Easy Homemade FUNFETTI®-Inspired Cake with Vanilla Buttercream

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Funfetti Cake with Funfetti Frosting — This cake is as close to store-bought funfetti cake mix that I’ve been able to replicate at home. I have no shame in admitting my love for that stuff, but it’s nice to be able to pronounce all the ingredients and prep a cake from scratch in literally 5 minutes!

Funfetti Cake with Funfetti Frosting — This cake is as close to store-bought funfetti cake mix that I’ve been able to replicate at home. I have no shame in admitting my love for that stuff, but it’s nice to be able to pronounce all the ingredients and prep a cake from scratch in literally 5 minutes!

Easy Funfetti Cake Recipe

I’ve always loved Funfetti. Who can resist all those sprinkles buried in soft, fluffy cake? None of us in my house can.

This homemade funfetti cake has sprinkles in the batter and also has a wall of sprinkles in the funfetti frosting. Sprinkle overload, such a beautiful thing.

For this easy funfetti cake recipe (sometimes called confetti cake), I used a no mixer cake base that’s adapted my favorite buttermilk cake base that I’ve used for so many cakes, including Blueberry Muffin and Buttermilk Pancakes CakeCream Cheese-Swirled Cherry and Mixed Berries CakeCaramelized Banana Upside-Down Cake, and many more.

I love the cake base because it’s fast and easy to make, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake!

Is Funfetti Cake Just White Cake With Sprinkles? 

Nope! White cake is incredibly light, fluffy, and “pure” in flavor thanks to the multitude of egg whites in the batter. 

Funfetti cake is made with a whole egg, buttermilk, sour cream, and plenty of vanilla to create a richer, moister cake that is — yes — loaded with sprinkles! 

Funfetti Cake with Funfetti Frosting — This cake is as close to store-bought funfetti cake mix that I’ve been able to replicate at home. I have no shame in admitting my love for that stuff, but it’s nice to be able to pronounce all the ingredients and prep a cake from scratch in literally 5 minutes!

Funfetti Cake Ingredients 

To make the funfetti cake from scratch, you’ll need: 

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Egg
  • Buttermilk
  • Sour cream
  • Canola oil
  • Vanilla extract
  • Sprinkles 

And for the homemade funfetti frosting, you’ll need:

  • Unsalted butter
  • Vanilla extract
  • Salt
  • Confectioners’ sugar
  • More sprinkles! 

Can I Substitute the Buttermilk? 

Get your hands on real buttermilk, if possible. Otherwise, you can make a buttermilk substitute in a couple of minutes. You can also use powdered buttermilk, which has a long shelf life and comes in handy for recipes like this funfetti birthday cake. 

What Kind of Sprinkles Are Best for Funfetti Cake? 

I used generic, store-brand sprinkles to make this funfetti cake recipe and they didn’t bleed into the batter at all. Long, skinny sprinkles work best for this recipe. 

Can Cake Flour Be Used Instead? 

I have only make this with all purpose so really can’t say if cake flour will yield the same results with the same measurement of flour or not.

Funfetti Cake with Funfetti Frosting — This cake is as close to store-bought funfetti cake mix that I’ve been able to replicate at home. I have no shame in admitting my love for that stuff, but it’s nice to be able to pronounce all the ingredients and prep a cake from scratch in literally 5 minutes!

How to Make Funfetti Cake

If you’ve never made a cake with sprinkles baked into the batter, you’re in for a real treat! Here’s how this easy homemade funfetti cake recipe comes together: 

  1. Whisk together the dry ingredients in one bowl and the wet in another.
  2. Gently stir in the sprinkles. 
  3. Turn the batter into a greased 8×8-inch baking dish and bake until the center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  4. Once the funfetti birthday cake comes out of the oven, let it cool completely before frosting. The homemade funfetti frosting is as simple to make as whipping the ingredients together until light and fluffy! 

How to Store the Cake

Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge) or in the freezer for up to 6 months. 

Funfetti Cake with Funfetti Frosting — This cake is as close to store-bought funfetti cake mix that I’ve been able to replicate at home. I have no shame in admitting my love for that stuff, but it’s nice to be able to pronounce all the ingredients and prep a cake from scratch in literally 5 minutes!

Can I Double This Recipe? 

