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.

*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.

The best confetti birthday cake recipe! Learn how to make this vanilla cake and vanilla buttercream from scratch! Recipe on sallysbakingaddiction.com

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 eggs, room temperature
  • 2 large 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 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 6 cups (700g) 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!

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 (400g) sifted cake flour.
  2. Buttermilk is best 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. Avoid using 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

Did you make a recipe?

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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.

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Funfetti Buttermilk Pancakes-2

Cake Batter Cookie Ice Cream Sandwiches

Cake Batter Cookie Ice Cream Sandwiches!

The one and ONLY funfetti cake recipe you need!

600 Comments

Comments

  1. Rebecca on December 18, 2017 at 11:53 pm

    Hi Sally,
    Which funfetti recipe do you recommend for a bundt cake that will also go with your cream cheese frosting?
    Thank you!

    • Sally on December 19, 2017 at 10:53 am

      This cake batter will fit nicely in a bundt pan and will taste wonderful with cream cheese frosting on top. I’m unsure of the exact bake time.

  2. Debbie on December 20, 2017 at 4:18 pm

    Hi Sally, I’m making your cake right now and I have a question about the oven that I should have thought of earlier to ask. What rack position should I bake the 3 pans on? I can get them on the same rack if the pans touch. Is it ok if the pans touch or does it mess up the temperature of the pans?

    • Sally on December 20, 2017 at 5:17 pm

      It’s ok if the pans touch 🙂 I typically bake them all on the same rack.

  3. K on December 29, 2017 at 1:24 pm

    Is it good idea to make without sprinkles? I just want to make simple cake.
    Thanks

  4. Nicole on January 1, 2018 at 5:32 pm

    Hi Sally,
    I love this recipe. However my son wants it to be chocolate. I have begun making it but just wondering how much cocoa should I add? 
    Thanks 

  5. Jessica Bowden on May 2, 2018 at 8:41 pm

    Question: I made your soft and fluffy funfetti cupcakes for my daughters birthday. My husband loved them so much that he asked for the same thing for his birthday, but in a cake version (instead of cupcakes). Will this recipe be similar to your funfetti cupcake recipe? What’s the difference between the two?

    • Sally on May 3, 2018 at 6:56 am

      Hi Jessica! This funfetti cake is a little more dense than the cupcakes. If you’re looking for a soft and fluffy cake to match the funfetti cupcakes, try this vanilla cake recipe and add sprinkles.

  6. Sarah on May 6, 2018 at 3:21 pm

    Hi Sally, what would be the quantities if i wish to make a 3 layer 10 inch cake?

    • Sally on May 7, 2018 at 9:52 am

      Hi Sarah! I’m unsure. I’ve only made this cake as pictured in the 9-inch pans.

  7. Alicyn Komine on May 9, 2018 at 9:57 pm

    Also, wondered what you thought about if I used a cream cheese frosting for these cupcakes? and if i cut a hole in center of the cupcakes to put in a custard filling?

    (Sorry I put in another email address as I neglected to add these two questions to the other one I asked about doubling up this recipe vs. making two separate batches)

    • Sally on May 10, 2018 at 6:10 am

      Hi Alicyn! You can definitely turn this cake into funfetti cupcakes (I also have a separate funfetti cupcake recipe producing the softest fluffiest funfetti cupcakes!) A cream cheese frosting would pair wonderfully both on top of the cupcakes and as a filling.

  8. Pam on May 15, 2018 at 12:32 pm

    Do you think this recipe could be used for 2 or 3 6″ cake pans for a smash cake? Would you advise cutting recipe in half?

  9. Ella on May 17, 2018 at 4:28 pm

    Hi,
    I want to bake this cake for my best friends birthday, but i only have 2, 8inch tins, what would the quantities be? should i just third the recipe?
    Thankyou!

    • Sally on May 18, 2018 at 9:42 am

      Hi Ella! I’m unsure as I’ve only baked the batter as written. You can try using this recipe and dividing between two 8-inch cake pans or making this recipe as written and using extra batter for cupcakes.

  10. Jaye on May 17, 2018 at 5:34 pm

    Hi Sally I want to verify that amount of sugar is correct. It seems a bit small for that amount of sugar. Is 1 3/4 cups correct?

    • Sally on May 18, 2018 at 9:40 am

      Hi Jaye! Yes, 1 and 3/4 cups of granulated sugar is correct.

  11. Marie-Catherine B. on May 17, 2018 at 7:11 pm

    Hi Sally!
    Your funfetti cake looks yummy and I’d like to make it for nephew’s birthday in a few weeks. I’m wondering though (because it looks so moist!), do you think it would hold up to fondant?
    Thanks!!

