Funfetti Layer Cake

This light and fluffy Funfetti Layer Cake features a delicious vanilla cake with lots of sprinkles and a vanilla buttercream…with more sprinkles! It makes a great birthday cake or a tasty treat for other special occasions.

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Sprinkles are magical. They have the ability to turn any event into a party! Think about it. If you walk into a friend’s house and find cake or cupcakes with sprinkles? Party time!! This Funfetti Layer Cake is definitely a good excuse to have a party, too. White cake with classic buttercream frosting…and lots (and lots) of sprinkles!

What is Funfetti?

Funfetti is a word invented by Pillsbury back in 1989, and it’s simply a mash-up of “fun” and “confetti.” Funfetti basically means adding sprinkles (or other decorations) directly into the cake and/or frosting. It’s a simple concept, but it really takes desserts to a whole new level of awesome!

Funfetti desserts are wildly popular. Take a walk down the boxed cake mix aisle and look at the various options. Valentine’s-themed Funfetti cakes. Easter-themed Funfetti cupcakes. Change up the colors, and you’ve got 4th of July, Halloween and Christmas covered! And the fun doesn’t just stop at cakes/cupcakes. Funfetti donuts, Funfetti pancakes, Funfetti cookies…the list goes on and on.

Funfetti Layer Cake

Today we’re jumping into the Funfetti craze with a classic recipe. This Confetti Cake is simply a white cake (with sprinkles) and a classic buttercream (with sprinkles). You could omit the sprinkles, and you’d still have a delicious dessert recipe. But why omit the sprinkles!? Sprinkles make everything better!

Ingredients in Funfetti Cake

As noted above, this recipe is a classic white cake made from scratch with the addition of lots of sprinkles. Let’s look at the ingredients for white cake:

• All-Purpose Flour, Baking Powder and Salt. Occasionally I’ll use cake flour for a softer crumb, but in general all-purpose flour works quite well. Just make sure to sift these 3 dry ingredients together before getting started.
• Unsalted Butter and Granulated Sugar. This is an all-butter white cake recipe. The butter is creamed together with the sugar to create a light and airy texture. The air that gets incorporated into the creamed mixture allows the cake to rise once it goes into the hot oven. Creaming the butter and sugar together will take 4-5 minutes using an electric mixer.
• Eggs and Egg Whites. Add structure to the cake as it bakes. Make sure the eggs are at room temperature before mixing them into the batter.
• Whole Milk, Sour Cream and Vanilla Extract. The milk and sour cream add the necessary liquid for the batter to form. The sour cream also ensures that the cake isn’t too dry. And the vanilla extract adds a wonderful flavor. You could also add a bit of almond extract if you desire.
• Sprinkles. Whether you use sprinkles, jimmies or nonpareils, you can’t have a Funfetti cake without some kind of fun decoration, right??

Ingredients in Vanilla Buttercream Frosting

This is a very simple ingredient list. Buttercream frosting is simply butter whipped with confectioner’s sugar.

• Confectioner’s Sugar (i.e. powdered sugar). Adds sweetness to the frosting. Confectioner’s sugar also blends into frosting better than granulated sugar.
• Unsalted Butter. It’s called buttercream frosting for a reason. Just make sure to beat the frosting with an electric mixer until it’s light and airy.
• Salt. Yup, salt in frosting. It almost seems counterintuitive, but a tiny bit of salt adds depth of flavor without making the frosting ‘salty.’
• Milk and Vanilla Extract. The milk loosens up the frosting so that it is light and airy while the vanilla adds flavor.
• Sprinkles. Again, we’re making Funfetti Layer Cake. You need sprinkles in the frosting!

All together, this is one fantastic cake. Seriously! Our son went nuts over this cake, and my wife told me that I’ll be making this Funfetti Layer Cake for birthdays from now on. We have high expectations for birthday cakes around our house, so that tells you how good this cake tastes! I hope you enjoy this one as much as we do. Happy baking!

Storing Leftover Funfetti Cake

Any leftover cake should be stored in an airtight container at room temperature for several days. If possible, press plastic wrap against the cut edges of the cake to prevent it from drying out. This cake also freezes well. Just slice the cake and wrap each slice in plastic wrap. Then store all of the wrapped slices in a freezer bag for up to 3 months. (The best part about wrapping the slices individually is you can pull out just 1-2 slices for a weekend night without having to deal with the entire cake!)

Did you make this Funfetti Layer Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Funfetti Layer Cake

This light and fluffy Funfetti Layer Cake features a delicious vanilla cake with lots of sprinkles and a vanilla buttercream…with more sprinkles! It makes a great birthday cake…or for any other special occasion.

5 from 3 votes

Print Pin Rate

Prep Time: 45 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 16 servings

Calories: 592kcal

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Ingredients

For the Cake

• 3 cups all-purpose flour
• 1½ Tbsp baking powder
• ½ tsp salt
• 1 cup unsalted butter room temperature
• 2 cups granulated sugar
• 2 large eggs
• 4 large egg whites
• 1 cup whole milk
• ½ cup sour cream
• 2 tsp vanilla extract
• ⅔ cup rainbow sprinkles i.e. rainbow jimmies

For the Buttercream Frosting

• 8 cups confectioner’s sugar divided
• 1¾ cups unsalted butter room temperature
• ¼ tsp salt
• 1½ tsp vanilla extract
• ¼ cup whole milk
• ⅔ cup rainbow sprinkles

Instructions

For the Cake

• Spray (3) 8-inch round cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper; set aside.
• Preheat oven to 350°F.
• Using a medium bowl, sift together the flour, baking powder and salt. Stir until well combined; set aside.
• Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed).
• Using a small bowl, whisk together the eggs and egg whites. Add mixture to the bowl of the stand mixer; mix on low speed until well combined.
• Add half of the flour mixture to the bowl; mix on low speed until well combined.
• Add the milk, sour cream and vanilla extract; mix on low speed until well combined.
• Add the remaining flour mixture; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
• Add rainbow sprinkles; mix until well combined.
• Divide cake batter evenly into the three prepared cake pans.
• Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let cakes cool in pan for 10 minutes before turning out onto a wire rack until completely cool.

For the Buttercream Frosting

• Using a stand mixer fitted with the paddle attachment, add 4 cups of confectioner’s sugar, butter and salt. Mix on low speed for 1-2 minutes, or until well combined.
• Add remaining confectioner’s sugar 1 cup at a time, mixing after each addition until smooth.
• Add vanilla and milk; beat on medium-high for 3-4 minutes, or until smooth and fluffy.
• Fold in the sprinkles until well combined.

To Assemble

• Place one layer of cooled cake (flat side down) on a large plate.
• Remove 1 cup of frosting and set aside.
• Using an offset spatula, spread 1½ cups of frosting evenly on top of cake.
• Repeat process with second cake layer and another 1½ cups of frosting.
• Place third cake layer on top (flat side up). Spread remaining frosting on sides and top of the cake.
• Place reserved frosting (from above) into a piping bag fitted with a large open star tip. Pipe frosting stars around top edge of the cake. (Tip: Refrigerate cake for 1 hour before slicing and serving.)

Looking for more festive dessert recipes? Check out these other favorites, too: