Funfetti Cake Recipe

colorful funfetti cake, decorated with teal and pink buttercream and colorful sprinkles

How have I never shared my funfetti cake recipe?!?! It’s mind blowing, especially considering it’s my very favorite cake flavor.

In fact, my husband and I love it so much it’s going to be the largest tier of our wedding cake!

And that’s saying a lot, I’ve made a ton of different cake flavors over the years. When I think about why I love it so much, it’s hard to say why.

I grew up on funfetti boxed cake mix, and I think I’ve always had a soft spot in my heart for it. Or maybe it’s just all the sprinkles!!

image of small batch funfetti cake slices, placed on small plates surrounded by rainbow sprinkles

Technically I’ve included it in past recipes, like in my funfetti cookie dough cake. But most of you aren’t trying to make a cake that over the top (there’s a cookie dough filling, chocolate drip, sprinkle coating…etc.).

You want a moist, easy to make, and absolutely delicious funfetti cake recipe that you can make from scratch.

I took things a bit further and colored both the cake batter and buttercream with gel food coloring, but this is totally optional 🙂 I just couldn’t resist!!

blue and pink funfetti cake image

What is Funfetti Cake?

Funfetti cake is usually a moist vanilla cake base. It has rainbow sprinkles folded into the batter, and baked right into the layers. The sprinkles add both a pop of color, and a bit of texture to each bite.

Most funfetti cakes incorporate sprinkles into the decoration or design of the cake as well!

Sprinkles are usually used to decorate the outside of the cake. Sometimes they’re gently pressed into the frosting, to completely coat the cake (just like the tiny smash cake below).

Another popular look is to use a fancy sprinkle blend, around the base or sides of the cake.

Tiny funfetti smash cake, covered with sprinkles

Or to really take things to the next level, you can even fill the center with sprinkles.

What Types Of Sprinkles Should I Use To Make Funfetti Cake?

While you might think all sprinkles are created equal, sadly you’re wrong. When making a funfetti cake, you have to be sure you use the right type of rainbow sprinkle.

The best sprinkles for making a funfetti cake are rainbow jimmies. They are the longer sprinkles, that you used to (and may still) put on your ice cream.

image of adding the right type of rainbow sprinkles into funfetti cake batter

These sprinkles keep their color, and won’t immediately bleed into your batter.

This is important, because it will help your batter say white while you add it to your pans. This will allow the color of the sprinkles to really shine through once the layers are baked.

If you really want to be picky about your sprinkles, I also recommend getting a rainbow sprinkle blend that doesn’t have any chocolate/brown sprinkles in it.

Funfetti cake layers look so much better without any brown sprinkles!

The type of sprinkle you should NOT use are the tiny, round, rainbow sprinkles. They’re called nonpareils, and they are the true enemy of funfetti cake layers.

Sliced funfetti cake, with bright blue frosting

Nonpareils will start to bleed their colors the second they’re stirred into your cake batter, resulting in a creepy, pink/grayish batter.

This can also happen if you let you rainbow jimmies sit in your batter for an extended period of time, and then try to stir it.

The key take aways? Only use rainbow jimmies in this funfetti cake recipe, gently fold them into your batter, and immediately pour into your cake pans.

Funfetti vs Confetti Cake?

In my mind, sprinkle cake layers have always been called funfetti. But when I was doing a little keyword research, I learned that a majority of you (about 80%) call it confetti cake.

Back in the day, a lot of the boxed cake mixes called it confetti cake mix. My theory is that we call it the name we grew up with.

Pillsbury is the only brand that dubs its sprinkle cake mix funfetti, and I’m like 90% sure we I used pillsbury mix as child!!

While I clearly am outnumbered on this one, I definitely think that calling sprinkle cake layers funfetti is just more…fun! No pun intended.

What Makes This Funetti Recipe So Delicious?

There are lots of funfetti cake recipes out there. Why is this one the best (in my opinion)?There are a few reasons.

This cake recipe is based off my vanilla layer cake recipe, which is amazing on its own. It’s a butter cake recipe, can be made in one bowl, and is pretty much foolproof.

This recipe also uses buttermilk, which makes tender cake layers, and adds so much moisture! It also gives this cake a delicious tang, which pairs so well with the sweet buttercream the cake is frosted with.

While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it! If you’re having a hard time getting your hands on buttermilk, don’t worry.

You can make your own buttermilk! For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus enough milk to fill 1 cup. 

