Easy Homemade Funfetti Cake.

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

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

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

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

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

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

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

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

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

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

Today, we are focusing on cake. ;)

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

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

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

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

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

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

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

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

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

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

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

The vanilla buttercream frosting is SO thick and full of vanilla flavor.  You will just love it.  I am quite certain that nothing beats homemade buttercream. My recipe does not taste processed or fake, like the kind you have at the grocery store.

Once the cake is cool, you may frost it any way you like. I simply frosted the top using an offset icing knife.  I chose not to frost down the sides to save myself some time.  There is plenty of frosting for this cake. In fact, you’ll be getting close to a 1:1 cake/frosting ratio in each bite.

The best homemade vanilla buttercream. | by sallysbakingaddiction.com

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

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

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

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

PrintPrint SaveSave

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.

*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.

 

Welcome to sprinkle mania.

 

Confetti Cake Batter Cookies

Confetti Cake Batter Cookies. Ready in 20 minutes!

 

Chocolate Dipped Brownie Bites

Chocolate Covered Brownie Bites

 

Easy Homemade Funfetti Cupcakes

Easy Homemade Funfetti Cupcakes with Vanilla Buttercream

 

Cake Batter Sugar Cookies

Cake Batter Sugar Cookies

 

Golden Oreo Cake Batter Blondies

Golden-Oreo-Cake-Batter-Blondies

 

Cake Batter Chocolate Chip Cookies

Cake Batter Chocolate Chip Cookies by Sallys Baking Addiction

 

See more sprinkle recipes.

Even more sprinkle recipes.

See more cake recipes.

 

 

   

419 Responses to “Easy Homemade Funfetti Cake.”

  1. #
    181
    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:)

  2. #
    182
    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

  3. #
    183
    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…

  4. #
    184
    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

  5. #
    185
    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

  6. #
    186
    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…

  7. #
    187
    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

  8. #
    188
    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

  9. #
    189
    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.

  10. #
    190
    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

  11. #
    191
    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

  12. #
    192
    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

  13. #
    193
    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!

  14. #
    194
    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

  15. #
    195
    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

  16. #
    196
    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

  17. #
    197
    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

  18. #
    198
    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

  19. #
    199
    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

  20. #
    200
    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

  21. #
    201
    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

  22. #
    202
    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

  23. #
    203
    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

  24. #
    204
    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

  25. #
    205
    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

  26. #
    206
    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

  27. #
    207
    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

  28. #
    208
    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

  29. #
    209
    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

  30. #
    210
    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

  31. #
    211
    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

  32. #
    212
    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

  33. #
    213
    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

  34. #
    214
    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

  35. #
    215
    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

  36. #
    216
    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

  37. #
    217
    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

  38. #
    218
    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.

  39. #
    219
    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

  40. #
    220
    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

  41. #
    221
    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

  42. #
    222
    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

  43. #
    223
    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

  44. #
    224
    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

Leave a Comment