Funfetti is my favorite! I grew up on it! My mom still makes it for me for my birthdays and I’m 30 :) Love this. Oh, and I bet those sprinkles were fun to clean up afterward!

    Reply

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    Ari @ Ari's Menuposted March 19, 2013 at 1:55 pm

    So the time I tried to make funfetti cupcakes, I tried it with the nonpareils, and they COMPLETELY bled into the batter, and they came out a blueish purple. They were ugly and delicious, but like the whole point of funfetti is that it’s SO PRETTY like THIS ONE! I’ve been dying to try it again with regular sprinkles, and yours look sooooo good! Now, can you please please please recreate the Betty Crocker rainbow chip frosting with those huge chewy colorful mutant sprinkles??? I used to eat that stuff with a spoon. Then people started using worlds like “trans fat” and ruined my whole life. I feel like only you can create a suitable replacement that I will love equally ;)

    Reply

    • Sallyreplied on March 19th, 2013 at 2:06 pm

      Challenge accepted!! I freaking love rainbow chip frosting. The nonpareils are tricky – you can’t mix the batter much at all when you use them!

      Reply

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    Chandra@The Plaid and Paisley Kitchenposted March 19, 2013 at 2:04 pm

    Funfetti Is the Best in any baked Treat! As always this is amazing!

    Reply

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    Chung-Ah | Damn Deliciousposted March 19, 2013 at 2:11 pm

    Dude there’s seriously nothing better than homemade funfetti cake. Plus, the sprinkles make me so giddy.

    Can I have this for lunch? I don’t need real food!

    Reply

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    Rachel @ Bakeritaposted March 19, 2013 at 2:28 pm

    This sounds amazing!! I LOVE homemade funfetti – so much better than the boxed stuff. Let’s be honest, anything with sprinkles is amazing!! :)

    Reply

    • Sallyreplied on March 19th, 2013 at 4:14 pm

      agreed!

      Reply

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    Ashleyposted March 19, 2013 at 2:42 pm

    It’s like you read my mind! I was emptying the dishwasher yesterday, and for some reason, I was thinking that I haven’t had funfetti anything in such a long time. Not sure how emptying the dishwasher prompted that thought, but I think I need to act on it soon. Ha! :)

    Reply

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    Rosie @ Blueberry Kitchenposted March 19, 2013 at 3:08 pm

    Your cake looks so much fun and absolutely delicious too!

    Reply

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    Jessicaposted March 19, 2013 at 3:21 pm

    So yum! Do you use clear vanilla extract for the frosting? It looks super white!

    Reply

    • Sallyreplied on March 19th, 2013 at 3:58 pm

      Hi Jessica! No, I do not use clear vanilla extract. There is so much heavy cream and powdered sugar, the brown extract doesn’t do anything to the color.

      Reply

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    Trish - Mom On Timeoutposted March 19, 2013 at 4:10 pm

    So easy and so fun! Nothing better than funfetti cake :)

    Reply

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    Marcie@flavor the momentsposted March 19, 2013 at 4:28 pm

    I’m definitely a homemade kind of girl, so I love this homemade funfetti cake! There’s nothing better than a homemade cake with colorful, fun sprinkles! Ill give this a try some time for sure, Sally!

    Reply

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    Ashley @ Kitchen Meets Girlposted March 19, 2013 at 4:42 pm

    Lol, I bet it was a trip cleaning up after that photo shoot – but worth it! The photos and the cake look amazing. I’m a huge funfetti fan, but I’ve never attempted making it myself. Clearly, that has to change! My kiddo typically asks for “pink cake” for his birthday (is that weird for a boy??) but I think this year we’ll try the funfetti. What kid/mom doesn’t love all those sprinkles??

    Reply

    • Sallyreplied on March 20th, 2013 at 10:47 am

      whoever doesn’t like “pink cake” is the weird one.

      Reply

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    Jess @ OnSugarMountainposted March 19, 2013 at 5:40 pm

    As a certified sprinkle junkie – I wholeheartedly approve of this cake!! More sprinkles the better! Sally this cake is absolutely BEAUTIFUL – I’d eat it every day if i could ;)

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    Kristin @ Dizzy Busy and Hungry!posted March 19, 2013 at 5:44 pm

    Amazing! Can’t believe these are so easy to make. Totally love funfetti!!

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    Kelly @ hidden fruits and veggiesposted March 19, 2013 at 5:58 pm

    easy, homemade, funfetti? best combo of words ever. excited to try this out! it looks soooo tasty. i love funfetti but i never feel right buying boxed mix.

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    Dorothy @ Crazy for Crustposted March 19, 2013 at 6:24 pm

    I am so making this Sally. I heart funfetti!

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    Wendyposted March 19, 2013 at 7:44 pm

    With a recipe like this, who needs a cake mix? Or are you going to come out with your own cake mix line? I would buy that. :) In the meantime, I’ll make this!

    Reply

    • Sallyreplied on March 20th, 2013 at 10:44 am

      what a genius idea – my own cake mix line ;)

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    Jodieposted March 19, 2013 at 7:52 pm

    Your work colleagues must love you coming to work with all your baking for taste testing!

    I am going to try some of these sprinkles receipes with my 6yr old niece who just ‘loves’ to have a bake date!

    Reply

    • Sallyreplied on March 20th, 2013 at 10:44 am

      Have fun baking with your niece, Jodie! Let me know what you make and how you like it. Thank you!

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    Regina @ SpecialtyCakeCreationsposted March 19, 2013 at 8:27 pm

    Buttery moist funfetti cake sounds soo good! And all from scratch…yay!

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    Reeniposted March 19, 2013 at 8:57 pm

    This cake just makes me so happy to look at Sally! It is the perfect welcome to Spring with its rainbow of vibrant colors! If only I could have a slice. . . !!!

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    Maggie @ A Bitchin' Kitchenposted March 19, 2013 at 9:22 pm

    I love single layer cakes! This is so pretty, and looks super tasty!

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    Caleyposted March 19, 2013 at 9:34 pm

    This is just perfect for the first day of spring tomorrow. It reminds me of all the beautiful flowers we’ll be seeing after the gray of winter. :D Yep, I think you will be finding sprinkles the vacuum missed, months from now. Oh well, there are worse things! ;) Beautiful, as always!!

    Reply

    • Sallyreplied on March 20th, 2013 at 10:41 am

      Luckily I am moving soon – but I still have to vacuum up all of those sprinkles. I still find some everywhere!

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    Loretta | A Finn In The Kitchenposted March 19, 2013 at 10:11 pm

    Oh, you know I am so with you on the ‘baking from scratch’ thing. I think anything worth baking is worth doing from scratch, but that’s just how I feel :)

    My daughter broke one of my friends necklaces the other week and I felt like I was picking teeny tiny beads out of the carpet for a very long time. This is probably what you feel like with your sprinkle extravaganzas!

    Reply

    • Sallyreplied on March 20th, 2013 at 10:34 am

      I’ve broken beaded necklaces before too – I found beads for weeks. And still, to this day 2 years later, find beads! And yes, the same with sprinkles. We are doomed Loretta!

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    Miss @ Miss in the Kitchenposted March 20, 2013 at 1:20 am

    Sprinkles could be their own food group at my house. When my 8 year old wants a treat at the grocery store, he no kidding asks for his own jar of sprinkles. He would flip out for this cake!

    Reply

    • Sallyreplied on March 20th, 2013 at 10:27 am

      hahahaha your 8 year old and I have that in common. I could eat sprinkles with a spoon all day long. Talk about a sugar high!

      Reply

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    Carla @ Carlas Confectionsposted March 20, 2013 at 2:01 pm

    I have only ever made funfetti from the box (i know, horrible!) This needs to change now! And I am drooling over this cake and all your other funfetti creations. Sprinkles are the best!

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    Dinahposted March 20, 2013 at 2:40 pm

    I made this cake last night and didn’t get near the result you did. The funfetti seriously bled together and color saturated the cake. I used “market pantry” brand from Target since I was just trying out the recipe. Could be it’s just not good quality. I’d love to know what brand you used? Also, when you say to cover the cake with foil after 20 minutes, do you mean the whole pan or just a circle of foil over the top of the cake?

    Reply

    • Sallyreplied on March 20th, 2013 at 2:47 pm

      Hi Dinah – I note several times not to use nonpareil sprinkles (the little balls) inside of the batter. Are those the kind you used from target? I just want to be clear that the structure and taste of the cake was ok, it was just that your sprinkles bled? I bought my string sprinkles at Giant grocery store.

      Reply

      • Dinahreplied on March 20th, 2013 at 2:59 pm

        Thanks for your reply! I do just love this site. I read it every day and am always inspired by the recipes and pictures. What I used was the tiny little “logs” — like sundae sprinkles. The bottle seemed to contain more blue and green than other colors and that all bled together into a sort of “sea monster” greenish/bluish cake. But the cake itself was very moist and tasty. I am definitely going to try again. I did cover my pan with a sheet of foil after 20 minutes. No burning but it took longer to bake to done than your recipe. That’s why I asked about the foil.

        • Sallyreplied on March 20th, 2013 at 3:00 pm

          Oh yes, the foil – just cover the whole pan with a large sheet of foil. I’m glad the cake tasted great, which is most important. Thank you Dinah!

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    Nancy P.@thebittersideofsweetposted March 20, 2013 at 2:40 pm

    So great you were able to make this into a homemade version! we are funfetti fans so this would be awesome to have around the house!

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    Elizabeth @ Confessions of a Baking Queenposted March 20, 2013 at 5:48 pm

    It really makes me laugh that you and I are always baking the same things! So funny! :) This cake looks gorgeous! When I made the rainbow chip cupcakes this weekend I actually almost subbed some brown sugar for white but since I was adding the cornstarch and extra yogurt- I didn’t! Looks like I have another excuse to make some cupcakes! :) or cake! Beautiful pictures! I bet you still have sprinkles hiding! I sure do- I never seem to leave enough time for a really good cleaning session! Oops!

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    Stephanie @ Eat. Drink. Love.posted March 20, 2013 at 10:38 pm

    Yum yum! Love funfetti! I love those little star sprinkles too!

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    luv what you doposted March 20, 2013 at 10:59 pm

    That is one colorful and gorgeous cake!
    You are so talented!

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    Rupa Lposted March 20, 2013 at 11:01 pm

    wow another awesome recipe from you.
    Love you for sharing it with us.
    Gonna try this one out soon….. weekend is my brother’s birthday
    Have tried the cupcake version and it was a hit !
    I am thinking of making this a double layer and fill it with vanilla custard in the middle and cool whip on the tops … do u think that will work ?

    Reply

    • Sallyreplied on March 21st, 2013 at 10:30 am

      Hey Rupa! Yep, the double layer would work – see my notes in the recipe box in the post about baking this cake as a layered cake. Let me know how it goes and happy birthday to your brother.

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    Stephanie @ Back for Secondsposted March 20, 2013 at 11:46 pm

    This looks excellent, Sally! I love that it’s from scratch, YAY!!!!! I never make cake from a box. It’s really not hard to make one from scratch that tastes great! This one is so pretty and colorful, I just love it! I love that you use butter too. Yum :) butter us best, haha!

    Reply

    • Sallyreplied on March 21st, 2013 at 10:42 am

      I knew you’d like this Stephanie – another “from scratch” gal!

      Reply

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    Reneeposted March 21, 2013 at 1:43 am

    I’m pretty pumped about trying this out. It looks ridiculous.

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    Betsyposted March 21, 2013 at 8:25 am

    This icing is the best tasting icing I have ever made!!! It’s not too sweet, and it’s sooo light and fluffy. Loved the cake also…received lots of aahhhs when the first piece was cut. Great taste…and it’s just so cute. Thank you, Sally for another keeper!

    Reply

    • Sallyreplied on March 21st, 2013 at 10:45 am

      That’s great to hear, Betsy – thank you for reporting back!

      Reply

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    Jocelyn @BruCrew Lifeposted March 21, 2013 at 11:01 am

    You are right…I do want to dive into this cake! I know that scratch cakes are so easy to do…I have just gotten lazy in baking and just pull out the mixes :-) Want to know a fun secret? I used to bake from scratch all the way through high school…never ever used a mix. I need to get back to it I guess!! I puffy heart love this fun sprinkle cake! You never disappoint me in the sprinkle load!!! It looks gorgeous!!

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    Erin @ Texanerin Bakingposted March 21, 2013 at 3:41 pm

    Oh my goodness. It’s like elementary school up in here. Only bettter. *cries* I loved it when other kids brought in their box mix funfetti cakes for their birthdays. My mother would not mix this. :'(

    LOVE this. I haven’t had funfetti anything in years. I need to find sprinkles!

    Reply

    • Sallyreplied on March 21st, 2013 at 3:54 pm

      A life without sprinkles – I don’t know how you have done it so long Erin! But at least there’s peanut butter. Or homemade chocolate peanut butter :)

      Reply

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    Liz (Little Bitty Bakes)posted March 22, 2013 at 10:44 pm

    Sally! I love everything about this cake. It makes me want to celebrate someone’s birthday. Although I suppose it’s a celebration in and of itself. :) I love the brown sugar idea, and you’re right, just a smidge would go a long way.