You also can use plain, low-fat yogurt as an equal substitute, cup for cup.

photo of frosted funfetti cake, decorated with turquoise teal frosting and pink frosting swirls

This funfetti cake recipe also uses the tiniest bit of almond extract. It can be omitted if you’re worried about tree nut allergies. Otherwise, I highly recommend including it.

It added just a hint of almond flavor, which makes this cake feel even more special. Almond extract reminds me of wedding cakes, and it takes this cake recipe to the next level.

How Should I Decorate my Funfetti Cake??

Over the years I’ve decorated my funfetti cakes a lot of different ways. I highly recommend using some assortment of fancy sprinkles, rainbow frosting, and/or cute candles!

Below is an ombre sprinkle look I did a couple years ago. Sometimes all you need is a cute sprinkle blend!!

simple funfetti cake with sprinkle decoration

I’ve also made some epic sprinkle covered funfetti cakes in the past, included the funfetti cookie dough cake below.

The most important thing to keep in mind when decorating a cake is to have fun. That’s the whole reason why we bake, right?!

Or to hop on the latest sprinkle cake trend, you could make a fault line sprinkle cake!!

It’s made with my funfetti cake recipe, and is frosted with my black buttercream frosting.

Sprinkle fault line cake, made with funetti cake layers and black cocoa buttercream frosting

Tips for Making This Funfetti Cake Recipe:

  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake, to make it easier to stack and frost.
  • Mix your cake batter just until the ingredients are incorporated; this will ensure your cake layers are tender and fluffy
  • Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients
  • Use a serrated knife to level your cake layers once they’re fully cooled, to make it easier to assemble and frost your cake
  • I do NOT recommend using this recipe to make cupcakes! Instead, I highly recommend trying my funfetti cupcake recipe (I like the texture better for cupcakes)
  • Use my small batch funfetti cake recipe to make a 6-inch layer cake.

Making These Cake Layers in Advance and Storage Tips:

  • Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
image of funfetti cake batter in 6 inch cake pans, ready to be baked

Let Me Know What You Think!

I’d love to hear your thoughts on this funfetti cake recipe! Are you team funfetti or team confetti??

If you try this recipe, please tag me @chelsweets and use the #chelsweets, so I can see your beautiful creations!!

Also leave a comment below and/or a rating to let me know your thoughts.

Other Recipes You Might Like:

Yield: 24

Funfetti Cake Recipe

blue and pink funfetti cake image

This amazing funfetti cake recipe is made from scratch, and is so easy to make. It's moist, and packed with flavor and sprinkles!!

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes


Funfetti Cake

  • 3 cups all-purpose flour (390 grams)
  • 3 cups granulated sugar (600 grams)
  • 2 1/2 tsp baking powder (10 grams)
  • 1 tsp salt (6 grams)
  • 1 cup unsalted butter, room temperature (226 grams) - 2 sticks
  • 2 tsp. vanilla extract (8 grams)
  • 1 1/2 tsp almond extract (6 grams)
  • 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
  • 1 1/2 cups buttermilk, room temperature (345 grams)
  • 1/8 cup vegetable oil (28 grams)
  • 3/4 cup of rainbow jimmies or long strand sprinkles (130 grams)
  • gel food coloring (if desired)

Vanilla Buttercream Frosting

  • 3 cups unsalted butter, room temperature (678 grams)
  • 11 cups powdered sugar (1375 grams)
  • 1 tsp salt (6 grams)
  • 1/3 cup heavy cream (or whipping cream) (75 grams)
  • 1 1/2 Tbsp vanilla extract (18 grams)



Funfetti Cake Layers:

  1. Preheat oven to 350°F. Line four 7 inch pans or three 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.
  2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment or hand mixer until fully combined.
  3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  4. Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
  5. Add in vanilla extract, almond extract, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over-mixed). 
  6. If desired, add in gel food coloring. Mix the color in by hand using a rubber spatula, scraping the sides and bottom of the bowl part way through. Mix until the batter is evenly colored.
  7. Fold the sprinkles into the cake batter using a rubber spatula, just they've evenly distributed.
  8. Divide batter evenly between the prepared cake pans.
  9. Bake for 35-36 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  10. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  11. Use a serrated knife to level the tops of the layers, and then frost as desired.

