Funfetti Cake Recipe

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

In fact, Stephen 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!!

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 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.

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.

Sliced funfetti cake, with bright blue frosting

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.

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

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??

Nothing makes me happier than when I get emails or DMs with photos of your amazing cakes. Please don’t hesitate to reach out to me with your triumphs, or questions <3

If you try this funfetti cake recipe, please tag me @chelsweets. Also use the #chelsweets so that I can see your amazing creations!

Yield: 24 servings

Funfetti Cake Recipe

Funfetti Cake Recipe

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)


  • Fancy sprinkle blend
  • Wilton 1M
  • Deep pink and Turquoise gel food coloring (optional)


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 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 (about 475 grams per pan).
  9. Bake for 34-37 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, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  3. Once fully mixed, add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. 
  4. 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).
  5. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made.
  6. 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 top.
  7. Color the remaining frosting with gel food coloring.
  8. 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.
  3. Apply 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 (10 minutes) or freezer (5 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!


One batch of cake batter makes about 1900 grams, so when I'm making a cake with four layer, I add 475 grams of batter into each pan.

Once the layers have fully cooled, I sometimes like to trim the caramelized bits from the sides of the layers using a serrated knife.

These cake layers can be made in advance!! Learn more about how far in advance they can be made, and how to properly wrap them in my post on how to make cake layers ahead of time.

Since this frosting will be used to decorate a cake, it is important to mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.

You can also stir the frosting in a bowl with a rubber spatula, pushing it from side to side, to get rid of any air bubbles.This will make it easier to get super smooth sides on your cake!

The frosting recipe above is 1.5 batches of my American buttercream, which is the amount I usually make for 7 or 8 inch cakes. This makes enough buttercream to add a generous amount between the cake layers, and to have leftover buttercream for any special decorations. If you have extra buttercream you don't use, it can be stored in an airtight container for up to a month in the fridge.

Nutrition Information


24 slices

Serving Size


Amount Per Serving Calories 682 Total Fat 33g Saturated Fat 19g Trans Fat 0g Unsaturated Fat 12g Cholesterol 82mg Sodium 286mg Carbohydrates 94g Fiber 0g Sugar 80g Protein 4g

97 thoughts on “Funfetti Cake Recipe

  1. 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!!?

    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!!

  2. 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!

  3. 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.

  4. 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!

  5. 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!!

  6. 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!

  7. 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!!

  8. 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!

  9. 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!!

Let me know what you think!