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    michelleposted March 23, 2013 at 2:44 pm

    This cake is adorable and I am in the process of making it for my son’s birthday…if I need a 13 X 9 size cake would I double it?

    Reply

    • Sallyreplied on March 23rd, 2013 at 4:01 pm

      Yes, double it for 9×13. Hope you enjoy!

      Reply

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    Erinposted March 23, 2013 at 5:29 pm

    Just made this cake and it is delicious! It has the perfect texture for a cake, and it is so fun and festive! The icing is delish too, mine came out super whipped which I love! I always use coffee creamer for icing since I’m always trying to get rid of it before it expires, I think I’m making your carrot cake for Easter so I’ll let you know how it turns out :)

    Reply

    • Erinreplied on March 23rd, 2013 at 5:31 pm

      I also love that your recipe has vanilla as opposed to almond extract like so many recipes I’ve seen. Definitely a great flavor!

      Reply

      • Sallyreplied on March 23rd, 2013 at 5:46 pm

        I’m so happy you liked it! Coffee creamer = love that idea! Doing that next time. Enjoy the carrot cake!

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    Laura Dembowskiposted March 23, 2013 at 10:34 pm

    I love funfetti and sprinkles too, Sally! This cake looks so pretty and happy with all those colors. I’d love a slice of this!

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    Mercedesposted March 24, 2013 at 9:18 pm

    How perfectly light and fluffy this cake looks! I want a reason to make it really soon!

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    Kaylaposted March 26, 2013 at 12:29 am

    Made this today and it was delicious!! I recently got a Kitchenaid stand mixer and have been making everything from scratch :) Not sure if I can ever go back to box mixes or store bought breads haha

    Reply

    • Sallyreplied on March 26th, 2013 at 4:56 am

      Hey Kayla! That’s so great to hear. I’ll never buy box mix for a funfetti cake ever again too! Thanks for reporting back :)

      Reply

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    Thomas A. Boylanposted March 30, 2013 at 12:37 am

    My wife and I tried the cupcake version of this one and we were really impressed by our baking! Having a background with pastry making makes this one easier! We love your recipe and cant wait to do the other recipes! Thanks a lot and more power! xobakingco.com

    Reply

    • Sallyreplied on March 30th, 2013 at 10:04 am

      That’s great to hear! Thanks for reporting back. Let me know what else you make sometime!

      Reply

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    Jessicaposted March 30, 2013 at 7:35 pm

    Hi Sally,
    I saw your recipe on Pinterest and I couldn’t resist the urge to try it! I have never made a homemade cake so I’m a rookie and I have a “rookie” question.
    It said to cover the cake with foil and bake for 20 minutes. Then continue to bake for 13-17 minutes. For the 13-17 minutes, should the cake still be covered with foil? I wasn’t sure so I uncovered it and now I’m worried because I opened the oven, which they say to NEVER do when baking a cake. I hope it still turns out!

    Reply

    • Sallyreplied on April 1st, 2013 at 8:48 pm

      Hi Jessica – bake for 20 minutes and then cover with foil; then bake for 13-17 more minutes. Sorry you were confused!

      Reply

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    Sarahposted April 3, 2013 at 2:11 pm

    Thank you for sharing this wonderful recipe! I plan on making this tonight for my sons 7th birthday tomorrow. Is it possible to make a gluten free version of this by subsituting the white flour for almond flour?

    Thanks!

    Sarah

    Reply

    • Sallyreplied on April 3rd, 2013 at 3:35 pm

      Hi Sarah! Unfortunately, I am not the gal for gluten free cupcakes or cake. So sorry! I have no idea how it would do with a GF flour.

      Reply

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    Barbaraposted April 16, 2013 at 4:00 pm

    Hi Sally,

    How are you? Hopefully good :-) I made this funfetti cake for Easter, and as all your recipes are, it was really good! I’m inspired. I would love to use this recipe somehow, and tweak it, to make funfetti doughnuts. I know you have a recipe for cupcakes, just thinking of another variation. The buttery vanilla flavor would go so well in a doughnut… any ideas as to how? I know they make baked doughnut pans, but knowing me, I would bake it and then fry it, LOL. Not sure how that would turn out, you’re more the scientific baker than I am :-)

    Reply

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    Pamela @ Brooklyn Farm Girlposted April 18, 2013 at 9:50 pm

    I’m in love with this cake – the pictures are causing hearts to rise above my head. Thanks for sharing!

    Reply

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    Loriposted April 24, 2013 at 7:07 pm

    I am making this cake tonight! My daughter turns 5 tomorrow and has been requesting this cake for about a month now. Can’t wait to try it.

    Reply

    • Sallyreplied on April 24th, 2013 at 8:08 pm

      Hi Lori! Let me know how you like it and happy birthday to your baby girl. :)

      Reply

      • Lorireplied on May 8th, 2013 at 2:09 pm

        Hi Sally,
        It turned out great! Looked great too! Check out my blog to see pictures, I linked back to you for the recipe. We used loads of sprinkles and left the “5” unsprinkled, please take a look. Can’t wait to try one of your nutella recipes.

        • Sallyreplied on May 8th, 2013 at 5:21 pm

          Hey Lori! I will check it out tonight. :) It sounds great!

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    Sarahposted April 27, 2013 at 5:53 am

    Hello, i love this cake!!!! Thank you so much for the recipe. I have one big favour to ask, i live in the uk and our sprinkles are very “pale” could you be so kind and send me a link to the sprinkles that you have used and i get myself some from the american foodstore. Thank you so very much.xxx

    Reply

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    Roseposted May 2, 2013 at 12:15 am

    Hi Sally, came across your recipe today and thought it would be a fun cake to make for my nephew’s christening but don’t know if it would work as a two tiered cake. Have you ever tried it? I prefer not to layer and just frost outside; do you think I can get away with that here? I’ll be using 6 & 8″ round, 3″ deep pans. Do you know how many cups of batter one recipe yields? Your input in greatly appreciated:)

    Reply

    • Sallyreplied on May 2nd, 2013 at 1:42 am

      Hi Rose! To be honest, I have never measured how many cups are in the batter. The size pans you suggest should be fine though since they are 3″ deep. Anything less – the 6″ would be too small. But you should be fine. Let me know how it turns out!

      Reply

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    Roseposted May 2, 2013 at 2:54 pm

    Hi Sally,

    Just gave your cake a trial run and it was delicious! Think everyone will enjoy it especially the younger crowd (didn’t try the frosting). For the 8″ x 3″ pan it needed more batter for more height (maybe 1 recipe and 1/2 will do it). I’ll be sure to check back on your website for more fun recipes. Thank you:)

    Reply

    • Sallyreplied on May 2nd, 2013 at 5:59 pm

      Hi Rose – yes you’d need about 1.5 the recipe for a pan that size. Thanks for reporting back about it, Rose! I’m always glad to hear it.

      Reply

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    amanda branhamposted May 5, 2013 at 10:23 pm

    This was my first time ever making a cake, I made it today for a friend’s birthday. I had to make my own heavy cream since I didn’t have any and I used soy milk. I drink soy milk all the time so I didn’t taste the difference but the cow milk drinkers in the house could. Also, my boyfriend did the frosting and it looked HORRIBLE. But I loved it! Thank you for another amazing recipe

    Reply

    • Sallyreplied on May 5th, 2013 at 10:35 pm

      I’m so glad you liked the cake! I’ve used soy milk before too – but it doesn’t compare to the cream. Regardless, I’m glad you enjoyed it!

      Reply

      • amanda branhamreplied on May 6th, 2013 at 12:13 am

        Yeah, we had to add a tablespoon of flour to the frosting as well because it was super liquidy, but it came out nice! Just looked kinda funky (like, a lot funky).

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    Moniqueposted May 7, 2013 at 3:05 pm

    I love to cook and bake and have tried many recipes that are not near as good as “box recipes.” However, this by far exceeded my expectations and is the best cake batter I have ever tasted! Can’t wait to try your other recipes!

    Reply

    • Sallyreplied on May 7th, 2013 at 4:00 pm

      Monique, what a compliment. Thank you very much! I’m so glad you love this cake.

      Reply

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    Ashleyposted May 7, 2013 at 5:18 pm

    I am so excited about this cake! My cupcakes are in the oven as we speak! I just have a question… my son wants this same cake made into a wilton football cake pan… which says make a 2 layer cake mix. In your notes you said you can make it into two layers or double it for a thick cake. Is the original recipe considered a two layer cake mix? I just don’t know if I should double or not for his cake. I making this today so I hope I hear from you soon! Thank you!!! The batter was delish!! Can’t wait for the cake!

    Reply

    • Sallyreplied on May 7th, 2013 at 6:07 pm

      Ashley, I would double the recipe to make a double layer cake. It will be a thick double layer cake. Glad you liked the batter – I love taste testing it :)

      Reply

      • Ashleyreplied on May 7th, 2013 at 10:29 pm

        Thanks! 1 1/2 is perfect… I didn’t use all of it when I doubled it and it still overflowed a bit. But it’s so yummy and my son is so excited! Now I just need to frost it. Thanks, this is an awesome recipe and great site!

        • Sallyreplied on May 8th, 2013 at 8:20 am

          It sounds like it wil be an amazing cake for your son :) Thanks Ashley!

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    Dehdeeposted May 20, 2013 at 4:12 pm

    I had this idea in my head to make a fun looking cake and didn’t want to make use a box mix to make a cake and somehow I came across your post. I made this cake over the past weekend for my husbands birthday and it tasted really great. I made a double layer and made a different frosting for the cake (per my liking), but it was a totally fun and delicious cake! Thanks for the recipe!

    I linked your recipe on my blog post:
    http://cherryblossomsandchai.blogspot.com/2013/05/funfetti-cake-avec-loads-of-sprinkles.html

    Reply

    • Sallyreplied on May 20th, 2013 at 4:19 pm

      I’m so glad you enjoyed it! It’s a wonderful recipe to replace cake mix.

      Reply

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    Amandaposted May 26, 2013 at 8:54 pm

    This cake was AMAZING!!!! The sprinkles added an extra-special taste and it was delicious!

    Reply

    • Sallyreplied on May 27th, 2013 at 7:22 am

      That’s wonderful Amanda. And thank you!

      Reply

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    Julie Blaineposted May 30, 2013 at 5:23 pm

    Hi! I plan on making this wonderful cake for my daughter’s 4th birthday. Is this recipe enough to fill a 9×13 wilton cake pan or will I need to adjust it at all?

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:16 pm

      Hi Julie! You need to double the recipe to make in a 9×13 pan. Enjoy!

      Reply

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    Rebeccaposted June 8, 2013 at 5:13 pm

    Hello!

    Question- I plan on making this sometimes soon, but do I use the longer, “chunkier” sprinkles for the batter, and then the smaller ball sprinkles for the top?

    Thank you so much!

    Reply

    • Sallyreplied on June 9th, 2013 at 9:02 am

      Yep, use the longer strand sprinkles for the batter and nonpareils for the decoration. Enjoy!

      Reply

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    Simoneposted June 8, 2013 at 7:20 pm

    Your Cake look amazing :)
    I have nothing against Box Cake Mixes but I love to bake from scratch.
    Can I ask why you said to use Non Pareils, and what is the difference between them & Sprinkles?

    Reply

    • Sallyreplied on June 9th, 2013 at 9:01 am

      Nonpareils are the little sprinkle balls are are more prone to leaking their color resulting in a tie-dye looking cake. Regular sprinkles are the little strand sprinkles we are all used to.

      Reply

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    Manju @ Manju'sEatingDelightsposted June 10, 2013 at 12:23 pm

    Hi Sally,
    I made your Funfetti Cake for a my son’s friends b’day and everyone loved it. I had to make the cake in advance as we were going on a trip and had to refrigerate it for almost 2 days and still the cake tasted great though a bit dense. I used whipped cream frosting on the cake.
    Thanks again for a simple yet wonderful recipe. I’ve posted the cake I made here, do check it out when you get time:
    http://manjuseatingdelights.blogspot.com/2013/06/funfetti-cake-for-appus-best-buds.html

    Luv,
    Manju

    Reply

    • Sallyreplied on June 10th, 2013 at 12:58 pm

      Whipped cream frosting sounds fantastic on this cake! So glad you made it and can’t wait to check it out on your blog. Thanks!

      Reply

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    Amandaposted June 16, 2013 at 4:52 pm

    Love it! I’m going to make the cake today for my daughters 5th bday. I’m going to substitute the yogurt and milk with coconut milk. It comes out so moist and delicious.

    Reply

    • Sallyreplied on June 16th, 2013 at 4:57 pm

      That sounds great! I hope the birthday girl loves it.

      Reply

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    Tinaposted June 19, 2013 at 7:40 pm

    I’m going to make this with nonpareils because I read the recipe wrong the first time and that’s all I have. Hopefully the universe (and my son’s fifth birthday) doesn’t implode. I can’t wait to try it!

    Reply

    • Sallyreplied on June 20th, 2013 at 8:01 am

      Nonpariels should be fine, as long as you don’t overmix them into the batter. I hope everyone enjoys!

