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!

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!

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

Homemade Funfetti Cake

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



  • 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) packed 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


  1. Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) generously with nonstick spray. Set aside.
  2. 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.
  3. Pour/spoon batter into prepared cake pan. This cake takes around 33-37 minutes to bake. What I suggest is to bake it for 20 minutes, then cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) and continue baking for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
  4. 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.
  5. Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

Recipe Notes:

*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

*For a 9x13 pan, double the recipe, fill pan halfway with batter, use any extra batter to make a few cupcakes (around a 20 minute bake time for cupcakes). This size cake will take around 30-35 minutes.

*Looking for the perfect rainbow sprinkles to use? I buy them in bulk from here.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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


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

See more sprinkle recipes.

Even more sprinkle recipes.

See more cake recipes.

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




  1. Anna on September 14, 2016 at 2:01 am

    Thank you for the recipe. It looks amazing! I want to make it for my 2 year old’son birthday. Could you please let me know if it will work under fondant? Thanksss

    • Sanya on May 12, 2017 at 6:59 am

      I’m interested in using it under fondant also. Did you give it a try? Did it work out?

  2. Meredith on September 14, 2016 at 6:00 pm

    If I’d like to substitute buttermilk, what would the new measurements of baking powder and baking soda be?


  3. Tanya Soman on September 18, 2016 at 2:33 am

    I made this 2 days ago for my daughter’s birthday and it was perfect! I made a 3 tier layer cake and everyone RAVED about the flavour and texture! The crumb was so satisfying

  4. Claire on September 29, 2016 at 1:21 pm

    I made this for my daughter’s birthday party, and let me start by saying it tasted delicious!! I had issues with the baking time though. At 35 minutes in the oven the center was still very visibly raw. I have no clue why. I had to bake it an additional 10 mins or so in order to get a toothpick inserted into the center to come out clean! I thought all was lost and the cake would be too dry/crusty on the outsides, but even with slightly crisp edges, the rest of the cake was dense and moist and very good. Very pretty too. I used a cream cheese frosting recipe and thought it went very well. 

    Next time I am going to try cupcakes instead and hope the baking time works more in my favor. 

  5. ShonB on October 12, 2016 at 9:05 am

    Hello Sally, I absolutely love this cake recipe and don’t want to stop using it. It is my base cake for yellow cake, vanilla cake, lemon, and coconut. I already double this recipe and I use (3) 8″ round pans however I would like for my cakes to be a little bit taller but I am afraid of tripling the recipe. Do you think tripling will do any harm? Or should I just double for the first two layers and then do the last layer separately? Thank you so much for your wonderful recipe.

    • Sally on October 12, 2016 at 6:08 pm

      I would simply make the batter 3 times and use it that way!

  6. brinacyl on October 22, 2016 at 9:42 pm

    hello can you please tell us if the rainbow sprinkles in the link are the ones to be baked in the cake batter ? thank you

  7. Sarah in Toronto on November 4, 2016 at 9:10 pm

    I’m about to try to make this. I’m no baker but I don’t want to use a box for my sons second birthday. I have a 9″ pan and will spoon the flour in rather than scooping. Will report back here if I have success. Thanks for the recipe! 

    • Sarah in Toronto on November 6, 2016 at 8:23 pm

      It worked! I was as precise as possible, used a 4% Greek yogurt, and non-pareil sprinkles and it was very good. We made a butter cream frosting for it and everyone enjoyed. I did cover the cake with foil after 20 min, then baked for another 15 minutes but fork came out a bit goopy, so I gave it an extra few minutes. Probably just my oven. Covered cake in more sprinkles. The newly two-year old loved it. Cake pairs particularly well with ice cream. And it’s easy. Thank you! 

      • Brooke Gilbert on June 1, 2017 at 11:58 am

        did the sprinkles work, cause I see she says not to use nonpareils… I wasn’t paying attention when I bought the sprinkles and I had ended up purchasing this type… do they still melt?

      • Sally on June 1, 2017 at 12:24 pm

        Nonpareils will bleed their color so if that is all you have just try to be super gentle when mixing them in!

  8. Liz on November 30, 2016 at 7:37 pm

    Help!   I love this recipe and love the flavor but can’t seem to get it right after two attempts    First time middle was delicious outsides were overcooked    Second time middle collapsed and was undercooked outsides we’re good   

    • Aliza on July 17, 2017 at 1:38 pm

      I recommend investing in a good thermometer! Internal temp of cakes should be 205F when done. Has helped me immensely!

  9. Christina on December 22, 2016 at 2:03 pm

    How far in advance can I make this cake? I want to make for a birthday but with it being Christmas, I’d like to get it out of the way. Would it be ok four days in advance?
    Any response is appreciated!