Vanilla Buttercream Frosting:

  1. While the cake layers bake and cool, make the vanilla buttercream frosting.
  2. Beat the butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth.
  3. Add in the vanilla extract and salt and mix on a low speed.
  4. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  5. Once fully mixed, beat on low until for a couple extra minutes to make the frosting super smooth and push any extra air out of the frosting.
  6. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  7. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made.
  8. Reserve about 1 1/2 cups of frosting to color a separate color, to pipe swirls on top of the cake. Place this frosting in a piping bag fit with a Wilton 1M frosting tip.
  9. Color the remaining frosting with gel food coloring.
  10. In this cake, I used turquoise Americolor gel food coloring to make the blue frosting, and deep pink americolor gel food coloring for the swirls on top of the cake.

To Assemble The Cake:

  1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Add an even layer of buttercream between each cake layer with a large offset spatula.
  3. Spread a thin coat of frosting around the the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
  4. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!


Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.

Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information



Serving Size


Amount Per Serving Calories 687Total Fat 35gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 13gCholesterol 86mgSodium 297mgCarbohydrates 92gFiber 0gSugar 78gProtein 4g

150 thoughts on “Funfetti Cake Recipe

  1. Could you share a step by step of the fault line cake?!
    Also you are my ultimate inspo thank you for all your great recipes and ideas!!

  2. Hi! I’m a new baker and don’t have a stand mixer. Is there anything special I’ll need to do differently with a hand held mixer?

    1. You can totally use a hand mixer for this recipe, and just follow the instructions like normal! 🙂

    1. i would not recommend it for cupcakes! This cake recipe is great because it bakes flat, but this causes the cupcakes not to have much rise, and they also stick to the liners 🙂

      I’m actually going to share my funfetti cupcake recipe next week, which I would recommend using instead!

    1. it can, but they’ll be thin! I like doing 3 8-inch layers if I’m going to make them that size, so they’re nice and tall!

  3. Thanks! I did the carrot cake and the chocolate cake, both were amazing. However, I only have 9 inch cake pan, should I multiply the recipe by 1.3? I had five of those pans (I don´t know how) but I would love to make a 4 layer cake.

    1. Haha that’s going to be one big cake!! I’d actually recommend making 1.5 batches to make four, nine-inch cake layers! That way the layers should have decent height <3 Hope that helps, happy baking Sandra!

    1. I’ve never tried it with cake flour, but it should still turn out! The texture will definitely be different though. I really love the way it turns out with AP flour <3

    1. haha it’s coming, I promise Cris!! I’m baking a batch to take photos this week, and it should be up shortly after that 🙂

  4. Thank you so much for your response, I am glad you responded because I was going to give it a whirl this weekend. Trying to come up with the perfect funfetti for my Nieces wedding?

  5. Hi Chelsweets, I love watching your videos on YouTube and have not yet tried one of your recipes but I plan on giving this one a whirl this weekend for a birthday cake. I have 2 questions: 1) For someone with a nut allergy, do I just omit the almond extract and use the same amount of vanilla or should I increase the amount of vanilla extract slightly? and 2) How would I adjust the recipe if I’m making a 2 or 3- layer, 6 inch cake?
    Thanks so much for your help in advance!

    1. Hi Belinda! I’m so happy to hear you’ve been enjoying my videos 🙂 Great questions! You can definitely swap out the almond extract and replace it with vanilla!

      If you want to make a funfetti cake, I recommend using this recipe instead! It makes perfect cake layers that bake pretty flat 🙂 Here’s the link:

      Hope that helps, happy baking!!

  6. My daughter has been looking at cakes for what seems like a month… she has finally picked a winner for her birthday with this cake! Now do I bake a practice one before her party?!?! Thank you for your straight forward instructions and pictures and just being awesome! My whole family watches!

  7. Is the only difference between this recipe and the vanilla cake the almond extract and sprinkles? Also is it okay to make this in 3 – 633 grams each instead of 4 – 475 inches? Going to try and make a tiered funfetti cake and hoping your small batch vanilla will work for the 6″ tier if I just add almond and sprinkles!

  8. I am going to try this right now actually!! I have made the small batch vanilla, but today I am going to add some almond extract ( 1/2 tsp ), 1/2 cup of sprinkles, and a little of the dark pink gel color. I will taste test and I will have my trusty team of taste testers try it too!! 🙂

  9. How does everyone, or yourself, handle possible allergies to nuts when adding almond extract to cakes? My family and friends are not allergic, but I have a friend who may be wanting me to make a vanilla, or funfetti cake, and I want to add the almond extract, but am wary. I have read many conflicting comments and opinions on almond extract. What are your thoughts? Thank you,.

  10. I made this cake yesterday and it came out quite dense. I followed the recipe to to T. Any idea why that would have happened?