I’m sure you can. You’d need to double the ingredients listed and bake the funfetti cake in a 9×13-inch pan. Note that your baking time will differ since you’re making a much larger cake. 

Can I Make This Recipe as Cupcakes? 

You probably can, although I haven’t done so myself so I can’t say for sure. If baking this recipe as cupcakes, you’d likely need to bake them for around 18 to 20 minutes. Use your best judgement! 

Funfetti Cake with Funfetti Frosting — This cake is as close to store-bought funfetti cake mix that I’ve been able to replicate at home. I have no shame in admitting my love for that stuff, but it’s nice to be able to pronounce all the ingredients and prep a cake from scratch in literally 5 minutes!

Can I Make This as a Layer Cake? 

If you want to make a more “traditional” looking funfetti birthday cake, you likely can double this recipe and bake it in two 8- or 9-inch round cake tins.

To be safe, Google the volume of an 8×8-inch baking dish versus an 8- or 9-inch round baking tin to see how much of a difference there is between the two. This way, you’ll know if you need to double the recipe or 2.5x it, and so forth. 

Can I Make This as a Bundt Cake? 

If you’re looking for a funfetti bundt cake recipe, I recommend making this recipe instead. I’ve tested it multiple times and know that it works in a bundt pan. 

Funfetti Cake with Funfetti Frosting — This cake is as close to store-bought funfetti cake mix that I’ve been able to replicate at home. I have no shame in admitting my love for that stuff, but it’s nice to be able to pronounce all the ingredients and prep a cake from scratch in literally 5 minutes!

Tips for Making the Best Funfetti Cake 

Sprinkles: If you’re concerned with the sprinkles bleeding into the batter, I recommend being very gentle when stirring them in. If you overmix the batter after adding the sprinkles, it may change color. 

Frosting: If you’re in a time crunch you don’t necessarily need to make scratch funfetti frosting. You can cheat and use a tub of store bought frosting. However, since you’re making a scratch cake, making scratch frosting is the way I would do things. It only takes a couple minutes to whip together.

Note that you must let the funfetti birthday cake cool completely before frosting it, otherwise you’ll wind up with a huge mess on your hands. 

Pan size: If you decide to use a different sized pan for whatever reason — doubling the recipe, making a layer cake or cupcakes, etc. — be sure to Google the volume of the pan you plan on using and compare it to the pan I used. You want to make sure you’re putting the right amount of batter into the right sized pan! 

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Yield: 9

Homemade Funfetti Cake with Vanilla Buttercream

Funfetti Cake with Vanilla Buttercream Funfetti Frosting

A funfetti cake recipe as close to store-bought as you can get, but made from scratch in just 5 minutes! Easy to make, and tastes amazing!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Funfetti Cake

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 1/4 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup sprinkles, or to taste

Vanilla Buttercream Frosting

  • 1/2 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • pinch salt, optional and to taste (helps offset the sweetness)
  • 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
  • 1/3 cup sprinkles, or to taste

Instructions

    Make the Cake:

    1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
    2. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
    3. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
    4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
    5. Gently stir in the sprinkles, taking care not to overmix or they could bleed.
    6. Turn batter out into prepared pan and bake for about 30 minutes (start checking at 25 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
    7. Place pan on a wire rack and allow cake to cool. While cake cools, make the frosting.

    Make the Vanilla Buttercream Frosting:

    1. To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners’ sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
    2. Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
    3. Evenly sprinkle the sprinkles before slicing and serving.

Notes

  • Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge) or in the freezer for up to 6 months.
  • Cake base adapted from Vanilla Cake with Vanilla Bean Browned Butter Glaze.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 523Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 53mgSodium: 177mgCarbohydrates: 77gFiber: 0gSugar: 62gProtein: 3g

More Easy Cake Recipes:

ALL OF MY CAKE RECIPES! 

Easy Homemade Funfetti Bundt Cake — No cake mix in this 100% homemade funfetti cake that’s loaded with sprinkles and tastes amazing! Fast, easy, and the best scratch funfetti cake recipe!

Easy Homemade Funfetti Bundt Cake - NO cake mix in this 100% HOMEMADE funfetti cake that's loaded with sprinkles and tastes amazing!! Fast, EASY, and the BEST scratch funfetti cake recipe!!

Vanilla Cake with Vanilla Bean Browned Butter Glaze — You won’t miss chocolate at all after trying this cake! The glaze is just heavenly!