    • Sally on May 18, 2018 at 9:34 am

      I’ve had readers cover the cake in fondant before with zero issue. And I’ve seen pictures, too! The cake holds its shape beautifully.

      • Marie-Catherine B. on May 19, 2018 at 1:37 pm

        Thank you so much for replying this fast! I’ll have a go at it then!



  12. Lydia on May 28, 2018 at 9:54 pm

    Hey Sally!
    I was wondering if I wanted to make this maraschino cherry flavored, what adjustments would I need to make in the dry/liquid ingredients. I think 1/2-3/4 cup of the cherry juice (the stuff from the jar) might be enough to flavor it, but I know adding excess liquid would weigh it down.

    Do you have any suggestions on how I could accomplish this? It’s for a birthday cake.

    Thanks a bunch

    • Sally on May 29, 2018 at 7:57 am

      Hi Lydia! I wish I could give you a confident answer, but I’m really unsure. You’d have to test things out and if you do end up using maraschino cherry juice, I would reduce the milk. Please let me know how it goes!

  13. Ursula on June 13, 2018 at 2:32 am

    Will this cake hold as a two tier cake (if I adjust the amount of batter for a smaller second tier)?

    • Sally on June 13, 2018 at 12:39 pm

      Hi Ursula, I haven’t made a tiered cake with this but it should work as long as the second tier is supported correctly!

  14. Kae on June 18, 2018 at 4:37 pm

    By any chance would you know if this would be as successful if I subbed the flower for a 1:1 gluten free flour mix? I’ve yet to find a successful gluten free vanilla cake recipe 🙁

  15. Jen on June 19, 2018 at 5:47 am

    Hi Sally, do you think I can swap out 3tbs of flour for matcha powder and turn the cake flavor to matcha? Thank you

    • Sally on June 21, 2018 at 6:38 am

      Hi Jen! I’m not sure, but feel free to test it out.

  16. Alyssa on June 21, 2018 at 11:27 pm

    I made this last week as a trial for my son’s first birthday and it came out really dense. I’m certain I measured the flour correctly and my leaveners were brand new. I followed your approximate mixing times on my kitchen aid stand mixer. The flavor was great. Any other ideas?

  17. Alyssa on June 22, 2018 at 2:36 pm

    I made this for my son’s first birthday and it came out really dense. I used to fluff and scoop measuring method for flour and my leaveners were brand new. Any other ideas about how to make it less dense? The flavor was great!

  18. Michelle on June 23, 2018 at 11:27 am

    Hi Sally. I love your recipe and your cake looks amazing in the picture. Mine, however, did not come out so well. I think I removed the first layer from the oven too early because the top was looking quite brown and the skewer stock came out clean but when transferring from tin to rack, it was a bit gooey underneath. The second layer looks very brown. The cake in your picture looks a much lighter colour. Do you use anything in particular that makes the sponge much lighter in colour? I used plain unsalted butter.
    Thank you!

  19. Hannah Bowlds on July 6, 2018 at 1:32 pm

    Hi Sally!
    I would love to make a funfetti cake for my upcoming 29th birthday. I have made your ‘Easy Homemade Funfetti’ cake in the past and it was so moist and delicious! I want to a layer cake this time but noticed the recipe was different (like how you use buttermilk instead of the yogurt/milk combination). Is there a reason you chose to do this differently in your layer cake?

    • Sally on July 9, 2018 at 9:58 am

      Hi Hannah! No rhyme or reason, just trying something new! Buttermilk keeps cakes very moist. I think you’ll be pleased.

  20. Brooke on July 9, 2018 at 7:59 am

    Is there a chocolate frosting recipe you would recommend to go with this cake? My daughter isn’t a fan of buttercream.

    • Sally on July 9, 2018 at 9:16 am

      Hi Brooke! See my recipe notes. Enjoy!

  21. Sahar on July 17, 2018 at 5:34 am

    I only have one pan to cook at a time. Is it okay if I leave the remaining batter aside for a while whilst the first pan cooks? Or will leaving the batter out alter the taste in some way?

    • Sally on July 17, 2018 at 9:50 am

      You may leave the unused batter out at room temperature while the layers bake. Loosely cover it.

  22. Penny on July 24, 2018 at 8:15 pm

    I made this recipe over the weekend after your lemon cake was such a huge hit! This one also did not disappoint! To me, it tasted just like the funfetti cake in the box!!!! It was beautiful, and the rainbow jimmies I used didn’t sink to the bottom, which is typically what has happened with other recipes. It’s definitely a very sweet cake though, but that’s what you expect with funfetti. Thanks for another fabulous recipe Sally!