    1. Hi Jessica, so sorry to hear that!

      If it’s dense it means you might be using too much flour (sometimes when you scoop out of a bag you end up packing a lot more flour into the cup than the recipe calls for (by weight), or you may be over mixing! Those are usually the two main culprits for dense cake layers <3 Hope that helps!!?

  11. I am planning on making this recipe for my sons first birthday party. I was going to make a cute bear face cake using 12 inch round pans. Should I double this recipe?

  12. Can I use whole large eggs instead of egg whites and if yes, how many eggs? Thank you in advance 🙂

  13. I made this recipe tonight and used three 8” pans. When they baked they are only a lil over 1” think/high per layer. Does that seem right? My plan is to make a unicorn cake for a birthday but I wanted the cake to be tall. Should I make another batch for more layers?

    1. Hi Abra,

      Yup, this recipe bakes pretty flat! that’s one of my favorite things about it, you don’t have to level the layers if you don’t want to. Each cake layer is usually about 1 inch tall. If you want taller layers, I’d recommend using 4, 7-inch pans! I use 7 inch pans to make most of my cakes.

    1. Hi Amelia! I’ve gone back and forth on this. 3 and 1/4 cups of APF are 390 grams, but I find a lot of home bakers (including myself when I first started baking) actually add more when they use a cup measure. I liked the way the recipe turned out with a tiny bit more flour, but didn’t want to make the recipe 3 1/2 cups, because I was worried that people using cup measures would end up adding way too much flour. I eventually conceded to just using the standard weight on my vanilla cake recipe, and need to update the grams on this too to avoid confusion :/

  14. Made this cake for a trial run before my son’s birthday- my husband took it to work and everyone loved it! Thanks for posting measurements in grams- makes it super easy to know I am using exact measurements.

    1. I’m so happy to hear that Anna! And yes, it’s a bit of extra work but everyone seems to appreciate when I include the grams 🙂 Happy you’re utilizing the recipe that way!!

  15. This recipe is terrific! I used it for my birthday cake and everyone loved it. I personally could have done with a smidge less almond extract, but my party guests disagreed. Thanks also for a recipe that uses pasteurized egg whites, saving time and lots of egg yolks! Will definitely make again.

    1. Hi Nadja,

      I’m so happy to hear that! Almond extract is totally a preference thing, so if you want to add a touch less next time, you definitely can!! And yes, carton egg whites make life so much easier 🙂

  16. Hi Chelsea, let me first say that your cakes always look amazing, you’re truly talented! You’ve inspired me to attempt to make my son’s 1st birthday cake. I’m not sure yet if I want to make a single tier (8”) or a 2 tier (8” and 10”) cake. I am planning on using your funfetti and buttercream recipes. My question is, how many layers of cake is needed per each tier?

  17. Hi Chelsea, let me first say that your cakes always look amazing, you’re truly talented! You’ve inspired me to attempt to make my son’s 1st birthday cake. I’m not sure yet if I want to make a single tier (8”) or a 2 tier (8” and 10”) cake. I am planning on using your funfetti and buttercream recipes. My question is, how many layers of cake is needed per each tier?

    1. You’re too sweet Judy! That part is up to you!! I’ve done tiered cakes with three layers, and with four layers! It all depends on what look you’re after 🙂

  18. I need help. I’d like to make this cake but with (3) 12-inch layers. Based on your batter guide I know I need 339 cubic inches of batter, but I don’t know how many batches of batter this funfetti cake makes (unless it makes 154 cubic inches like your vanilla cake recipe). Could you advise me? Thanks, ma’am.

    1. Hi Jessica! It does make almost the same volume as my vanilla cake recipe (slightly more bc of the sprinkles, but pretty close!). You should be able to use a double batch of my funfetti cake batter for 3, 12-inch pans <3

  19. This looks amazing! I want to make this cake in 6 inch layers, but I am wondering how to adjust the recipe. Will 3 six inch layers be way too tall with one full recipe? If I half it will it not be enough for 3 six inch layers? I know this is the most annoying question to ask… sorry!

    1. Hi Bethany! Great question!! You are totally right, I’ve found a half batch makes the layers a bit too thin for 3, 6-inch cake layers. I’d recommend making 2/3 of a batch! It’s an annoying calculation, but it makes 3 perfect little 6 inch cake layers! Or you can use 1 batch to make 4, taller six inch cake layers!

      hope that helps, happy baking!! <3

    1. Hi Jackie!!

      So sorry, that’s a typo! It should be 24 servings, like the rest of my 8-inch cakes! Just updated it. I usually cut the cake into quarters, then cut each quarter into 6 thin slices (or you can cut three slices, and then cut them in half so that each slice has only 2 cake layers)!