      Reply

      • Tinareplied on June 20th, 2013 at 11:28 am

        Well, this is now a purple cake with white sprinkles… The color came right off those nonpareils! LOL… I’m just glad it’s purple and not muddy brown. It is still going to be delicious!?

        • Sallyreplied on June 20th, 2013 at 11:47 am

          Of course it will still be delicious. Enjoy!

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    Ashton Robertsposted June 26, 2013 at 2:26 pm

    I just made this yesterday for my husband’s birthday (Yes, he turned 34 but who doesn’t want to feel like a kid again?) and it is delicious! The frosting itself is so rich and creamy, it was hard not to eat it by itself. The yogurt definitely keeps this cake moist and the hubs and I both loved it. Props on all the goodies! I’m currently scouting recipes for not 1 but 2 baby showers I have coming up as well as a couples wedding shower and I think I’ll find several of them here. Keep up the yummy work!

    Reply

    • Sallyreplied on June 26th, 2013 at 4:59 pm

      How perfect, Ashton! And no you are never too old for sprinkles! Let me know what you make for the showers!

      Reply

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    Jenniferposted June 28, 2013 at 12:11 am

    The cake turned out beautifully and I even added lots of purple food coloring to the frosting for an even more colorful cake :D

    Reply

    • Sallyreplied on June 28th, 2013 at 9:36 am

      I bet that’s a gorgeous cake!

      Reply

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    Jenposted June 28, 2013 at 9:31 am

    I’m not sure why I do this to myself. I eat low carb so although I come to your site (and drool) and make your recipes I do not eat them! It kills me!! My boyfriend is the lucky one! I made this cake last night. It looked so good. Came out moist, fluffy and beautiful. So when the taste tester came home he couldn’t wait to try it out. He absolutely loves it. Another great recipe! Thank you.

    Reply

    • Sallyreplied on June 28th, 2013 at 9:35 am

      So glad to hear that Jen! But so sad that you do not eat my recipes. Everyone deserves a treat now and then. Thanks!

      Reply

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    Bethanyposted June 29, 2013 at 12:04 am

    Hi…tried a recipe for Vanilla cupcakes the other day and had to throw away. Batter tasted bad raw so I knew from the beginning I wouldn’t like the cake. :) Made yours tonight and the batter was delish…baking as I type. I was just wondering why in your cupcake recipe it has 1 cup of sugar and this has only 3/4 cup? Which do you think tastes better or can you not really tell the difference?

    Reply

    • Sallyreplied on June 29th, 2013 at 6:32 am

      Hi Bethany – to be clear, you did not throw away my Very Vanilla Cupcakes or Homemade Funfetti Cupcakes, did you? For this cake, I explain the reason for the difference in sugar. It’s because I wanted to add 1/4 cup brown sugar to heighten to moisture in this cake. Thanks!

      Reply

      • Bethanyreplied on June 29th, 2013 at 5:48 pm

        No, not your recipe. My mother taught me to be polite so that blogger shall remain nameless. :)

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    Kayposted July 4, 2013 at 2:53 am

    Hi Sally,
    I’ve been looking all over for rainbow sprinkles without the chocolate(brown) ones in the mix, but can’t seem to find ‘em. I’m actually even thinking of ordering them online, but even then I’m really having to search. Where do you buy your rainbow sprinkles from? I really want to make this cake for my brother as it’s his fav cake, but I definitely don’t want to make a box mix! I also don’t want to cut into a funfetti cake with little brown spots…lol.
    Thank you,
    Kay

    Reply

    • Sallyreplied on July 4th, 2013 at 8:01 am

      Hi Kay – I get my rainbow sprinkles at Walmart, Target, Giant, and any other food store I happen to go to. I just did a search and the first thing that came up for me: http://www.nuts.com/chocolatessweets/toppings/sprinkles/rainbow-sprinkles.html

      Reply

      • Kayreplied on July 4th, 2013 at 1:08 pm

        Thank you SO much! I looked, but they don’t carry the correct ones at our stores sadly. But I LOVE the one’s in the link you sent me! I’ll probably just order those.

        Thank you again! :)

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    Moposted July 4, 2013 at 9:08 pm

    I used this recipe before but did not have enough sprinkles or round pans. Went shopping for sprinkles and two round pans today to make this cake for my grandchildren who are visiting from L.A. Yum! They loved it!

    Reply

    • Moreplied on July 4th, 2013 at 9:23 pm

      Forgot to add…I iced it with Betty Crocker whipped cream cheese icing!

      Reply

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    Amy Lynn Huntposted July 6, 2013 at 8:21 pm

    Your whole website is so fun! Gorgeous pix, recipes that are making my mouth water… the only problem is where to start! So many fun ideas. I was looking for a wonderful peanut butter cookie to make for my Dad (he is addicted to Subway cookies. He’s such an enabler when it comes to carb-y goodness, i’ve gained 10 lbs living at my parents’ house! ;0)) and ended up spending about an hour here looking and pinning!

    Quick question – 50% of my family is lactose intolerant and I saw that you did mention subbing in soy or almond milk for the cake. Have you tried a non-dairy yogurt and had success? I am always looking for something yummy that works with non-dairy “stuff”. Thank you for sharing all of this, I am SO impressed with this site! Just lovely & yummy!!

    Reply

    • Sallyreplied on July 7th, 2013 at 9:15 am

      Hi Amy! I’m so glad you found my website. I hope you found a great PB cookie recipe to make, too. Yes, you can use nondairy yogurt in this recipe. I’ve done it before. Wonderful results! Enjoy.

      Reply

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    Amy Lynn Huntposted July 6, 2013 at 8:22 pm

    *non-dairy yogurt in the cake mix, that is :)

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    Emilyposted July 8, 2013 at 7:30 pm

    Hey, Sally,

    I have to admit – I was very skeptical about this recipe. Not because of you, but because I’d had a string of bad luck with blog recipes. I am very happy to say that you broke that streak! I made this as mini cupcakes and oh, my gosh, they were amazing. I’ve also made the soft-baked funfetti sugar cookies, too, and LOVED them. I am so impressed! Keep up the fantastic baking :)

    Reply

    • Sallyreplied on July 8th, 2013 at 8:59 pm

      Hey Emily! I’m so happy to hear that. And I hope you try a few more of my recipes. You chose some of my favorites to make. Thank you!

      Reply

      • Emilyreplied on July 8th, 2013 at 9:04 pm

        You haven’t steered me wrong yet so I will definitely try more of your recipes. Thank you for sharing all this yumminess with us!

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    Lorieposted July 9, 2013 at 12:53 pm

    Hi Sally,

    Would you mind telling the kind of sprinkles that you used inside of the cake? I’m not sure what the traditional kind are. Did you use the ones that are flat little discs like the ones pictured on top of your chocolate dipped brownies, or did you use the little “jimmie” type ones that are long and skinny? Does a specific brand work better for you than others? Sorry if you already answered this, I did look through the comments and didn’t see it, if so. :)

    Your cake looks marvelous, and so much better than a boxed mix! My kids would love this. Can’t wait to try it out!

    Reply

    • Sallyreplied on July 9th, 2013 at 1:19 pm

      Hi Lorie! I used the long “string” type sprinkles also called jimmies. I hope you all enjoy the cake when you make it. Let me know how it goes!

      Reply

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    Karenposted July 11, 2013 at 12:00 am

    totally drooling and wishing i had cake right now. at midnight. thanks for sharing!

    Reply

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    Lacey Wilcoxposted July 20, 2013 at 2:18 pm

    I’d love to use this recipe to make those ice cream cone cupcakes–do you think it would work well for them?

    Reply

    • Sallyreplied on July 20th, 2013 at 4:42 pm

      Hi Lacey! Yes, that woud definitely work with this recipe. Enjoy!

      Reply

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    orlaposted July 21, 2013 at 11:17 am

    Hi Sally, I’m in England, and we can’t get cup measurements here, you don’t know an easy conversion of the recipe to grams or ounces at all do you?

    Thanks alot, Orla

    Reply

    • Sallyreplied on July 21st, 2013 at 6:40 pm

      Hey Orla! I will update the recipe later today to include gram measurements. Thanks!

      Reply

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    Ellisposted July 23, 2013 at 4:44 am

    Hey Sally, i must say that I am so lucky to come across your blog! It is so colourful and the way you describe each recipe is easy to follow..it just make me happy to browse through all the recipes :) i am looking for idea for my boy who is turning 3 in august and i am so wanting to make this cake! I tried it on the weekend, it doesnt turn out as pretty as yours (it actually looks pretty ‘ugly’ like mouldy :p but suprisingly, it tastes really really yum! My son and husband just cant get enough of it :) i just need to find a better sprinkles and hopefully it will turn out better lookin next time *finger cross* another thing i wanted to ask you is that roughly how high your cake turn out? As mine didnt turn out high at all compared to yours..i just want to make sure im doing everything correctly. Im using 9inch round pan and my cake is about 3.5cm tall..thanks for your help and cant wait to try your other recipes! Salted caramel cupcakes is on my to do list :p xx

    Reply

    • Sallyreplied on July 23rd, 2013 at 11:08 am

      Hi Ellis! So glad you all loved this cake! Try to only mix the sprinkles gently into the batter. Being gentle will prevent their color from running. Also, are your baking soda and baking powder up to date? They expire every 6 months, but I encourage readers to buy new every 3 months. That will affect your cake leavening.

      Reply

      • Ellisreplied on July 26th, 2013 at 5:02 pm

        Thanks sally! They have not expired but they are definitely more than 3-6 mths..thanks for the tips, will get new ones and see how i go :) thanks so much..

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    Marleneposted July 30, 2013 at 11:12 pm

    Hi Sally!
    I happened to stumble upon your blog after searching for a funfetti cake recipe… all I can say is I am so glad I found it! All the recipes look awesome, and your photography is really amazing. :)
    I have never baked a cake from scratch before, so I’m excited to try this recipe out! I just have a quick question regarding the butter for the cake batter. It says to use unsalted butter; I only have salted butter, so should I omit the extra 1/2 teaspoon salt?
    Thanks so much!

    Reply

    • Sallyreplied on July 31st, 2013 at 7:42 am

      Hi Marlene! I actually make this cake with salted butter all the time and I do not omit the salt. Salted butter does nothing to the saltiness of this cake when it is baked. So don’t leave that 1/2 tsp of salt out. Enjoy!!

      Reply

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    Lilposted July 31, 2013 at 7:00 am

    Hi Sally! I baked this cake tonight and it tasted very yummy! I could not find any intense colored sprinkles in the supermarket so I used chocolate sprinkles instead! I was wondering though, which brand of colored sprinkles in your opinion is the best (given you’re a serious collector!!!). Do you think different brands of sprinkles taste different? =)

    Reply

    • Sallyreplied on July 31st, 2013 at 7:34 am

      Hi Lil – no, I don’t really have a favorite brand of sprinkles that I use. I actually just buy the store brand most of the time! I get them from Walmart a lot. They are super cheap there!

      Reply

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    Elyseposted August 3, 2013 at 1:24 pm

    Loved this recipe!! Made it for a friend’s birthday and it was a hit. I need to make another cake for the same group of friends and wanted to change it up a little, so no one knows I’m recycling recipes! I’m thinking of doing a cookies and cream frosting and using this cake recipe, minus the sprinkles. Do you think that will work? Any suggestions for the modifying the cake portion if I’m not using sprinkles? Thanks! Adore this blog!

    Reply

    • Sallyreplied on August 3rd, 2013 at 4:41 pm

      Hi Elyse! That sounds great. You won’t need to change the recipe at all if you leave out the sprinkles. Just bake as usual and use whatever frosting you wish! You could even add a cup of crushed Oreos to the batter too. Enjoy!

      Reply

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    Julie Griffinposted August 11, 2013 at 9:45 pm

    Sally! Two nights before my daughter’s first birthday, my husband and I were at the grocery store at 10pm to buy what I would need to bake and decorate her birthday cake the next day. I was going to buy boxes (gasp!) of funfetti cake mix, but they were out of funfetti. I was about to have a meltdown. My husband suggested I make it from scratch. We argued for about ten minutes (I don’t have time, I don’t want to mess it up, I don’t know how to use the mixer, the party is in two days….). I finally agreed that I would give it a shot. Right there in the baking aisle, my husband found this recipe on your blog using his iPhone. Long story short, I successfully made this easy and beautiful cake, and everyone (80+ppl) at the party loved it. I am so glad we stumbled on your baking blog and I will be coming here again for me. I owe it all to you! Thank you thank you thank you!!! You can see some photos of the cake on this post if you’d like to see your wonderful recipe light up a little girl’s face :) http://bit.ly/19mgBFE P.S. I made it with plain greek yogurt and thought it was perfect.

    Reply

    • Sallyreplied on August 12th, 2013 at 9:04 am

      Hi Julie! What a sweet comment! I am so glad to hear that this cake was a hit for your sweet baby girl. That is so wonderful to hear! And I’m glad my website came up when you searched for homemade funfetti cake. And I love how easy this homemade recipe is!! Thank you so much for sharing your success. Stories like this make my day!

