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

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: serves 10
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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



  • 1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
  • 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*
  • 3/4 cup (180ml) milk*
  • 1 Tablespoon (15ml) pure vanilla extract
  • 2/3 cup (90g) sprinkles* (not nonpareils)

Vanilla Buttercream

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 34 cups (360-480g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream*
  • 2 and 1/2 teaspoons pure vanilla extract
  • salt, to taste


  1. Preheat oven to 350°F (177°C). 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 for up to 1 day or in the refrigerator for up to 5 days.


  1. Yogurt: You can use plain, vanilla, Greek yogurt, or sour cream.
  2. Milk: You can use regular milk, soy milk, or almond milk.
  3. Sprinkles: Looking for the perfect rainbow sprinkles to use? I buy them in bulk here.
  4. Heavy Cream: Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.
  5. 9×13 Pan: Double the recipe, fill pan halfway with batter, and 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.
  6. 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.
  7. Cupcakes: 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.

Keywords: funfetti cake, homemade funfetti cake

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


Comments are closed.

  1. Hello!
    Just one question, I want to replace the butter with oil, which amount of oil should I add?
    Thanks in advance!

    Ps: Love your recipes!

    1. Hi Maria, I highly recommend sticking to butter here. You will miss the wonderful buttery flavor if you use oil instead. If you still wish to try it it would be an even swap for the same amount of melted butter.

  2. Thanks for the quick answer Sally!
    I will follow your advice! Can I bake the cake, refrigerate it overnight and then put the frosting on the next day? Cakes with butter tend to get pretty hard in the refrigerator, I am afraid it will mess with the texture and flavour….

    1. Hi Maria! I recommend keeping the baked + cooled cake at room temperature overnight. Cover it tightly before frosting and serving the next day.

  3. Thanks for the quick answer Sally!
    I will follow your advice! However I would like to know if it is ok to bake the cake, refrigerate it overnight and then put the frosting on the next day.
    Cakes with butter tend to get very hard when they go to the refrigerator, I am afraid it will affect the taste and texture…

  4. Is this a good recipe to use to make funfetti cake pops? And would you suggest using this same icing recipe or a different icing for the pops?

    1. You can make cake pops from this recipe – the trick to cake pops is the ratio of cake to frosting. Or you can use my cake pop recipe so you can be sure of the quantities and simply add sprinkles to the cake. You can get the recipe and watch me make them here: https://sallysbakingaddiction.com/homemade-cake-pops/

  5. I just finished making this cake. For European standards this cake is way way too sweet. I had to reduce the sugar by half because the amount of sugar I had in front of myself was ridiculous. So even by putting 50% less sugar in the cake it was almost impossible to eat it. So I improvised with some cream cheese icing without addingbany sugar and some blueberries to even out the sweetness. I can not understand how can a cake twice this sweet be eaten and considered “just sweet enough”.

  6. Hi Sally. I have made this cake countless time and it is my to-go vanilla cake ever. I am making a latte cake and am wondering if i can swap the vanilla extract with latte syrup/ latte caramel sauce? If it is possible, is it 1 tbs as well? Thank you in advance.

    1. Hi Muna, I’m so glad you enjoy it! I’ve never tried to make this latte flavor – but it sounds so good! I found this recipe where to flavor it she uses espresso powder in the milk – you could try that! https://livforcake.com/vanilla-latte-cake/

      1. Thank you so much for the reply! And I have go through the recipe. I would like to stick to your recipe as much as possible. Haha. Meaning instead of switching 1 tbs of vanilla extract, I incorporate coffee in the milk instead? And reduce the vanilla extract to 1 tsp only? Cool idea.

  7. I have three 9 by 1.5 inch cake pans, would i have to double the cake recipe if i wanted to use all three cake pans or if i wanted to use two cake pans.

    1. For two layers 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 if there isn’t enough to make a third layer.

  8. I want to make this cake for my granddaughter but my pans are 8″ ones. If I double the recipe will it make 3 layers of 8″ cakes?

  9. Hi Sally,

    Can you tell me why this recipe includes brown sugar and your Funfetti cupcakes recipe does not? I have had great success using the cupcake recipe before and am debating which version to use for a 3 tier cake. Also would you recommend that I just double either recipe when using 3 8 inch cake rounds?

    1. Hi Steph! They are simply different recipes. This funfetti cake is a little more dense and would be great for a tiered cake. My vanilla cake would be excellent as well.

  10. Hi! Just want to clarify something in the instructions. Can you leave this cake (covered or uncovered) at room temperature out for 5 days? Or is it only in the fridge for 5 days. Thanks so much! It’s absolutely delicious by the way!!!

    1. Hi Juliette! Happy to clarify. The frosted or unfrosted cake stays fresh covered at room temperature for up to 1 day or in the refrigerator for up to 5 days.

  11. Followed the recipe exactly, including the aluminum foil covering the cakes (I attempted to make 2, as a layer cake), sprayed my cake pans generously, and the edges were hard and the middle of both cakes stuck to the pans and broke in half.
    I tasted a piece and it was good, but was extremely disappointed, because of the wasted money I spent on the ingredients

  12. It was pretty good, but the cake is very dense so probably not a good recipe to make if you prefer your cake to be light and fluffy.

  13. What do you think of using cake flour instead of all purpose flour to make the cake even softer?

    1. You can definitely do that, Elizabeth! I began preferring cake flour in some of my cake recipes after this recipe was published. You can use my Vanilla Cake recipe and add sprinkles (see the notes) or use cake flour in this funfetti cake recipe. (Same amount 1:1 substitution.) Happy baking!

  14. Hi Sally! I’m thinking of using this recipe for a cake this upcoming weekend, but wondering what’s the difference between this cake and your other funfetti layer cake recipe? This one looks so yummy and moist, and I just wanted to know if there was a reason I should use one over the other if I plan to make a layer cake.

    Can’t wait to try it, and thanks for your help!

    1. Hi Kai, They are both delicious but a little different. This recipe is written for only one layer – it has a tighter crumb and is very moist. The Funfetti Layer Cake recipe is fluffier due to the whipped egg whites while still being very moist. This one is obviously larger and makes 3 layers!

  15. Amazing recipe! I’ve tried about 6 different funfetti recipes over the years and this one is for sure the winner. Thanks Sally!

  16. Hi Sally!

    I have a 7 x 10 silicone pan that I am wanting to make this cake with, which version of this recipe do you think would be best to use? This one, the layer one, or the cupcake one?

    1. Hi Damaris, It sounds like it simply needed to be baked for an extra minute or two! You can tent the top of the pan with aluminum foil if the top is getting brown before the center is baked through.

  17. If I don’t have vanilla extract are there any other substitutes i can use? Would pancake syrup work? Or would that mess up the texture of the cake?

  18. Just made this, and the cake came out perfectly! I halved the icing, and it was more than enough to frost the top and sides of the one layer. My kids loved it, and declared it a 10/10.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally