There are few recipes as cheerful as a delicious funfetti layer cake, speckled with all of the colors of the rainbow! There’s happiness in every slice.
You can find funfetti cake mixes at the grocery store, but my FAVORITE funfetti cake is made from scratch! Every delicious funfetti (or confetti) cake recipe has two things in common… you need a delicious white or yellow cake recipe, and lots of colorful sprinkles.
Rainbow jimmies have never let me down for this recipe (or ever, haha). They can easily be folded and distributed throughout the batter without a lot of color bleeding.
A Quick History of Funfetti Cake
Funfetti Cakes were first introduced in the late 1980’s as a Pillsbury Cake mix. While it’s often thought of as a kids cake, I’m here to tell you that funfetti-loving kids grow into funfetti-loving adults! This cake is popular with my whole family. A scoop of sprinkles has a way of making any dessert more festive!
Let’s Make Funfetti Cake!
Today’s funfetti cake recipe is based on our White Almond Sour Cream Cake….minus the almond. As you’ll see in our recipe, we’re using the conventional method of mixing (rather than the reverse creaming) for nice, fluffy layers. This recipe works great for cupcakes also!
After folding our sprinkles into our cake batter, we divided the batter between three greased and floured pans (lined with parchment).
Freshly baked! I love that this cake makes three layers. After baking, I allow the cake layers to cool (still in their pans) for about 5 minutes before flipping them out.
You can see in the photo that I flipped each cake layer onto its own (wrapped) cake board. This is optional, but I like to freeze my cake layers individually, wrapping the layers while still warm in a layer of plastic wrap followed by foil.
I then pop them into the freezer. Freezing is optional, but we do find that it makes the cakes even more moist!(I wrap the cake boards in foil so that they can be unwrapped and reused)!
Funfetti Unicorn Cake!
I recently made a funfetti cake for our free Unicorn Cake Topper Video Tutorial from our Free Cake Video Tutorials section. Unicorn cakes call for a little extra color!
Ahhh…the Perfect Slice of Sprinkle Goodness
And here is a closeup of our slice in all of it’s speckled funfetti glory! I like using the colorful jimmies as our sprinkles because they leave nice, large dots of color after baking. This is such a cheerful slice of cake!
We hope that you enjoy the recipe! If you give it a try, we’d love for you to write a review or leave a photo in the comments below!
Funfetti Cake Recipe from Scratch
This homemade Funfetti Cake is moist, delicious and so colorful!
Ingredients
- 1 1/2 sticks (12 T) (170g) unsalted butter, slightly softened
- 1 1/2 c (300g) granulated sugar
- 3 Large eggs
- 2 tsp. (8g) vanilla extract
- 1/3 c (73g) milk
- 1 cup (242g) sour cream
- 2 1/2 c (285g) cake flour
- 2 1/2 teaspoons (12g) baking powder
- 1/2 teaspoon (3g) salt
- 1 cup (or less if you prefer) Rainbow Colored Jimmies
Instructions
- Preheat oven to 350 degrees Grease and flour three 8 inch round baking pans
- In medium bowl whisk for 30 seconds the flour, baking powder and salt. Set aside
- In a separate bowl, combine milk, sour cream, vanilla. Stir with a fork to blend. Set Aside
- In the bowl of your mixer, beat the butter until softened. Add the sugar and beat 3 to 4 minutes until lightened in color and fluffy. Scrape the bottom and sides of bowl midway through.
- Add the eggs one at a time, beating after each one until yellow streaks disappear.
- Add dry ingredients alternately with wet ingredients, mixing until dry ingredients are blended in. Begin and end with dry ingredients (3 additions of dry and 2 of wet).
- Fold in sprinkles just until evenly distributed.
- Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let cool in pans 10 - 15 minutes then turn out. Makes 7 cups batter Will hold up to fondant. Works well for cupcakes - cupcakes bake without dome
Don’t miss our full collection of tried and true favorite cake and frosting recipes in our Recipes Section! There are so many wonderful recipes to try!
Do the sprinkles bleed when thawing if I freeze the cakes? Thanks!
Hi Ellen, I am not sure about that. There could be some condensation after freezing that could give you a problem. To be on the safe side I would put the jimmies on top of the cake after it has thawed and the condensation has evaporated. Sprinkles will bleed on buttercream so be sure to use jimmies.
Wow
Hi Katie, I’m sorry your question was overlooked. Yes, the recipe makes enough batter for a 9×13 pan.
I am going to be making this today. I had heard coating the jummies will prevent them from sinking. The picture you showed they were very nicely through the whole cake. So is this not an issue?
Also I have heard rave reviews about your doctored wasc cake. Would this work well with that cake?
Hi Crystal, We did not have a problem with the jimmies sinking. Maybe if the cake batter was very thin that could be an issue, but we have not experienced it. The funfetti recipe will work well with the WASC doctored or scratch recipe. Hope you enjoy this fun cake.
How could I adjust to make 3 10in pans? Maybe time and 1/3 or time and 1/2. Thanks!!!!
Hi Amanda, This cake makes 7 cups of batter. You will need 6 cups batter for a 10″x 2″ pan.