Vanilla Cake with Vanilla Bean Browned Butter Glaze

Easy Yellow Cake with Buttercream Frosting — This is the easiest yellow cake from scratch and it tastes like a million bucks! This yellow cake recipe always turns out supremely moist, springy, soft and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?

Easy Yellow Cake with Buttercream Frosting

Pineapple Upside Down Cake — So soft, moist, and really is the best!! A cheery, happy cake that’s sure to put a smile on anyone’s face! This 100% from-scratch cake is an EASY reader favorite you’re going to love!!

Pineapple Upside Down Cake

Lemon Buttermilk Cake with Lemon Glaze — An easy buttermilk cake with big lemon flavor!! Soft, fluffy, and foolproof if you like puckering up!!

Lemon Buttermilk Cake with Lemon Glaze

Easy Glazed Pound Cake — Finally a homemade pound cake that isn’t dry!! This EASY, buttery, velvety pound cake will be the star of your next party or celebration!

Easy Glazed Pound Cake

Rum Cake – A double dose of rum in this EASY cake that’s supremely moist, buttery, and literally juicy from all the rum!! The perfect make-ahead holiday entertaining cake that everyone will LOVE!!

Rum Cake

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

    1. I don’t use a scale when baking because none of my recipes are so precise that you need things down to the gram. But about 120-125 grams is what Google tells me.

  1. I’ve made this cake twice and it’s seems not baking thru. I followed all the instructions and double checked and even baked longer. The batter is still really moist like wet consistency . Anyone that tried this that it happened to them. Disappointed because it’s my grandson favourite Cale… help 

    1. I am thinking there is something possibly going on with your oven because this is an easy cake to get to bake through unlike say a banana bread or carrot cake that can be tricky sometimes. I would say calibrate your oven with an oven thermometer and if that’s still fine, add 1/4 cup more flour but honestly I have made this cake soooo many times and never an issue to get it to bake through so not sure what to tell you additionally.

  2. once again…your recipes rock. Funfetti cake (ummm with buttercream frosting), is a hit! So good, so moist, and so delicious. I do like the tip for lining 8×8 pan with foil, easy-peasy clean up and I don’t have to wash pan. A simple wipe and were good!!

    Rating: 5
    1. Thanks for the 5 star review and saying that my recipes rock! Glad you loved the cake and appreciate the tip. I am all about easy/easier cleanup!

    1. I have only make this with all purpose so really can’t say if cake flour will yield the same results with the same measurement of flour or not.

  3. I have the other ingredients, maybe the sprinkles won’t be gone! Too happy looking not to make! Thanks for sharing this again!

  4. The funfetti cake and frosting was so yummy! Made it with my 5 year old, and he had a blast with the sprinkles :) I will never buy another boxed mix when making funfetti cake in The future. Easy recipe and the cake was perfect! Thanks for sharing !

    Rating: 5
    1. Thanks for the 5 star review and glad this turned out great and that you don’t need to buy another boxed mix for Funfetti in the future!

    1. Cupcakes/muffins are usually a 20-ish minute thing but it will vary on size, oven, recipe, etc but that’s a good starting point.

    1. You would need to do some math (consult Google) about the volume of a 8×8 pan vs. the volume of a half sheet pan and then decide if you need to make a double batch, etc.

  5. I’m really looking forward to trying this recipe out for a birthday this weekend. I’m not great with eyeballing/guesstimating measurements, would your recipe be ok for three 6 inch round tins?

    1. Well it’s an 8-inch square. Google what is the volume of an 8″ square. And then google what is the volume of a 6″ round. And then figure out if you’d need to double, 2.5, or triple this recipe to make a 3-layer 6″ round cake.

  6. Hi, I’d like to try your recipe for my daughter’s birthday. I wanted to make cupcake cones putting the batter in cake cones. Do you know how many cupcakes this would make? For 4 dozen would I need 4 batches? Thanks so much!

    1. Sorry I really don’t know because I’ve never made cupcakes with this but if you read the comments I know others have. I can’t recall if they listed how many. I would guess 15-ish but that is a pure guess.

  7. Turned out great! Made it for my niece’s birthday and I loved how moist it was. I doubled it and made it in a 9×13 pan, then cut that in half and did a rectangular layer cake. I doubled the frosting recipe as well but only used 2 cups of powdered sugar.