  20. Hi just wondering if I have to use pasteurized eggs? The batter will be baked anyways so wondering what difference does it make? I want to try this recipe for my sons birthday using three 6 inch pans. 🙂

    1. You definitely don’t have to! I just mentioned that because that’s how egg whites in a carton are sold! You can totally use fresh egg whites in this recipe <3

      This is going to be a lot of batter for 3 six-inch pans!! They may need to bake a bit longer, since the layers will be super tall. I usually use 2/3 of this size of recipe for 6 inch pans, but you may want taller layers than the way mine are!

  21. I made this cake today as a practice round for my son’s birthday party. It is so cute and YUMMY! Thank you for giving me the confidence to try and do this on my own. My only concern is that the cake turned out a little sweet for our taste, is there a way to dial the sweetness back some? Also to get an even cook, I may have to bake two layers at a time, should I keep the batter room temp. for the two layers awaiting baking?

    1. I’m so happy to hear that Nicole!! If you can only cook two layers at a time, the other two can sit out at room temp until you can bake them. Just be sure to pour the batter in to the pans right after it’s made, and then not stir it/move it as they sit. Otherwise the sprinkles will bleed!

      You can try to dial down the sweetness by adding more heavy cream to the frosting, and mixing it at a high speed to incorporate more air into! Or you can try frosting the cake with a less sweet frosting like swiss meringue buttercream, or even whipped cream <3

    1. Hi Caitlin! I usually bake my cake layers in pans that are 7in x 2 in tall! I love the Fat Daddio’s brand (the silliest name but they’re great pans), and I order them on amazon! Here’s the link to the ones I use:

  22. I’m using this recipe for a wedding cake, and the bottom tier is going to be three 10” layers. How much batter per pan should I use?

  23. Hi! I’m making this recipe this weekend for my daughters 3rd birthday and it’ll be a 3D cat cake for about 36ish people. How many layers should I make and how big of layers should I make? I figure the head I would make 6inch rounds but the rest I’m not sure ? and I have low fat Greek yogurt on hand already, would I be able to use that instead of buttermilk or do you think it would taste bad?

    1. Hi Brooke,

      I’m so sorry for the delayed response on this! I was on my honeymoon, and am still playing catch up now.

      I think full fat greek yogurt would probably work fine, but I’m not sure about low fat. If you did end up using it, how did it work out?? I’d love to hear, I hope it was a big success!!

    1. Hi Raven!

      Do you mean you’ve tried the recipe for 4 egg whites, and then with 5 egg whites, and you like version with 4 better?

  24. Love this cake for my daughter’s birthday! Did you make a note of what gel colors you used for the cake and frosting and how much you added? Thanks!

    1. I use squirt bottles, so it’s hard to quantify the amount I added! I used americolor turquoise gel, and americolor deep pink gel food coloring to color the cake layers and frosting. Hope that helps Jackie!

  25. Do you recommend using simple syrup on this cake to keep it moist? I find that my from scratch cakes always tend to be a bit on the dry side, and I don’t know if that would help.

    1. Hi Jocelyn,

      This cake recipe definitely doesn’t need any simple syrup! It’s a butter cake base, and should be plenty moist from all the buttermilk in the batter. If you find your cake is a bit dry or dense, it means you might be using too much flour (sometimes when you scoop out of a bag you end up packing a lot more flour into the cup than the recipe calls for (by weight), or you may be over mixing!

      Those are usually the two main culprits! Hope that helps!!?

  26. Have you ever made this recipe in a rectangular pan? Can you tell me what size you would recommend? Thank you so much.

    1. Hi Jessica,

      It should still bake in the same time range if you make 3, 8-inch cake layers with this recipe. Hope that helps, happy baking!!

  27. Hi! I looked through comments for this answer and couldn’t find it so I’m sorry if this is a repetitive question but I’m wondering if I can make this without the almond extract due to allergies and if That means I’d have to add more vanilla extract instead ? Thanks so much I love your recipes i can’t wait to try this one out!

  28. I was so excited to try baking this recipe of yours and I was totally amazed! The crumb was fluffy, and the layers came out unbelievably even. I’ve tried many different recipes to get even layers and this recipe is #1! I used a pudding based filling instead of buttercream because I was looking for something less sweet. Was a nice balance to the sweetness of the buttercream. Worked perfectly! Thanks for sharing your amazing recipes.