      Reply

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    Devinposted September 6, 2013 at 11:31 am

    Hi Sally! I am going to be having my baby shower in the next couple weeks and I really want to make this cake for the shower. I am wanting to make it in a bundt pan, though. Have you ever made it this way? I am thinking I may have to double the recipe. I am just wondering if I will have to cook it longer or at a different temp for it to cook all the way through…. Any tips?

    Reply

    • Sallyreplied on September 6th, 2013 at 5:15 pm

      Hey Devin! Yes, I have made this cake in a bundt pan before and you will need to double the recipe. The doubled recipe will make 1 bundt cake and about 4 cupcakes (using ALL of that batter in a bundt pan = overflow, so I bake a few cupcakes with extra batter). Only fill the bundt 2/3 of the way full. Don’t double the frosting recipe. The recipe as written here is enough to frost the bundt. I, unfortunately, cannot remember how long I baked the bundt for. I must have forgotten to write that down. I’d say 40-45 minutes, give or take? A toothpick inserted in the center will come out clean when finished. Happy shower, Devin! Enjoy.

      Reply

      • Devinreplied on September 7th, 2013 at 1:51 pm

        Thanks so much! I am actually about to try it out today to see how it turns out!

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    Amandaposted September 7, 2013 at 12:31 pm

    I found this today on Pinterest and I cannot wait to make it for my kid’s birthdays…next month. Lol. And looking through more of your recipes I have concluded that you are my foodie best friend. Lol. I look forward to trying them all! :)

    Reply

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    Laurenposted September 10, 2013 at 9:14 am

    Looks amazing!

    I am going to bake this this week.

    In the UK I can only get hold of vermicelli sprinkles, which although colourful, are far less vibrant in colour. Are these the same thing and are they OK to use?

    Also is it OK to use ‘live’ yoghurt in the recipe?

    Reply

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    Laurenposted September 10, 2013 at 9:18 am

    Also thinking of doing a lemon buttercream icing instead, would this work just as well?

    Reply

    • Sallyreplied on September 10th, 2013 at 11:50 am

      Hi Lauren! Yes, you may use that type of sprinkles. Just looked them up – that will be fine. You can use live yogurt as well. And a lemon buttercream icing sounds heavenly! I don’t have a recipe for one. But I’d love to try it one day.

      Reply

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    Monicaposted September 13, 2013 at 10:20 am

    Hi Sally.. I’m trying your homemade funfetti cake tomorrow for a first. I just have one question about the 1/4c of light brown sugar – should I pack before leveling off?

    Reply

    • Sallyreplied on September 13th, 2013 at 2:12 pm

      See my response below, Monica. Thanks!

      Reply

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    Monicaposted September 13, 2013 at 12:22 pm

    One more quick question.. For the 3/4 c of milk, should I use whole milk or skim? My husband and I drink the 1% milk but I thought maybe whole milk would be better for baking. This will be my first homemade cake ever and its for his b day.. Just want to get all the specs right. Oh and how much batter should I pour in regular 9″ round pan– 3/4 full?

    Reply

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    Monicaposted September 13, 2013 at 12:28 pm

    Okay.. Last question for real this time. If I do two 9″ round pans for a layer cake and double your recipe will the oven instructions be different since ill be baking two cakes at the same time? and should my oven rack be on the center rack?

    Reply

    • Sallyreplied on September 13th, 2013 at 2:12 pm

      Hi Monica –

      1) Yes, pack the brown sugar.
      2) You may use skim, whole, 1%, soy milk, almond milk, ANY milk. :)
      3) You could use this recipe and divide between two round cake pans for a layer cake. Fill the pans about halfway full. For a very thick layer cake, double the recipe and fill 3/4 full with batter. You may have extra batter though. No need to double the frosting recipe. The recipe as written makes a lot of frosting. Center rack, side-by-side.

      Reply

      • Monicareplied on September 13th, 2013 at 3:24 pm

        Thanks for replying back so quickly Sally! I know this is a crazy question but do I stack the two cakes with the flat bottoms touching and will I have enough of icing for the middle without doubling your recipe? Also when you say to “whisk the sugars, egg, yogurt. etc..” do I do this by hand or with a mixer? I’m sorry for the crazy questions but I literally have never made a cake from scratch before. Hopefully it will turn out decent. I’m also going to try your skinny pb brownies next week :) Your site and recipes are GREAT!

        • Sallyreplied on September 13th, 2013 at 6:06 pm

          Hi Monica – no worries, I’m here to help. By “whisk” I mean to use a whisk by hand, not a mixer. You should have enough frosting for a thin layer between the two cakes. If you want a TON of frosting between the layers and all over the cake, I would double the recipe. But you’d probably have some unused frosting leftover.

          To assemble: place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

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    Sophieposted September 16, 2013 at 12:12 pm

    Hi Sally, I made this cake yesterday and it was (and is) delicious! Moist and vanilla-ry and the best vanilla frosting I’ve ever tasted or made, really lovely creamy flavour. I made it for a Canadian friend spending his birthday over here in England and he loved it! He showed me a rainbow sprinkle mix from home on the internet and asked that I made a homemade version & I found your recipe online. It’s also the first blog recipe I’ve ever done, so doubly exciting.
    I’m looking forward to making more of your recipes now that I’ve found your website! So thank you and bring on the sprinkles!

    Reply

    • Sallyreplied on September 16th, 2013 at 4:32 pm

      Hi Sophie! I am so glad you tried this cake. Isn’t it incredible? It’s my go-to recipes for birthday parties and such. Thanks for trying it and you have to let me know what you try next! I love hearing about it.

      Reply

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    Carmposted September 16, 2013 at 9:01 pm

    Hello! The cake looks fantastic! Are the rainbow sprinkles baked in the cake still “crunchy” after being baked or do they melt? Our little one is a “texture” person – so I know that the crunch might wreck his cake eating experience. ha ha ha.

    Reply

    • Sallyreplied on September 16th, 2013 at 9:16 pm

      Hi Carm, nope the sprinkles are not crunchy at all. They lose their texture. They’re just there for pretty specks of color.

      Reply

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    Sarahposted September 28, 2013 at 5:18 pm

    Hi Sally!
    I’m planning on making this cake for my son’s first birthday in late October but need to modify it for a 9×13 pan (I’ll be doubling it for a layer cake). Do you know how I could make adjustments for that? Double the recipe for a 9×13″? Also how long should I extend the cooking time for? 10 minutes?
    Thanks so much!

    Reply

    • Sallyreplied on September 29th, 2013 at 7:50 pm

      Hi Sarah! To make this recipe into a 9×13 cake, you’ll have to double the recipe. If you want a double layer 9×13 cake, I suggest tripling the recipe and splitting the batter between your two 9×13 cake pans. Do not quadruple the cake recipe because I fear the layers would be TOO thick with that much cake in each 9×13 pan. I am unsure of the baking time since I have only baked the cake in 8 or 9-inch baking pans/spring-form pans. I would keep a close eye on them after the 40 minute mark. Make sure to cover the cakes loosely with aluminum foil because the tops may burn otherwise.

      Reply

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    Lilianaposted October 1, 2013 at 11:36 pm

    I just came across your site after searching for homemade funfetti and i must say I am not only in love with this recipe but with all of them! So much color! I am definately making this recipe for my daughter’s 2nd birthday this weekend, I went to buy the cake pan today and the 9 in round seems too small so I went with the 12 inch round since we are having so many guests and I am probably going to do two so I can layer. My questions are do I triple the recipie and how much batter do I fill in the pan with ? (I’m always scared of the cake over rising) thanks a million!

    Reply

    • Sallyreplied on October 2nd, 2013 at 9:36 am

      Good morning Liliana! I am so glad you love my website. Welcome!

      This recipe is baked in a 9-inch pan. For your 12-inch pan, you will have to double the recipe. Fill the pan about 1/2 way full and then you’ll have extra batter leftover for cupcakes. If you baked this recipe as is in a 12-inch pan, your cake would be very thin. You don’t have to double the frostin recipe. The frosting recipe as written makes a lot of frosting. Happy birthday to your daughter! :)

      Reply

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    kiraposted October 2, 2013 at 3:06 pm

    Thanks for the inspiration, I made the cake on my blog and it turned out amazing! love your blog!

    Reply

    • Sallyreplied on October 2nd, 2013 at 6:28 pm

      So happy you loved it! Thanks Kira.

      Reply

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    iveyposted October 3, 2013 at 2:16 pm

    I get that it is homemade which appeals to a lot of people, but I have to call you out on trying to call this “easier” than a box mix and premade frosting. Not a chance. The box mix would be in the oven and baking before I have even finished gathering the ingredients for this. Same with the frosting. I am a true lover of all things funfetti and this recipe is great, but it irks me that of all the wonderful ways you could describe this and talk it up you chose something utterly untrue.

    Reply

    • Sallyreplied on October 3rd, 2013 at 2:36 pm

      Thank you so much for your opinion, Ivey!

      Reply

      • Alyssareplied on October 6th, 2014 at 6:34 am

        Um just a little FYI Sally never says that once in her post. She simply said that making a cake from scratch is easy. Period.

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    Sallyposted October 6, 2013 at 1:59 am

    Hi Sally,
    I’m going to be making your funfetti cake into a number 1 cake for my son’s 1st birthday next week – it looks delicious and fun and I’m sure it will become a favourite! I think I’ll colour the butter cream icing blue for him :)
    I just have one question though – I use wholemeal flour (I’m from Australia so I’m not sure what you call it in the US) for most of my cooking. Do you think this cake would work out ok with wholemeal flour?
    Thanks :)

    Reply

    • Sallyreplied on October 6th, 2013 at 9:33 am

      Sally, I love the idea of a blue frosting for your son’s birthday. That’s adorable! I’ve never tried this cake with wholemeal flour. I can assume the cake will taste much heavier and not as light and airy. As long as you frost it nice and high, I’m sure it will be just fine.

      Reply

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    Andreaposted October 11, 2013 at 11:45 pm

    I made this cake with black and orange sprinkles for my daughter. Just to get her in the mood for Halloween. I colored the frosting orange and it turned out fantastic. Love the site. :)

    Reply

    • Sallyreplied on October 13th, 2013 at 9:44 pm

      I just love that! Such a festive cake.

      Reply

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    Jamieposted October 13, 2013 at 1:51 pm

    Hi, Sally! Could I double this recipe and bake it in a 9×13 pan instead. If so, what baking time would you suggest?

    Reply

    • Sallyreplied on October 13th, 2013 at 8:36 pm

      Hi Jamie! To make this recipe into a 9×13 cake, you’ll have to double the recipe – yes. I am unsure of the baking time since I have only baked the cake in 8 or 9-inch baking pans/spring-form pans. I would keep a close eye on it after the 40 minute mark. Make sure to cover the cake loosely with aluminum foil because the tops may burn otherwise.

      You shouldn’t have to double the frosting recipe. The recipe for frosting that you see here makes A LOT of frosting and should be enough for your 9×13 cake.

      Reply

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    Harpreetposted October 13, 2013 at 4:03 pm

    Hi Sally,
    Finally I tried out this recipe sans the sprinkles (which I love) only coz my friend wanted a vanilla cake with whipped cream frosting for a birthday celebration. The cake came out perfect as per the recipe and pictures and I was mighty pleased. I had to refrigerate it since I frosted it with whipped cream. My friend called back saying that the cake tasted yumm and her family finished half the cake immediately. However, she mentioned that the cake could have been a little softer. Do you think it’s because the butter might have hardened during refrigeration? Should I use oil if refrigerating the cake? I haven’t tasted the cake so am asking you this on the basis of my friend’s feedback. Thanks. :)

    Reply

    • Harpreetreplied on October 14th, 2013 at 12:08 am

      Thank you, Sally. I do plan to make it again to check for myself. This time will be careful about the mixing and try the cake flour option.

      Reply

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    Lisaposted October 17, 2013 at 1:00 pm

    Hi Sally. I made this cake earlier this week for my work colleagues who had never experienced funfetti cakes before (they’re all British, I’m American). They were impressed, and I can happily say that your recipe was super easy and tasted even better than the boxed funfetti cakes from my childhood. I will definitely be making it again in the future. Thanks so much for posting your wonderful recipe!

    Reply

    • Sallyreplied on October 17th, 2013 at 4:45 pm

      Lisa, what a compliment! Especially hearing that my cake is better than a box mix. I couldn’t agree more! So happy your colleagues enjoyed a little taste of american funfetti ;)

      Reply

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    Callieposted October 23, 2013 at 9:48 am

    I want to thank you for sharing this recipe! I made this back in Sept for my youngest daughter’s bday and used sour cream in place of the yogurt, only because that’s what I had on hand…the kids & adults at the party were raving over the yumminess! I made it again without any sprinkles (per hubby’s request) and it’s a hit in our house. Today marks the 3rd time I’ve made this cake in celebration of my middle daughter’s 13th bday! Thank you again!
    For any others out there no too crazy about a lot of frosting…I doubled the cake recipe to make 2 cakes and the single frosting recipe frosted both cakes.

    Reply

    • Sallyreplied on October 23rd, 2013 at 10:40 am

      Callie, I am so glad that you love this cake – as well as your family too! I double this cake often and definitely do not double the frosting recipe. It would be way too much (and I love frosting!). Happy Birthday to your daughter!

