This homemade Funfetti cake recipe is light, fluffy, and packed with colorful sprinkles for a burst of fun in every bite. Perfect for birthdays, celebrations, or any special occasion, this cake has a rich vanilla flavor, a soft and moist crumb, and is easy to make from scratch. With simple ingredients like cake flour, buttermilk, and real vanilla, this Funfetti cake tastes better than any boxed mix.
Ingredients
- 2 1/3 cups cake flour
- 1 3/4 cups granulated white sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3/4 cup salted butter softened (unsalted will work too)
- 4 tbsp vegetable oil
- 3 eggs + 1 egg white
- 2 tbsp vanilla bean paste or vanilla extract
- 3/4 cup buttermilk
- 1/2 cup rainbow sprinkles
- 1 tbsp cake flour (to mix with sprinkles)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease and flour three 6-inch or two 8-inch round cake pans. Line the bottoms with parchment paper for easier removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Sugar, and Oil: In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, sugar, and oil together on medium-high speed until light and fluffy, about 3-5 minutes. The mixture should be pale in color and have a creamy, smooth texture.
- Add Eggs and Vanilla: Add the eggs and egg white one at a time, beating well after each addition. Then add the vanilla bean paste and mix until fully incorporated.
- Alternate Adding Dry Ingredients and Buttermilk: With the mixer on low speed, add one-third of the dry ingredients to the creamed butter mixture, mixing until just combined. Then add half of the buttermilk and mix until combined. Repeat with another third of the dry ingredients, followed by the remaining buttermilk, and finally the last third of the dry ingredients. Mix each addition until just combined, being careful not to overmix.
- Fold in the Sprinkles: Mix the rainbow sprinkles with 1 tbsp of flour and gently fold the rainbow sprinkles into the batter with a spatula, being careful not to overmix to avoid color bleeding.
- Divide and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.
Video
Notes
- Room Temperature Ingredients: For best results, make sure the butter, eggs, and buttermilk are at room temperature. This helps the ingredients blend smoothly and creates a uniform batter for even baking.
- Toss Sprinkles with Flour: Mixing the sprinkles with a little bit of flour (1 tablespoon) before folding them into the batter helps keep them suspended throughout the cake and prevents them from sinking to the bottom.
- Best Sprinkles to Use: Use “jimmies” (rod-shaped sprinkles) as they won’t bleed as much as nonpareils or other types. Nonpareils tend to dissolve and can create a muddied color in the batter.
- Cake Pans: This recipe is designed for three 6-inch pans or two 8-inch pans. If using a different pan size, adjust the baking time accordingly.
Nutrition
Nutrition Facts
Funfetti Cake
Amount per Serving
Calories
196
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
16
mg
5
%
Sodium
132
mg
6
%
Potassium
25
mg
1
%
Carbohydrates
28
g
9
%
Fiber
0.3
g
1
%
Sugar
19
g
21
%
Protein
2
g
4
%
Vitamin A
190
IU
4
%
Calcium
16
mg
2
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!