Funfetti Layer Cake

image of a slice of funfetti cake on a plate that's been cut into to show how tender it is

4.76 from 269 ratings

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

Prep Time15

Cook Time35

Additional Time20

Total Time1 10

Course: Cakes

Cuisine: American

Servings: 24

Calories: 751kcal

Author: Chelsey White

Equipment

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 (2 sticks) unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 240g
1 1/2 cups buttermilk, room temperature 360g
2 Tbsp vegetable or canola oil 30g
2 tsp vanilla extract or vanilla bean paste 8g
1 1/2 tsp almond extract - optional 6g
2/3 cup rainbow jimmies or long strand sprinkles 115g
gel food coloring if desired

Vanilla Buttercream Frosting

2 cups (4 sticks) unsalted butter, room temperature 454g or 1 lb.
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 whipping cream, room temperature 60g
1/2 cup rainbow jimmies or long strand sprinkles - to be mixed in once the cake is filled and crumb coated 85g

Instructions

Funfetti Cake Layers:

Preheat the oven to 350°F / 175°C. Grease then line four 7-inch or three 8-inch cake pans with nonstick spray and parchment paper rounds. Set aside. 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 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.
Slowly add in 7 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through add 1/4 cup of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
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 or flat plate 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 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.

Video

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

I recommend making your cake layers in advance and freezing 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.

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