  29. Hi chelsey thank you for sharing your recipe but my question is the amount of sugar is to much compariothe amount of flour this is weird because Whole my life I never see recipe like that specially in cake because you will frost your with butter cream and butter cream is to sweet,can you tell us why did you use this big amount sugar,and the cake with this big amount of sugar and butter cream you don’t think is to much sugar?

    1. Hi Faiza,

      I grew up eating American desserts and sweets, and they use quite a bit of sugar. I like a lot of sugar in my desserts, and so do my friends and family. Some parts of the world make desserts with less sugar, which is totally fine too! It all comes down to your personal preference. Some people do find my frosting too sweet. I recommend using a swiss meringue buttercream if you generally find american buttercream to be too sweet. Hope that helps!

  30. Hi I love watching you make cakes. I want to make this funfetti cake but with 6 inch pans. How do I figure out the amount I need for the 6 inch pans?

    1. Hi Vivian,

      I’m actually writing a small batch funfetti cake recipe right now, which is perfect for 6 inch cake pans! It won’t be live for a bit though (it’ll be up 02/06), so in the meantime, I find that making 2/3 of a batch of batter is the perfect amount for making 3, 6-inch cake layers. It’s a bit annoying to calculate, hence me sharing the new post soon 🙂

      Hope that helps, happy baking!!

  31. Question for you….I like to make cakes from three six-inch cake pans. Is there a way to adapt your recipe to fit into my preferred pans/size? P.S. LOVE all your sprinkle usage. ?

    1. Hi Betsy,

      That is a great question! I’m actually working on a small batch funfetti cake recipe right now, but it won’t be up until early february! It’s pretty much just 2/3 of a batch of batter though, to make three perfect little 6 inch cake layers.

      It’s a pain to calculate, but I find that’s the perfect amount of batter. Hope that helps, happy baking!

  32. Hi! I’m from the UK and have recently found you on Instagram and I LOVE your page! I have been looking for a funfetti recipe for ages so am glad I saw this today! We don’t use cup measures in the UK so I presume I can use your grams conversion listed? I hope that doesn’t sound horrendously stupid!! 🙂 x

    1. Hi Jade,

      YAY! I’m so glad you found mine. You can totally use the amount of sprinkles listed in grams 🙂 Happy baking!!

  33. Hi. I love your videos! I am making my cousin’s wedding cake (semi naked cake) and wanted to do the 4 tier wedding cake just like your wedding cake. Can I just use your vanilla cake recipe and omit the sprinkles? Would I still only need 6 batches of the vanilla cake recipe as you used 6 batches of the funfetti recipe for your wedding cake?

    1. Hi Bonnie,

      You sure can!! You will need about the same amount of batter. The sprinkles add a tiny bit more volume, but I had a bit of leftover batter so that should still work. Best of luck with your cousin’s wedding cake, I’m sure it’ll be amazing!! <3

    1. Hi Samantha,

      You sure can!! I’d suggest adding in 1 tsp in addition to the other ingredients 🙂 Hope that helps, happy baking!!

    1. Hi Tiffany,

      I think it helps counteract the moisture that the buttermilk adds the recipe! I love baking with buttermilk, and the egg whites lighten up the batter a bit. However, you can totally use 4 whole eggs in place of the egg whites if you want 🙂 Hope that he;ps, happy baking!

    1. Hi Joanna,

      Thank you! You can definitely make 2, 9-inch cake layers with this recipe!

      For large cake layers like that, I suggest adding a couple heating cores to the center (these are the ones I use:, to help the layers bake more evenly and quickly! Hope that helps, happy baking!

  34. Oh my goodness!! A couple of questions 🙂 1)Cupcakes? 2)These colors are AMAZING!! Can you share which colors you used and where you got the amazing sprinkles for the decorative base?? SO PRETTY!!

    1. Hi Samantha,

      it can vary based on the size of the pan! I like to do 1 for 9 inch cake layers, 2 for 10 inch, and three for 12 inch! Hope that helps, happy baking!!

  35. Hi, thank you so much your wedding cake vid was really inciteful. Can this recipe be used for a wedding cake that needs to be covered in chocolate Ganesh then Fondant?

    1. Hi Jacqui,

      It sure can! I used this recipe to make my own wedding cake, and it worked great! It has great structure, so it’s awesome for making tiered cakes with. It should work well with ganache and fondant. Hope that helps, happy baking!

  36. Can I say, you’re so amazing for running this blog and helping others with their cake baking endeavors. I was so scared to take on making and decorating a cake at home for my baby shower since funds are low .. you gave me inspiration to take it on all on my own. I feel like a ran into your Instagram by fate. Thank you so much!!!