      Reply

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    Audreeposted November 3, 2013 at 7:38 am

    Hi Sally,

    If I want to bake an 8″ cake should I follow the recipe exactly and use the same amount of batter as I would in a 9″ cake? Also how would the baking time differ? Love your website :)

    Reply

    • Sallyreplied on November 3rd, 2013 at 12:25 pm

      Hey Audree! You can bake this batter in an 8-inch pan. Fill the pan 1/2 – 2/3 of the way full. There will be leftover batter. Use the leftovers to make a couple cupcakes. Unfortunately, there is no way to downsize this batter accurately to fit an 8×8 pan perfectly. The baking time may be slightly less, by a few minutes. Use a toothpick to check for doneness.

      The cupcakes will take about 20 minutes.

      Reply

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    Geesolposted November 4, 2013 at 3:40 am

    Hi sally
    Thanks for sharing this great recipe.
    I made this cake for my daughter sixth birthday
    In number six shape it’s so lovely and very very delish.
    My friends are still raving about it and the kids want me to bake
    Every weekend , thanks once again for sharing this I will continue to use any of your recipe,u are the best.

    Reply

    • Sallyreplied on November 4th, 2013 at 11:49 am

      I love that you baked this cake into the shape of a #6. How perfectly adorable for your daughter’s birthday! I’m glad it was a big hit. Thanks Geesol!

      Reply

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    Geesolposted November 4, 2013 at 3:51 am

    One more thing u should have ur own batter and sprinkle line.
    Think about .

    Reply

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    Rebeccaposted November 13, 2013 at 7:17 pm

    I have this in the oven right now. My nonpareils bled badly, so the cake might be kind of purple…haha! Oh, well, I’m sure it will taste delicious. I want to say thanks for posting a single layer cake recipe. My family is small and 2 layer cakes and/or 24 cupcakes are just too much. I get tired of having to halve a recipe.

    Reply

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    Carmenposted November 21, 2013 at 11:01 am

    Hi! I really love this recipe, def gonna try it next week for my son’s bday. I have a few questions for you, what can I do so that the sprinkles won’t bleed into the batter? any brand you might recommend? I would like to bake this in 9 x 13 rectangular pan, do you think I need to double the recipe?

    Thanks! Love your website :)

    Reply

    • Sallyreplied on November 21st, 2013 at 11:45 am

      Hi Carmen. You may double this recipe for a 9×13 cake, though I am unsure of the baking time. I suggest folding the sprinkles in very lightly and gently. I use Wilton brand sprinkles and they do not tend to bleed for me.

      Reply

      • Carmenreplied on November 21st, 2013 at 1:36 pm

        Sally Thank you so much for replying so quick :) I will let you know how it turns out :) We making sprinkles cake with Despicable Me decorations!

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    Sallyposted December 3, 2013 at 4:39 pm

    That would be fine.

    Reply

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    Sallyposted December 4, 2013 at 8:28 am

    yes, but the frosting won’t be as creamy. Try using a full fat milk for the best texture if you can.

    Reply

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    Sallyposted December 4, 2013 at 10:52 am

    Sprinkles taste like sugar more or less. You may bake this homemade funfetti cake in a 9x9x2 inch baking pan, yes.

    Reply

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    eilaposted December 10, 2013 at 4:44 pm

    just whipped this up for my son’s birthday! he is SO excited!!!

    Reply

    • Sallyreplied on December 10th, 2013 at 7:20 pm

      I love it! A very happy birthday to him!

      Reply

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    LoverOfAnythingChocolateposted December 19, 2013 at 9:19 pm

    Hey,
    this looks good!
    Is it okay if I leave out the sprinkles? Then would it be like a yellow cake recipe ?(because I didn’t find any yellow cake recipes on your site)
    Thanks!

    Reply

    • Sallyreplied on December 20th, 2013 at 9:15 am

      Yep, the sprinkles may be left out.

      Reply

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    Laura Belleposted December 20, 2013 at 11:49 am

    Hi! I LOVE this cake. I’ve made it several times and it’s always a hit – so moist and flavorful. I wanted to try it just as a vanilla cake. Could I just omit the sprinkles, or would you recommend increasing another ingredient if I do so?

    Reply

    • Laura Bellereplied on December 20th, 2013 at 11:53 am

      HAHA nevermind, just saw someone asked the same question last night. Thanks for an awesome recipe!!! :)

      Reply

      • Sallyreplied on December 20th, 2013 at 1:24 pm

        Haha! So funny Laura. Yep, you can leave out the sprinkles.

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    Melissaposted December 20, 2013 at 6:35 pm

    Hi Sally! I love your recipes! Esp your super moist carrot cake, my family and I loves it! And ‘healthy’ as well.. Hehe. One question, if I were to bake this and/or the carrot cake in a square tin, how long will that take?

    Reply

    • Sallyreplied on December 21st, 2013 at 10:11 am

      Hey Melissa! If you use a 9×9 square baking pan, the cake takes 33-37 minutes. About the same for the carrot cake as well. (Don’t use anything smaller than 9×9)

      Reply

      • Melissareplied on December 23rd, 2013 at 6:38 pm

        Thanks!

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    Darleneposted December 31, 2013 at 10:54 am

    Homemade funfetti cake & cupcakes?! How did I miss this? I can’t wait to try out both recipes. You saved me with them. My goal is to give up high fructose corn syrup and it’s in everything. now I don’t have to give up my funfetti cakes. :)

    Reply

    • Sallyreplied on December 31st, 2013 at 10:57 am

      Yup! Making these desserts from scratch is not only SO easy, but even better tasting than the boxed stuff. Plus, there’s no artificial ingredients inside!

      Reply

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    Cataposted December 31, 2013 at 3:57 pm

    Just made this cake and it is delicious. Definitely like the fact that the cake is moist and not super sweet because to me the buttercream frosting was a little over sweet – even after adding some salt. But I have never made buttercream from scratch before so I may need to adjust a little. Overall I love the taste and texture – and the sprinkles inside make it gorgeous! Next time I may use a regular cake pan instead of a springform pan as the edges baked way faster than the middle, leaving the middle somewhat dented. From someone whohas never really baked, I thought the recipe was easy and very tasty.

    Reply

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    Megposted January 2, 2014 at 12:49 pm

    Fantastic funfetti recipe! I love vanilla/white cakes that utilize pudding or yogurt. AND SO MANY SPRINKLES!

    Reply

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    Hailey @ Tasteful Cuisineposted January 5, 2014 at 2:14 pm

    Hi,
    Question: Do I need to let the cake cool completely before removing from the pan? I know many cake recipes I’ve tried allow 10 minutes for cooling and then you remove the cake. I just wondered if that made a difference with this one? I didn’t see where you specified so I wanted to make sure.

    I will be trying this cake later today and I can’t wait to see how it turns out!

    Reply

    • Sallyreplied on January 5th, 2014 at 5:02 pm

      Hi Hailey – yep, you need to let this cake cool completely before frosting, cutting, and searching.

      Reply

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    Michelle penriceposted January 9, 2014 at 1:10 am

    I love the idea of this cake would I be able to freeze the cake for a period defrost and then frost it’s for my wedding! Thanks

    Reply

    • Sallyreplied on January 10th, 2014 at 6:48 am

      This cake is actually best not frozen at all. Is there a way to bake it right before the wedding? So honored you will be baking it for such a special day!

      Reply

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    Jenposted January 9, 2014 at 12:43 pm

    YUM! This was seriously the yummiest cake ever. My 3-year-old Sabrina helped me make this cake for her birthday. She was a little over-zealous in helping to stir the sprinkles in (because-SPRINKLES!), so we had a lot of bleed in the colors. But, the cake tasted better than any cake I’ve ever had!

    I loved how soft and moist it was with a slightly chewy crust on top. Also, I’ve never used heavy cream in my butter cream frosting–but now I will every time. Delicious! Thanks!

    Reply

    • Sallyreplied on January 10th, 2014 at 6:30 am

      Jen, I just laughed so loud reading this: (because-SPRINKLES!) hahahaha, thank you for making me smile this morning! The heavy cream int he frosting makes a world of a difference. So glad you tried the frosting with it. I’m happy Sabrina was able to help you in the kitchen. Thanks so much for taking the time to report back. I appreciate it so much!

      Reply

      • Jenreplied on January 10th, 2014 at 4:37 pm

        I’m glad it made you laugh. Sounds like you need a few laughs right now! We had our apartment flood once (water heater bottom broke when no one was home!) and we had to do an emergency move. We temporarily lived in our neighbor’s attic for 6 weeks, during which time I was pregnant and our host had a baby! Crazy!

        Anyway, I also emailed you, but your probably busy unpacking for a while. But, I would love to illustrate this recipe on my website. Here’s the other illustrated recipe I did:

        I will of course credit you. Let me know if you are okay with that!

        • Sallyreplied on January 11th, 2014 at 7:06 am

          Hi Jen, I never received that email actually. But you may do an illustrated recipe like the one linked. Thank you so much for the kind words about our awful situation!

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    Shannonposted January 10, 2014 at 9:01 pm

    This cake looks delicious. I am trying to make my son and daughters birthday cake so I did a trial run with this recipe. I needed to taste it and decorate…but, mine didn’t turn out great. It tastes AMAZING, but it is very sticky. Where did I go wrong? I have always used your recipes from chocolate chip cookies to the delicious fluffernutter cake. But this one was a flop, any suggestions?

    Reply

    • Sallyreplied on January 11th, 2014 at 6:48 am

      It could be a couple things Shannon. First, is it very humid where you are? Second, did you cover the cake as you let it cool? That traps moisture in which creates a sticky top. I’m happy you love the way it tastes!

      Reply

      • Shannonreplied on January 12th, 2014 at 1:30 pm

        Sally, I believe the humidity is 70-78% here in Upstate NY! I didn’t cover the cake while cooling…but I am not giving up – I am going to try again today. It truly tastes amazing. My husband and I ate the outside edges so only the middle went to waste. Fingers crossed for time #2!

        We have a carnival birthday party next weekend so I am diligently trying to make a sprinkle cake. Nothing better then having a funfetti cake rolled in sprinkles as decoration! Since you LOVE sprinkles, google a sprinkle cake ;) – Maybe you could make one and blog about it :)

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    Karenposted January 12, 2014 at 1:20 pm

    I much prefer to bake from scratch and was so excited to find your recipe for a Funfetti cake as it is my daughter-in-law’s favorite and I am going to make it for her baby shower. We are expecting around 50 people. I have a 13 x 19 pan – triple the recipe? I will be icing the sides and throwing on sprinkles, jimmies & non-parel.. and sugar pearls – (greens and blues to match everything).
    do you think that 1 layer (triple recipe) will do? or should I do 2 doubles and stack? Just worried about it sliding while transporting.

    Reply

    • Sallyreplied on January 12th, 2014 at 2:50 pm

      Hey Karen! It would be easiest to double the recipe and bake in a 9×13 pan. Do not triple this recipe. It will not fit into a 9×13 pan. Even doubled, you may have a little too much batter. Fill the pan 2/3 of the way full and use any extra batter to make a few extra cupcakes or something. I have successfully doubled this recipe to make a triple layer cake. So the layer are thin since there are three of them and you are only doubling the recipe, but it worked wonderfully. I baked the three layers in 9-inch round pans for 20 minutes. I hope this helps!

      Reply

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    Kathleenposted January 13, 2014 at 1:49 am

    Wow! my friend made thie care for our friends birthday and its to DIE for. The cake is so moist and the perfect sweetness. The buttercream cn be eaten all by itself as well. Im very picky when it comes to homemade baked goods, but this is definitely on my top list now.

    AMAZING

    Reply

    • Sallyreplied on January 13th, 2014 at 10:10 am

      I’m so glad you enjoyed this cake and frosting, Kathleen! Thank you for reporting back about it.

      Reply

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    Lauraposted January 15, 2014 at 12:18 pm

    Hi Sally,

    This cake looks awesome! I can’t wait to try it. Do you think it could be baked in a bundt pan with the same results? Would you recommend a change in temp or baking time? Thanks again!

    Reply

    • Sallyreplied on January 15th, 2014 at 12:47 pm

      Hey Laura! It depends on the size of your bundt pan. This recipe fits into an 8-cup, 9-inch springform pan. You may need to double the recipe (and have some leftover batter for extra cupcakes or something). Or you will have a very short bundt cake.

      Reply

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    Carlyposted January 28, 2014 at 2:35 pm

    Hey Sally!

    This recipe looks amazing! I can not wait to try it out! Do you think it would be good to use the same amount just make it in a smaller size pan to create a double layer small cake? Would I have to change the bake times?
    Thank you!

    Reply

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    Carolineposted January 31, 2014 at 4:04 pm

    Hey Sally! So excited to make this for my daughter’s 3rd bday tomorrow. I just read through all the comments to make sure I was not asking a question you’d already answered. :) But I have some sprinkles called “rainbow sparkling sugar”?? How do you think they would hold up? I liked them cause they were pretty pastel colors, and not the ball ones you had recommended not using, but then reading closer I discovered they weren’t the long stick-like ones you recommend. Any opinion? If you think they may not turn out well, I may be making a trip to target tonight…. :)

    Reply

    • Sallyreplied on January 31st, 2014 at 7:51 pm

      Hey Caroline! I feel like the sprinkles you bought will dye the cake batter. They usually bleed color quite easily. You could just simply use them to decorate the frosting on the cake, though! Let me know how it goes if you do or do not get other sprinkles! Hope the cake is a hit. Happy birthday to your daughter!

      Reply

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    Shontiposted February 8, 2014 at 1:56 pm

    My 10 year old daughter made this cake it was so delicious …I am not a sprinkles girl but the cake portion was so good I think I am going to double it and use for the base of some other cakes I am thinking strawberry or making the cake plain and put some chocolate buttercream…yum…very good recipe…

    Reply

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    Saraposted February 10, 2014 at 6:52 am

    Hello
    Can you suggest a substitute for egg? I have an allergic child.
    Thanks
    Sara

    Reply

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    Lindsay Leeposted February 12, 2014 at 9:14 pm

    Oh my word this is so good! I can’t believe how much better this tastes then the boxed mixes! I made this for my daughter’s 2nd birthday. I made a layered sprinkle cake the whole entire cake was covered in sprinkles! She loves sprinkles so she just loved it!!! I am no longer going to be buying cake mixes after making this one! I couldn’t believe how moist it was, I have made other homemade cakes but they were always very dry and dense. You are truly a special gem!!! I can’t wait to try more of your recipes!

    Reply

    • Sallyreplied on February 13th, 2014 at 9:23 am

      Thanks Lindsay! I’m so happy this cake was a hit. And your daughter and I have an undying love for sprinkles in common. ;)

      Reply

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    Sarahposted February 18, 2014 at 12:01 am

    Hi Sally! Im looking for a recipe fir my sons 1st bday and love that this is a from scratch funfetti recipe. Its hungry catepillar themed so im thinking of using a bunt cake to form the catepillar. Would the recipe work fine in a bunt pan?

    Reply

    • Sallyreplied on February 18th, 2014 at 7:00 am

      You’d have to double it to fit into a bundt pan, depending how large your pan is. This batter fits into a 6 cup 9-inch baking pan. If your bundt pan is larger, which it likely is, you’ll have to double the recipe. Fill 2/3 high and then use any extra batter to make cupcakes (18-20 minutes baking time for cupcakes). I’m unsure of how long the bundt would take. Have fun, Sarah!

      Reply

      • Sarahreplied on February 20th, 2014 at 12:39 am

        Thanks Sally! I hope I can figure out cooking time because I really want to make this! I’ll let you know how it goes :)

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    Laraposted February 18, 2014 at 3:05 pm

    Any suggestions for baking this cake at altitude?

    Reply

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    Julieposted February 20, 2014 at 5:17 pm

    Hi Sally, I just made this cake tonight with my boys and it turned out really great. I want to thank you for all your recipes and the photos and all the details you include. I have never liked baking but I’ve been forced to learn how to make lots of different things, since I live in France, where they have delicious pastries of course, but the simple things like yellow cake with sprinkles and peanut butter treats are totally non-existent. So your website has become my go-to address whenever I get a craving for something from back home. What makes your site different than others is how you explain different things, having tested it yourself, and that makes it so much easier to understand the “science” behind what I’m doing. That’s what always made me hate baking because I would always mess up on little things like the butter wasn’t melted or the sugar was not measured right etc. So many many thanks and please keep up the detailed work! À bientôt !!

    Reply

    • Sallyreplied on February 20th, 2014 at 6:53 pm

      Thank you so much for the kind comment Julie! It’s SO important to know the “whys” and “why nots” when it comes to baking! So I’m glad to have taught you a little something. Thank you for continuing to come back and bake my recipes. Love this funfetti cake and yes… it does taste like home I’m sure!

      Reply

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    Zoeposted February 21, 2014 at 7:12 am

    Great cake, however when we opened the oven to put the foil on top, the cake dropped in the middle :(
    next time i’m keeping the oven closed until nearer the end, or foile the whole time???
    we have the confetti coookie dough chilling ready to bake in a minute :)

    Reply

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    Kathyposted February 27, 2014 at 3:08 am

    I’m making this delicious looking cake for my daughter’s birthday this Saturday, and was wondering if I can substitute cake flour for the all-purpose flour? If so, would it be an equal amount or would I need to add a little more cake flour per cup of APF? Also, would I need to adjust any other measurements? And finally (last question, I promise!), if you’ve tried cake flour for this recipe before how does it change the texture compared to using APF? Thanks for sharing your recipe and your time!!!

    Reply

    • Sallyreplied on February 28th, 2014 at 3:43 pm

      Hey Kathy! I’ve used cake flour for this funfetti cake recipe. I’ve used the same measurement, 1 and 2/3 cups of cake flour, without any issues. The cake’s crumb is a little softer. I love it! But when I don’t have cake flour, I use all-purpose. I suggest all-purpose in this recipe because it’s more readily available (and cheaper) than cake flour.

      Reply

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    Lisaposted March 3, 2014 at 5:46 pm

    I did a test run with the Funfetti cake this weekend since I want to make it for my son’s 12th birthday party coming up in a few weeks. It is delicious! I had a little snag though, the cake stuck to the pan even after letting it cool for an hour:(. Maybe I didn’t spray it well enough? I think next time I’ll use “cake release”. And your frosting is awesome! Usually buttercream is too sweet and a little gritty to me, this isn’t at all. Maybe the milk helps it dissolve better? Thanks for the great recipe!

    Reply

    • Sallyreplied on March 3rd, 2014 at 5:53 pm

      So happy this cake was a hit! Always try to spray generously. I add that to the recipe instructions so everyone knows. Thanks so much Lisa!

      Reply

    • Alisha Findlayreplied on March 25th, 2014 at 8:08 am

      I Use a cut of circle of parment to line the bottom of my pan, and i use shortening instead of spray to grease my pans when the batters are really light and fluffy. I find the release is perfect. I don’t usually dust with flour unless I am doing a 3D cake, as I find this way you do not get any flour residue. Just some thoughts.

      Reply

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    Madridmomposted March 6, 2014 at 5:39 am

    I live overseas and tried to make this cake yesterday for a friend whose daughter’s birthday is today. Her daughter had asked for a vanilla cake with sprinkles inside (maybe she saw it online but her mom says she has never had one of those funfetti mixes and doubts her daughter has ever seen one either). We mixed up the cake, doubled the recipe and baked it in a large springform pan and made some cupcakes out of the leftover batter so we could do a taste test. It took longer to bake which I expected with the bigger pan which may have been thicker than your batter is in a 9 inch pan. The cupcakes were delicious, very moist and buttery. My batter did not come out as light in color as your photos. Do you use regular vanilla or the clear kind? Mine always adds a brownish tinge to my batters and frostings. The big lesson we learned was that Spanish sprinkles are not the same as the kind they sell in the USA. They completely disappeared in the batter and when we ate the cupcakes you could not tell they had been in there at all. However, the frosting recipe is DIVINE and we tinted it a beautiful pink per the birthday girl’s request and put lots of nonpareils and heart shaped sprinkles on the top and sides of the cake and we hope the delicious taste and the pretty frosting job will take away any disappointment from not having the confetti look inside she was hoping for. Next time I can get my hands on american sprinkles I will have to stock up and try this cake again. Maybe I will just use egg whites too and clear vanilla in an attempt at a whiter batter. Thanks for this post and especially for that buttercream recipe. It is DEFINITELY worth a supermarket trip to pick up whipping cream.

    Reply

    • Sallyreplied on March 6th, 2014 at 8:33 am

      I’m so glad you liked this cake and the frosting! I agree, the heavy cream is worth the trip to the store. Absolutely. Couldn’t make this frosting without it. Milk just does not compare! I use regular vanilla – it’s brown. Hope you can get your hands on some American sprinkles. They won’t disappear inside the cake. But I’m sure the sprinkles you have are wonderful just sprinkled on top of the frosting.

      Reply

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    Janet F.posted March 8, 2014 at 7:34 pm

    We had the marvelous Fresh Strawberry Cupcakes last week and, for our other son’s birthday, tomorrow, we are trying this cake. I’m so excited because I’ve always wanted to make homemade funfetti cake and have previously only found complicated recipes that require having to dye white chocolate chips. Can’t wait to taste!

    Reply

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    Ashleyposted March 10, 2014 at 9:13 pm

    LOVE your recipes, Sally! I just tried these and subbed in some whole wheat flour — they were still wonderful and fluffy!

    Reply

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    Janet F.posted March 11, 2014 at 7:21 pm

    We loved the funfetti cake and the heavenly vanilla buttercream frosting. Your blog has become my go-to place to get recipes for cakes/cupcakes. I can’t wait to make the Very Vanilla cupcakes for my daughter’s birthday, in a few months. I’m sure I’ll find excuses to make others, in the meantime. :)

    Reply

    • Sallyreplied on March 12th, 2014 at 1:41 pm

      Love those cupcakes – great birthday dessert idea. And this cake too, of course. Thanks for reporting back, Janet!

      Reply

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    Meaghanposted March 12, 2014 at 11:15 am

    What non dairy yogurt would you recommend to use as a substitute? Made your red velvet cookies twice in 3 days and they were a huge hit!!

    Reply

    • Sallyreplied on March 12th, 2014 at 1:33 pm

      Truly any non-dairy yogurt would be fine. You’ll only need 1/4 cup of it. I’ve had Whole Soy & Co, as well as So Delicious brands before.

      Reply

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    Baileyposted March 14, 2014 at 2:15 pm

    Hello. I made the cake today and it tastes amazing, but for next time I need some help with the cooking times. I used a 9″ metal cake pan, the exact measurements, and the exact time and temp for baking. At the end of 37 minutes, the cake was almost overdone on the edges and still almost liquid in the middle. I wanted to make a 2-layer cake, so on the next one I cooked it at 325* for longer time. This worked better but it’s still not right. Any suggestions?
    I covered it like the directions said after the first 20 min.

    Reply

    • Sallyreplied on March 14th, 2014 at 2:32 pm

      Hi Bailey! I’m concerned about your oven’s temperature. Do you use an oven thermometer to control it? My oven runs hot, so I’m able to control it with an oven thermometer. Sounds like 325F would be the best for your oven. Try covering only the edges of the cake with the aluminum foil. Sort of as a pie shield. Measure a sheet of aluminum foil big enough to cover the pan, then cut out a large circle in the center so that the foil is only covering the edges.

      This always helps!

      Reply

      • Baileyreplied on March 15th, 2014 at 9:55 pm

        Thanks! I’ll try that for sure next time! :)

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    Novellaposted March 17, 2014 at 5:47 am

    Hi Sally,

    Loveee to see your blog. I’m planning to make the cake on this weekend. Hope it will turn out well just like yours.

    I want to double the recipe and use only one 9” round metal pan. Is it okay not to divide the batter? I mean, i just want to pour all the batter into 1 pan. How long does it take to bake the cake with that condition? Thanks in advance!

    Reply

    • Sallyreplied on March 17th, 2014 at 12:08 pm

      Hi Novella, I’m not sure I understand. If you double the batter and only want to pour the batter into 9-inch 1 pan, then you’ll have to make two cakes.

      Reply

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    Laurenposted March 19, 2014 at 10:28 pm

    Hi Sally,
    I’m making your amazing cake tomorrow and I’m curious –as I’m not a great baker– I’m attempting a 2 layer cake. I have one 9 inch pan—should i make two separate batches since I won’t want to add the sprinkles too early for the second cake? And how high should I fill the pan with batter? This is for my boyfriends birthday so I’m willing to do a little extra work ;) separately, will vanilla yogurt make the cake too vanilla-y?

    thanks!

    Reply

    • Sallyreplied on March 19th, 2014 at 10:33 pm

      Hi Lauren – here are my instructions in the recipe about a double layer cake: 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.

      Vanilla yogurt is just fine since there isn’t much used. And you can bake in two separate batches, yes. Enjoy!

      Reply

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    Heatherposted March 24, 2014 at 6:53 pm

    Hi, I tried this recipe today. It tasted good, but it came out very dense and fell apart when I cut it. I followed the recipe exactly (or at least I thought I did). Any suggestions of what I may have done wrong? I also made the frosting, and oh my, it was amazing!

    Reply

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    Kimposted March 25, 2014 at 9:47 pm

    Rocked this bad boy today for my sister’s birthday. Her kids LOVED it – because sprinkles, obviously! :) In all seriousness though, the cake is super easy to make (great recipe to follow, as always) and it tastes just great! I am so thankful not to have to go boxed for a fun, sprinkly cake! :) Great, great recipe, lady! :)

    Reply

    • Sallyreplied on March 26th, 2014 at 10:01 am

      I just laughed reading “rocked this bad boy today” lol. So happy it was a hit!

      Reply

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    Michelleposted March 26, 2014 at 5:51 pm

    Does this cake rise pretty decent? My son’s birthday is on Sunday, and I have no doubt the flavor will be wonderful. I just want to make sure it does seem to rise successfully. Would definitely love a fluffy moist cake.

    Reply

    • Sallyreplied on March 26th, 2014 at 7:53 pm

      It always rises nicely for me, yes.

