Homemade Funfetti Cake with Funfetti Frosting 🎂🎉🍰 is as close to store-bought funfetti cake mix that I’ve been able to replicate at home and a reader favorite for over a decade! This cake is SO EASY, no mixer required, and you can get this scratch cake into the oven in 5 minutes! Change up the color of the sprinkles for various holidays to stay festive and seasonally on point.
- 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.
- The cake and funfetti frosting are both fast and easy to make, and the cake 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!
Funfetti Cake Ingredients
This is such an easy funfetti cake recipe! You’ll need the following basic ingredients:
Cake:
- All-purpose flour, granulated sugar, baking powder, and salt are the dry ingredients you’ll need.
- Egg
- Buttermilk: You need it for the cake to rise so you can’t skip it. I suggest real buttermilk or you can always sour 2% or whole milk by adding a couple drops of lemon juice or vinegar to it.
- Sour cream: Along with the buttermilk, this creates the best and springiest cake. Greek yogurt may be substituted. Full fat always produces optimal results in baking but you can get away with lighter products here.
- Canola oil: You can also use vegetable oil or another neutral oil. I like oil rather than butter in this case because the cake turns out moister and with a preferred texture.
- Vanilla extract
- Sprinkles : Change them up based on the season if you’d like. Red and green for Christmas, orange and tan for Halloween, pastels for Easter and Mother’s Day, red white and blue for various patriotic holidays.
Funfetti frosting:
- Unsalted butter
- Vanilla extract
- Salt
- Confectioners’ sugar
- More sprinkles!
- Tip: If you don’t want to make frosting, you can always buy a tub of store bought frosting (vanilla, cream cheese, etc.) sold near the cake mixes at your store and then stir in sprinkles.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Funfetti Cake from Scratch
Here’s how this easy homemade funfetti cake recipe comes together:
- Whisk together the dry ingredients in one bowl and the wet in another.
- Gently stir in the sprinkles.
- 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.
- Once the funfetti 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!
Baking FAQs
Nope! White cake is incredibly light, fluffy, and has such a lovely 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 tastes like a richer version of a vanilla cake. It also has a subtle tang to it from the buttermilk and sour cream in the batter.
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 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.
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.
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.
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.
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!
Yes, 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.
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.
Recipe Video
Homemade Funfetti Cake with Vanilla Buttercream
Video
Equipment
Ingredients
Funfetti Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream, lite is okay (plain Greek yogurt may be substituted)
- ¼ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- ½ cup sprinkles, or to taste
Vanilla Buttercream Frosting
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- pinch salt, optional and to taste (helps offset the sweetness)
- 1 ½ to 2 cups confectioners’ sugar, I use 2 cups
- ⅓ cup sprinkles, or to taste
Instructions
Cake:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
- 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.
- Gently stir in the sprinkles, taking care not to overmix or they could bleed.
- 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.
- Place pan on a wire rack and allow cake to cool. While cake cools, make the frosting.
Vanilla Buttercream Frosting:
- 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. (Tip – You can buy a tub of store bought frosting such as vanilla or buttercream and then stir in the sprinkles if you don't want to make it.)
- Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
- Evenly sprinkle the sprinkles before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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