This is a tall, towering confetti layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla buttercream frosting. It’s classic and party-perfect in every way! The recipe has lived on my website since 2014 and has become a popular favorite, even scoring #1 (out of 9!) in a sprinkle cake bake-off. Below you’ll find my detailed recipe, video, and best success tips.
I originally published this recipe in 2014 and have since added new photos and a few more success tips. I’ve also made a few changes to the recipe, which you can read about in the post below and in the recipe notes following the printable recipe.
Just Like Box Funfetti Cake
This thick, plush confetti birthday cake is filled with the flavors of childhood party nostalgia: butter, vanilla, sugar, and rainbow sprinkles. Close your eyes and you can practically hear the sound of balloons being blown up and smell the extinguished birthday candles. But this cake shouldn’t be limited to birthday parties—or to childhood! This happy cake is a joy to serve and eat at any celebration. It’s like the boxed Funfetti cake, but better.
One reader, Christina, commented: “You have never steered me wrong, and this cake is no exception! I first found your website on my daughter’s first birthday (4 years ago), and I swore it was the best cake I’ve ever made! Since then, I have used recipes from your website for every family birthday cake I’ve made! This one is another hit and possibly my daughter’s (now her fifth birthday cake) new favorite! ★★★★★“
Why You’ll Love This Confetti Layer Cake
- From-scratch and loaded with happy colorful sprinkles
- Topped with sweet & creamy classic vanilla buttercream
- Soft crumb from cake flour
- Fluffy from extra egg whites
- Buttery & cakey from creamed butter & sugar
- Stick-to-your-fork moist (without tasting greasy!) from eggs, oil, & buttermilk
- Extra flavor from pure vanilla extract
This towering rainbow dessert has been on my site for a number of years, and during that time, I’ve made a couple small updates. This was a great confetti birthday cake recipe before; in fact, it was rated No. 1 (of 9) in the Pancake Princess’ best sprinkle cake bake-off, and came in a close 2nd in the Kitchn’s Funfetti cake bake-off. But with 3 small updates, the cake is now even greater.
From the Kitchn’s review: “This cake was seriously delicious. It had a nice light texture but was still super moist. The vanilla flavor was bold without being overpowering, and the cake was sweet without being cloying. I loved how easy the frosting was to make and appreciated how smoothly it went onto the cake. My only critique is that you have to whip the egg whites in a separate bowl, so it’s a bit tedious, but that’s the only negative I can think of.”
I have some egg-cellent news: that egg-stra step is gone. (Sorry, I couldn’t resist.)
What’s New in This Birthday Cake Recipe?
- Add the egg whites at the same time as the whole eggs: 4 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake lighter. Though whipping the whites separately does assist in preventing a dense cake, in recent testing, I discovered that removing this whipping step can be offset by 2 other changes to keep the batter light. (Both are next.)
- Decrease the butter and add oil: Previously, the recipe called for 1.5 cups of butter (3 sticks, about 345g), but using all creamed butter in a cake can certainly weigh down the crumb. I love using oil in cake recipes because it adds moisture and a delicate texture. And I love using butter in cake recipes because of its unparalleled flavor. Finding the right proportion of each? Now that’s the sweet spot, and I found it by reducing the butter by ¼ cup and adding in ⅓ cup oil in its place.
- Use cake flour: If you want a fluffy and soft bakery-style cake, use cake flour.
After years of testing cake recipes, I’m more confident than ever in this updated version. The cake closely resembles my vanilla cake, but uses a bit less sugar because we’re adding sweet sprinkles.
These Step Photos Will Help
Here is the butter, sugar, and oil mixture. You’ll cream butter and sugar together first, and then mix in the oil. Mixture will be creamy and mostly smooth:
Jimmies-type sprinkles are best for this Funfetti-style homemade cake. Expect a thick batter:
Divide the batter between 3 9-inch cake pans. You can squeeze the cake batter in 3 8-inch cake pans if needed, but be sure to extend the bake time as noted in the recipe. Always line your round pans with parchment paper rounds before adding the batter. Cool baked cakes for 20 minutes in the cake pans, and then remove the warm cakes and place on a wire rack to cool completely.