    Rating: 5
    1. Thanks for the 5 star review and glad that your way of making a layer cake turned out great!

  8. My family loves Funfetti, so I am super excited to try this one. I do have one quick question though. Before I found your recipe, I had tried adding sprinkles to a white cake mix (cringe) and barely stirred it and the colors bled terribly! The white cake turned into an unappealing purply-gray. Do you remember what brand of sprinkles you used so maybe I can avoid that when I use your recipe? (So excited to find a good from scratch recipe!)

    Thank you!

    1. I tend to use generic store-brand sprinkles, ones that I can buy in a big tub for value. Maybe test your sprinkles in a tiny bit of pancake batter or something very simple first but yes I have had bleeding sprinkles before and it’s so frustrating!

  9. This is the best sprinkle cake. I have made many and this is my favorite. I double the recipe and bake in a 9×13 pan. Thank you Averie for all your wonderful recipes!

    Rating: 5
    1. You’re welcome and thanks for the five star review! I’m glad that you love this cake and usually double it!

    2. thank you so much for the reply. i baked it for almost 40 minutes and it seemed perfect. not sure why the huge difference between 26 and 40, but it turned out great. Everyone LOVED the cake. it served 18 kids/adults.

      Rating: 5
  10. Hi .want to try this recipe .i wanted to make a white chocolate icing to go …any idea and recipe..

    1. I would google it and search until you come across one that sounds good to you. I don’t have one off the top of my head.

  11. I doubled this so I could bake it in two 8” rounds. And it sunk in the middle. Why do you think that is?😖

    1. I don’t know since I’ve only made it as an 8″ square and as a bundt and have not had problems with it at all.

      Possibly you underbaked slightly or your leaveners weren’t perfectly fresh and activated.

  12. It was my daughter’s 21st and as always she asked me to bake a cake…. such a stressful job, right?
    I thought of adding sprinklers but was concerned if they bleed 🤔. I thought of you Averie and then jumped to your site.
    As always no fail recipe. Thank you, it’s a keep 👍🏻

    1. I’ve never tried it has cupcakes so I’m not quite sure but yes 12 is a good exclamation I would think.

  13. Would you change anything in the recipe if you wanted to make cupcakes with it? (Other than shorter baking time of course…)

    1. I wouldn’t make any changes and then I’d make a batch and see how they are and go from there for future experiments.

  14. Oh my word Averie, you are my hero! I have searched and searched for a delicious, moist white cake for too many years (more than 25 years I’m guessing). I just made this for a second time within the week. This time I made two 8 inch round layers for a birthday cake for a coworker – who doesn’t love funfetti. I can not thank you enough for this recipe.

    Rating: 5
    1. Thanks for the five star review and I’m so glad this recipe has ended your 25 your quest! Glad this was such a hit that you’ve made it twice in a week!

  15. I made this today and love it! Super easy and quick, but so much better than a box cake. So moist, and a richer flavor than a box cake. Icing was a breeze, too. If you make the icing, you can control the sweetness; I put in less powdered sugar (about a cup and a half) and liked the final outcome. Thanks for a keeper recipe.

    Rating: 5
    1. Thanks for the 5 star review and glad you loved the cake and agree that it’s quick, easy, and way better than a boxed mix!

  16. Made this recipe into 12 delicious cupcakes! Baked for about 17 minutes. I used Ermine frosting, tinted pink, and they were amazing!! The reason I selected this was for the buttermilk/oil/sour cream mixture. It helps keep them so moist vs butter which seems to dry them out when refrigerated. Soooo easy to mix by hand. This is a keeper! *****

    Rating: 5
    1. Thanks for the five star review and glad you love the cake! I completely agree about oil based cakes versus butter-based cakes. Oil just keeps things so much softer. It is 100% fat. Whereas butter is about 80% fat.

  17. Could I make a cream cheese frosting for this? Any recommends for one that would work for this cakeV

  18. Thanks for all the delicious looking recipes to choose from Averie! I just wanted to say you are a very gifted photographer, your photos are so beautiful and classy.

