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.

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