Sprinkle Success Tips
I’ve been baking sprinkles into cake & cupcake batters for years and have learned exactly which sprinkles work, and which don’t. Happy to share my best advice:
- My top sprinkle tip: Do not use nonpareils (the little balls) in cake batter. They will bleed their color as you fold them in, result in a less-than-appetizing-color cake.
- Rainbow sprinkles (aka “jimmies”) sold in the U.S. are intensely colored, but sprinkles sold in other countries may lose their color when baked. “Sugar strands” may be the same shape as jimmies, but they dissolve in the wet batter. For best results, try to use American-style rainbow sprinkles. The pictured cake uses Betty Crocker “Parlor Perfect” rainbow sprinkles. I also really like Canadian-brand Sweetapolita sprinkles.
- Confetti quins (the little discs) are also great to use in a sprinkle birthday cakes & cupcakes. They rarely bleed their color in batter.
- Naturally colored sprinkles are wonderful as decoration, but—depending on the brand—can lose their color in cake batter.
Buttercream Frosting
I use the same frosting as my 3-layer vanilla cake, but add a little more vanilla. It’s basically my vanilla buttercream recipe, only scaled up to yield enough for a tall layer cake. If you prefer chocolate frosting, use the chocolate fudge frosting from my piñata cake recipe. (It’s enough for this size cake.)
For a less sweet frosting option, use this recipe for Swiss meringue buttercream.
Can I tint this frosting? Yes! Feel free to add gel food coloring to the frosting to change its color.
Decorating Success Tip: Add a Crumb Coat
Because it’s so moist, the confetti cake can be a little crumbly when you’re decorating it. I recommend applying a thin crumb coat, which is a layer of frosting around the exterior of the cake to catch any crumbs. The frosting recipe below includes enough frosting for that thin crumb coat, then another thin layer of frosting on top of that. Note that I applied a slightly thicker crumb coat in the video tutorial below. Doesn’t matter either way; you’ll just have less or more frosting for that final frosting layer.
Use a flat icing spatula to spread on the frosting. Icing spatulas are handy if you decorate cakes and cupcakes often. Then you can run a bench scraper around the sides of the cake to smooth out the crumb coat as well as the top layer of frosting. You can watch me use both in the video tutorial below.
Chill the crumb-coated cake for 30 minutes, and then apply the final frosting layer.
Looking for a fun sprinkle cake that requires less effort than a 3-layer cake? Try these recipes:
- 1-Layer Sprinkle Cake
- 6-Inch Birthday Cake
- 12×17-inch Sprinkle Sheet Cake
- Super-soft Confetti Cupcakes
- Buttery Funfetti Cupcakes
- Prefer cheesecake? Try confetti sprinkle cheesecake
- How about a giant birthday cookie? Here’s my confetti sugar cookie cake.
- Or for breakfast try birthday cake pancakes or birthday cake cinnamon rolls
And here are the 10 best cake decorating tools.
Confetti Birthday Cake (Funfetti)
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours (includes chilling & cooling)
- 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. Pictured cake is 9 inches; for thicker cakes, use 8-inch pans. Review the recipe notes and bring all ingredients to room temperature before you begin.
Ingredients
Cake
- 3 and 3/4 cups (443g) cake flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 4 large eggs, at room temperature*
- 2 large egg whites, at room temperature*
- 3 teaspoons (15ml) pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature*
- 3/4 cup (135g) rainbow sprinkles*
Vanilla Buttercream
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream, at room temperature
- 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
- Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake 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 and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
- Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan.
- Bake for around 25–26 minutes or until the cakes are baked through. (8-inch cakes may take about 27–28 minutes.) Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld 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. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.
