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!


  1. I made this cake today and it is the most moist and delicious white cake I’ve ever made. I can’t get over how much I love it. Thank you so much for this great recipe. I will use it over and over again in the future. I doubled the recipe and made 2, 9″ round pans, as well as 16 cupcakes. I didn’t double the icing as recommended and ran out with 4 cupcakes left to ice. No problem though, I have some leftover cinnamon buttercream in the freezer. 🙂

  2. If I would like to make a white cake do you know how many egg whites I should substitute for the lack of egg yolk in the recipe? Or is one egg white enough?

  3. Hi Sally,

    I just made the cake a few hours ago and it came out looking rather flat and dense. I am trying to get it right for my baby girl’s 1st birthday on Sat. I used a 23cm by 7cm springform pan. The cake was probably about 2cm in height only. I am very new at cake baking so I really don’t know what went wrong.

    To begin with, my friend who helped me check the oven temperature misread farenheit temperature as degree Celsius so the oven temperature was about 350F during preheating then lowered to 200+F then raised to the correct temperature. 

    I used an electric mixer for all the mixing. The melted butter was completely liquid- is that what it is suppose to look like?

    Do you think it was the temperature or over mixing or the butter?


    1. I think both. The temperature could play a part in it– and you definitely want to avoid overmixing. Use a light hand when mixing. The butter can be fully liquid, yes. Try sifting your flour before measuring it. That can help lighten up the batter for a lighter crumbed cake. Hope it’s a hit when you try it again!

  4. Any way to make this egg free? My son is allergic to eggs and loves the boxed mix – we just omit the egg. I want to make it for his party but I know the other kids won’t like the boxed cake without egg. 

    1. My suggestion would be to use a flax egg. I’ve never personally tried it before, but I’ve had readers who have.

  5. Hi sally

    Could make this for a birthday cake on Monday then store, ice it on Wednesday for eating on Thursday?? How would be best to store it aslso could I make two or three and layer them up??

    1. The cake tastes best fresh, but I would keep it stored in the refrigerator and tightly covered until you need it. You can make a couple and layer them, yes! The layers will be thick. Or you can try my funfetti layer cake recipe.

  6. Hi sally 
    ThNks for your quick response 🙂 I went with the layer cake it is wrapped but lots of internet sites say never refrigerate cake!!! If I seal it in an air tight container would it be OK in a cool place?? Or does it need refrigerating because of the buttermilk???
    Thanks Jules

  7. Is the batter suppose to be soupy? I just put in the oven so I will have to wait and see. yikes! 

  8. Hi!  I can’t wait to try this recipe.  I want to bake a caked shaped like the number 1 for my son’s first birthday.  The Wilton cake pan I have says to use a standard 2-layer cake mix.  How should I proceed with this recipe?  Should I double it?  Thanks!

  9. I dId something really wrong. The frosting was PERFECT! But the cake…….. OH WOW! It  came out rubbery and looking like it was undercooked (but it wasn’t). WHAT A FAIL! I am a pretty good baker, this simple recipe has me tied up in knots!!!!  I used lactose free fat free milk not sure if this was the problem.  Or maybe it was the flour? I did 1.5 cups flour plus 2 tbsp plus 2 tsp. This should equal 1 and 2/3 cups of flour. Any tips before I get going again? I had commented just above that the batter was soupy. ARGH! I am trying again today!

    1. I work at a bakery and we never melt butter for cakes. Have you creamed butter before? Doing that with the back of the spoon and then mixing the sugar in until combined gives you more of a paste and is less likely to give you a rubbery texture. Keeping the butter intact like that also adds to the flavor in my experience!

      Also, if I were you I would measure the flour in grams on a scale. Weight is always the most accurate, particularly for flour! 🙂

  10. I want to bake this for my daughter’s second birthday but I need to bake a cake and freeze for about a week. Can this be frozen and still taste good afterwards?

    1. For future reference, cakes like this–standard fluffy cakes, uniced and w/o filling, can be frozen for up to 3 months, as long as they’re well-wrapped. Personally, I’ve accidentally gone longer, and not even noticed it.