  19. My daughter wants a rainbow cake this year. Do you think this batter would hold dye well and look pretty with the jimmies if the batter was dyed bright colors? I’ve done one before that didn’t work as well because the crumb wasn’t dense enough so the airiness didn’t allow for the colors to look super bright. The reviews on the cake are fantastic and I thought the colored jimmies would be sufficient for “rainbow,” but I am apparently very wrong! It needs to be colored WITH sprinkles!

    1. I honestly really can’t say. I would make a trial run of it and see how it goes based on your expectations. It’s a VERY easy, fast, and inexpensive cake to make. Good luck!

    2. You probably already made the cake, but I would have doubled the recipe and took half the batter and put it in the pan then take a
      few different bowl fulls of the remaining batter and added a drop or two of food coloring into each bowl. Then take those bowls of batter and drop it into several places on the batter that’s already in the pan. Swirl batter with a toothpick.

  20. Can’t ever have too many sprinkles–fun for adults and kids alike and it sounds delicious! I love the little bit of texture they add too.

  21. I made this today and it is delicious! Super moist. My husband normally only likes cake with some form of chocolate, but he loved it to. Easy to make with my kids helping and they were so excited for their sprinkles cake. Thanks so much for the recipe!

    Rating: 5
  22. It honestly doesn’t take much longer to make a cake from scratch…and it always tastes SO much better and is better for you! YUM :)

  23. This was maybe the most amazing cake I’ve ever made. I’m not a huge fan of cakes, as they tend to be too sweet, but I made this for my son’s birthday and I kept going back for more. It was so moist and delicious. I used regular while fat lemon yogurt. That was the only change I made (mostly because that was all I had). This is going to be new go-to cake for parties!

    Rating: 5
    1. Thanks for the 5 star review and glad this was possibly the most amazing cake you’ve ever made!

  24. Did you use round sprinkles in the cake or long jimmy’s like you show on top of the frosting? I have tried this type of cake before with the round sprinkles and they bleed a lot.

  25. made this yesterday for my sons birthday, doubled the recipe for 9X13 and it came out flat -didnt rise at all. Had to buy a cake at the grocery store. Why would this happen!?

    1. I’ve never doubled this particular recipe but I don’t think that is actually the problem. Flat sounds like a problem with the baking powder. That is what’s going to make the cake rise and either yours wasn’t fresh or you possibly didn’t measure correctly would be my guess at the issue. No one has ever had an issue with this cake that they’re written to me about. Not sure what to say – maybe it was the doubling? Hard to say. Thanks for trying the recipe.

      1. yes i thought it must have to do with the baking powder but could have sworn I doubled it, oh well! Thanks for responding!!

  26. I made this cake for my brother’s birthday. Funfetti is his favorite cake, so I was really excited to try this easy recipe out! Well lemme tell ya, it was a HUGE hit! This and your vanilla buttermilk cake is now my go-to every time I need a legit, easy, delicious cake. I wish I could post a picture because it was so beautiful. Thanks! :) PS- I doubled the recipe and baked it in two 8-inch pans and it came out perfectly.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad this is the buttermilk vanilla are your go-to’s! If you have an Instagram account, tag me with the photo you post.

    1. Thanks for trying the recipe and I’m glad it came out great for you! I would use a 9″ round rather than an 8″ so it doesn’t overflow but I haven’t personally tried it.

  27. Do you think this is enough for a bundt pan or should I double the recipe? Do you think the bake time would be the same?

    1. I would double it and bake for probably 50-ish minutes but that is a total guess and you’d have to keep an eye on it.

  28. I made this cake yesterday for my husband’s birthday. It’s DELICIOUS! I would definitely bake it again.

  29. My family has never been a huge fan of home made cakes…until this one. Thank you! Now each kid has asked for this cake for their birthdays and I love that I’m not buying a box mix or a Costco cake with a bunch of nasty ingredients…I’ve done it as cake and cupcakes and they’ve been fabulous both ways…making another batch right now for my 10 year old :) Thank you!!!

    1. Thanks for trying the recipe and I’m glad it came out so great for you that you’ll skip boxed mixes and storebought cakes from now on! That is a huge statement and thank you for the praise!

  30. I was wondering if this can be made ahead of time and frozen. Or how long it would last in the fridge after it has been baked

    1. In the directions, last step, I gave my opinions about storage. Fresh is always best, but you can freeze it if need be. It really depends how far in advance you want to make it before serving if I’d refrigerate it (unfrosted) before frosting it and serving.