- Assemble cake + apply crumb coat: 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 one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
- Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
- Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.
- Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared and then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. (Add a splash of cream to thin out frosting if needed.) See step 10 if you want to store the frosted/decorated cake before serving it. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions.
- Special Tools (affiliate links): 8-inch Round Cake Pans or 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Cake Turntable | Flat Icing Spatula or Small Offset Spatula | Bench Scraper | Cake Carrier (for storage)
- 2022 Update: Recipe above was slightly updated in 2022. Old version used to call for 3 sticks (about 345g) of butter and no oil. The slight reduction of butter and added oil makes a moister cake, but feel free to use the old version. Also, the extra egg whites are now added when you add the whole eggs. You used to have to whip them separately until soft peaks form and then fold them in before adding the sprinkles. This step isn’t really necessary because we’re using a little oil and cake flour now. (See next Note.)
- Eggs: 4 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light. I don’t recommend using 5 whole eggs as a replacement; stick to the 4 eggs + 2 egg whites combination.
- Buttermilk: If you don’t have buttermilk, you can make a DIY buttermilk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sprinkles: Avoid using sprinkles that will dye your batter. Steer clear of nonpareils, which are the little balls. The pictured cake uses Betty Crocker “Parlor Perfect” rainbow sprinkles, which I find in my regular grocery store. I also like to use these rainbow jimmies or confetti quins. Note that naturally colored sprinkles may lose their color in cake batter.
- Chocolate Frosting: Use the frosting from this piñata cake recipe. It makes enough for this size cake.
- Amount of Cake Batter & Other Size Cakes: This recipe yields nearly 8 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. For a 1-layer cake, 12×17-inch sheet cake, or 6-inch layer cake, see the list of recipe links in the post, above the recipe card. For a 2-layer cake, divide batter between 2 9-inch cake pans instead of 3. (This is too much batter for 2 8-inch pans.) Increase bake time to about 30 minutes; it may take even longer than this—use a toothpick to test for doneness. For a Bundt cake, use a 10–12-cup generously greased Bundt pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. There is too much batter for a 9×13-inch quarter sheet cake. I have 2 recipes on my website that would work for a 9×13-inch sprinkle cake. You could use this light and fluffy white cake recipe and fold 1/2 cup (about 90g) sprinkles into the batter before pouring into the pan. See those recipe Notes for a 9×13-inch cake. Or you can use this buttery sprinkle sheet cake recipe. See those recipe Notes for a 9×13-inch cake.
- Cupcakes: Here is my recipe for confetti sprinkle cupcakes.
Reader Comments and Reviews
What do you consider cake flour? Could I use extra fine flour with a bit of maizena? And use the amount of baking powder in the recipe. I am baking confetti layer cake for my gran daughters birthday. It has to be parfect. I live in holland, and can’t find just cake flour. I understand that it has to do with gluten so I don’t understand the google suggestion to replace 2 tablespoons
of flour with maizena. Thanks
Hi Patricia, we purchase cake flour separately, which can usually be found in the baking aisle next to other flours (we use Swans Down and Soft a Silk, two brands that are often found in the US). If you can’t find boxed cake flour, you can use your all-purpose flour and the maizena to make a DIY cake flour substitute. Hope the cake is a hit!
Can I use canola oil instead of vegetable oil?
Yes! A similar neutral oil like canola oil would work just fine.
Thankyou! Just made this for the 3rd year running for my son’s birthday tomorrow and it is a seriously good cake that e everyone loves!!! Im at a point where I go to his friends birthday parties and their parents have bought a cake and I want to yell out this recipe to them screaming ‘its so good and so easy just make it yourself!’
Is it possible to use coconut oil?
Hi Sara, you can use melted coconut oil in place of the vegetable oil if needed.
Is it possible to use stevia or other sugar alternatives?
Hi Shayne, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Could I make this cake but add your brown butter cream cheese frosting instead of butter cream ?
Sure!
