Funfetti Layer Cake

Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting with piped pink and blue border. No celebration is complete without a funfetti layer cake! Learn how to make it completely from scratch using this detailed homemade recipe.

Sally's Baking Addiction Recipe - Funfetti Layer Cake

ITSMA BIRTHDAY!

30!

Funfetti Layer Cake-3

In the spirit of this “no-more-excuses-you’re-seriously-a-grown-up-now-because-you’re-thirty” day, I’m sharing the most obnoxiously vibrant, playful recipe in all the land. I’ve shared a plethora of sprinkle-packed cakes on my blog before:

Each one is a little different in both preparation and ingredients, which just goes to show that there are many ways to enjoy this classic birthday masterpiece.

I made today’s cake for my birthday. Sidenote. Is that weird? I always make my own birthday cake? Do you do that too? #bakerproblems

For my 30th, I wanted a towering colorful cake with a soft, cakey interior that is perfectly moist without tasting greasy. Lots of vanilla and butter flavors in each crumb with a sweet vanilla frosting that can only be compared to big fluffy clouds. I realize these are high standards for a cake but it’s completely doable. Are you ready? Apron = on. Butter = softening. Sprinkles = obviously I just dropped those on the floor. Let’s do this!

This Funfetti Layer Cake recipe is on sallysbakingaddiction.com!

First thing’s first. Look at this cake. This is a huge three layer funfetti monster. Expect high amounts of each ingredient. To get that ultimate fluffy, cakey, soft crumb– we are going to cream the butter and sugar together in a mixer. Oh HEYYY look what I’m giving away right now. Let’s get the butter and sugar nice and creamy. To this, we’re going to add vanilla extract and eggs. Lots of vanilla for flavor. Make sure you’re using pure vanilla, none of that imitation stuff.

*About those egg whites. We are going to whip those until they are thick and foamy, then fold them into the batter last. Those voluminous, airy egg whites help create a fluffy cake with less likelihood of a dense crumb. I do something similar with my red velvet cake and love the results.

Make sure you’re using buttermilk. Not skim, 1%, 2%, whole milk, etc. Buttermilk is necessary not only to neutralize the baking soda, but to give the cake a luxuriously moist, rich flavor. If you don’t usually keep it on hand, please read my recipe notes about making your own DIY buttermilk at home.

One more thing about the batter– the sprinkles. I get questions about sprinkles on a daily basis. Confusing little gems, aren’t they? Do not use nonpareils (the little balls) in this cake. They will bleed their color as you fold them in, resulting in a less-than-appetizing color cake. Use rainbow sprinkles, also known as jimmies. I buy them in bulk from here. Or you can use confetti quins. Confetti quins are the little circle sprinkles I used as decor on top of today’s pictured cake. I love quins because (1) they never streak the batter, (2) are adorable, and (3) they’re my last name.

Win win win.

This Funfetti Layer Cake recipe is on sallysbakingaddiction.com!

We’re going to frost this rainbow delight with vanilla frosting. If chocolate is more your style, use the chocolate fudge frosting recipe in this post. (It’s enough for this size cake.)

It’s a basic vanilla frosting recipe that is creamy, smooth, and complimentary to the buttery funfetti cake underneath. I had a little frosting leftover, so I tinted it pink and blue to use as garnish for the top of the cake.

Reminds me of pretty pastel cotton candy. 🙂 You can certainly do this too, or you can tint the entire bowl of frosting any color you’d like.

The best confetti birthday cake recipe! Learn how to make this vanilla cake and vanilla buttercream from scratch! Recipe on sallysbakingaddiction.com

Yes or no: you are now blind from the amount of rainbow in this post.

Let’s party!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Print

Funfetti Layer Cake

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours, 10 minutes
  • Yield: serves 12-14
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting with piped pink and blue border.


Ingredients

Funfetti Cake

  • 3 and 3/4 cups (431g) sifted all-purpose flour* (spoon & leveled)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 3 teaspoons (15ml) pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, room temperature*
  • 3/4 cup (142g) rainbow sprinkles*

Vanilla Frosting*

  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 6 cups (700g) sifted confectioners’ sugar
  • 1/3 cup (80ml) heavy cream
  • 3 teaspoons (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
  • 1/8 teaspoon salt
  • optional: additional sprinkles for garnish

Instructions

  1. Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.*
  2. Make the cake: Whisk the sifted flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in. Set the 2 egg whites aside for now. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  3. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. Vigorously whisk or beat the 2 additional egg whites until thick, foamy, and soft peaks form- about 3 minutes. Gently fold into the batter. Finally, fold the sprinkles into the batter. Spoon/pour batter evenly into each cake pan.
  4. Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
  6. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. I tinted extra frosting both pink (1 drop pink food coloring) and blue (1 drop blue coloring) and used a Wilton 1M tip to pipe it around the top edges. Decorate top of cake with sprinkles, if desired.
  7. Slice, serve, enjoy!

Notes

  1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh.
  2. Flour: Make sure you sift the flour before measuring. Sifting is KEY. Otherwise, your cake layers could taste much too dense. You can also use cake flour instead of all-purpose flour. Use 4 cups (400g) sifted cake flour.
  3. Buttermilk: Buttermilk is best for this cake recipe. If you do not keep it on hand, you can make a sour milk by adding 4 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%) to make 1 and 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
  4. Sprinkles: Avoid using sprinkles that will dye your batter. Steer clear from nonpareils, which are the little balls. I use rainbow jimmies and pastel colored quins. Always be gentle adding these to batter and do not overmix.
  5. Chocolate Frosting: Try my chocolate fudge frosting instead! Use this frosting recipe. It makes enough for this size cake.
  6. 4 Layer Cake: You can pour this batter evenly into four 9-inch cake pans to make a 4 layer cake instead of a 3 layer cake. The bake time is around 23-24 minutes. You can also use a cupcake pan to make about 3 dozen cupcakes, more or less. Fill halfway, bake for about 20 minutes.
  7. Adapted from Piñata Cake.