You will have some batter left over but you will need to triple the recipe. Bake at 350 degrees for 40-45 minutes (check at 35 min.) We usually use inverted rose nails for a 10 inch pan. If the tops begin to get too dark, cover loosely with aluminum foil. Below are to cake batter charts that you will find helpful.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Hey Lovelies, I want to use this amazing recipe, but I was wondering, is sour cream a must here? It’s usually expensive where I’m from so I’d like to know if I definitely need it here, or if I can substitute it or omit it altogether. Thanks much.
Hi Jessie, You can use 1 cup plain yogurt in place of the sour cream. My first choice is plain Greek yogurt, if that is not available to you plain regular yogurt will be fine. I hope you enjoy the recipe.
Hi I’m making this cake today. I will be putting the batter in 3 6” pans and one loaf pan. How much time do they need to bake? Thanks!
Hi Marlen, This recipes makes 7 cups batter. You will need 2 cups batter for each 6″ pan so you will not have enough batter for a loaf pan without doubling the recipe. Bake the 6 inch pans at 350 degrees for 22 to 25 minutes. When a toothpick comes out clean or with just a few crumbs attached, they are done.
Ok great thanks! I will double the recipe then. What would be the baking time for the loaf pan?
What would be the baking time for a loaf pan?
Not sure what size pan you are using, for a 9×5 loaf pan bake at 325 – 350 for 45 to 50 minutes. You could use two 8 x 4 pan and bake for 35 – 50 minutes depending on how full you fill them. You will have some cake batter left over, maybe make a few cupcakes that you could freeze for later.
Hi Bebe! Love, love, love your website! Even asked for a membership as a gift for my birthday on Saturday. I want to make this funfetti recipe for my birthday cupcakes. Do I need to modify anything for cupcakes? How long do I bake and at what temp? (I have a dark colored pan). About how many will I get? Thanks so much in advance! Sharon
Hi Sharon, Thank you for your nice comments about the site! You do not need to change anything to use this recipe for cupcakes. Bake at 350 degrees for 15 to 20 minutes. Check at 15 minutes. Depending on how much batter used for your cupcakes, I think you should get at least 30 cupcakes, fill the cupcake liners about 2/3’s full.
Have you tried this recipe with all purpose flour? Would this make two 9 x 2 cakes?
Hi Shon, If you do not have cake flour, this is the substitution you should use. Measure out 2 1/2 cups all purpose flour (plain in the UK) remove 5 Tablespoons of the all purpose flour and return it to your flour container. Replace those 5 Tablespoons with 5 Tablespoons of cornstarch ( corn flour in the UK). Whisk to blend and proceed with recipe. For future use — The formula is for each cup of flour in a recipe, remove 2 T. AP flour and replace with 2 T. cornstarch.
You can divide the cake batter in two 9×2 inch round cake pans if you like. The layers won’t be quite as high but will be fine.
I’m making the recipe today, so far so good. It made 7 cups for the 3 layers 8″ cake. The layers are very thin almost 1″, so the 8″ 3 layers cake will be short. Can I make this recipe as much as I need for a tall cake or bigger size?
Hi Elizabeth, Our layers are 1 1/4 inches high and with the filling and frosting the completed cake usually 4 inches high. To have more batter, you could increase the ingredients 1 1/2 times or double the recipe. Thanks for trying the recipe, hope you will enjoy the cake.
Very good recipe, almost the same as the red velvet recipe. the cakes come out flat and soft. Good for buttercream and fondant. 1.5 times recipe will make me a 8″ 4 layer cake. And 2 times recipe will make a 9″ 4 layer cake.
My client wanted a Milk Bar signature B-day cake. Attached is a picture using this recipe.
Hi Elizabeth, Love your cake, definitely looks like the Milk Bar birthday cake. Your client must have been thrilled. Thanks so much for posting your picture, nice comments and helpful information.
Hello. My daughter wants a confetti cake with strawberry icing for her birthday. I’m hoping this cake turns out. I’m wanting to do 2 – 9 in rounds then two 6 in rounds stacked on top. Should I make the recipe 1.5 times for those pan sizes? Also cook time?
Also does this cake stack ok? Just making sure I won’t have any problems putting the 2 six in cakes on the 2 nine inch cakes.
Thank you.
Hi Whitney, The confetti cake always makes a cute birthday cake. The recipe makes 7 cups batter. You will need to double the recipe for the size cake layers you are using. Cups of batter suggested for 6×2 inch rounds is 3 cups per pan and 5 cups per pan for 9×2 inch rounds. These are suggested amounts, you could increase the recipe by 1/2 giving you 10 1/2 cups, your cake layers would not be quite as tall, but I think the finished cake would still look good.
You could bake your cake layers in advance, wrap individually in plastic wrap and aluminum foil and freeze. Layers can be frozen for 2 months. This recipe is good for stacking. The 6 inch top tier will be on its own cake board and resting on dowels or bubble T straws, they will be supporting the weight of the top tier. Below I will link you to a cake batter amounts chart and also to Melissa’s video on Tier Stacking. You might find them helpful. Let us know if you have other questions.
https://www.mycakeschool.com/video-tutorials/simple-stacked-tiers
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php