We tried the part of the cake we cut off and it was amazing. We then iced it and put in the fridge over night, let it sit all day to room temp and it’s dry. I’m so bummed. I feel like maybe it was something I did. We did 3 8” pans and after 28 minutes they were still very wet in the middle. So I cooked for about 35 minutes each..
Hi Sophie! Storing a cake in the fridge will dry it out. You can assemble a cake one day in advance and store it at room temperature overnight instead next time. We hope you still enjoyed the cake!
Hey Sally! Will your Swiss meringue butter cream recipe yield enough frosting for this layered cake?
Hi Meg! That recipe yields about 5 cups of frosting, which is enough to fill and frost a three layer 9-inch cake with just enough frosting.
I would love to make this cake for my brothers birthday. Although, it falls the day after Halloween so we have a chaotic schedule. I see in the make ahead notes, the cake layers can be stored overnight. Would it be alright if the cake layers and frosting are refrigerated around 40-48 hours before decorating and serving? Thanks!
Hi Ava! They could dry out after 1 day, we would freeze the cakes if you need to make it two days ahead!
Did anyone have success with a 2 layer 9-inch cake? I followed all steps, and adjusted with note #8 to make it a 2 layer 9-inch, but my cake was still raw in the middle after 30 minutes. I even tried 1 with tented foil and 1 without, to see how results would be.
I left un-tented cake in for another 6 minutes, was finally done, but a little brown on top. Cake that was tented, took foil off, left for another 6 minutes but still uncooked, so left for another 5 minutes.
Hi Kylie, every oven can be a bit different and may take slightly longer, so not to worry if yours took a bit longer. It sounds like they simply needed some extra time in the oven to finish baking through. We hope you enjoyed the cake!
Astonishingly good cake! I made the two layer version for a family birthday party, and will definitely make it again. No notes! Highly recommend.
Is it okay if I use your whip cream recipe in place of the frosting here?
Absolutely!
I’m not sure but I think I’ve done something wrong. Is this recipe for 4 x 8” pans? My cake is bubbling over and brown on top before the 11 minute mark ♀️
Hi Erika, this recipe can be use for 3, 8-inch round pans or 3, 9-inch round pans. We’re your cake pans overfilled, or any of the ingredients over measured by chance?
The notes #8 says it can be done with 2 layer 9-inch cake. But mine is still liquid in the middles after the recommended 30 minutes. 🙁 But this comment says to do 3 of 9-inch cakes.
Now I’m confused.
Hi Kylie, thank you so much for this feedback. It may be that we need to re-test the bake time for 2 9-inch cake layers with this batter… 30 minutes might not be long enough for that amount of batter divided between 2 pans. So sorry for the confusion!
I had the same issue. I have made this recipe before, but I believe I did it as cupcakes. I used two 9-inch pans. Even at 35 minutes, the middle was still liquid. I covered with foil and reduced the temperature to 325, but they are still a little burnt. I am hoping that once they are cool enough for me to invert that the damage isn’t too bad. I’m really bummed because I have never had an issue with Sally’s recipes before.
Fantastic recipe! How do you get your buttercream bright white? Are you using food coloring? Mine turned out pretty pale yellow. I assume because my butter was yellow. Any suggestions or tips?
Hi Steven, it was likely your butter making it more yellow, yes. We don’t use food coloring in this frosting. What kind of butter are you using, is it European or Kerrygold?
Kerrygold!
I love this recipe, but could it be made into a bundt? If yes, what type of bundt pan would you suggest? We love this cake but just don’t have the time to make a 3 layer cake this year!
Hi Van, For a Bundt cake, use a 10–12-cup generously greased Bundt pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. You can use the frosting to generously cover the outside of the Bundt cake, like we do for this Easter cake. Enjoy!
If I wanted to make this in two 6 in x 3 in cake pans, how would I convert?
Hi Rochelle, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Love love this recipe. I’ve made it so many times. However, my cakes do seem to drop in the middle most of the time? The cake appears fully cooked when a skewer comes out clean and even when I cut into it. Any suggestions how to fix this?