  37. Hi Chelsey!

    I only have two 8 inch cake pans and I’m planning on baking two cakes first and the third cake after first two cakes bake. I might be running the risk of texture differences between baking round 1 and round 2, but what are your thoughts on leaving the third bowl of batter at room temp vs in the fridge while the first two cakes bake and cool?

    I plan on dividing the sprinkles and batter into thirds and folding sprinkles in right before baking to prevent color bleeding.

    PS – l love your videos, I’ve been watching for years 🙂

    1. Aw thank you Elli! That should be just fine, as long as you bake the third layer as soon as possible after the other two bake. My only worry would be about the sprinkles bleeding, but you’ve got thought that part through and have it covered 🙂

      Happy baking!!

  38. Hey Chelsey,
    I love this recipe! Made it my go to. My only problem is my cake pulls away from the pan and shrinks a bit and the sides look more rounded and doesn’t hold that straight shape. The crumb is still beautiful so it doesn’t affect the integrity of the cake. I use aluminum pans, measure out, room temp, ect…basically follow the recipe to a T. Any thoughts on what I might be doing wrong to this recipe? My other vanilla cake recipe doesn’t do this. Just your. And I bake all the time. Thanks!!

    1. Hi Sheryll,

      So sorry to hear that! Is there a chance you’re over mixing the batter? I’d try mixing is a little less next time if possible, or you can also try baking the layers at 325 degrees F for 40 minutes. Hopefully one of those will help, happy baking!

    1. Hi Liz,

      You can, but they will take longer to bake because there will be a lot more batter in each pan! You might want to use a heating core (like these: to help the layers bake more evenly and quickly. Hope that helps, happy baking!

  39. Hi Chelsey,
    I want to bake this for my daughter’s birthday, do I have to double the recipe for two 9” pans?
    Can I refrigerate the unfrosted cakes for one or two days till the birthday ?

    1. Hi Nazia,

      I think this would actually be about the perfect amount of batter for 2 9″ pans! If you want the buttercream to keep its shape, I’d suggest putting it in the fridge! I only leave a cake out for a few hours at a time. It won’t spoil though, and it can sit out for up to a day. Hope that helps, happy baking!

  40. Hi! This is probably a dreadfully silly question, but how would i need to modify the recipe for glass pyrex dishes? Or is this recipe even conducive to baking in glass?
    Thank you!

    1. Hi Kaitlan,

      Not a silly question at all! You can bake in it just as you would in metal, but like a dark metal pan, your cake will brown faster than in a shiny metal pan. I’d recommend checking on it a couple minutes earlier than the recipe calls for. Hope that helps, happy baking!

  41. Hi Chels! I’m curious to know if you ever use 9inch rounds. It’s what I happen to have on hand. I would love to do a 3 layer cake but wasn’t sure if this recipe would make enough. I’m okay with the layers being a little bit more thin. I do have enough to do 1.5 recipes. Curious to know your thoughts! Thank you for sharing this recipe, what a great quarantine find!

    1. Hi Julie,

      I rarely do, but most of my cake recipes make enough batter for only 2 9-inch cake layers if you want to them to have a bit of height. If you used one batch to make 3 9″ cake layers they’d be pretty thin!

      I would recommend making 1.5 batches to make 3 9″ cake layers. Hope that helps, happy baking!! 🙂

  42. I am so excited to follow your recipes to make my sons 6th birthday cake! I have carbon steel pans, could I use those for this cake recipe?

    1. Hi Stephanie,

      I’m so happy to hear that!!

      You can use that type of pan, but dark metal pans bake cakes faster than regular cake pans! I’d recommend lowering the temp to 325 F and checking on the cake layers to see if they’re done a few minutes earlier than the recipe calls for. hope that helps, happy baking!

  43. Hi!

    I just made this and noticed the sprinkles were gone in the cake, there was no crunchy feeling and only the colors of the sprinkles remained. Is that normal? or did I do something wrong?


    1. Hi Sue,

      That is totally normal! They’re mostly sugar, so they kind of dissolve into the cake batter as they bake! That’s why I like to add some additional sprinkles between the cake layers, to give it a bit of texture 🙂 Hope that helps, happy baking!

  44. Hi Chelsey! I’m obsessed with your website and it’s definitely re-energized my love of baking, decorating, and perfectly straight icing edges! Can I use this (or any of your recipes) with whole eggs instead of just whites? I don’t have anything to do with that many egg yolks right now and eggs are hard to come by in quarantine! Thank you!!!

