This moist, sprinkle-packed homemade funfetti cake is perfectly tender and bursting with vanilla flavor. Smothered in vanilla buttercream and scattered with sprinkles, it's the ultimate birthday cake or celebration cake!
Perhaps no cake screams celebration more than a confetti cake!
This made-from-scratch version of a nostalgic birthday cake has all of the rich and buttery sweet vanilla flavor of the original funfetti cake in a simple-to-make homemade recipe. The three layer cake is topped with a classic vanilla American buttercream frosting and decorated with rainbow sprinkles for a cake that's as fun to eat as it is delicious!
And just so you know, you can use this same recipe to bake a 2 layer funfetti cake or even funfetti cupcakes. Check out the Notes section at the bottom of the recipe card for the instructions.
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Why You'll Love This Recipe
This 3 layer funfetti cake is supremely moist, perfectly tender, full of rich vanilla flavor, and bursting with rainbow sprinkles!
This cake recipe is adapted from my moist and fluffy vanilla cake recipe, so you just know it's delicious! The biggest tweaks that I made (besides adding sprinkles, obviously) were:
- Swapping out the whole milk for buttermilk to create a cake that's even more moist and rich.
- Baking the cake in three 8 inch round pans (instead of two 9 inch round pans) to create a taller, three-layer cake.
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Cake Ingredients
Cake Flour - This cake uses cake flour, instead of all-purpose flour, for a crumb that is more tender. Sifting the cake flour helps to ensure there are no lumps in the cake batter.
Unsalted Butter - Butter adds both flavor and moisture to the cake batter. I always recommend using unsalted butter so that you can control the amount of salt added to the recipe.
Vegetable Oil - Oil helps to create a cake that is more moist and tender than a cake made with butter alone.
Whole Eggs - Unlike many vanilla cake recipes that use only egg whites, this cake uses whole eggs for added moisture.
Vanilla Extract & Paste - A blend of vanilla extract and paste gives the cake a prominent vanilla flavor. You can substitute an equal measure of additional vanilla extract for the paste, if you prefer.
Buttermilk - Buttermilk helps to create a cake that's extra moist and tender. If you have extra buttermilk after baking this cake, here are some other recipes you can bake using the leftover buttermilk.
Rainbow Sprinkles - Sprinkles are obviously a must for funfetti cake. Check out the FAQs below for more info about which sprinkles are best and which to avoid.
Frosting Ingredients
Unsalted Butter - Be sure that the butter is a cool room temperature before you begin in order to achieve a smooth frosting.
Vanilla Extract - A good quality pure vanilla extract will give the frosting the best flavor.
Salt - A hint of salt helps to balance the frosting's sweetness and enhance the flavors of the butter and vanilla.
Confectioners' Sugar - Confectioners' sugar provides the sweetness for the frosting, and its fine texture allows it to dissolve more easily into the butter.
Whole Milk - Milk adds a final bit of creaminess to the frosting. I recommend whole milk (or even heavy cream), since the higher fat content will produce the best creaminess, but any dairy milk you prefer will work.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.
- Three 8 inch round cake pans, for baking the cake. See the recipe notes if you'd prefer to bake the cake in 9 inch pans or cupcake pan.
- Three cake strips, for baking an especially moist cake. Cake strips are optional but definitely helpful for baking a deliciously moist funfetti cake.
- A stand mixer with the paddle attachment or electric hand mixer, for mixing the cake batter and the frosting.
- Offset spatula, for spreading frosting on the cake.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the cake batter. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Step 2: Cream the butter and sugar for 3 minutes until blended and smooth. Add eggs and beat for one minute. Then add oil and both vanillas and beat until well blended.
Step 3: Add the flour mixture to the wet ingredients alternately with the milk, mixing on low speed until blended.
Step 4: Fold the sprinkles into the cake batter.
Step 5: Divide the batter evenly between the three cake pans sprayed with cooking spray and lined with parchment paper.
Step 6: Bake the cakes at 350º F about 28 minutes. Let cool completely.
Step 7: Make the buttercream frosting. Beat butter until smooth. Add vanilla and salt and beat until blended. Add sugar slowly - one cup at a time - beating well and scraping the bowl often. Add milk and beat until the frosting is light and fluffy.
Step 8: Assemble the cake. Place one cake layer onto a cake plate and spread frosting on top of the cake layer using an offset spatula. Place another cake layer on top of the first and spread frosting on top of the second layer. Place the third cake layer on top of the second layer.
Step 9: Spread a thin crumb coat of frosting on the sides and top of the cake. Chill the cake in the fridge for 5 minutes to firm up the frosting slightly. Spread the remaining frosting onto the sides and top of the cake.
Step 10: Assemble the cake. Decorate the cake with sprinkles.
Allison's Top Tips
For the most even baking, bake the cake in a light metal pan, not a dark or coated metal pan, which will cause the cake to brown more quickly at the edges.
Be sure to line the pans with parchment paper to keep the cake from sticking when baking and ensuring that it can be easily removed from the pan.
Be sure to beat the butter and sugar for a full 3 minutes to ensure the ingredients are properly blended. And beat the mixture again for a full minute after adding the egg so that enough air is added to the batter with the egg.
Once the flour mixture is added, be careful not to over mix the cake batter.
Recipe FAQs
No, funfetti is more than simply vanilla cake with sprinkles. Funfetti cake has an extra moist, rich texture when compared to classic vanilla cake. While many vanilla cake recipes use egg whites, this funfetti cake recipe uses whole eggs and buttermilk for a cake batter that's especially moist and tender.