  31. Thank you for this recipe! I love how easy it is to make (my 2 year old did all the dumping and mixing in the bowls!) And the whole family enjoyed it. Glad I can finally ditch that box mix for birthdays!

  32. THis looks amazing! I want to make this for my daughters birthday party. Do you think it would hold up as a 2 tiered cake?

    1. Yes I do think it would if you doubled the recipe and baked in two pans. But I haven’t tried it personally and being that it’s a birthday cake, you may want to give it a trial run before the big day. Let me know how it goes!

  33. Hi Averie,

    congratulations for your amazing funfetti cake. I love it and i baked it for my little son. BUT the sprinkles I used (which I bought in Germany cause I’m living here…) bleeded the whole batter so that the batter was just completely greenish-blueish and no color spots were visible any more.
    It disappointed me so much. But I guess it has to do with the spinkles I used. Can you one more time explain which sprinkles you would propose to be the best? Is there a special brand you used? (I must admit that the sprinkles I used just have a terrible sweet artifical taste which made my cake even sweeter and not enjoyable). I would love to be more successfull with the cake and hope for you help:-) Many thanks!!!

    1. I usually use Wilton brand sprinkles or just some that I find in the grocery store but I’m sure what you find in your grocery stores will be different. Thanks for trying the recipe and yes, the sprinkles do matter and I’d use a brand you’ve been happy with before in cookies, cakes, etc. and go with what you know works well.

  34. I tried this for an office birthday and I doubled it since I didn’t have any rounds and put it in a 9×13 pan and worked out beautiful. It turned out yummy and was a hit at the office.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it doubled great in a 9×13!

    2. How long did you bake the 13×9 for? I probably should have asked before making the batter and doubling it. :)

      1. Typically when increasing the batch size you don’t need to increase the baking time by all that much, if any.

  35. This recipe is sooooo good! My husband loves the funfetti box mix but I hate using those store bought mixes and I came across this. I baked mine into mini cupcakes at the same temp for about 12-15 minutes. This is the second time this week I have made them. The buttercream is simple yet, DELICIOUS! Today I doubled the icing… to have a little left over for myself. 

    1. Thanks for trying the recipe and I’m glad it came out great for you as mini cupcakes! Love that you doubled the icing…to have some leftover for yourself :)

  36. Our daughter is planning a sleepover this weekend, we are so going to make this with the girls over here at our house! I will have to make minor variations to go dairy-free to accommodate allergies so fingers crossed it’s still fabulous!!

    1. Can I ask how you made this dairy-free? I know adding some vinegar to soy milk can approximate buttermilk, but what about the sour cream? How did it come out?

  37. Really want to make this cake for my boyfriends birthday but I don’t own an 8×8 pan. Is there any other baking pan you would recommend? Thank you!

    1. You could possibly double the recipe and bake in a 9×13 but I haven’t tried it that way. Not sure by how much, if any, you’d need to extend the baking time.

    2. Since I didn’t have an 8×8 baking pan I used an 8 in round pan and baked it for the same amount of time that the recipe called for and it came out perfectly!

      1. Thanks for trying the recipe and glad it came out great for you even with an 8-inch round!

  38. Hi Averie, just made the frosting and it turned out to be more tan / yellowish and far away from the white on your pictures… maybe the butter is different in Germany? :)

    1. I have a feeling it is. When I buy European butter here in the US (expensive so I don’t do it often) but it’s noticeably more yellow. You could always put food coloring in the frosting to turn it pink or something or yellow for purposefully yellow, and that would solve the color issue.

  39. Just made this–amazing! My husband and I love the funfetti cake made from a box but somehow this is even better! Thanks for the recipe!

  40. This looks incredible! I was wondering if I substituted the unsalted butter with salted butter in the icing if it would make a big difference?

  41. I tried this recipe today and made it as cupcakes. They turned out great and are so delicious! I will never use the cake mix again. (The recipe made 12 cupcakes and I baked them at the same temperature for 20 minutes)

    1. Thanks for trying the recipe and I’m glad it came out great for you! And glad you’ll never need cake mix again after this recipe! Great info that you got 12 cupcakes and baked for 20 mins!

  42. This cake looks amazing!!! I’m baking for the office – wondering what your thoughts are re: making this recipe into cupcakes?

