Skip the bakery lines and forget the boxed mix because this homemade funfetti cake is better than anything you can buy. I’m talking super moist, buttery vanilla cake layers made from scratch, loaded with rainbow sprinkles, and smothered in a simple vanilla buttercream.
I won’t lie… I’m fully obsessed. After months of testing, I’m convinced no celebration is complete without it. If you’re looking for a funfetti layer cake that’s colorful, nostalgic, and genuinely bakery-worthy, this is the one!
Not everyone’s a cake person…I get it! But if you’re still after that classic birthday cake flavor, my soft and chewy birthday cake cookies deliver it, complete with all the colorful sprinkles!
Table of Contents
Step by Step Instructions
1
In a stand mixer bowl, combine the dry ingredients and butter until they resemble coarse sand. This reverse creaming method is key to achieving a soft and tender cake texture. Just mix the butter into the flour until it resembles coarse sand.
2
Mix in half the wet ingredients until pasty. Scrape down the bowl well after this step, dry ingredients will always be stuck to the bottom!
3
Mix in the remaining wet ingredients and the rainbow jimmies sprinkles. You should have a smooth cake batter.
4
Distribute the cake batter into three 8-inch cake pans. You’ll know the cake layers are done baking when the edges are golden brown and a toothpick inserted into the centers comes out covered in a few moist crumbs. Let them cool on a wire rack while you make the frosting.
5
Make the vanilla buttercream frosting. It’s a super simple mix of butter, powdered sugar, heavy cream, and vanilla! I prefer using real vanilla for the buttercream for a better flavor.
6
Stack the cake with vanilla frosting in between each layer. Cover and decorate the entire cake with the remaining frosting. Garnish with sprinkles and enjoy!
3 Secrets to Getting That Boxed Mix Flavor
Unbleached cake flour: For a soft, tender crumb, cake flour is essential. It can’t be swapped for all-purpose, especially with this mixing method. Trust me, it won’t work!
Vanilla powder: Vanilla extract can bake off easily, but adding a concentrated vanilla powder keeps the flavor bold and deep.
Imitation Vanilla: Yep, it’s the secret behind that nostalgic, almost artificial (in a good way) vanilla flavor. But of course, if you prefer a real vanilla flavor, pure vanilla paste is my recommendation!
For days when you want the fun of funfetti but are in a brownie mood, my fudgy birthday cake brownies totally deliver. They’re soft, rich, and packed with sprinkles!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Homemade Funfetti Cake
Equipment
Ingredients
Funfetti Cake Batter
- 2 1/3 cups cake flour, *See notes below*
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon vanilla powder
- 1 teaspoon fine sea salt
- 12 tablespoons cubed unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 1 tablespoon imitation vanilla, for a classic box cake flavor, sub real vanilla if desired
- 1/3 cup rainbow jimmies sprinkles
Vanilla Buttercream Frosting
- 1 cup salted butter, room temperature
- 1 1/2 cups unsalted butter, room temperature
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla bean paste or extract
Instructions
For the Cake Batter
- Preheat the oven to 325°F/160°C. Grease and flour the sides of three 8-inch cake pans and line the bottoms with parchment paper. Set aside.
- In a stand mixer bowl, whisk together the flour, sugar, baking powder, vanilla powder, and salt.2 1/3 cups (300 g) cake flour, 1 1/2 cups (300 g) granulated sugar, 1 tablespoon (13 g) baking powder, 1 tablespoon (13 g) vanilla powder, 1 teaspoon (4 g) fine sea salt
- On low speed, mix in the butter until it has a sandy texture, about 2-3 minutes.12 tablespoons (169 g) cubed unsalted butter
- In a separate bowl, whisk together the eggs, milk, heavy cream, sour cream, oil, and vanilla.3 (165 g) large eggs, 1/2 cup (120 g) whole milk, 1/2 cup (120 g) heavy cream, 1/2 cup (113 g) sour cream, 1/4 cup (56 g) vegetable oil, 1 tablespoon (8 g) imitation vanilla
- Mix in half of the wet ingredients until all of the flour has been moistened. Then scrape down the bowl. Mix in the remaining wet ingredients and rainbow sprinkles on low speed until just combined, scraping down the bowl once to ensure everything is well combined.1/3 cup (80 g) rainbow jimmies sprinkles
- Evenly distribute the cake batter into the prepared cake pans (475 grams in each). Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack for 20-30 minutes, then remove them from the pans and allow them to finish cooling on the racks.
