This delicious funfetti layer cake recipe is made from scratch and is so easy to make. It’s tender, moist, and packed with sprinkles!!

How to Make This Funfetti Layer Cake
To make sure this cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.
I figured it might be helpful to know what tools I use too, so I’ve shared a list below.
Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.
- 3, 8-inch cake pans
- Parchment paper
- Serrated knife
- Spinning cake stand
- Electric hand mixer or stand mixer
- 10-inch greaseproof cake board or large flat plate
- Large offset spatula
- 1 Large piping bag
Step 1: Bake the Funfetti Cake Layers
The first step is to make the funfetti cake batter following the recipe card at the bottom of this post.

After folding the rainbow sprinkles into the batter, divide the batter evenly between the prepared cake pans.

Bake the layers for 34-36 minutes or until a toothpick comes out with a few moist crumbs. Remove the cake layers from the oven and let them cool in the pans for about 15 minutes.
Gently run an offset spatula around the rim of the cake pans to loosen them, then flip the cake layers onto wire racks to finish cooling. If you’re in a rush (or impatient like me), you can pop the cake pans into the freezer for 30 minutes to accelerate the cooling process.
Once cooled, use a serrated knife to level the top of each layer and remove the caramelization around the sides of the layers.
I also like to torte the cake layers horizontally to create 6 thinner cake layers, but this is optional.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before assembling your cake. The cake layers should still be cold to the touch, which will make it easier to assemble your cake.
Step 2: Make the Vanilla Buttercream Frosting
While the cake layers bake and cool, make the vanilla frosting.
I like to frost this cake with my American buttercream because it’s so easy to make and I love eating it. However, I know that it can be a bit sweet for some palettes!

If you aren’t a fan of American buttercream, I’d recommend using a batch of my Swiss meringue buttercream (SMBC) or 1.5 batches of my hybrid buttercream.
This frosting can also be made in advance if needed and kept in the fridge for up to a month.
Step 3: Stack and Fill the Cake Layers
Then it’s time to assemble this cake! Stack and frost the cake layers on a greaseproof cake board or flat plate. Use a dab of buttercream to help stick the first cake layer to the board.
Spread an even layer of buttercream on top of each cake layer with a large offset spatula. If desired, add a couple of spoonfuls of sprinkles on top of the frosting. Repeat with the remaining cake layers.
Flip the top cake layer upside-down to make it easier to frost.

Once all the layers are stacked, gently press down on top of the cake with both of your hands to help them settle and to press out any trapped air between the cake layers.
Step 4: Chill and Crumb Coat the Cake
Chill the cake in the freezer for 5-10 minutes to prevent the layers from sliding, then add a thin coat of frosting around the cake that fully covers the cake layers.
Smooth using a large offset spatula and/or bench scraper, then chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 5: Add the Second Layer of Frosting & Decorate
While the cake chills, fold ½ cup of rainbow sprinkles to the remaining buttercream.

Use the sprinkle buttercream to add a second layer of frosting to the cake with the remaining buttercream. Smooth using a large offset spatula and bench scraper.

Then decorate as desired and enjoy! I added some pink white chocolate ganache drips around the cake and used the remaining buttercream to pipe some buttercream dollops in a ring around the top of the cake.

If you want to pipe a border around this cake, be mindful of the sprinkles in the buttercream. They can get stuck in the groves of frosting tips. I recommend using a large, round piping tip if you use one.
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 were called confetti cake. 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 used Pillsbury mix when I was a 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.
Substitutions and Swaps – Funfetti Cake Layers
Below are some swaps and substitutions that can be made in this cake recipe.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend or cake flour if that’s all you have on hand.
- Granulated Sugar – I do not recommend reducing the amount of sugar because it will change the texture of the cake layers.
- Unsalted Butter – If you only have salted butter on hand, you can use it instead of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also skip the salt)!
- Egg whites – I like to use the pasteurized egg whites that come in a carton, but you can also use 7 fresh egg whites or 4 whole, large eggs. If you have an egg allergy, you can use flaxseed eggs or an egg replacer.
- Buttermilk – You can also use full-fat yogurt, sour cream, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
- Vegetable Oil – Any flavorless oil can be used in this recipe. Canola or even sunflower oil would work great!
- Almond Extract – I love a hint of almond in this recipe, it really elevates the flavor! However, if you have a tree nut allergy, you can skip the almond extract or replace it with another extract like lemon or coconut.
- Sprinkles – The best sprinkles for making a funfetti cake are rainbow jimmies. They hold up best in the batter and bleed less than other types of sprinkles. Avoid nonpareils at all costs, they instantly bleed into the batter and turn it grey.

Substitutions and Swaps – Vanilla Buttercream
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and skip the salt)!
Can I Make this Funfetti Layer Cake in Different Sizes?
One batch of batter is about 1900g or 10.5 cups, so I add about 630g to each of my cake pans when using 3, 8-inch cake pans.
If I’m making 4, 7-inch cake pans, I’ll add 475g to each pan.
You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350 F / 175 C.

