Funfetti Layer Cake.

Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting with piped pink and blue border. No celebration is complete without a funfetti layer cake! Learn how to make it completely from scratch using this detailed homemade recipe.

Sally's Baking Addiction Recipe - Funfetti Layer Cake

ITSMA BIRTHDAY!

30!

Funfetti Layer Cake-3

In the spirit of this “no-more-excuses-you’re-seriously-a-grown-up-now-because-you’re-thirty” day, I’m sharing the most obnoxiously vibrant, playful recipe in all the land. I’ve shared a plethora of sprinkle-packed cakes on my blog before:

Each one is a little different in both preparation and ingredients, which just goes to show that there are many ways to enjoy this classic birthday masterpiece.

I made today’s cake for my birthday. Sidenote. Is that weird? I always make my own birthday cake? Do you do that too? #bakerproblems

For my 30th, I wanted a towering colorful cake with a soft, cakey interior that is perfectly moist without tasting greasy. Lots of vanilla and butter flavors in each crumb with a sweet vanilla frosting that can only be compared to big fluffy clouds. I realize these are high standards for a cake but it’s completely doable. Are you ready? Apron = on. Butter = softening. Sprinkles = obviously I just dropped those on the floor. Let’s do this!

This Funfetti Layer Cake recipe is on sallysbakingaddiction.com!

First thing’s first. Look at this cake. This is a huge three layer funfetti monster. Expect high amounts of each ingredient. To get that ultimate fluffy, cakey, soft crumb– we are going to cream the butter and sugar together in a mixer. Oh HEYYY look what I’m giving away right now. Let’s get the butter and sugar nice and creamy. To this, we’re going to add vanilla extract and eggs. Lots of vanilla for flavor. Make sure you’re using pure vanilla, none of that imitation stuff. Likewise, use quality eggs. I’ve said it before and I’ll say it again: Eggland’s Best eggs are called the best for a reason. They truly are, uh, the best! For a cake calling for 4 eggs plus 2 additional egg whites*, it’s imperative to use the good stuff.

*About those egg whites. We are going to whip those until they are thick and foamy, then fold them into the batter last. Those voluminous, airy egg whites help create a fluffy cake with less likelihood of a dense crumb. I do something similar with my red velvet cake and love the results.

Make sure you’re using buttermilk. Not skim, 1%, 2%, whole milk, etc. Buttermilk is necessary not only to neutralize the baking soda, but to give the cake a luxuriously moist, rich flavor. If you don’t usually keep it on hand, please read my recipe notes about making your own DIY buttermilk at home.

One more thing about the batter– the sprinkles. I get questions about sprinkles on a daily basis. Confusing little gems, aren’t they? Do not use nonpareils (the little balls) in this cake. They will bleed their color as you fold them in, resulting in a less-than-appetizing color cake. Use rainbow sprinkles, also known as jimmies. I buy them in bulk from here. Or you can use confetti quins. Confetti quins are the little circle sprinkles I used as decor on top of today’s pictured cake. I love quins because (1) they never streak the batter, (2) are adorable, and (3) they’re my last name.

Win win win.

This Funfetti Layer Cake recipe is on sallysbakingaddiction.com!

We’re going to frost this rainbow delight with vanilla frosting. If chocolate is more your style, use the chocolate fudge frosting recipe in this post. (It’s enough for this size cake.)

It’s a basic vanilla frosting recipe that is creamy, smooth, and complimentary to the buttery funfetti cake underneath. I had a little frosting leftover, so I tinted it pink and blue to use as garnish for the top of the cake.

Reminds me of pretty pastel cotton candy. 🙂 You can certainly do this too, or you can tint the entire bowl of frosting any color you’d like.

Sally's Baking Addiction Recipe - Funfetti Layer Cake

Yes or no: you are now blind from the amount of rainbow in this post.

Let’s party!

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

Funfetti Layer Cake

Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting with piped pink and blue border.

Ingredients:

Funfetti Cake

  • 3 and 3/4 cups (431g) sifted all-purpose flour1 (measured correctly)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 4 large Eggland's Best eggs, room temperature
  • 2 large Eggland's Best egg whites, room temperature
  • 3 teaspoons (15ml) pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, room temperature2
  • 3/4 cup (142g) rainbow sprinkles3

Vanilla Frosting4

  • 1 and 1/4 cups (2.5 sticks; 287g) unsalted butter, softened to room temperature
  • 5 cups (580g) sifted confectioners' sugar
  • 1/3 cup (80ml) heavy cream
  • 3 teaspoons (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
  • 1/8 teaspoon salt
  • optional: additional sprinkles for garnish

Directions:

  1. Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.5
  2. Make the cake: Whisk the sifted flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in. Set the 2 egg whites aside for now. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  3. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. Vigorously whisk or beat the 2 additional egg whites until thick, foamy, and soft peaks form- about 3 minutes. Gently fold into the batter. Finally, fold the sprinkles into the batter. Spoon/pour batter evenly into each cake pan.
  4. Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
  6. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. I tinted extra frosting both pink (1 drop pink food coloring) and blue (1 drop blue coloring) and used a Wilton 1M tip to pipe it around the top edges. Decorate top of cake with sprinkles, if desired.
  7. Slice, serve, enjoy!
  8. Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh.

