Made from scratch, this homemade funfetti cake is the perfect addition to any birthday party or celebration. Filled with colorful sprinkles and topped with a creamy and thick vanilla frosting.
Best Funfetti Cake Recipe
If you have a birthday party coming up, or any celebration for that matter, then this funfetti cake is one tasty sweet addition! I mean, who doesn’t like cake at a party?!
Simple to make, this two layer cake is fun and colorful, and it’s simpler to make than you think!
Be sure to try my Funfetti Cake Dip and Funfetti Martinis!
Why you’ll love this Homemade Funfetti Cake recipe:
- MADE FROM SCRATCH: Ditch the boxed cake mix, and make this delicious cake in about the same amount of time!
- EASY RECIPE: This is a pretty simple cake recipe, and your little ones will love helping you in the kitchen to make this!
- PERFECT FOR OCCASIONS: This funfetti cake is perfect for birthdays, anniversaries and showers. There’s never a bad time for cake!
How to make Funfetti Cake from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the dry ingredients.
- Beat together the sugar and butter and add in the wet ingredients.
- Add in the flour mix and combine.
- Fold in the sprinkles.
- Divide the batter between two pans and bake.
- Mix together the ingredients for the frosting.
- Add the frosting between the two cake layers and frost all over.
- Top with sprinkles and pipe frosting swirls.
How long does it keep?
This funfetti cake will keep well for up to 4 days, stored in an airtight container in the fridge. After this time, it will still be good to eat, but it will start to dry out a little.
Can you freeze it?
You can freeze this cake either frosted or unfrosted, though I find it easier before frosting.
Wrap the cakes in plastic wrap and foil and place into a freezer bag or container. They will keep well for up to 3 months. Thaw the cakes at room temperature before frosting and decorating.
If freezing a frosted cake, allow it to defrost in the fridge overnight.
Recipe Variations
It’s super east to make this cake from scratch, but you can use boxed cake mix if you prefer. You can easily mix up the colors for the frosting to suit specific occasions too.
Tips!
- Make sure that your butter is at room temperature before using it so that it’s easily combined with the other ingredients.
- Don’t over mix the cake batter. The flour should be just combined. Over working it can cause the gluten to over develop.
- Make sure that the cakes are fully cooled before frosting them. I often make the cake the night before and then frost the next morning.
This funfetti cake recipe is the perfect centerpiece for any celebration. Simpler to make than you think, you are sure to brighten someone’s day with this creation!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Funfetti Cake Recipe
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Made from scratch, this homemade funfetti cake is the perfect addition to any birthday party or celebration. Filled with colorful sprinkles and topped with a creamy and thick vanilla frosting.
Instructions
Preheat the oven to 350 F. Line and spray two 9” round cake pans and set aside.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium high speed for 2 minutes. Add in the egg whites, milk and almond extract and beat for another minute. Add in the flour mixture and whisk just until combined. Fold in the sprinkles.
3 cups flour, 1 ½ tsp baking powder, ¾ tsp baking soda, ¾ tsp salt, 1 ½ cups butter, 2 cups sugar, 6 egg whites, 1 ½ cups milk, ¾ tsp almond extract, 1 ½ cups sprinkles
Evenly divide the cake batter between the cake pans. Place into the oven to bake for 40 minutes or until a toothpick inserted comes out clean or with moist crumbs on it. Remove from the oven and place on a cooling rack to cool.
While the cakes are cooling, make the frosting. Place all of the ingredients into the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low for a minute to allow the powdered sugar to incorporate. Increase the mixer speed to high and whip for 4-6 minutes. Fill a piping bag fitted with a tip with ¾ c of frosting.
1 cup butter, 1 cup shortening, 5 ½ cups powdered sugar, 2-3 Tbs heavy cream, ½ tsp salt, ½ tsp vanilla, ¼ tsp almond extract
Once the frosting is made and the cakes are cooled, place one cake layer onto a cake stand or plate. Spread about ¾ c of onto the layer before placing the second layer of cake on top. Spread frosting onto the top of the cake. Spread a thin layer of frosting around the sides of the cake. Once the sides are frosted, a wall of frosting will have formed around the top edge of the cake. Using an offset spatula at a 45 degree angle, pull the frosting wall towards the center of the cake. Spread extra sprinkles onto the top of the cake. Pipe frosting swirls around the edge of the cake in a circle pattern.
½ cup sprinkles for cake topping
Slice and serve the cake and enjoy!
Becky’s tips
- Storage: Cake may be stored in an airtight container for up to 4 days.
- Make sure that your butter is at room temperature before using it so that it’s easily combined with the other ingredients.
- Don’t over mix the cake batter. The flour should be just combined. Over working it can cause the gluten to over develop.
- Make sure that the cakes are fully cooled before frosting them. I often make the cake the night before and then frost the next morning.
Nutrition Information
Calories: 1316kcal (66%) Carbohydrates: 167g (56%) Protein: 8g (16%) Fat: 71g (109%) Saturated Fat: 37g (231%) Polyunsaturated Fat: 8g Monounsaturated Fat: 21g Trans Fat: 5g Cholesterol: 130mg (43%) Sodium: 829mg (36%) Potassium: 197mg (6%) Fiber: 1g (4%) Sugar: 136g (151%) Vitamin A: 1522IU (30%) Vitamin C: 1mg (1%) Calcium: 91mg (9%) Iron: 2mg (11%)
