Easy Homemade Funfetti Cake

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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!

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) 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

Directions:

  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.

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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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

 

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

 

593 Comments

  1. Beautiful, as usual Sally! So colourful and fluffy looking! It totally reminds me of my childhood and the Betty Crocker mix cake my mom used to make for us…

  2. I love that this cake is made from scratch. And with yogurt. And it’s awesome that it’s just one thick layer with the frosting right on top – so easy yet just perfect. It looks so scrumptious and it’s adorable too!

    Yeah, I totally have a crush on this cake.

    1. The 1 layer of frosting on top makes this cake even easier and just as beautiful as any other. Saves time too. 🙂 The addition of yogurt makes the cake so moist too. Thank you Kare!

    2. Hi Sally,

      Im a new fan! The Funfetti cake really looks awesome! Im very new in baking but Im thinking of giving this a try however I got some questions regarding your recipe…in the 3rd instruction u initially mentioned about baking the cake for 20 mins with alum foil, then another 12-17 mins without it, so does it mean in total 37 mins of cooking the cake? Then on your ur comment above u said u used lots of nonpareils but on the instruction itself u mentioned to use only sprinkles (not non pareils). Lastly, I cant find any heavy cream in my local grocery store…I searched on the internet and it seems like heavy cream and whipped cream are the same? Then can i use the whipped cream instead the one looks like on the hair spray can? lol

      Thanks so much for all the help!

      1. Hi there! It is 20 minutes without foil then an additional 13-17 minutes with it. I used nonpareils as decor, but not inside the batter. And yes – heavy cream and whipping cream are the same. You want cream, not whipped cream that comes in a can though. I hope this helps!

  3. I really want to inhale a slice of this right now! I can almost just see and taste the lightness of it (yet dense enough not to be dry and ‘airy’..I dislike that really lightweight crumb some cakes have) This is the PERFECT balance of that. And as you said, it gets moister with time. With my banana bread recipes, I use 3/4 c white and 1/4 c brown, give or take, with the sugar. That bit of brown like you said really helps w/ moisture and with longevity of staying moist.

    The frosting. I just want that!! What I am happy not to have to deal with tho are all those non-pareils that are no doubt all over your floor 🙂

    1. The extra bit of brown sugar REALLY puts this cake apart from any other funfetti cake/cupcake I’ve tried. Just intensifies the moist/softness of it all. And cleaning up this shoot was not fun. I’ve had to run the vacuum like 3 times on Saturday.

  4. I swear, it’s almost like you’re PSYCHIC. I’m making a cake for the neighbors on Thursday to celebrate the finalization of their adoption of 2 boys and I wanted to make a cake with TONS of sprinkles…thank you for making it easy for me!

    My confectionery hero!

      1. I made the cake this morning and it turned out BEAUTIFULLY! I doubled the recipe to make an 8″ layer cake and used a chocolate butter cream. It was definitely easy-peasy. I haven’t gotten the review from the neighbors yet but I made a taster cupcake and it was delicious!

        Thank you again!

  5. So pretty and easy, I love it! I want to make all the different sprinkles cake batter cookies too, as usual you’re making it so hard to make a decision! ;-p Lx

  6. I have yet to taste the funfetti cake phenomenon and it might be time to try. Your cake looks beautiful – really festive and cheerful. Plus, I love non pareil sprinkles! : ) I love that you play around with your own recipes and make all these variations to create something new. Kudos to you!

    1. Thanks Monica – it’s fun to come up with new versions of recipes I already love. I know the recipe works, so building off from them is a guarantee success. Thanks for noticing that!

    1. Let me know how you like the cake Traci – and those funfetti doughnut holes sound incredible. I need to check them out.

  7. She IS a beaut! Your love for Funfetti and everything sprinkly makes me smile — and I’m glad there’s someone as equally obsessed with nonpareils as I am, haha. This cake looks phenom, Sally. The crumb DOES look super moist and fluffy, and I can only imagine how ridiculously delish it gets by day 3! I would love a huge slice for breakfast!!

  8. Perfect timing as always, Sally! My daughter’s birthday is coming up next month, and she’s requested a vanilla cupcake with sprinkles. Naturally, I was going to make Funfetti cupcakes, so I will be using your recipe for sure!

  9. Sally, this cake looks amazing! You definitely are a sprinkles girl 😉 Sprinkles make everything much more fun, colorful, festive, they bring life to plain white cake…..Like you bring so much life and fun to your blog….Anyway, I just thought of that comparison (pretty relevant, I think) – hope you liked it!

    I have a quick question: the 3rd photo (which is a collection of photos really) – did you do that in Lightroom? I just got Lightroom, so I have a bunch to learn, but if you can do a photo collection in Lightroom, that would be amazing!

  10. I love sprinkles too! I just knew this kind of cake as lot of westerners’ bloggers posted about confetti/funfetti bake goods and I absolutely amazed by those pictures. They aren’t familiar over here in Asia 🙂

    Can’t wait to try this out for my sister’s birthday. Thanks for the recipe Sally! xoxo

  11. Ohmygoodness, that cake looks so good! I’m normally not a cake person (too dry and crumbly; I prefer fudgey treats) but I’m DEFINITELY going to have to try this!

    1. well the stars aligned for ya today because this cake is the exact opposite of dry and crumbly. You will LOVE it! Let me know how it goes, Faith.

  12. My kids go nuts for funfetti and sprinkles! I too am a sprinkle hoarder!

    Any time you post photos with sprinkles all around, I can only imagine the clean up! Those non-pareils seem to bounce all over the place. I find them in my kitchen days after I think I’ve cleaned them all up.

    1. Oh gosh Anna – the clean up was a nightmare. Oh well, all very worth it! I find sprinkles everywhere in my apartment. And I track them to the office with my somehow too.

    1. yep! NO box mix in sight! there is no need for it – this cake tastes better and is pretty darn easy, too. Thank you Meghan!

  13. Sally, I’m a sprinkle fanatic, too! (I have the stars, as well!) I have one shelf in my pantry devoted to all the seasonal (and non-seasonal) sprinkles. (I get them all from Amazon…not really a variety here in Utah.)
    I’m giving this cake some PIN action! Can’t wait to bake this! (=

    1. thank you for the pin, Gloria! And I buy sprinkles from amazon sometimes too. I like to get all different colors and kinds. So much fun shopping for them!

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