      Reply

      • Michellereplied on March 26th, 2014 at 8:16 pm

        Thank you so much Sally. Can’t wait to try this fun cake!

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    Briannaposted March 30, 2014 at 10:40 am

    Hi, Sally! I made this for my friend’s birthday and it was a big hit! I hope you don’t mind, but I linked the recipe on my blog (with credit to you, of course).

    You can see it here.Please let me know if this is a problem. Thanks for the great recipe!

    Reply

    • Sallyreplied on March 30th, 2014 at 1:28 pm

      It looks great, Brianna! Thanks so much for making my cake recipe.

      Reply

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    Jenniferposted March 30, 2014 at 4:57 pm

    This cake tasted delicious however making it was disastrous. I covered loosely with tinfoil yet it still stuck. I also went out to specifically buy nonpareils b/c i loved how the “funfetti” in the pictures was more dotted than when i add rainbow jimmies and they’re more lines of color. I did one stir, maybe half a stir of the nonpareils and realized it was a huge mistake. The color bled so badly. I stopped after 3 stirs i stopped so it wouldn’t bleed too much. It looks terrible but tastes great. I will stick to jimmies for the funfetti part, I think you should maybe clarify the rainbow jimmies go in the mix and nonpareils are good for decorating. I also generously greased the pan with butter b/c i don’t like the smell of sprays and it still stuck :/ oh well. at least it tastes good

    Reply

    • Sallyreplied on March 30th, 2014 at 4:58 pm

      Hey Jennifer! I do note the difference in sprinkles in the post. So happy you love how it tastes! Thanks for reporting back.

      Reply

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    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:)

    Reply

    • 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.

      Reply

      • 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:)

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    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!

    Reply

    • 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!

      Reply

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    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

    Reply

    • 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.

      Reply

      • 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…

    • Jaimereplied on October 5th, 2014 at 5:19 am

      Kim, I’m American living in Morocco and here the “jimmies” are called vermicelli. Every grocery store and corner store has them and they’re basically just colored sprinkles in the shape of rice. I hope that helps! I know you commented a long time ago, but I figured I’d respond anyway. :)

      Reply

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    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?

    Reply

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    Antoniaposted April 12, 2014 at 8:36 am

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

    Reply

    • 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.

      Reply

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    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?

    Thanks!

    Reply

    • 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.

      Reply

    • Kerrireplied on May 8th, 2014 at 9:58 am

      Also maybe make sure the butter is not melted but is room temperature softened. I know when I tried to melt the butter, it never mixed well.

      Reply

      • Macreplied on July 12th, 2014 at 11:03 am

        I am with Kerri.

        I used to always make buttercream with just plain melted butter, since I never thought ahead enough to let it sit at room temperature for a while. It was always weirdly separated and I thought perhaps thats what it was supposed to do, and that it was just weird frosting.

        Until I thought ahead on a recipe, and placed a stick of butter on my counter.

        Well, found the problem…

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    Devraposted April 16, 2014 at 8:33 am

    Sally,
    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!

    Reply

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    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!

    Reply

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    Silvanaposted April 21, 2014 at 9:18 am

    Hello,
    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 :-)

    Reply

    • 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

      Reply

      • 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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    Beth Eastwoodposted April 23, 2014 at 5:10 am

    Since I stumbled across funfetti cakes on Pinterest, I’m obsessed! I recently made a funfetti cake;

    But I’m going to have to try out all of your other funfetti recipes!

    Reply

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    Courtneyposted April 24, 2014 at 3:55 pm

    will this still come out okay without the sprinkles? Thanks!

    Reply

    • Sallyreplied on April 24th, 2014 at 6:19 pm

      You may leave them out.

      Reply

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    Claireposted April 24, 2014 at 9:29 pm

    Hey Sally! Love your blog! Just wondering if I double the recipe will it work as a layer cake?

    Reply

    • Sallyreplied on April 25th, 2014 at 7:14 am

      Hey Claire – those instructions are in the note of the recipe.

      Reply

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    susanposted April 24, 2014 at 9:31 pm

    Help. I made this recipe tonight, but doubled it because I need a lot of cupcakes. When I put into the oven, the cupcakes didn’t rise and seem crispy, and not cake-like at all. Is it my baking powder or soda? I was so excited to bring these to school tomorrow for my students.

    Reply

    • Sallyreplied on April 25th, 2014 at 7:13 am

      Are you sure you added enough flour? I would also check your chemical leaveners – I always, always replace mine after 3 months. I find they lose their power well before the 6-month expiration date.

      Reply

      • Susanreplied on April 25th, 2014 at 8:05 am

        I am sure it has to be the leaveners! Those get me every time I really need them and I know I bought them before Christmas. I just didn’t understand because the batter was so good:) At least I got to enjoy that. I will try again, for sure. Thanks!

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    stephanieposted May 2, 2014 at 12:40 pm

    The cake tastes great, the sprinkles have perfectly “spotted” the entire cake – it’s a party inside a cake! I do have a question, though. This is the second cake I’ve made from your site (the other was your lemon blueberry) and both cakes baked completely flat. Is that supposed to happen? It’s great that it’s flat for frosting purposes, but I’m wondering if my cakes are more dense than they are intended to be because they aren’t rising/rounding.

    Also, my first cake came out of the pan beautifully, but this one that I just made last night stuck and totally broke apart. I think I can piece it and hide it with frosting but I’m wondering some possible reasons for that. I did let the cake cool, maybe for too long?

    I thought you might have some answers for a new cake-baker like me!

    Reply

    • Sallyreplied on May 5th, 2014 at 9:42 am

      Hi Stephanie! Sorry for the delay responding, I was out of the country. I’m glad you enjoyed this cake! It sounds like you need to spray your pan a little more with nonstick spray to prevent sticking. Or try greasing with butter or shortening. The cakes are supposed to be flat on top – in fact, I try to develop my cakes so that they are flat. Easier to frost that way. I would check your leaveners though – baking soda and powder lose their strength after 3-4 months.

      Reply

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    Lizposted May 7, 2014 at 10:54 pm

    Hi Sally :) How well do you think this recipe would work in two 6-inch pans? Should I make any adjustments?
    I’m looking to make a relatively small layer cake for 2-3 people, and your recipe looks perfect!

    Reply

    • Sallyreplied on May 8th, 2014 at 2:37 pm

      Hi Liz – that would be fine, but the layers will be quite thin. I’m unsure of the baking time – it would be much less.

      Reply

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    Leahposted May 9, 2014 at 3:55 pm

    Hi Sally,

    I love all of your recipes! I want to make this cake for our game night this Saturday but I only have a 10 inch spring form pan. Will that work for this cake?
    Thank you!!

    Reply

    • Sallyreplied on May 9th, 2014 at 4:03 pm

      Yep, that will work. The cake will take a minute or two less since it will be thinner.

      Reply

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    Leahposted May 9, 2014 at 4:05 pm

    Thank you Sally! This website is the reason I have started baking! So thank you And my hubby thanks you for all the wonderful cookies i make now:)

    Reply

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    Lailaposted May 13, 2014 at 11:17 am

    Hi Sally!

    I am going to be making this cake for a wedding.
    Is it possible to freeze the cake with out the frosting?

    Thanks!

    Reply

    • Sallyreplied on May 13th, 2014 at 4:16 pm

      For best taste, I do not suggest it. Though you may freeze it for up to 1 month if needed. Enjoy!

      Reply

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    Beaposted May 14, 2014 at 9:49 am

    Hello, I’d like to bake this cake for my birthday, but I want a four layer one. Is this one tall enough to be a four layer cake, or do I need to make the recipe twice? (I don’t want the layers too thick though, but not too thin either)

    Also, thank you for putting the recipe in grams too, because I live in Spain and the don’t use the cup measurement here.

    Thank you in advance!

    Reply

    • Sallyreplied on May 14th, 2014 at 10:18 am

      I would triple this recipe – your layers will be thinner than this pictured cake. I am unsure of the exact bake time for the layers. Enjoy!

      Reply

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    Jillposted May 14, 2014 at 4:47 pm

    How would I go about making a 9×13 cake with this recipe? Just double the recipe? How long would I bake it?
    Thanks!

    Reply

    • Sallyreplied on May 14th, 2014 at 5:29 pm

      Double the recipe, fill pan halfway with batter, use any extra batter to make a few cupcakes (20 minute bake time for cupcakes), and I am unsure of the 9×13 pan bake time.

      Reply

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    Marizza Foutsposted May 17, 2014 at 7:24 pm

    Thank you Jenn for sharing your recipe. Will this cake hold up well if it is covered in fondant?

    Reply

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    Emilyposted May 19, 2014 at 3:12 pm

    Would the frosting work for piping?

    Reply

    • Sallyreplied on May 19th, 2014 at 4:47 pm

      Yes

      Reply

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    Marizza Foutsposted May 21, 2014 at 10:54 pm

    I am trying a few funfetti recipes and having my hubby and his coworkers do the test taste. This recipe was 50/50. Hubby , me and some of his coworkers thought the cake was too dense even after I brushed the torted cake with sugar water. The other half thought it was good like it was. Thank you for sharing your recipe. I will try another with cake flour.

    Reply

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    Tealposted May 29, 2014 at 12:51 am

    This is most likely an amateur question but I’m going for it. Would it be possible to substitute pure vanilla for vanilla extract? Thanks.

    Reply

    • Sallyreplied on May 29th, 2014 at 10:19 am

      Pure vanilla is what I always use, so yes!

      Reply

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    Kimposted June 14, 2014 at 1:58 pm

    Hi again Sally. Im definately going to try to make this cake again to see if i can iron oit the issues. Do you suggest that i avoid taking the cake out of the oven to cover with foil? Should i maybe bake at a lower temp? Thx. Kim

    Reply

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    Valarieposted June 16, 2014 at 12:23 pm

    Hi Sally!
    I made this for my daughter’s birthday cake. I’m not sure what I did wrong, but my sprinkles all sunk to the bottom of the cake. Should I have mixed them with a little bit of flour before stirring them in so they wouldn’t sink? Other than that, the cake tasted AWESOME

    Reply

    • Jenniferreplied on August 27th, 2014 at 6:03 pm

      Same thing happened to me! All the sprinkles sank to the bottom.

      Reply

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    Alisonposted June 28, 2014 at 12:19 pm

    Sally, I love to bake and I’m in love with your blog! I made 4 batches of this funfetti cake to make a tier cake for my grandparents’ 60th anniversary yesterday! The cake itself came out denser than I expected…not nearly as fluffy as say, your average cake mix cake. Is that normal? It’s hard to tell from the pictures. I liked it, though! I thought the denser texture was unique (definitely homemade quality!) and the cake was absolutely delicious…everyone said so!

    Reply

    • Sallyreplied on June 28th, 2014 at 12:50 pm

      Yep, that’s normal. There aren’t any preservatives or fake stuff in the recipe to keep it as soft. So yes, a little more dense than cake mix is to be expected. Try using cake flour next (instead of all-purpose – the same amount). You will love the softer texture!

      Reply

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    Meredithposted June 28, 2014 at 2:54 pm

    Hi Sally,

    Love all your recipes. Thank you for giving the non-bakers baking confidence! Question, I made the funfetti cake – doubled it and it turned out pretty dense. What did I do wrong? It was still really good. Just wanted it more fluffy. Thanks!

    Reply

    • Sallyreplied on July 1st, 2014 at 1:00 pm

      Hi Meredith! Do you think you over measured the flour or over mixed the batter? Be very careful with the flour – weigh it if you can for accuracy. Or spoon and level it (do not scoop). You can try reducing by 2 Tablespoons as well, if you feel you measured correctly.

      Reply

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    Helenposted June 29, 2014 at 6:37 am

    Hi Sally,

    Today i search and see you on google.

    I love your pictures, i will made this one for my son!

    Reply

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    Rachelposted June 30, 2014 at 7:56 pm

    Hey,
    I was wondering, if I were to use food coloring or food color gel instead of sprinkles, would it turn out the same? (Making a 4th of July cake)

    Reply

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    Cameronposted July 1, 2014 at 10:10 pm

    I can’t leave a comment on your measuring 101 post, so I’ll do it here: I think it’s a good idea to add the difference between when you should sift ingredients. For example, “1 cup sifted flour” means you should sift into the measuring cup, but “1 cup of flour, sifted” means you should measure the flour, then sift.

    Reply

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    Candisposted July 4, 2014 at 1:17 pm

    Hello! I would like to make this cake for my sons birthday. I’m actually gonna use this to make a 3D Minion cake. My question is…if I make this cake say tomorrow… And his birthday isn’t until next weekend, can I bake it and freeze it? How long should I allow it to thaw before I decorate it?
    Thanks in advance

    Reply

    • Sallyreplied on July 5th, 2014 at 3:18 pm

      You may freeze it and thaw overnight in the refrigerator. I find it tastes best fresh though.

      Reply

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    Elizabethposted July 4, 2014 at 8:04 pm

    My 4 year old essentially made this cake by herself today! So easy and very tasty, although she stirred the sprinkles a little hard and the cake has a purple hue :) but she was proud!