I'm so glad you asked, because this is important! You want to be careful not to use sprinkles that will bleed color into your cake and frosting. I recommend using jimmies (rod-like sprinkles) or quins (confetti-like sprinkles). Do not (I repeat, DO NOT) use nonpareils in the cake batter. These tiny, round sprinkles will bleed color into the batter. You can, however, use nonpareils when decorating the cake.
Absolutely! This recipe makes 24 cupcakes (or you can halve the recipe to make 12 cupcakes). Mix the cake batter as directed, then fill cupcake pans lined with paper liners ⅔ full. Bake at 350º F for 16-18 minutes. If you plan to pipe a tall swirl of frosting onto the cupcakes, I recommend increasing the amount of frosting by 50 percent.
Storage Instructions
Room Temperature: This cake can be stored in a covered container at room temperature for up to 5 days.
Freezing: This cake can be baked ahead of time and frozen. Wrap the completely cooled cake layers in plastic wrap followed by a layer of foil before freezing for up to 3 months. Defrost cake at room temperature before frosting and serving.
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Recipe
Moist Funfetti Layer Cake
Special Equipment
- 3 8 inch round cake pans (or 2 9 inch round cake pans)
- 3 Cake strips (optional)
- Stand mixer or electric hand mixer
Ingredients
Cake Batter:
- 2 ½ cups (300 grams) cake flour sifted
- 2 ¼ teaspoons (9 grams) baking powder
- 1 teaspoon (6 grams) fine sea salt
- ½ cup (114 grams) unsalted butter room temperature
- 1 ⅔ cups (330 grams) granulated sugar
- 3 large eggs room temperature
- ¼ cup (50 grams) vegetable oil
- 1 Tablespoon (14 grams) vanilla extract
- 1 teaspoon (5 grams) vanilla bean paste
- 1 cup (227 grams) buttermilk room temperature
- ½ cup (90 grams) rainbow jimmies (sprinkles) (or quins)
Buttercream Frosting:
- 2 cups (452 grams) unsalted butter room temperature
- 4 teaspoons (19 grams) vanilla extract
- ⅛ teaspoon (0.75 gram) fine sea salt
- 8 cups (908 grams) confectioners' sugar
- ¼ cup (57 grams) whole milk
- Sprinkles for decorating
Instructions
- Preheat oven to 350º F.
- Spray three round 8 inch cake pans with cooking spray and line the bottoms with parchment paper. Wrap each pan with a damp cake strip (optional).
Make the cake batter.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.2 ½ cups (300 grams) cake flour, 2 ¼ teaspoons (9 grams) baking powder, 1 teaspoon (6 grams) fine sea salt
- In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), cream the butter and sugar for 3 minutes until blended and smooth.½ cup (114 grams) unsalted butter, 1 ⅔ cups (330 grams) granulated sugar
- Add eggs and mix on low speed until blended. Then turn mixer up to high speed and beat for one minute.3 large eggs
- Add oil and both vanillas and beat until well blended.¼ cup (50 grams) vegetable oil, 1 Tablespoon (14 grams) vanilla extract, 1 teaspoon (5 grams) vanilla bean paste
- With the mixer running on low speed, add one third of the flour mixture to the wet ingredients, stirring until blended. Add half of the buttermilk, continuing to stir until combined. Add another third of the flour mixture, followed by the remaining buttermilk, and then the final third of flour mixture, blending slowly between each addition.1 cup (227 grams) buttermilk
- Fold the sprinkles into the cake batter, being careful not to over mix the batter.½ cup (90 grams) rainbow jimmies (sprinkles)
Bake the cake.
- Divide the batter evenly between the three prepared pans.
- Bake the cakes for 25-28 minutes (or 23-25 minutes if not using cake strips), or until the top sprigs back when gently poked and a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Run a cake tester or knife around the edge of the cake to keep it from sticking to the sides of the pan once cooled. Let the cake cool completely in the pan on a wire rack.
Make buttercream frosting.
- In the bowl of a stand mixer using the paddle attachment (or in a large bowl using a handheld electric mixer), beat butter on medium-high speed until smooth.2 cups (452 grams) unsalted butter
- Add vanilla and salt and beat on medium-high speed until blended.4 teaspoons (19 grams) vanilla extract, ⅛ teaspoon (0.75 gram) fine sea salt
- Add sugar slowly - one cup at a time - beating well on medium speed and scraping the bowl often. When all sugar is added the frosting will be slightly dry.8 cups (908 grams) confectioners' sugar
- Add milk and beat on high speed until the frosting is light and fluffy.¼ cup (57 grams) whole milk
Assemble the cake.
- Place one cake layer onto a cake plate and spread frosting on top of the cake layer using an offset spatula.
- Place another cake layer on top of the first and spread frosting on top of the second layer.
- Place the third cake layer on top of the second layer.
- Spread a thin crumb coat of frosting on the sides and top of the cake. Chill the cake in the fridge for 5 minutes to firm up the frosting slightly.
- Spread the remaining frosting onto the sides and top of the cake.
- Decorate the cake with sprinkles.
Ashley says
I have searched for years for a quality funfetti cake recipe!! This was fantastic! The cake is moist, fluffy and delicious!! Everyone loved it!! I made cupcakes and was able to get 20 regular sized cupcakes which all puffed up beautifully!! My only mistake was not spacing the liners out to every other for even baking (that was my fault). I am a baker and recommend following this as directed and you will get a delicious funfetti cake!! Thank you for sharing this wonderful recipe!!
Allison Ferraro says
Thank you so much for this awesome review, Ashley! I'm so glad that you found a funfetti recipe you love!
- Allison