Recipe Notes:

  1. Make sure you sift the flour before measuring. Sifting is KEY. Otherwise, your cake layers could taste much too dense. You can also use cake flour instead of all-purpose flour. Use 4 cups sifted cake flour.
  2. Buttermilk is required for this cake recipe. If you do not keep it on hand, you can make a sour milk by adding 4 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%) to make 1 and 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
  3. Do NOT use sprinkles that will dye your batter. Steer clear from nonpareils, which are the little balls. I use rainbow jimmies and pastel colored quins. Always be gentle adding these to batter and do not overmix.
  4. Try my chocolate fudge frosting instead! Use this frosting recipe. It makes enough for this size cake.
  5. You can pour this batter evenly into four 9-inch cake pans to make a 4 layer cake instead of a 3 layer cake. The bake time is around 23-24 minutes. You can also use a cupcake pan to make about 3 dozen cupcakes, more or less. Fill halfway, bake for about 20 minutes.

Adapted from Piñata Cake

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© 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.

3 more birthday treats!

Funfetti Cheesecake

Funfetti Cheesecake Recipe on sallysbakingaddiction.com

Funfetti Buttermilk Pancakes (YES and YES)

Funfetti Buttermilk Pancakes-2

Cake Batter Cookie Ice Cream Sandwiches

Cake Batter Cookie Ice Cream Sandwiches!

Eggland’s Best provided me with eggs to bring you this recipe.

The one and ONLY funfetti cake recipe you need!

423 comments

  1. HEY!

    GREAT CAKE! I would definitely want on for my b-day 🙂
    which recipe should I use for the cake?

    Thank you 🙂

  2. Can you let me know if this really takes 4 hours to make? I want to try this tonight for a friend’s birthday but am curious as it doesn’t seem to take 4 hours when reading the instructions.

  3. Hello! I recently moved into my apartment and don’t have a standing mixer anymore, would it be okay to just use a hand mixer for all of this? I’m really looking forward to making this for my 20th birthday this weekend. 🙂

  4. When u say add dry ingredients and buttermilk in 3 additions do u mean add half the dry ingredients, then all the milk , then the rest of the dry ingredients or 1/3 of each 3 times?

    Thank you in advance!

    • I think she meant add a third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients , then the rest of the buttermilk and then the rest of the dry ingredients.

  5. I made this for my daughter’s 9th birthday party with friends. It was absolutely delicious. Rave reviews from everyone! 

  6. Hi a friend told me about this recipe as I am searching for a good recipe for my sons birthday cake. I’ve heard that baking cakes with wilton baking strips / or damp towels strips wrapped around the pan and lowering the cooking temp to 325’f helps to stop cakes doming too much on top. Have you ever tried this, and do you have any other suggestions for keeping cakes flat topped?

  7. Hi Sally I am going to make your Funfetti layer cake for my daughters birthday and was just wondering if your over temp is for conventional or fan forced?

    Thanks in advance

  8. Hi! Can I use 8 inch pans for this recipe? Thank you. 

  9. Hi Sally! How soon will this frosting melt when outside? 

  10. I am a novice baker who seems to have bad luck with cakes. The flavor is spot on. They did not sink. They baked to perfection. The key is measuring as directed, whipping and creaming as directed, and the result is just awesome. Flash freezing them now to frost them. No sinking, no problems. 

  11. Can I simply omit the sprinkles to make a vanilla cake? Or will that alternate how the cake bakes? Thank you.

  12. Not sure what I did wrong, I weighted out everything and followed the recipe but once the cake was out of the oven it fell. I let it cool down to see if it would be edible but it was dense and greasy and tasted nothing like vanilla, just butter. Ended up buying a box cake since it was to be used for a bday party and I didn’t have time to make another.

    • It sounds like there was too much butter for the amount of flour– did you use 3 sticks/ 1 and 1/2 cups? Sorry about the issue!

      • Yes I used 1 1/2 cups of butter, could it be that my butter was a bit colder then normal. It was out all night but the house was a bit chilly and it was not as soft as it could have been ?

  13. Hi! I noticed that this recipe is very different from your regular (non-layer) Funfetti cake…I assumed it would just be double the other recipe. Since this one is three years newer, is this your current preferred method? I’m trying to decide if I should do two batches of the other recipe or one of this one to make my coworker’s birthday cake. You omitted the brown sugar? Less leaveners, more eggs…I’m so confused. Please advise! Thanks so much! This looks delicious! Funfetti is my favorite cake but I’ve only ever had it out of a box. If I could find a good scratch recipe, I’d be delighted.

    • Hi Chrissy, this is more like a vanilla cake with sprinkles. It’s lighter and fluffier than the single layer cake, which is a little more dense (but delicious still). Depends on what you’d like! This is a fantastic recipe for a layer cake and the other makes a moist, denser cake.

  14. Hi Sally – what difference would it make if I use cake flour? Or do you suggest keeping to the all-purpose flour? Thanks as always! Making this tomorrow for my daughter’s birthday party!

  15. Hi Sally – can I make this as a 2-layer cake instead? Do you know around how long the baking time would be? Thanks!

  16. I just made this cake as a test run for my daughter’s birthday party next weekend. We used it in her cake smash photos 🙂 I followed all measuring instructions, but I think the cake was still more on the dense side (how do I tell?!). Could this be due to butter/eggs/buttermilk not fully warming up to room temperature??

    I want to ace it for this weekend! Thanks!

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