    1. Haven’t tried making it as cupcakes but if you read over the comments, I’m pretty sure there have been a few who have tried. Since I haven’t tried, I can’t say for sure. Probably okay, but can’t vouch personally.

  43. Wondering if this recipe could be doubled and baked in two 9 inch round pans to make a layer cake?

  44. I’m new to your blog, but I must say… I can’t wait to bake/cook my way through all of your amazing recipes!
    I was wondering if regular vanilla yogurt would be an acceptable substitution for the sour cream?
    Thank you so much, and keep the recipes coming! :)

    1. It’s much thinner than sour cream and I wouldn’t. Greek yogurt, fine. Plain yogurt, no. Enjoy!

  45. Can I just say thank you! Your recipes are making my friends think I am some 5-star baker! Browsing for quick, simple recipes for a variety of events, yours always looked the most amazing and were equally as easy-sounding and let me just say they have far exceeded my expectations. I am so excited to continue to try out more of your recipes! 

    1. Thanks for trying the recipe and I’m glad it came out great for you and that the recipe helped make you look like a superstar & exceeded expectations! LMK what else you make and try!

  46. Just finished making this cake, it ended up a bit undercooked and isn’t having much success here in France where they find the American icing too sweet and tasting “too much like butter” (well, obviously, it’s a BUTTER cream icing!) So I’m now the proud owner of a gigantic cake to eat all on my own. Yours looks much much better though!

    1. Thanks for trying the recipe and all ovens vary quite a bit and with the conversion from Celsius to Farenheit, cups/teaspoons to metric, the differences in ingredients, etc. I am just impressed you tried the cake! But that could account for the difference in baking time and probably just baking it a bit longer is all you need if you ever try it again.

      As for the BUTTERcream icing, yes, it’s butter-based so tastes like American buttercream. The cake is so ‘classic American’ and the type of thing that probably unless you grew up eating cakes like this, it may be a new experience and not a familiar food. But thanks for trying to share an American dessert with your French friends!

    1. I’ve never personally tried doubling it but it’s probably ok in a 9×13. I’ve never baked with a 9×12 so not sure.

      1. Thanks for your interest in the cake! I honestly recommend you make it as written for the first time. Get a feel for it. Then if you think you can adapt it successfully, go ahead and try! Good luck!

  47. Hi! I want to make this for my sons first birthday! It needs to be dairy free tho, can I sub almond milk for the sour cream?
    Thank you!

  48. Wow today I made the funfetti cake and the blueberry lemon one and they are absolutely the best! The white cake was exceptional. I have not in my life had such a wonderfully moist awesome tasting vanilla cake ever. Now that I have found your wonderful recipes that I cannot thank you enough for sharing with everyone, I will never ever buy a cake mix again because yours are simply the best ever. Thank you sooooo much

    1. Thanks for trying two cake recipes and I’m glad they’re best you’ve ever had. That’s awesome to hear and that you’ll never buy cake mix again!!

  49. I feel almost small compared to all these beautiful talented cake and pastry lovers. Is this recipe for anyone? can you use gluten free ingredients for example? Will it make a difference?

  50. Pretty and sinfully delicious. I certainly heart my sprinkles just as much as Sally and Jessica!

  51. Another winner Averie!!!!! I am making this right now as I type for my baby girls 15th birthday today!!! She loves sprinkles. :) I double the recipe and I’m using 8 inch round cake pans. Also im just mixing whatever sprinkles ive got on hand, and thats quite a lot!!!!Ill let you know how it turned out when we dig in.

    1. I used a hodge-podge of sprinkles, too, from all my various bottles and tubs and collections from various holidays, stores, etc. It seemed to work though :) Glad that you did the same and happy bday to your 15 year old ‘baby’! LMK what everyone thinks about the cake!

  52. Yayyy! I love Jess (she was the 1st food blogger I obsessed over) and love this fun funfetti cake!

  53. LOVE the idea of a virtual baby shower! I love al the bright colors in this cake–just makes me want to smile!

  54. I love how y’all all got together to throw Jessica a virtual baby shower! What an awesome idea. I almost want to cry for her b/c it’s so cool. Also, I just so happen to be throwing my sister-in-law a baby shower in a couple of weeks, and I was going to use Jessica’s funfetti cupcake recipe, but I think I might try this instead since I’ve made hers before (which were amazing. Clearly). Oh, and I’m going to also be making a candy corn something of yours too since I just bought a butt load of the stuff for 75% off at Walgreens. #winning

    1. How nice of you to throw your SIL a shower and if you end up trying this recipe, or others for all your candy corn (love sales!), LMK! :)

  55. Looks amazing! Do you think the base would work as cupcakes? I have a last-soccer-game party for my kid’s team this weekend, and I would love to make these in cupcake form.