Keywords: funfetti layer cake, funfetti cake, sprinkle cake

The one and ONLY funfetti cake recipe you need!

705 Comments

  1. Haopy Birthday,Sally! =D
    And no,I’ll never get boring of the amount of rainbow in every post of yours!
    SPRINKLES ARE LIFE.

    1. Happy Birthday Sally!!!!!!!!!! 30 is a big deal. Too bad it’s been a loooooog time since I was 30 =) You certainly made the perfect cake to celebrate.  Love the pink and blue piping on the side ~ want to make this for a baby shower.

      Love the idea of making your own DIY buttermilk, I had no idea that was an option!! It’s so expensive to buy and I use it quite a bit, Great Idea. 

  2. Happy birthday Sally! You thoroughly deserve an amazing day and I hope you get spoiled rotten. And no, I don’t think it’s weird to make your own birthday cake – I would make my own if my mum didn’t bake and my friend makes her own because she enjoys it and like sugarcraft. Enjoy your day!

  3. Happy Birthday Sally! 🙂
    I too made my own birthday cake for my 18th birthday this year! I was convinced that homemade is a lot better than store bought & I really wanted to treat myself to something special. So I ended up making a Nutella Fererro Rocher Cake with a Nutella Buttercream frosting & a fererro rocher crunchy filling…omg….I wouldn’t have had it any other way! 😀 
    Anyway, sorry for the rambling. I hope you enjoy your birthday 🙂 

  4. Happy birthday to the sweetest person on the internet. 🙂 is kevin taking you anywhere special or are you celebrating at home by stuffing your face with this amazing cake?! 🙂 lots of love and many happy returns of the day. 

  5. Happy 30th Sally!!!!! This cake looks just as amazing as your day should be! I can’t get over the funfetti themed plate too 🙂 Thank you for being awesome!

  6. Happy Birthday, Sally!! What a gorgeous cake for such a huge milestone! Can’t believe all you’ve accomplished at age 30….congrats to all your achievements and I wish you nothing but the best!! xoxo

  7. Welcome to the best decade, Sally! Seriously. If I could freeze time, I’d stay in my 30s forever. You’re gonna have so much fun!
    The piping is so cute. Reminds me of those gender reveal cakes a little bit. I almost expected the middle to be pink b/c you’re a girl. 🙂 But seriously, fantastic birthday choice!

  8. HAPPY BIRTHDAY, SALLY!!!!!! I could never be blinded by too much rainbow, sprinkles, your dessert recipes, funfetti – it’s all fabulous, ESPECIALLY for your big birthday celebration!

  9. Happy 30th, Sally! Can’t wait to celebrate with you in a couple weeks!! 😀 (!!!)

    Funfetti cake from scratch is one of my favorite things to make. Also, thank you for telling me what those sprinkles are called (the quins). I’ve never known what to call them and I haven’t been able to find them in any of my grocery or craft stores!! Yay! I hope you have a WONDERFULLLL DAY!! xoxo

  10. This looks fantastic Sally! Happy birthday; I hope you have a fabulous day! And you are definitely not alone in always making your own cake, I do the same and have been since i was about 10! 🙂 

  11. so fun to share a birthday with my favorite blogger 🙂 happy birthday Sally! Hope you have a great day!!!

  12. Happy birthday Sally!!! This cake is gorgeous! I too make my own birthday cakes haha it’s just easier that way! I keep asking my husband to make me one (he does not bake!) just because I’m curious what it would taste like and look like lol. Does Kevin bake? 

    Hope you have a fantastic birthday!! Also can’t believe you’re 30! You don’t look a day over 21! Lol 

  13. Happy, happy birthday, Sally!  My own was a couple of weeks ago, and as it neared (even though we had just recently celebrated several family birthdays) I again began craving some sweet buttery moist white sprinkly cake with maybe an obnoxious amount of rich buttercream… So, I made your funfetti cupcakes, saved me a modest few (?) and took the rest to the farmers’ market!  So, (a) nope not weird to make your own cake, and (b) nope not blind from the rainbows. 🙂  Thanks so much for all you do, and enjoy your 30s!!

  14. happy birthday!! You are just a few months older than me! I love that you bake your own cake. I never do and I’m always disappointed! #bakerproblems for sure. Hope your birthday is lovely, yet I’m sure it will be with a funfetti cake like that! 

  15. Happy birthday, Sally! I hope you have a wonderful day and fabulous year…another big one for you! 🙂 This cake is beautiful and perfect, and I LOVE the plate! I’m also impressed by your decorating…I can’t pipe frosting into any kind of shape, unless a smeary blob counts 😉

  16. Happy Birthday to you – and what a beautiful, fun cake to celebrate!!! I hope you have a wonderful day surrounded by good friends, loving family…and rich, gooey cake but I think you’ve got that covered!!

  17. HAPPY BIRTHDAY!!!!!!!!!!! The cake looks DELICIOUS!!!! God Bless You and have a wonderful fun-filled day!!!!!!!!

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