  10. Elizabeth on January 2, 2017 at 7:31 am

    Wonderful recipe! I made this with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and it turned out perfect. I made no other changes. Amazing! Thank you!

  11. Samantha on January 11, 2017 at 10:29 am

    Any recommendations on how to make this egg free? Thanks!

  12. Babs on January 19, 2017 at 3:25 pm

    I’m wondering how confetti sprinkles – the little flat discs – would work in this. Has anyone tried them? I ask because I have a ton of them on-hand. This recipe looks amazing – I’m planning to bake it for my daughter’s birthday. 

  13. Deb on January 28, 2017 at 11:37 pm

    I doubled the recipe and put all the batter in a 9 x 13 in. cake pan. It seems like it took close to an hour for the toothpick to come out clean, But after 40 min of baking I kept checking for doneness every 5 minutes. So a lot a heat escaped and lowered the oven temp. I tasted the crumbs that were left in the pan once I turned out the cake. The crumbs taste good. I hope I did not over-bake the cake. It is for my grandson’s 5th birthday party tomorrow. I covered the cake loosely with tin foil after around 40 minutes of baking. I should have covered it sooner, as the recipe indicated. I need to put a Zelda sword on the cake next.

  14. Morganne Montez on February 8, 2017 at 3:23 pm

    Hi Sally!

    I have this cake pan: http://www.partycity.com/product/elmo+13+1-2in+x+10+1-2in+cake+pan.do?kwid=elmo%20cake%20pan%2013in&qcid=&ref=ci&extcmp=pla%7CGoogle&gclid=CjwKEAiAoOvEBRDD25uyu9Lg9ycSJAD0cnByD9miurptGvrnefSUg_mr8hpCKYOoemDGC_KlG-SdchoCSULw_wcB

    I’m hoping to use your delicious funfetti cake recipe in it. Do you suggest doubling the recipe? The measurements of the pan is 13.5in. L x 10.5in. W x 2in. Honestly, this is my first foray into scratch cake baking, I’m nervous! Thanks!

    • Sally on February 9, 2017 at 1:13 pm

      Oh goodness, I have no idea! But I’d say to make 2 batches of this batter, combine them, and fill the cake pan halfway.

  15. Brigid on February 9, 2017 at 5:08 pm

    I’ve baked this twice in a row now and haven’t got the polka dot effect. Can anyone help? I’m in the UK and the first time I made it I used the little tiny ball sprinkles. Tonight I used the strand sprinkles and still no polka dots. The only other sprinkles I’m aware of are the confetti disc shaped ones-would that work? Otherwise the recipe is great, the yoghurt adds a great level of moisture and stops the cake being too sweet.

  16. Chery on February 21, 2017 at 2:38 pm

    I’m a big fan of your cookie recipes and your carrot cake recipe, so I was excited for this one, but it didn’t turn out right. Mine came out like funfetti bread more than cake. I doubled the recipe and filled two 9inch round cake pans half way. I even weighed the flour and sifted it to make sure it was all fluffy and then lightly mixed the dry and wet ingredients together. I’m at 4000 feet of elevation, does that make a difference? Is there something else to help make it less dense, like whip the egg or something? Thank you!

  17. Char on March 13, 2017 at 2:32 am

    Made this a couple weeks ago for my daughters 2nd birthday. I used non pareils because i ran out of the jimmies…and it worked out fine- i just had to stir gently.
    Me and my little family enjoyed it so much that we werent able to save a piece for my mom!!! I also only made a half batch of icing and i had some leftover…it was plenty. Loved the dense crumb….and it was unbelieveably delicious!! Will definately be making again!! Thank you!

  18. Debbie on March 16, 2017 at 7:55 pm

    I am going to give this cake a try for my grand-daughters 6th birthday cake. I will be putting in a spongebob cake pan. What I would like to know is will your frosting recipe work for making the stars in decorating, will it hold a shape…hope you know what I am asking…LOL!

    • Sally on March 17, 2017 at 9:13 am

      This frosting should hold a shape, yes.

  19. Angie on April 3, 2017 at 3:25 pm

    Hi Sally! First time cake maker here.. is confectioners sugar the same as icing sugar? Thanks! 🙂

    • Sally on April 4, 2017 at 11:18 am


      • Angelie Hamill on April 7, 2017 at 12:21 pm

        I also only have an 8″ round cake pan.. should I not use all the batter? I currently have more than 2/3 of the batter in and i think it would all easily fit, but I’m afraid of it rising too much when baked or being too thick. Thanks!