    1. Probably would work but I haven’t tried it…but they’re for kids, not a big fancy wedding or something, so I say go for it because you’ve got nothing left to lose!

  56. We LOVE funfetti cake for our birthdays, so I am so happy to now have a homemade recipe to share. Love this. Thank you!

  57. Yummy! What bright and cheerful photos, Averie!!! This cake – omg!! I love how all out you went with the sprinkles on this cake! Pinned!

  58. Having replica recipes with ingredients you can pronounce is WAY better than the store bought version. This is magical, just like Jessica.

  59. Where did you get those pretty colored sprinkles? I love the combination of pink, purple, yellow, red…not like any sprinkles I’ve ever seen. Can you share? Thanks.

    1. HODGE PODGE! It’s a mix of about 3 kinds, odds and ends, collected at Target, the grocery store, and Bed Bath & Beyond. That’s why they look different than most, it’s a mix-and-match special :)

  60. So pretty! I love the sprinkles everywhere. As a new grandmother-to-be, I think I’d better tuck this recipe away in my Welcome to Lulu’s House file :)

  61. It wouldn’t be a party for Jessica without sprinkle overload. Love this cake. So festive and pretty!

  62. as a kid I was addicted to that funfetti box, now I can’t wait to try one at home that really looks SO much better! who can resist a cake full of sprinles

  63. So fun! My best friend’s birthday is coming up and she adores funfetti anything…may have to try these!! :)

  64. Haha I love the name of the shower. And all the sprinkles. Almost makes me want another baby. (Um, not.) :) Pinned of course. These look amazing. Love the crumb!

    1. Thanks for pinning and I almost had a minor heart attack when you said that :) lol. I am so one and done and with an almost 8 year old, never again!! will I be going back to all of that :)

  65. You definitely can’t go wrong with a classic funfetti cake! Your pictures are gorgeous, Averie! And that vanilla buttercream is just calling my name!

  66. These are so fun!! Makes me want to go get my massive tub of sprinkles out, they’re so pretty! :)

  67. Averie, this is such a fun cake! All those sprinkles! What a happy to cake to have when it’s so dark and dreary outside here today, I imagine my kids would inhale this just like your daughter did!

  68. What a gorgeous looking slice of cake, it’s no wonder your daughter inhaled it :) I’m sure Jessica will love it as well!!

  69. This is such a Jessica appropriate cake :) all the sprinkles are adorable, and I can’t resist funfetti cake either, anything that has cute pink sprinkles is a weakness for me.

  70. averie!!! these sprinkles. omg. so neon. i love them so much. i want to make this right now. THANK YOU!!! xoxoxo

    1. I am so glad you were surprised!!! Honestly with like 50 girls or whatever participating, I was sure the cat would get out of the bag, but…it didn’t! Bev was amazing :) And I wish you nothing but the best and am sooooo happy for you and Eddie!!! xoxooxo

  71. The funfetti creates this strange feeling that make you smile with no reason :) That cake look mouthwatering!

  72. this is more than fun this is like a dream come true. It looks amazing and so sweet and buttery. My kids would go nuts for it as well as myself

  73. What a fun cake! I love how colorful it is. This would be a great cake to use for a rainbow birthday party, as opposed to dyeing all those layers.

  74. Such a bright, festive cake! The sprinkles are a nice departure from all the usual fall colors right now (and I like the extra on top of the frosting). The list of recipes is impressive–it would be fun to have a taste of everything!

  75. Wow that is quite a list of bloggers…now that would be a fun shower…this cake is beautiful…it’s almost too pretty to eat but I’m pretty sure I could make an exception…love it…My birthday is this month and I may just need to make myself this cake!!!

    1. It may look pretty but I swear to you, this is almost like a cake mix cake! Wham, bam, in the pan, and done :) And happy early birthday!! LMK what you make for your month of festivities (I hope!), either my recipes or others, I love hearing what people make!