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Selfmade funfetti cake

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This light and fluffy Homemade Funfetti Cake is perfect for any celebration! A white cake covered in rainbow sprinkles is so delicious and will have everyone asking for a second slice.

You can’t celebrate without cake! If you want to try more tried-and-true cake favorites, then start with this Cinnabon Cake, this amazing Butter Pecan Cake, or this family favorite Pineapple Cake!

A piece of funfetti cake on a plate.

Funfetti cake

It literally doesn’t get more fun, colorful, or delicious than this Funfetti Cake! Every party needs some funfetti treats! I know you all used the funfetti cake box at the store but you have to throw it away. This cake is so good you’ll never make it out of a box again! Plus, it’s simple and easy to make and looks like a million bucks when you’re done. So stick to homemade!

Cake is a must for any celebration but my kids love this one. I mean, what kid doesn’t love sprinkles on and in their cake? This funfetti cake stands out from all other recipes because of its taste, but I have a little secret you need to know… The secret to making this cake and making you take you back to your childhood is its clear imitation of vanilla. Don’t skip this step! It brings a glorious flavor and is the ingredient that makes this cake stand out!

Ingredients in funfetti cake

Once you read through this ingredient list and realize how easy it is to make this at home, you’ll never go back! You can find the exact measurements on the recipe card at the end of the post.

  • cake flour: This is key to getting the cake texture just right.
  • granulated sugar: You have to sweeten the dough with some sugar!
  • Baking powder: This acts like a leaven and keeps the cake fluffy.
  • Baking powder: The baking soda adds tenderness to the texture.
  • Salt: The salt enhances the flavor of all the other ingredients.
  • buttermilk: You can buy buttermilk at the store or make your own with this buttermilk recipe!
  • Milk: 1% or 2% milk works well! Use whatever you have on hand.
  • Clear Vanilla: The secret ingredient that gives flavor to this recipe
  • vegetable oil: This will add moisture to the cake.
  • protein: These help the cake taste rich, soft, and moist!
  • sprinkles: Use Jimmys or Quin Sprinkles to keep them from bleeding into the batter.

Homemade cake recipe

This funfetti cake recipe only takes about 30 minutes to put together, and the rest of the time is baking in the oven! Give it a try and you’ll never go back to a loaf mix!

  1. Preheat oven and grease pans: Preheat the oven to 350°. Grease two 8-inch round cake pans and set aside.
  2. Whike: IIn the bowl of a stand mixer, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add wet ingredients: Add the buttermilk, milk, vanilla, and oil to the bowl. Use the paddle attachment to mix on medium speed until just combined completely. Using a rubber spatula, scrape down the sides and bottom of the bowl.
  4. Beat the egg whites until stiff and fold in the sprinkles: In a medium bowl, beat the egg whites until medium stiff peaks form. Gently fold the egg whites into the cake batter until only a few strips of egg white remain. Add the crumbles and fold into the batter until no streaks of egg white remain and the crumbles are evenly distributed.

Let’s bake a cake!

  1. Bake: Divide the batter evenly between the two prepared cake pans. Bake 30-35 minutes until a toothpick comes out clean from the center or the center of the cake springs back when gently pressed.
  2. Cool: Let the cakes cool in the pan for 5 minutes before turning them over onto a cooling rack. This will help flatten the tops of the cakes, making them easier to glaze.
  3. Projection (optional): This step is optional, but I like to make my cake rounds a day ahead so I can wrap them in plastic wrap and chill in the fridge overnight. Frosting cold cakes is much easier than frosting freshly baked cakes. You can also store them in the freezer and freeze them while frozen.

butter cream

  1. beat butter: In the bowl of a stand mixer, beat the butter with the paddle attachment until smooth and creamy.
  2. Mix with the remaining ingredients: Add powdered sugar, salt and vanilla. Mix on low until the powdered sugar has been sufficiently absorbed into the butter and is not messy on high speed. Increase speed to medium-high and beat for 2 minutes. Scrape the sides and bottom of the bowl and add the milk. Mix smooth on medium speed.
  3. Hue: You can tint the frosting your choice of color or leave it white for your funfetti cake.

4 pictures show how to make and mix the dough with sprinkles.

Don’t have cake flour? make your own

If you don’t have a cake four on hand for this funfetti cake, don’t worry! You can make your own in under 5 minutes using just two ingredients: cornstarch and all-purpose flour.

  • To make 1 cup cake flour: Take your all-purpose flour and measure out 1 cup. Remove 2 tablespoons of flour and place the remaining flour in a bowl. Add 2 tablespoons of cornstarch to the flour in your bowl. Whisk together and use as a substitute for 1 cup cake flour. Repeat until you have the amount your recipe calls for.

A side view of a slice of funfetti cake.

Funfetti cake tips

When choosing sprinkles for funfetti cake, only choose sprinkles that are Jimmys or Quins. These sprinkles are much less likely to bleed into your batter. Don’t use nonpareils (the little round rainbow sprinkles) as they will bleed and streak your dough.

A piece of cake on a plate.

Can you make this cake ahead of time?

Yes! I actually like to make the funfetti cake ahead of time and frost it later. I like to make my cake rounds a day ahead so I can wrap them in plastic wrap and chill in the fridge overnight. Frosting cold cakes is much easier than frosting freshly baked cakes. You can also store them in the freezer and freeze them while frozen.

A piece of funfetti cake on a plate being cut with a golden fork.

After you bake this cake, your kids will be begging you for all the funfetti recipes! I’ve rounded up a few more fun and tasty ones for you to try. Funfetti makes a great addition to any party or holiday – especially Easter because of all the fun colors!

cake

  • Preheat the oven to 350°. Grease two 8-inch round cake pans and set aside.

  • In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, baking soda, and salt.

  • Add the buttermilk, milk, vanilla, and oil to the bowl. Use the paddle attachment to mix on medium speed until just combined completely. Using a rubber spatula, scrape down the sides and bottom of the bowl.

  • In a medium bowl, beat the egg whites until medium stiff peaks form. Gently fold the egg whites into the cake batter until only a few strips of egg white remain. Add the crumbles and fold into the batter until no streaks of egg white remain and the crumbles are evenly distributed.

  • Divide the batter evenly between the two prepared cake pans. Bake 30-35 minutes until a toothpick comes out clean from the center or the center of the cake springs back when gently pressed.

  • Allow the cakes to cool in the pan for 5 minutes before inverting onto a cooling rack. This will help flatten the tops of the cakes, making them easier to glaze.

  • This step is optional, but I like to make my cake rounds a day ahead so I can wrap them in plastic wrap and chill in the fridge overnight. Frosting cold cakes is much easier than frosting freshly baked cakes. You can also store them in the freezer and freeze them while frozen.

butter cream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy.

  • Add powdered sugar, salt and vanilla. Mix on low until the powdered sugar has been sufficiently absorbed into the butter and is not messy on high speed. Increase speed to medium-high and beat for 2 minutes. Scrape the sides and bottom of the bowl and add the milk. Mix smooth on medium speed.

  • You can tint the frosting your chosen color or leave it white.

serves: 2

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary per household based on the brands you use, measurement methods, and serving sizes.

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