If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need.
If you want to make funfetti cupcakes, fill the liners 3/4 full and bake them at 350F / 175C for 18-21 minutes. One batch of batter will make about 3 dozen cupcakes (yield will vary based on the size of your liners).
Or if you just want to make a dozen cupcakes, you can use my funfetti cupcake recipe and make a half batch of this frosting recipe.

Can I Make This Funfetti Cake in Advance?
I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!
The cake layers can also be made in advance and frozen. They taste just as great when they’re frozen as when they’re freshly baked, I promise!
You can make the frosting ahead of time or save any leftover frosting. It can be stored in an airtight container in the fridge for up to a month.
Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

Tips for Making the Best Funfetti Layer Cake
- Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale to measure your dry ingredients.
- Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
- Use a kitchen scale to weigh your cake pans as you fill them. It helps the cake layers bake to the same height and bake more evenly.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack and fill.
- Chill the cake before adding on the crumb coat. This will help lock all the layers in place and minimize crumbing.
- If you want to make funfetti cupcakes, I 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.
- Use this recipe if you want to make a vegan funfetti cake.

Let Me Know What You Think!
If you make this funfetti layer cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.
Tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.
Other Recipes You Might Like:




Funfetti Layer Cake

This delicious funfetti layer cake recipe is made from scratch and is so easy to make. It's tender, moist, and packed with sprinkles!!
Ingredients
Funfetti Cake
- 3 cups all-purpose flour (360g)
- 3 cups granulated sugar (600g)
- 2 1/2 tsp baking powder (10g)
- 1 tsp fine salt (6g)
- 1 cup or 2 sticks unsalted butter, room temperature (226g)
- 1 cup pasteurized egg whites from a carton or about 7 egg whites, room temperature (240g)
- 1 1/2 cups buttermilk, room temperature (360g)
- 2 Tbsp vegetable oil (28g)
- 2 tsp vanilla extract (8g)
- 1 1/2 tsp almond extract - optional (6g)
- 2/3 cup of rainbow jimmies or long strand sprinkles (115g)
- gel food coloring (if desired)
Vanilla Buttercream Frosting
- 2 cups unsalted butter, room temp (452g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1/2 tsp fine salt (3g)
- 7 cups powdered sugar (904g or a 2 lb. bag)
- 1/4 cup heavy cream or whipping cream (60g)
- 1/2 cup of rainbow jimmies or long strand sprinkles - to be added later (85g)
Recommend Tools & Equipment
Instructions
Funfetti Cake Layers:
- Preheat the oven to 350°F/175°C. Line four, 7-inch pans or three, 8-inch round pans with parchment rounds and grease with non-stick cooking spray. You can also use this recipe to make 4, 6-inch cake layers but the bake time will be a few minutes longer. If you don't have enough cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can at a time.
- Mix 3 cups all-purpose flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
- Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
- Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups of buttermilk in two installments on a low speed.
- Add in 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and 1 1/2 tsp almond extract and mix at a low speed until fully incorporated. If you want to color these cake layers, add the gel food coloring during this step.
- Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
- Fold 2/3 cup of sprinkles into the cake batter using a rubber spatula and mix until they're evenly distributed.
- Divide the batter evenly between the prepared cake pans. I like to use a scale to weigh each pan and make sure they have the same amount of batter. This ensures that the layers bake evenly and end up being the same height.
- Bake for 34-36 minutes or until a toothpick comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place the cake pans 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.
- These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer. I also like to trim the sides of the cake layers to remove any sprinkles that have caramelized and make them easier to frost. If you make these in advance, wrap and freeze them at this point.
Vanilla Buttercream Frosting:
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.
- Continue to mix on a low speed for a few minutes until the desired consistency is reached.
- If the frosting seems too thick, add additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
- Wait to add in the sprinkles until you've filled and crumb-coated the cake. Cover the buttercream flush with plastic wrap to prevent crusting, then set aside.
Assembling This Funfetti Cake:
- 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.
- Spread an even layer of buttercream on top of each cake layer with a large offset spatula. If desired, add a couple of spoonfuls of sprinkles on top of the frosting. Repeat with the remaining cake layers.
- Flip the top cake layer upside-down to make it easier to frost.
- Once all the layers are stacked, gently press down on top of the cake with both of your hands to help them settle and to press out any trapped air between the cake layers.
- Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- While the cake chills, fold ½ cup of rainbow sprinkles to the remaining buttercream.
- Use the sprinkle buttercream to add a second layer of frosting to the cake with the remaining buttercream. Smooth using a large offset spatula and bench scraper.
- Then decorate as desired and enjoy! I added some pink white chocolatewhitechocolate ganache drips around the cake and used the remaining buttercream to pipe some buttercream dollops in a ring around the top of the cake.