For the Frosting
- In a stand mixer bowl or with a hand mixer, beat the butter on medium speed until light and fluffy, 2-3 minutes.1 cup (226 g) salted butter, 1 1/2 cups (339 g) unsalted butter
- Then add the powdered sugar. Pulse at first to combine, so the sugar doesn’t fly out of the bowl. Once combined, increase the speed to medium and beat for 4-5 minutes, until light, white, and fluffy.4 cups (480 g) powdered sugar
- Add the heavy cream and vanilla and mix until just combined.3 tablespoons (42 g) heavy cream, 2 teaspoons pure vanilla bean paste or extract
For Assembly
- Place your first cake layer on your serving platter or cake stand. These cake layers should bake very flat so you shouldn't need to trim them at all!
- Spread an even amount of frosting across the top, the place the second layer on top. Repeat this process one more time, placing the last cake layer upside down so that the top is flat.
- Spread a thin layer of the frosting over the entire cake, then refrigerate for 20-30 minutes.
- Spread the remaining frosting over the entire cake, using any extra to decorate if desired. Garnish with more rainbow sprinkles. Enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I made this last weekend! My first from scratch everything and my family loved it!! It was the perfect amount of sweet but not overly sweet and the buttercream was amazing!! I’m wanting to make them into cupcakes next weekend for my daughter’s birthday, wondering if you have a suggestion on amount per cup and how long to bake? Also I don’t have a stand mixer so I used a hand mixer and my cake and frosting still turned out perfect!! Love this recipe and can’t wait to try making another one of your cake recipes!!
I’m so happy it was a hit, Kacie! For cupcakes, fill each liner about 2/3 full and bake at 325 for roughly 18–22 minutes, or until a toothpick comes out clean. Can’t wait to hear what you bake next!
Thank you!! Trying the cupcakes tomorrow! Do you have a double chocolate muffin recipe? Would prefer not to buy store bought for my daughters anymore-
Yay! Can’t wait to hear how they turn out. I don’t have a double chocolate muffin recipe… I will add it to my bake list for this fall! 🙂
I saw this on tiktok this week and thought about it for days. I finally caved and used the recipe for cupcakes (it makes 24!), and it was PHENOMENAL. Very moist and not at all dry and so flavorful.
This made me so happy to read, thank you Malinda!! So glad the cupcakes turned out moist and full of flavor. Appreciate you trying the recipe!
What brand/kind of vanilla powder do you use? And by any chance is there a substitute we can use if we cant find it?
I use Nielsen-Massey vanilla powder! If your store has it, it will be in the spice aisle, but if not I always can order it through Amazon. Unfortunately, there’s no real substitution for it, but you can always add a splash more of vanilla extract to the batter instead!
soooo moist and fluffy. best recipe i’ve used
So excited to make this this weekend! Couple questions: 1) could I swap extra creamy oat milk (or oat milk/coconut half and half) for dairy milk? 2) is using gel colors okay for this buttercream frosting or would it seize up?
Thank you for all your help?! Love your recipes!
Hi Marissa! I haven’t tested it, but I think oat milk/coconut half-and-half should work fine! And you can definitely use gel colors, just make sure to use a little at a time so you don’t add too much since gel is so concentrated. Let me know if you have any other questions, looking forward to hearing how it turns out! 🙂