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. 

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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

Description

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


Ingredients

Cake

  • 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

Instructions

  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 or in the refrigerator for 5 days.

Notes

  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!

616 Comments

  1. I have a set of small pans (5 pans) for a 6″ layer cake. How many layers do you think this recipe would provide? Any suggestions on cook time? Thanks!

  2. Hi – Just made this cake for a birthday. It looked great. It wasn’t as moist as I hoped…followed directions to a T. There seem to be very few cake recipes with reg flour (instead of cake) that end up being moist enough. It wasn’t overly sweet which was a plus.

  3. Hi Sally, I am a big fan of yours! I made this cake yesterday for my daughter’s birthday. It turned out great. I doubled the batch to make the 9×13 size so she could bring to school to share. Very moist, colorful and sweet. I made the frosting too. My daughter said the cake with frosting was really good but a little too sweet. Any suggestions on how to reduce the sugar in the cake? I have to bake another cake for the birthday party this weekend.

    1. Hi Catherine, I’m so glad you enjoyed the cake! I don’t recommend cutting the sugar – it’s needed for the correct texture of the cake. You can try adding a pinch more salt to cut the sweetness and definitely add a bit of salt to the frosting will help!

  4. Just a bit confused. The cake and icing each call for a cup of butter. But the weight is different although it states a cup. So I’m assuming it’s 2 cups for the icing?’

    1. Hi Kim, The cake calls for a half cup of butter which is 115g and the frosting calls for one cup of butter which is 230g.

  5. Could you add cocoa powder to make a chocolate version of this? We loved how dense it was but usually chocolate cake recipes or ‘light and fluffy’ and if so how much should I add?

    1. Hi Jess, Unfortunately cocoa powder isn’t an easy swap with other ingredients without extensive recipe testing. My favorite chocolate cake is this one: https://sallysbakingaddiction.com/triple-chocolate-layer-cake/

  6. Just made this cake and icing for my daughter’s birthday. She is 22 but loves anything with sprinkles. It was a home run. She loved it. I doubled the recipe and split it evenly between two 9″ round cake pans. I covered them loosely as suggested after the first 20 minutes of baking. They turned out perfectly. Thank you for sharing this recipe. It will be added to my recipe book for future use.

  7. 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.

  8. 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.

  9. 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…

  10. 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/

  11. 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”.

  12. 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.

  13. 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.

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