- If you want to pipe a border around this cake, be mindful of the sprinkles in the buttercream. They can get stuck in the groves of frosting tips. I recommend using a large, round piping tip if you use one.
Notes
If you need to make any substitutions or swaps in this recipe, please check out my section on ingredient substitutions above.
Funfetti Cake Recipe Variations
This recipe can also be used to make a sheet cake! One batch will make 2, 9-inch x 13-inch cake layers that are about 1 inch tall. Bake at 350°F/175°C for 30-35 minutes.
One batch of cake batter makes about 1900 grams. If you plan to use three circular cake pans, add 630 grams of batter into each pan. If you plan to use four circular cake pans, add 475 grams of batter into each pan.
Tips for Making the Best Funfetti Cake
- Properly measure your flour. Either spoon it into the cup measure, then level with a knife, or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Crumb coat and chill your cake, then smooth on a second layer of frosting. This will help ensure your final coat of frosting is crumb-free and beautiful.
- Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.
- If you want to make funfetti cupcakes, I 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.
- Use this recipe if you want to make a vegan funfetti cake.
Make this Funfetti Cake in Advance and Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes 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 it in the fridge for up to a week.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 751Total Fat 38gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 19gCholesterol 72mgSodium 287mgCarbohydrates 101gFiber 1gSugar 80gProtein 5g
Anastasia
Monday 13th of March 2023
Hi Chelsey! I made this for my daughter's family birthday party and it was a big hit! The cake was easy to make and your frosting recipe had a great consistency for piping and decorating. I'd like to make it again for her friend party but I was hoping to cut back on the amount of sugar in the cake, as it was a bit too sweet for our tastes. Do you have a recommendation about how much sugar to omit? Will less sugar change the texture of the cake in any way? Thanks!
Chelsweets
Tuesday 21st of March 2023
Hi Anastasia,
Totally hear you, this is a sweet cake! Rather than omitting sugar from the cake recipe (it changes the texture and makes dense cake layers), I'd suggest using a less sweet frosting! I recommend frosting this cake with my hybrid frosting: https://chelsweets.com/not-too-sweet-buttercream-frosting/
Hope that helps, happy baking!
Liz
Wednesday 22nd of February 2023
Hi ,could you please help, the sprinkles went to the bottom of the cake, what i did wrong,thank you
Chelsweets
Tuesday 28th of February 2023
Hi Liz,
I'm so sorry to hear that! What type of sprinkles are you using? That would be my first guess! I find that the long strand sprinkles that are called rainbow jimmies work best in this recipe. Hopefully we'll be able to figure out what happened!
shelley
Wednesday 8th of February 2023
beautiful cake idea. going to try it today for my grandaughters birthday. thankyou!
Chelsweets
Monday 13th of February 2023
Hi Shelley,
Love that! I hope it turns out great, and that your granddaughter loves it!! <3
Kelly
Friday 18th of November 2022
Thank you for posting this! My daughters and I (with the help of grandma) just made your three-layered, violet outside/pink inside funfetti cake for my 5 year old's fairy-themed birthday party! It's sitting pretty in the fridge ready to be admired and then eaten! Such a great recipe. Thanks again. :) <3
Chelsweets
Saturday 19th of November 2022
Hi Kelly,
Aw I love that, that sounds like such a cute cake!! Thank you so much for sharing :) And happy belated birthday to your daughter!!
Lauren
Sunday 13th of November 2022
This is definitely a 1 in 1.3 chance you’ll respond because you have so many followers but fingers crossed. I love this cake but I can’t seem to get it to not be dense.
First time it was super dense, everything was measured in cups, baked in 5x3 fat daddios pans 2/3ish full. 350 degrees and ended up being about 55 minutes. Crispy on top and edges but wasn’t baked through until 55 minutes. SUPER DENSE (but delish).
2nd time I said ok maybe it was too much flour and the pans used need to be lower and slower. So I measured by grams which ended up being less flour / sugar than the first time. Liquid was the same. Same sized pans baked at 330 degrees this time per fat daddios tip for their pans, took the same time - about 50 ish minutes. Still crispy top and edges and still super dense :(
Any clue!? I’m mixing until JUST incorporated, and had done the extra 30 seconds or so on medium speed as the recipe said to help with fluffiness. IM DETERMINED to figure this out b
Chelsweets
Saturday 19th of November 2022
Hi Lauren,
So sorry to hear that!! How many 5-inch cake layers are you making with one batch of this recipe? I would recommend making it in at least 6-inch pans, if not 7- or 8-inch pans! I think that will help with the texture a lot. Making smaller, thicker layers does require a super long bake time, which will make the top quite crispy.
One other thing to keep in mind is that this is a butter cake recipe, not a sponge cake recipe. So the texture is meant to be different and more dense than a classic sponge cake. However, it should still have a nice crumb!!
The only other things I can think of that would make the texture denser is if the ingredients aren't all at room temperature, or if your baking powder is old / expired. Baking powder can start to lose its potency after 6 months. Both of those things can have a huge impact on how much the cake layers rise.
Hope it's one of those things, and that we can figure it out together <3