  23. Kaylee on July 28, 2018 at 10:24 pm

    Just made the cake as a practice run for my daughters first birthday, I have it fully assembled and frosted, is it best to store room temperature or in the refrigerator over night?

    • Sally on July 30, 2018 at 11:11 am

      Either is OK.

  24. Lillian Lauretano Natola on August 4, 2018 at 10:49 am

    Sally, may the funfetti cake be frozen before use, Thank you.

  25. Anna Claire on August 5, 2018 at 10:22 pm

    Hi Sally, I’m looking to make this cake for my birthday.
    And I want to make this a six-tiered cake, how much batter would I need?

    • Sally on August 6, 2018 at 9:18 am

      Hi Anna! Great choice for your birthday cake. I’m unsure exactly how much batter for a tiered cake but if you are making a regular 6 layer cake, make the batter twice and divide between your 6 cake pans. The cake will be very tall and I worry about its sturdiness.

  26. Simrah on August 11, 2018 at 3:42 pm

    Hey sally! Can i divide this cake batter between 3 8″ pans?

  27. Sasha on August 12, 2018 at 7:02 pm

    Made this wonderful recipe. Followed all the directions. Cake turned out wonderful! as always your recipes do not disappoint. I have honestly tried almost all of your recipes and the cakes and frosting turn out great on the first try. I thank God for you Sally!

Reviews

  1. Penny on July 24, 2018 at 8:15 pm

    I made this recipe over the weekend after your lemon cake was such a huge hit! This one also did not disappoint! To me, it tasted just like the funfetti cake in the box!!!! It was beautiful, and the rainbow jimmies I used didn’t sink to the bottom, which is typically what has happened with other recipes. It’s definitely a very sweet cake though, but that’s what you expect with funfetti. Thanks for another fabulous recipe Sally!

  2. Sasha on August 12, 2018 at 7:02 pm

    Made this wonderful recipe. Followed all the directions. Cake turned out wonderful! as always your recipes do not disappoint. I have honestly tried almost all of your recipes and the cakes and frosting turn out great on the first try. I thank God for you Sally!

Questions

  1. Jessica Bowden on May 2, 2018 at 8:41 pm

    Question: I made your soft and fluffy funfetti cupcakes for my daughters birthday. My husband loved them so much that he asked for the same thing for his birthday, but in a cake version (instead of cupcakes). Will this recipe be similar to your funfetti cupcake recipe? What’s the difference between the two?

    • Sally on May 3, 2018 at 6:56 am

      Hi Jessica! This funfetti cake is a little more dense than the cupcakes. If you’re looking for a soft and fluffy cake to match the funfetti cupcakes, try this vanilla cake recipe and add sprinkles.

  2. Sarah on May 6, 2018 at 3:21 pm

    Hi Sally, what would be the quantities if i wish to make a 3 layer 10 inch cake?

    • Sally on May 7, 2018 at 9:52 am

      Hi Sarah! I’m unsure. I’ve only made this cake as pictured in the 9-inch pans.

  3. Alicyn Komine on May 9, 2018 at 9:57 pm

    Also, wondered what you thought about if I used a cream cheese frosting for these cupcakes? and if i cut a hole in center of the cupcakes to put in a custard filling?

    (Sorry I put in another email address as I neglected to add these two questions to the other one I asked about doubling up this recipe vs. making two separate batches)

    • Sally on May 10, 2018 at 6:10 am

      Hi Alicyn! You can definitely turn this cake into funfetti cupcakes (I also have a separate funfetti cupcake recipe producing the softest fluffiest funfetti cupcakes!) A cream cheese frosting would pair wonderfully both on top of the cupcakes and as a filling.

  4. Pam on May 15, 2018 at 12:32 pm

    Do you think this recipe could be used for 2 or 3 6″ cake pans for a smash cake? Would you advise cutting recipe in half?

  5. Ella on May 17, 2018 at 4:28 pm

    Hi,
    I want to bake this cake for my best friends birthday, but i only have 2, 8inch tins, what would the quantities be? should i just third the recipe?
    Thankyou!

    • Sally on May 18, 2018 at 9:42 am

      Hi Ella! I’m unsure as I’ve only baked the batter as written. You can try using this recipe and dividing between two 8-inch cake pans or making this recipe as written and using extra batter for cupcakes.

  6. Jaye on May 17, 2018 at 5:34 pm

    Hi Sally I want to verify that amount of sugar is correct. It seems a bit small for that amount of sugar. Is 1 3/4 cups correct?

    • Sally on May 18, 2018 at 9:40 am

      Hi Jaye! Yes, 1 and 3/4 cups of granulated sugar is correct.