    1. Hi Frances,

      I’m so happy to hear that! You totally can! You can use 4 whole, large eggs in place of the egg whites in this recipe. Hope that helps, happy baking!

  45. I’m going to attempt to make a dinosaur cake for my daughters 2nd bday in a week and I was wondering if I needed to do anything different (like heating cores) if I baked it in a rectangular pan? My plan is to cut out to make a Dino shape then frost. You are awesome and I’m so excited to finally try one of your recipes!

    1. Hi Nichole,

      Sounds like it’ll be an awesome cake!

      When I bake sheet cakes, I place two or three flower nails (like these: spaced evenly apart in the center of 2 9×13 inch pans (and spray them), to help the layers bake more evenly and quickly. With flower nails, the cake layers bake in 37-40 minutes in my oven. I hope that helps, happy baking!!

    1. Hi Amy,

      1% milk will work in this recipe if that’s all you have on hand <3 And thanks! haha I love TikTok!!

  46. Hope I’m not overstepping my bounds here … You can actually make buttermilk out of the kind of milk you have on hand by adding the same amount of tablespoons of lemon juice or apple cider vinegar to cups of milk. This sours the milk. So for every cup of milk, add one tablespoon of vinegar or lemon juice.

    I made this recipe using this method. It turned out great.

  47. Your cake looks delicious! I’m planning to use this cake for my daughter’s unicorn cake this weekend. I only have two 7″ tins – will it bake well if I divide the batter between 2 tins rather than 4? How much longer would you increase the cooking time? I worry that if I leave the batter to sit while the first cakes are cooking then the sprinkle colours will run before the second cakes gets to the oven.

    1. Hi Amy,

      Thank you! I’d suggest just baking two layers and letting half the batter sit at room temp, letting them cool, then baking the next two layers. if you try to just make two cake layers with this much batter the layers will take forever to bake and will have a TON of caramelization.

      As long as you don’t stir the batter, and scoop it straight into the pans after it’s been sitting it the sprinkles shouldn’t bleed too much. Hope that helps, happy baking!

  48. I’ve made your cakes and love them and most others enjoy the cakes as well however I get the occasional comment that the cake is to heavy/ dense. Is there a way to make it a little lighter/ fluffier?
    Thanks in advance for everything! I love watching your cakes ??

  49. Hi chelsweet!

    How would using 10 inch cake pans change the cooking time? I’m making this cake to feed 30. How would you change the recipe? Would you do 4 8in layers or 3 10in?

    1. Hi Jessica,

      I’d probably do 4 8″ cake layers because I think that’s easier! I’d make 1.5 batches of batter to do that. I also can only fit 2 10″ cake pans in my oven at a time.

      10-inch cake layers with heating cores usually take about 45 minutes in my oven to bake. Hope that helps, happy baking!

    1. Hi Cherisse,

      you can make the cake batter by hand, but you really need a hand mixer to make the frosting <3

  50. Hello Chelsweet!

    I love your videos and recipes. I want to make your buttercream but I live in Texas where it’s super hot and high humidity. Do you have any suggestions on how to keep it from melting and getting to soft?

  51. Used this recipe for my daughter’s birthday cake – it tasted great! I halved the recipe and baked it in two 6×3 rounds. Turned out fluffy and moist. Will definitely visit your site again! Thanks for sharing your recipes!

  52. Hello Chelsweet. I’m a home baker and my sister in law is getting married in November. Just like you her absolute favorite cake is the boxed funfetti and she wants her wedding cake to be that. I plan on making a 6, 8, and 10 inch layered cakes. How many batches would you recommend for the 8 and 10? I will use your small batch recipe for the 6. Thank you!

  53. Hi Chelsweets! Wondering if I can use this recipe to make a semi naked cake? I did it with your vanilla cake recipe and it was great – I am wondering if the sprinkles change anything?

  54. Hello Chelsweets!!! Love your videos!!!! I plan on making this soon for my my mother’s birthday but she has an almond allergy. I was wondering whether I just use 2 tsp or 3 1/2 tsp. of vanilla extract? Thanks for the help in advance. Keep up the great work!!!

  55. Hi Chelsey, I love this cake. Can you please advise what AmeriColor gel colours you used specifically to get the blue and pink? Thank you!

  56. Hi! Wondering if I’m just baking two days ahead , if I should bother freezing the layers or jusr fridge? And how do you store them? Wrap them in Something ?

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