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



  • 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


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!



453 Responses to “Easy Homemade Funfetti Cake.”

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

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

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

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

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

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


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

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


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

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

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

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


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

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


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

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


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

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


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

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

    • 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. :)


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

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


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

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


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

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


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

    Hi Sally:

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



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

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


    • 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.


      • 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…

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

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


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

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


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

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


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

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


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

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

  10. #
    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!


  11. #
    Courtneyposted April 24, 2014 at 3:55 pm

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


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

      You may leave them out.


  12. #
    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?


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

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


  13. #
    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.


    • 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.


      • 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!

  14. #
    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!


    • 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.


  15. #
    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!


    • 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.


  16. #
    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!!


    • 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.


  17. #
    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:)


  18. #
    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?



    • 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!


  19. #
    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!


    • 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!


  20. #
    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?


    • 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.


  21. #
    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?


  22. #
    Emilyposted May 19, 2014 at 3:12 pm

    Would the frosting work for piping?


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



  23. #
    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.


  24. #
    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.


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

      Pure vanilla is what I always use, so yes!


  25. #
    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


  26. #
    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


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

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


  27. #
    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!


    • 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!


  28. #
    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!


    • 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.


  29. #
    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!


  30. #
    Rachelposted June 30, 2014 at 7:56 pm

    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)


  31. #
    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.


  32. #
    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


    • 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.


  33. #
    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!


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

      So cute :)


  34. #
    jessicaposted July 10, 2014 at 4:52 pm

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

    Thanks in advance!


    • 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).


  35. #
    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.


    • 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)


  36. #
    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!


  37. #
    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



  38. #
    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!


    • 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!


    • 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!


      • 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.


  39. #
    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


  40. #
    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!


    • 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.


  41. #
    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.




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

      Hi Shane – no I have not updated this recipe.


  42. #
    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!


  43. #
    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!


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

      Hey Fiona – it’s 90 grams


  44. #
    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.


  45. #
    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?


  46. #
    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 :)


    • 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.


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

        Thanks a lot

  47. #
    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?


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

      I would wait until the big day!


  48. #
    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?


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



  49. #
    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?


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

      I would say doubling the recipe would be plenty.


  50. #
    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 :)


  51. #
    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)


  52. #
    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?



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

      Yes, it is linked in the recipe notes.


      • 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.

  53. #
    Krishna Kumaranposted August 18, 2014 at 10:10 pm

    Can this frosting be piped?


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

      Yes, it can.


  54. #
    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.



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

      Hi Brooke – see recipe notes.


  55. #
    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!


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

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


  56. #
    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?


    • 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.


  57. #
    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!


    • 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.


  58. #
    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)?


    • 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.


  59. #
    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?


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

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


  60. #
    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???


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