Why You’ll Love This Homemade Funfetti Cake
If you’re looking for a cake that radiates joy, then look no further than this Homemade Funfetti Cake! It brings celebratory and festive vibes with its colorful sprinkles dancing throughout. You’ll love how moist and fluffy the texture is, making it the perfect treat for any occasion. What’s even better is how simple it is to whip up using basic ingredients. Whether it’s a birthday, an anniversary, or just a sweet craving, you can easily customize this cake to fit the moment. Picture the smiles around your table as everyone gets a slice of this delightful cake—it’s hard not to love!
Jump to:
- Why You’ll Love This Homemade Funfetti Cake
- What is a Homemade Funfetti Cake
- Ingredients for Homemade Funfetti Cake
- For the Cake:
- For the Frosting:
- Mixing the Batter
- Prepare Your Oven and Cake Pans
- Combine Dry Ingredients
- Cream Butter and Sugar
- Mix in Egg Whites and Milk
- Incorporate Dry Mixture and Sprinkles
- Baking the Cake
- Divide and Bake
- Cool the Cakes
- Making the Frosting
- Combine Frosting Ingredients
- Whip the Frosting
- Assembling Your Funfetti Cake
- Layer the Cake
- Add the Second Layer
- Finish with Sprinkles
- Serving Suggestions
- Tips for Success
- Variations
- Storage Tips
- FAQs
- More Easy Desserts Recipes:
- 📖 Recipe Card
What is a Homemade Funfetti Cake
Now, let’s talk about what a Homemade Funfetti Cake truly is. At its core, it’s a classic vanilla cake filled with vibrant rainbow sprinkles that add a pop of color and a touch of whimsy. What sets this cake apart from the store-bought options is that it’s made from scratch, letting you control the taste and quality. Traditionally, it’s frosted with creamy vanilla or buttercream frosting, which contrasts beautifully with the cake. When you place this cake at the center of any gathering, it will undoubtedly be the star of the show!

Ingredients for Homemade Funfetti Cake
For the Cake:
- 3 cups all-purpose flour (360 grams)
- 1 ½ teaspoons baking powder (6 grams)
- ¾ teaspoon baking soda
- ¾ teaspoons kosher salt
- 1 ½ cups unsalted butter, room temperature (339 grams)
- 2 cups granulated sugar (400 grams)
- 6 egg whites, room temperature (210 grams)
- 1 ½ cups milk, room temperature (341 grams)
- ¾ teaspoon almond extract (3 grams)
- 1 ½ cups rainbow sprinkles (288 grams)
For the Frosting:
- 1 cup unsalted butter, room temperature (226 grams)
- 1 cup vegetable shortening (184 grams)
- 5 ½ cups powdered sugar (622 grams)
- 2-3 tablespoons heavy cream, room temperature (28-43 grams, as needed)
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon almond extract (1 gram)
- ½ cup rainbow sprinkles for topping (96 grams)
Mixing the Batter

Prepare Your Oven and Cake Pans
First things first, let’s get that oven going! Preheat it to 350°F (175°C). While it’s warming up, line and spray two 9-inch round cake pans; this will make it easier to remove the cakes later.
Combine Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. This combination will help your cake rise beautifully.
Cream Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed for about 2 minutes. Feel free to stop and scrape down the sides of the bowl to ensure everything is well mixed.
Mix in Egg Whites and Milk
Next, add the egg whites, milk, and almond extract to your mixture. Beat this together for an additional minute until smooth and creamy.
Incorporate Dry Mixture and Sprinkles
Now, gradually add in the flour mixture while mixing on low speed, just until combined. You want to be gentle here—over-mixing can change the texture. Finally, fold in the rainbow sprinkles, being careful not to crush them.
Baking the Cake
Divide and Bake
Once your batter is ready, evenly distribute it between the prepared pans, aiming for about 977 grams each. Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool the Cakes
Remove the pans from the oven and allow the cakes to cool on a wire rack for around 10-15 minutes. This helps them firm up a bit before you take them out of the pans.
Making the Frosting
Combine Frosting Ingredients
In a stand mixer, add all your frosting ingredients. Start by beating on low speed for about 1 minute to incorporate the powdered sugar. Trust me, you don’t want a cloud of sugar blowing up in your face!
Whip the Frosting
After mixing, increase the speed to high and whip for 4-6 minutes until the frosting becomes light and fluffy. This is where the magic happens!
Assembling Your Funfetti Cake
Layer the Cake
Once the cakes have fully cooled, it’s time to layer! Place one layer on a cake stand or plate. Spread about ¾ cup of frosting evenly across the top, getting nice and even.
Add the Second Layer
Place the second cake layer on top, then spread frosting on the top and a thin layer around the sides. This base layer, or “crumb coat,” will help keep any crumbs contained.
Finish with Sprinkles
Now for the fun part! Using an offset spatula at a 45-degree angle, smooth the frosting on the sides. Don’t forget to create a border of frosting swirls around the top; this will hold the extra sprinkles beautifully. Generously top with a final shower of rainbow sprinkles to make it pop!
Serving Suggestions
- Slice and serve with a scoop of vanilla ice cream for the ultimate indulgence.
- Pair it with fresh berries for a fruity contrast that brightens up the flavors.
- This cake makes an excellent centerpiece for birthdays, holidays, or any fun gathering!
Tips for Success
- Make sure all ingredients are at room temperature; this really helps with mixing and overall texture.
- Don’t overmix the cake batter; keeping it light and fluffy is essential.
- For the brightest colors, use high-quality sprinkles. They really do make a difference in how fabulous your cake looks!
Variations
- Want a different flavor? Substitute almond extract with vanilla extract for a milder profile.
- Experiment with adding flavored extracts like lemon or coconut for a fun twist!
- For a visual treat, try using gel food coloring to create layers of colorful batter.
Storage Tips
- Store any leftover cake in an airtight container at room temperature for up to 3 days to keep it fresh.
- If you need it to last longer, refrigerate it, but remember to bring it back to room temperature before serving for optimal taste!
FAQs
1. Can I make this Funfetti Cake ahead of time?
Absolutely, you can prepare it a day in advance. Just keep it in an airtight container.
2. Can I freeze leftover Funfetti Cake?
Yes, wrap those slices in plastic wrap and foil to freeze for up to 3 months.
3. What can I do if my cake sinks in the middle?
It may be that you underbaked it or added too much leavening agent. Check your measuring and baking time!
4. How can I make this cake chocolate-flavored?
Simply swap out ½ cup of flour for cocoa powder in the cake mixture—delicious!
5. What’s the best way to serve this cake?
Serve it chilled or at room temperature; it’s delightful either way!
This Homemade Funfetti Cake will surely brighten any occasion! Packed with colorful sprinkles and smothered in creamy frosting, it embodies joy and celebration in every slice. Perfect for birthdays, parties, or even a sweet treat just because, your homemade version will have everyone asking for seconds. Enjoy the ease of preparation while embracing that warm, nostalgic feeling this cake brings. Dig in and celebrate every delicious bite!
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Homemade Funfetti Cake
This Homemade Funfetti Cake is pure joy on a plate! With its fluffy texture and vibrant rainbow sprinkles, it’s an easy and delightful treat for any occasion.
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 ½ teaspoons baking powder (6 grams)
- ¾ teaspoon baking soda
- ¾ teaspoons kosher salt
- 1 ½ cups unsalted butter, room temperature (339 grams)
- 2 cups granulated sugar (400 grams)
- 6 egg whites, room temperature (210 grams)
- 1 ½ cups milk, room temperature (341 grams)
- ¾ teaspoon almond extract (3 grams)
- 1 ½ cups rainbow sprinkles (288 grams)
- 1 cup unsalted butter, room temperature (226 grams)
- 1 cup vegetable shortening (184 grams)
- 5 ½ cups powdered sugar (622 grams)
- 2–3 tablespoons heavy cream, room temperature (28–43 grams, as needed)
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon almond extract (1 gram)
- ½ cup rainbow sprinkles for topping (96 grams)
Instructions
- Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat together butter and granulated sugar until creamy.
- Mix in egg whites, milk, and almond extract until smooth.
- Gradually add dry ingredients and fold in rainbow sprinkles.
- Divide batter between pans and bake for 40 minutes.
- Cool cakes on a wire rack for 10-15 minutes.
- Beat frosting ingredients until light and fluffy.
- Layer cakes with frosting and top with sprinkles.
Notes
Ensure all ingredients are at room temperature for optimal mixing.
Avoid overmixing the batter to maintain lightness.
Use high-quality sprinkles for the brightest colors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 32
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 2
- Cholesterol: 40