Hi Gen! When cakes sink in the middle, it usually means that they are slightly under baked. We would try a few extra minutes in the oven next time to see if that helps!
I haven’t tried this particular recipe yet, but I have yet to make a Sally’s Baking Addiction recipe that I haven’t loved. She’s my go-to source for all things baked, and I love her blog, as well.
Congratulations on winning The Kitchn’s best birthday cake! “Absolutely flawless” is quite a compliment.
Thoughts on mixing the sprinkles into the icing too?
Really good cake!!
This cake is AMAZING with a mock swiss meringue buttercream. I find american buttercream to be too sweet, so this cake with mock smbc is soooo good. The only other alteration I’ve made is swapping 1 tsp of the vanilla extract with cake batter flavor flavoring from McCormick. It gives it a more classic birthday cake vibe. I’ve tried it both ways though and it’s really good, y’all! I *might* be having a cupcake for breakfast right now. (Shhh a cupcake is just a muffin with frosting, right?)
Is the salt listed in the recipe table salt?
I use diamond crystal kosher salt and don’t want to under or over salt the cake and frosting.
Hi Patrick, we use regular table salt in all of our recipes unless otherwise noted. Hope you enjoy the cake!
Wow So I made this for the first time for my grandsons Birthday. It was delicious I couldn’t cut it fast enough . I was wondering if this could be made in a cake pan larger than 9 in? Thank you
Hi Diane! The recipe would need to be scaled to make a larger cake. Here is everything you need to know about converting recipes to different Cake Pan Sizes.
hi, i’m planning on baking a 3 tier cake (12” 2 layer then 9” 2 layer then 4” 3 layer) i love your vanilla buttercream recipe but i’m wondering if i can easily triple your buttercream recipe for a larger cake?
Hi Chessika, you can triple it, but it may be too much volume for your mixer to handle at once. If that’s the case, making separate batches is the way to go. Hope this helps!
Dear Sally and team,
I would like to make this cake for my son. Is it possible to replace the frosting with a heavy cream, mascarpone & strawberry slices? I do not want to make the frosting pink and he does like the flavors of strawberry & cream. Curious to hear you suggestions.
-JC
Hi JC, are you looking for a lighter frosting option, too? You could try our whipped frosting and then yes, strawberries would be fantastic between the cake layers. Hope it’s a hit!
Thanks! Yes we are looking for a lighter version and unfortunately he doesn’t like cream cheese frosting therefore my idea of mascarpone. Happy to hear any other suggestion!!
Hi JC, how about Swiss meringue buttercream? It’s less sweet than traditional American buttercream.
Amazing! My favourite cake recipe to use any day.
Last question. Can you use regular milk instead of Buttermilk?
Hi Marie, If you only have regular milk we suggest making at DIY buttermilk substitute. See the recipe notes (under the recipe) for details.
Can you use regular butter and reduce the amount of salt?
Hi Marie, you’ll want to reduce the amount of added salt to 1/2 tsp in the cake if using salted butter. Skip the added salt in the butter cream, but it may taste a little more salty – you can read more about using salted vs. unsalted butter in baking!
ive made mine today, ganna clingfilm and fridge until tomorrow so i can decorate, but after ive used the buttercream, can i put it in the fridge again till the day after?
Hi Robyn! We recommend storing your baked cake layers at room temperature until you decorate so they don’t dry out in the fridge. We would also leave the decorated cake at room temperature for up to 1 day. After that we would refrigerate it. Cakes dry out in the fridge! To make cake layers farther ahead of time, we always recommend freezing them instead (see our post on How to Freeze Cakes for details).
Can I use egg whites from a carton for the additional egg whites?
Absolutely!
Have made the 2014 recipe confetti cake many times- no problem, love it!
Recently tried the updated version
flavors are great, but seemed to come out a little drier.
In the future – older recipe for me