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. 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.

  2. 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

  3. 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! 

    1. 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! 

      1. 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?

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

  4. 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   

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

  5. 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!


  6. 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!

  7. 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. 

  8. 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.

  9. 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.

  10. 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!

  11. 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!

      1. 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!

  12. 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

  13. 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. 

  14. Hello,

    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

  15. 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.

  16. 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

    1. What type of sprinkles did they use? I recommend NOT using nonpareils as they will bleed their color and disappear. Most brands of “jimmies” type of sprinkles work well!

  17. The cake came out extremely dense and heavy, with overdone edges and bottom. Any thoughts on the cause? My only change from the original was to double the recipe for a two-layer cake. I’m not a pro baker but have ample experience and have never had a cake recipe come out like this. I’ve used cake recipes from this site before with success. Thanks!

  18. wondering if anything about this would be different if using in a bundt pan? I’m doing a donut theme for my daughter’s birthday and this looks so fun and yummy! Thanks in advance!

  19. I followed the recipe perfectly and yet the sprinkles were invisible! They completely melted. It seems that normal Tesco sprinkles will not do. (FYI they were sprinkles and NOT balls!)

  20. I’m making this recipe for my daughters smash cake. I want to make a 2 layer cake and my pans are 6 inches – should I still double the recipe? If I double, would it make 3 layers easily? I don’t have a problem making 3 layers, I just don’t want too many extra cupcakes hanging around.

      1. Thanks! The baking time seems wonky… I was following baking times for the 6 in layer cake 18-21 minutes but at 22 min it’s still runny. Even though it’s a 6 in pan should I follow this recipes baking time of 33-37 minutes?

    1. Hi Alicia! I don’t recommend it. You can try simply reducing the sugar instead. (without replacing with anything)

  21. Sally. I adore you and most of your recipes. If I want to show up with a dessert that knocks it outta the park…I come to you 🙂 This recipe however, disappoints ;/ just made it for my daughters 19th bday and it was more like cornbread. I even put a simple syrup when I split it in half and it wasn’t overbaked but seemed dense. Please update this recipe…..you are a gold star kinda girl 🙂 and nobody can be perfect. I just wanted to let you know but also tell you how much I appreciate all of your recipe testing and hard work so I don’t have to!

  22. Hey Sally, LOVE LOVE LOVE your recipes. Just a quick question- could I substitute all purpose flour for cake flour? I haven’t come across all purpose flour in Johannesburg, South Africa where I live. Alternatively what would I need to make my own all purpose flour? would it be a blend of cake and bread flour? in what ratios?

    Thanks for your help!

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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