  7. Marie-Catherine B. on May 17, 2018 at 7:11 pm

    Hi Sally!
    Your funfetti cake looks yummy and I’d like to make it for nephew’s birthday in a few weeks. I’m wondering though (because it looks so moist!), do you think it would hold up to fondant?
    Thanks!!

    • Sally on May 18, 2018 at 9:34 am

      I’ve had readers cover the cake in fondant before with zero issue. And I’ve seen pictures, too! The cake holds its shape beautifully.

      • Marie-Catherine B. on May 19, 2018 at 1:37 pm

        Thank you so much for replying this fast! I’ll have a go at it then!



  8. Lydia on May 28, 2018 at 9:54 pm

    Hey Sally!
    I was wondering if I wanted to make this maraschino cherry flavored, what adjustments would I need to make in the dry/liquid ingredients. I think 1/2-3/4 cup of the cherry juice (the stuff from the jar) might be enough to flavor it, but I know adding excess liquid would weigh it down.

    Do you have any suggestions on how I could accomplish this? It’s for a birthday cake.

    Thanks a bunch

    • Sally on May 29, 2018 at 7:57 am

      Hi Lydia! I wish I could give you a confident answer, but I’m really unsure. You’d have to test things out and if you do end up using maraschino cherry juice, I would reduce the milk. Please let me know how it goes!

  9. Ursula on June 13, 2018 at 2:32 am

    Will this cake hold as a two tier cake (if I adjust the amount of batter for a smaller second tier)?

    • Sally on June 13, 2018 at 12:39 pm

      Hi Ursula, I haven’t made a tiered cake with this but it should work as long as the second tier is supported correctly!

  10. Kae on June 18, 2018 at 4:37 pm

    By any chance would you know if this would be as successful if I subbed the flower for a 1:1 gluten free flour mix? I’ve yet to find a successful gluten free vanilla cake recipe 🙁

  11. Jen on June 19, 2018 at 5:47 am

    Hi Sally, do you think I can swap out 3tbs of flour for matcha powder and turn the cake flavor to matcha? Thank you

    • Sally on June 21, 2018 at 6:38 am

      Hi Jen! I’m not sure, but feel free to test it out.

  12. Alyssa on June 21, 2018 at 11:27 pm

    I made this last week as a trial for my son’s first birthday and it came out really dense. I’m certain I measured the flour correctly and my leaveners were brand new. I followed your approximate mixing times on my kitchen aid stand mixer. The flavor was great. Any other ideas?

  13. Hannah Bowlds on July 6, 2018 at 1:32 pm

    Hi Sally!
    I would love to make a funfetti cake for my upcoming 29th birthday. I have made your ‘Easy Homemade Funfetti’ cake in the past and it was so moist and delicious! I want to a layer cake this time but noticed the recipe was different (like how you use buttermilk instead of the yogurt/milk combination). Is there a reason you chose to do this differently in your layer cake?

    • Sally on July 9, 2018 at 9:58 am

      Hi Hannah! No rhyme or reason, just trying something new! Buttermilk keeps cakes very moist. I think you’ll be pleased.

  14. Brooke on July 9, 2018 at 7:59 am

    Is there a chocolate frosting recipe you would recommend to go with this cake? My daughter isn’t a fan of buttercream.

    • Sally on July 9, 2018 at 9:16 am

      Hi Brooke! See my recipe notes. Enjoy!

  15. Sahar on July 17, 2018 at 5:34 am

    I only have one pan to cook at a time. Is it okay if I leave the remaining batter aside for a while whilst the first pan cooks? Or will leaving the batter out alter the taste in some way?

    • Sally on July 17, 2018 at 9:50 am

      You may leave the unused batter out at room temperature while the layers bake. Loosely cover it.

  16. Kaylee on July 28, 2018 at 10:24 pm

    Just made the cake as a practice run for my daughters first birthday, I have it fully assembled and frosted, is it best to store room temperature or in the refrigerator over night?

    • Sally on July 30, 2018 at 11:11 am

      Either is OK.

  17. Lillian Lauretano Natola on August 4, 2018 at 10:49 am

    Sally, may the funfetti cake be frozen before use, Thank you.

  18. Anna Claire on August 5, 2018 at 10:22 pm

    Hi Sally, I’m looking to make this cake for my birthday.
    And I want to make this a six-tiered cake, how much batter would I need?

    • Sally on August 6, 2018 at 9:18 am

      Hi Anna! Great choice for your birthday cake. I’m unsure exactly how much batter for a tiered cake but if you are making a regular 6 layer cake, make the batter twice and divide between your 6 cake pans. The cake will be very tall and I worry about its sturdiness.

  19. Simrah on August 11, 2018 at 3:42 pm

    Hey sally! Can i divide this cake batter between 3 8″ pans?

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