    Reply

    • Sallyreplied on July 5th, 2014 at 3:08 pm

      So cute :)

      Reply

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    jessicaposted July 10, 2014 at 4:52 pm

    Hi Sally,
    Does this recipe work for a 13×9 pan?

    Thanks in advance!

    Reply

    • Sallyreplied on July 10th, 2014 at 5:26 pm

      You’ll have to double the recipe. Fill the pan only halfway full, then use extra batter to make funfetti cupcakes (which are linked in the post).

      Reply

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    Shelleyposted July 11, 2014 at 10:37 am

    Hello, I’m thinking of making this cake for my daughters 2nd birthday but was going to use a Giant cupcake pan, do you think if I doubled the quantity I would have enough batter to fill the pan?

    Thank you for converting your measurements to grams as easier for me in the UK.

    Thanks in advance.

    Reply

    • Sallyreplied on July 11th, 2014 at 10:58 am

      Hi Shelley- I’m unsure how much batter your pan holds. I would simply fill this pan 1/2 way full and use the rest to make Funfetti cupcakes (linked in this post)

      Reply

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    manelposted July 11, 2014 at 12:10 pm

    Hi Sally,

    Im a big fan of your baking. You thought me a lot but I have a question for this. Do I really need to put yogurt in it? Currently baking it and forgot to buy one. All the stores here are close by now. Thanks!

    Reply

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    Macposted July 12, 2014 at 10:57 am

    This looks fantastic! And the batter… oh my gosh! :) It’s so rich and creamy, and soooo sweet. I’m really excited for the cake.

    I didn’t have anything but nonpareils, so I scooped tiny little scoops into the pan and then sprinkled, and then scooped, and then sprinkled.

    It’s like tye-dye sprinkles! :D

    YUMMY.

    Reply

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    Elleposted July 12, 2014 at 11:19 am

    Hi! I made your cake, and it was delicious, but the sprinkles mysteriously vanished after baking! I think it may be because I live in the UK and the only sprinkles I could find were all natural colours (and also a few months old). Have you had anyone else encounter a similar problem? I am currently attempting this cake again (due to popular demand from my co-workers) and have invested in some very expensive sprinkles which have lots of artificial colours and include the warning “may have an adverse effect on activity and attention in children”! Hoping it retains at least SOME colour this time (not that the co-workers will mind at all, they love cake, whatever colour!) Will let you know the results!

    Reply

    • Ellereplied on July 13th, 2014 at 5:02 pm

      New sprinkles worked! But the colour did bleed quite badly -green cake! Maybe third time is the charm!

      Reply

    • Sallyreplied on July 13th, 2014 at 7:21 pm

      I have a lot of UK readers bake my recipes with the sprinkles available in the UK – and most experience them disappearing. So strange! That warning is a little concerning for the sprinkles you did purchase though. I’m glad you like the cake’s taste!

      Reply

      • Ellereplied on July 15th, 2014 at 2:03 pm

        Yeah, I’m fairly sure it is going to be to do with the lack of artificial colouring in most sprinkles sold here. The warning is just statutory for things with artificial colours and E-numbers in.

      • Jessreplied on July 16th, 2014 at 12:56 pm

        Could you perhaps put a note on your ingredients list about the sprinkles?
        It’s rather annoying to have bought some more expensive sprinkles online (for brighter colours than the ones we usually have in the UK, which are normally more pastel coloured) and have the colours completely bleed out of them and leave me with a green cake.

        Perhaps you could give a brand and where to purchase in the ingredients list.

        • Sallyreplied on July 16th, 2014 at 3:45 pm

          Hi Jess. I just added a note about where I buy sprinkles for you. I am not from the UK, so I have no idea what the sprinkles are like there.

    • Kristianreplied on October 12th, 2014 at 7:01 am

      Elle I had exactly the same problem. I’m in Northumberland and although I have somehow managed to successfully make Funfetti cakes in the past I have no record of the recipes, and after racing out to buy some sprinkles this morning which looked brightly coloured, no sooner did I pour them into the batter, the ones in contact with the batter just vanished and the batter turned a pinky colour.

      That’s your nanny state for you! Would be nice to have the choice between proper sprinkles with decent colours and the natural rubbish we’re forced to buy here.

      Reply

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    Catherineposted July 13, 2014 at 9:33 pm

    Hey Sally, I’m making a later cake for my two children for their birthdays three and one together I need a bigger cake on the bottom and smaller on top could I double the recipe for bottom cake? And the icing I will be using in different ways with colors and what not how doors it hold up with all the decorating possibilities? thanks

    Reply

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    Nicoleposted July 16, 2014 at 9:18 pm

    Hi Sally, I have actually baked the ingredients in a 6″ tin for 30 mins band using extra batter as mini cupcakes. The result is the the cake is still not cooked in in the center but the outer later already cooked and the top later of the sprinkles as melted with gooey appearance. The mini cupcake didn’t taste moist but dense. I think one of the contributing factor could be my baking powder & soda. Are you able to know what is wrong that I can improve? Thank you!

    Reply

    • Sallyreplied on July 17th, 2014 at 9:43 am

      I would check your leaveners and your oven temperature (use an oven thermometer to test – ovens are often not 100% accurate). Especially if you are making a smaller cake, it should take less than 30 minutes.

      Reply

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    Shaneposted July 18, 2014 at 11:41 pm

    Hi Sally

    Did you just update this page? I swear it just changed. Have made this cake 4 times now. I have a wheat allergy, I found a flour from Italy (caputo) that I do not have reactions too (heirloom, no pesticides). I have been to so many birthday party’s throughout the past years and not been able to eat this cakes. So now I have been making this recipe non stop. It’s tough to say when t will get old and I will move on to your next recipe. Time will tell.

    Thanks,

    Shane
    -Baltimore

    Reply

    • Sallyreplied on July 20th, 2014 at 4:57 pm

      Hi Shane – no I have not updated this recipe.

      Reply

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    Zainnebposted July 20, 2014 at 8:57 pm

    Hi Sally! I’m making this cake in a few days for a birthday. The recipe looks great but I needed to know if you could suggest measurements for this recipe if it were to be baked in a Wilton’s giant cupcake cake pan? Also how long would I bake it for in that pan? If you’re not sure i was thinking to just double the recipe and let it bake for as long as it takes (last time I used that pan it took about 1 hour and 45 minutes!) .. Hopefully you can guide me. Thanks!

    Reply

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    Fionaposted July 21, 2014 at 5:17 pm

    I would like to make this cake for my daughter who is turning 9. However, I’m based in the UK and so not really used to the Cup measurements. You have conversions for most of the items except for the sprinkles (unless I missed it somewhere). Please could you help me out?
    Thank you!

    Reply

    • Sallyreplied on July 21st, 2014 at 6:38 pm

      Hey Fiona – it’s 90 grams

      Reply

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    Tasposted July 22, 2014 at 2:17 pm

    Hi Sally,

    What sprinkles do you use?
    Is there a website I can buy them from that ships to the UK?
    I can’t find bright coloured sprinkles like the ones you use in any store in the UK.

    Reply

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    Hayleyposted July 26, 2014 at 10:58 pm

    If I halved the frosting recipe would there still be enough frosting to cover the whole cake?

    Reply

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    Chantelleposted July 29, 2014 at 4:03 am

    Hi Sally,
    I wanted to ask you what do you mean by the heavy cream for the butter-cream, what is it exactly? Also is normal white sugar like powdered confectioner’s sugar please?
    Thank you so much and by the way your recipes are awesome!!! Can’t wait to bake this one :)

    Reply

    • Sallyreplied on July 29th, 2014 at 2:27 pm

      Hi Chantelle – heavy cream is also known as heavy whipping cream. And white sugar is granulated sugar. Like table sugar you put into coffee.

      Reply

      • Chantellereplied on July 30th, 2014 at 9:11 am

        Thanks a lot

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    Laura Mooreposted July 31, 2014 at 1:33 pm

    Just made this cake for my son’s first birthday party this Saturday! Everything turned out great and is sitting in a cake dome until his party. My question is…should I wait and put the sprinkles on last minute or would it be fine to do it now?

    Reply

    • Sallyreplied on July 31st, 2014 at 7:40 pm

      I would wait until the big day!

      Reply

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    Kaylaposted August 2, 2014 at 6:34 pm

    Hi Sally- Recently made your smore’s cupcakes- They were UNBELIEVABLE!

    I have a quick question- could I substitute buttermilk for the yogurt or sour cream in this recipe?

    Reply

    • Sallyreplied on August 3rd, 2014 at 7:39 pm

      Definitely!

      Reply

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    Rachelposted August 5, 2014 at 9:29 am

    I am going to make this cake for my nephew’s birthday, for roughly 40 people so I am going to make a 1/2 sheet cake. I am trying to figure out how many batches of the mix I need to make, any ideas? Double, triple?

    Reply

    • Sallyreplied on August 5th, 2014 at 2:46 pm

      I would say doubling the recipe would be plenty.

      Reply

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    Karenposted August 6, 2014 at 6:11 pm

    Hi Sally, I tried out this cake today and it was absolutely delicious! I left out the sprinkles because I didn’t have enough, but the cake is so moist and the buttercream frosting is the best I’ve ever tasted! I’ll definitely be making it again, thank you so much for such a great and easy-to-follow recipe :)

    Reply

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    Sarah Allisterposted August 9, 2014 at 3:43 pm

    Heyy sally! If I want to make a double layer 9×13 cake, will I have to triple this recipe and the frosting? (Sheet cake)

    Reply

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    Sheriposted August 14, 2014 at 9:23 pm

    Hello Sally,
    Love your blog…..
    I’m going to make this for a friend’s son who has never had a homemade cake. But, He would like Chocolate Icing. Do you have a Chocolate buttercream recipe that you can recommend? for this cake?

    Thanks,
    Sheri

    Reply

    • Sallyreplied on August 15th, 2014 at 12:11 pm

      Yes, it is linked in the recipe notes.

      Reply

      • Sherireplied on August 18th, 2014 at 1:05 pm

        found it and it was a hit!! I made it in a 9×13 pan and doubled the recipe. I didn’t need to double the frosting. the buttercream was the best I’ve ever made.

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    Krishna Kumaranposted August 18, 2014 at 10:10 pm

    Can this frosting be piped?

    Reply

    • Sallyreplied on August 19th, 2014 at 2:23 pm

      Yes, it can.

      Reply

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    Brooke Hallposted August 29, 2014 at 6:43 pm

    Hi Sally! Do you know if the funfetti cake is good with chocolate icing? My son wants one with chocolate icing instead of white and I am worried it will not taste good.

    Thanks!

    Reply

    • Sallyreplied on August 29th, 2014 at 6:46 pm

      Hi Brooke – see recipe notes.

      Reply

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    Allison - Celebrating Sweetsposted September 11, 2014 at 4:07 pm

    I adapted this recipe to make a half-birthday cake for my son. I wanted the cake to be a little thinner, since I would be cutting it in half and stacking the halves on top of each other. It came out great! Thanks, Sally!

    Reply

    • Sallyreplied on September 11th, 2014 at 5:08 pm

      That’s great Allison – thank you for reporting back!

      Reply

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    Maryposted September 24, 2014 at 4:26 pm

    Have you ever made this into a larger cake, like for an event serving around 20 people? Was thinking about doing that but not sure how that would work. Do you think I could just double the recipe? Thoughts?

    Reply

    • Sallyreplied on September 25th, 2014 at 2:20 pm

      I’ve never made this into a larger cake. I have made two of these cakes before to serve a party of 18 – no need to double the recipe for that.

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    Jennposted September 26, 2014 at 9:28 am

    This looks amazing! I know it’s been posted for a while so you’re probably tired of answering questions, and this may have been asked before, but… I am out of foil. Will it turn out ok without the foil for the last baking time? And thanks for the tips on the frosting. I make buttercream for all of the cakes I make, but you have some good tips that I think will make it even better! Thanks!

    Reply

    • Sallyreplied on September 26th, 2014 at 6:46 pm

      Hi Jenn – no foil is OK. I really only use it to protect the top of the cake from browning too much. It’s really just to keep the cake white. Not imperative to the cake’s taste.

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    Samposted October 13, 2014 at 7:13 am

    Hey Sally, I live in the Philippines and heavy cream is really hard to find. Can I use homemade heavy cream (melted butter and milk)?

    Reply

    • Sallyreplied on October 13th, 2014 at 7:51 am

      Actually, for the frosting, regular milk (a higher fat percentage) would be fine if you cannot find heavy cream.

      Reply

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    Stephanieposted October 16, 2014 at 5:09 pm

    I’m looking to make this for my son’s birthday party but want to make half a sheet…should I double or triple the recipe? Thoughts?

    Reply

    • Sallyreplied on October 17th, 2014 at 6:36 pm

      Double would be best, Stephanie. I’m unsure about the bake time though!

      Reply

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    kendraposted October 18, 2014 at 11:30 pm

    I’m new to baking. I baked my first cake a few days ago…Strawberry Swirl Cream Cheese pound cake. It turned out really well. I’m extremely nervous to attempt baking this cake for my daughter’s birthday party. Any suggestions???

    Reply

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    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.

    Reply

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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?

    Reply

    • 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)

      Reply

      • 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?

    Reply

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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!!

    Reply

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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?

    Reply

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