      I always freeze mine before trimming and frosting, as do many other professionals. It’s one of those ‘secret tips.’

  11. Why has it taken me sooo long to find a recipe like yours? 

    I always loved the Funfetti Cake mix but there is no way to find it in Germany. I’ve tried several recipes, tried to create one myself but it didn’t work out. I found yours last week and gave it a shot yesterday. What can I say?

    It worked!
    It’s a lot better than the mix! 
    And! The first butter cream I didn’t screw up! 

    THANK YOU! A lot!

  12. hi! making a gender reveal cake — but at the last minute I cannot find the right kind of blue sprinkle. so I am planning to make the cake without any sprinkles. read another person did this for her son’s birthday. just curious if you think the taste will be affected at all.

    ALSO thinking about doing 3 layers. Any concerns with the construction. I want to cut holes in layers 2 and 3 to fill with BLUE candies for the gender so that is why I wanted an additional layer. thanks!!!

  13. Hi Sally, I have loved this recipe for years and make it all the time (and I haven’t even “improved” it which is unusual for me!). Tonight I wrote a blog post about it if you’d like to check it out over at www.trinamichellehouse.com. Thanks for this recipe. I really love it and am sharing the love! Trina xx

  14. Hi! So I’ve had a request to make ice cream cone funfetti cupcakes where you bake the cake into ice cream cones. I’d love to use this recipe for it. Have you ever tried doing that? Any tips? I’ll just follow your directions for baking this as cupcakes? Thanks for the help and love your blog! 

    1. I haven’t, but I know a few readers have and reported back with much success. Yep, just follow the directions for cupcakes.

  15. Hi are there any adjustments that should be mad with this cake for high altitude- about 5000 feet? Thanks so much for such a great recipe.

    1. Wondering if you tried this and what, if an adjustments you made? I live in Denver and did not make any adjustments and it does not look like it’s turning out well. On top of that the sprinkles are (melting?) as it is cooking so it doesn’t loom very pretty either. :/

  16. Hi Sally,

    congratulations for your amazing funfetti cake. I love it and i baked it for my little son. BUT the sprinkles I used (which I bought in Germany cause I’m living here…) bleeded the whole batter so that the batter was just completely greenish-blueish and no color spots were visible any more.
    It disappointed me so much. But I guess it has to do with the spinkles I used. Can you one more time explain which sprinkles you would propose to be the best? You are linking to the “rainbow sprinkles” from nuts.com: are these finally the ones you used? Or did you use another brand? (I must admit that the sprinkles I used just have a terrible sweet artifical taste which made my cake even sweeter and not enjoyable). I would love to be more successfull with the cake and hope for you help:-) Many thanks!!!

  17. Does a 9×13 need to be cooked 30-35 minutes longer? Or just 30-35 minutes. It’s been baking for 45 minutes and the center is still soupy!! 

  18. Sally, my granddaughter and I made this yesterday. We didn’t have a crumb left by the end of the night. Everyone could not stop raving about it. The texture and taste was perfect. This recipe is a keeper. Thank you.

  19. Hi – I’m going to be baking this later this week and was wondering – should the egg be at room temperature or cold? Thanks!

  20. I’m hope hope hoping I get a response before my cake comes out of the oven and cools! ***Fingers crossed***  Ok here’s my question:
    I made this as a bundt cake, how do you recommend I frost it? I’m not bundt cake savvy, this is actually only my second one (the first was a disaster as I didn’t spray the pan well enough, and also it had a nut filled glaze you just poured over the top) 
    This frosting seems thick, should I nuke it for a few seconds and drizzle the cake? Or should I just do my best in using a spatula?

  21. I know someone else asked this too but I could find a reply…can you freeze this cake (not frosted) or will it make the sprinkles run inside the cake?
    Thanks 🙂

  22. Hi Sally – I simply adore your recipes and when you say moist, oh my, it is seriously moist!
    I’m a choc-aholic and wonder if there is a chocolate version of this cake, please? Can you please share? I will have to omit the funfetti of course 🙁
    Thanks for your advice!

  23. 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

  24. 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

  25. 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. 

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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