  20. Gem Balance on May 9, 2017 at 2:08 am

    hi Sally,

    I ve done this first time. Just wondering why most of the sprinkles sunk at the bottom of the cake?, Some of it were nicely scattered in the cake, but not all as mostly sunk. Any idea and advice to prevent that from happening? I used the long type sprinkles…

    Thanks! – Gem

  21. Sadie Johannsson on May 9, 2017 at 12:31 pm

    Is there a reason why you don’t use cake flour for this? I just looked at your wonderful marble cake recipe and you were adamant about using cake flour so was just wondering why not for this one… I realize different recipes react differently with different ingredients but was just curious…LOVE your wealth of knowledge! So fun.

  22. Kim on June 3, 2017 at 2:14 pm

    Hi,  my parents 50th wedding anniversary is coming up and I had an idea of making a gold funfetti cake. I thought it might look nice once the cake is sliced. I only have gold cake sequins because I couldn’t find gold sprinkles. Is it possible to use the sequins instead?  Any thoughts would be greatly appreciated. 

  23. Selma on June 4, 2017 at 8:21 am

    This cake is legitimately amazing. Thank you!!! I’m so glad I found this recipe

  24. Tatjana on June 6, 2017 at 2:46 pm


    Pls help me. I want to make this cake for my daughters birthday. But we don’t have double cream in the Netherlands. Can I use a cream with 35% fat content.? Or is there an other way to replace the double cream in your reciped? Pls answer my question. Thx so much

    • Sally on June 7, 2017 at 11:38 am

      The cream you have sounds perfect!

  25. Kay on June 22, 2017 at 3:38 am

    Hi Sally,
    Why is the method for the three layer funfetti cake different from this homemade funfetti cake.There is no egg white being used and Butter is used differently, melted. Will both cakes taste the same. Can I expect a reply please, as I plan to bake this cake. Thanks.

    • Sally on June 22, 2017 at 9:05 am

      Simply different recipes with different ingredients and methods. Enjoy whichever recipe you choose!

  26. Kay on June 22, 2017 at 10:24 am

    Thanks Sally, for the very prompt reply .

  27. Jemma on June 23, 2017 at 6:14 pm

    Hi Sally! 
    I doubled the mixture and made the cake into three layers and found it was fantastic!! I have now made three of these cakes and they have all been absolutely incredible!! My brother loved this cake so much that i had to make it for him and another friends birthday as well! Thank you so much for this recipe as it is now my go to and my feedback has been super enjoyable! xx

  28. Shauna on June 28, 2017 at 6:59 pm

    Sally, I’m devastated. I love your recipes and have made many of them with great success. I needed to make a funfetti cake for a co-workers birthday so I tried this recipe thinking it would be perfect.

    It was not perfect. The cake was dry and nearly tasteless. It had a consistency halfway between cornbread and sconesx My co-workers who typically eat box mix all thought it was good, and the buttercream I used to frost it (my holy grail recipe) is the only thing that made it palatable. 

    I’m an experienced baker and was concerned about the lack of eggs in the recipe plus the fact that it took nearly double the baking time to bake a half full cake pan. I should have gone with my gut, and made adjustments. I’m only sharing this review to potentially help others. I’m sorry this didn’t work, but will continue to come back for other recipes. 

  29. Shauna on July 22, 2017 at 12:37 am

    The batter was amazing and the cake itself is good but the texture did remind me of cornbread a little. Dense. It was very buttery tasting and reminded me of butter cakes I’ve had. I’m not sure if I did something wrong? I weighed my ingredients and everything. Maybe something with the extreme humidity here? Thanks for the recipe!

  30. Beata on August 9, 2017 at 1:07 am

    Just made this…overall a good solid recipe; nice subtle flavor and super moist as promised. The frosting in particular was a success bc it was light and delicately sweet. The cake turned out well…overall good…but not mind blowing. This recipe does open the door for you to make some selections which I’m sure impact the overall result. Like it says milk…cow or soy or almond and then yogurt…plain/vanilla, Greek, or sour cream. I used full fat Greek yogurt and vanilla soy milk. The only other tweak I did was double the vanilla extract.
    And the result? Well, I feel like the cake had a floury taste to it…it was still pleasant to eat and all but idk it just had that undernote to it. I’m not an expert baker on any level, just for fun every now and then so I’m not sure if this is the expected taste  and if not, what caused it. My best guess is using soy milk instead of regular milk? Also bc of the delicate flavor, despite doubling the vanilla, I might try this again using the tiniest touch of almond extract.
    Visually this cake turned out perfect; exactly like the boxed funfetti! Used regular sprinkles and didn’t have any color bleeding. 



With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes


Recipes You'll Love




Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...


Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...


Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks