The Ultimate Funfetti Cake Recipe for Every Celebration

There's something about a funfetti cake that brings out the kid in all of us. Maybe it's those cheerful rainbow sprinkles peeking through fluffy white cake, or the way it transforms any regular Tuesday into something worth celebrating. This funfetti cake recipe delivers that nostalgic joy with a from-scratch twist that'll make you wonder why you ever settled for a box mix.

I'll be honest—I used to think homemade birthday cakes were reserved for people with far more patience than me. Then I made this cake for my daughter's eighth birthday, and watching her face light up made every minute worth it. Now it's become my go-to for everything from birthdays to "just because" moments when life needs a little extra sparkle.

Jump To Recipe

• Why You'll Love This Funfetti Cake Recipe
• Gathering Your Ingredients
• Mixing Up the Perfect Batter
• Baking to Perfection
• Whipping Up Dreamy Buttercream
• Assembling Your Showstopper
• Tips for Success
• Storage and Make-Ahead Options
• Frequently Asked Questions
• Making It Your Own
• Conclusion
• The Ultimate Funfetti Cake Recipe for Every Celebration

Why You'll Love This Funfetti Cake Recipe

This isn't your average birthday cake. The texture is incredibly moist and tender, thanks to a combination of butter, oil, and buttermilk that creates the perfect crumb. Unlike some homemade cakes that turn out dense or dry, this one stays soft for days (if it lasts that long).

The flavor is pure vanilla heaven with pops of color throughout. Using egg whites instead of whole eggs keeps the cake bright white, letting those rainbow jimmies really shine. And that buttercream frosting? It's the kind that makes you want to lick the spatula when no one's looking.

What I love most is how this recipe makes three generous layers. It looks impressive on your kitchen counter, but the actual process is surprisingly straightforward. You don't need fancy equipment or pastry school skills—just a mixer, some patience, and a willingness to get a little frosting on your sleeves.

Gathering Your Ingredients

Before you start, let's talk about what you'll need. The ingredient list might look long, but most of these are baking staples you probably already have. The key players are all-purpose flour, butter, sugar, and those all-important rainbow jimmies (not nonpareils—trust me, jimmies hold up better in the oven).

Room temperature ingredients make a huge difference here. Cold egg whites won't incorporate properly, and cold buttermilk can cause your batter to seize up. I usually set everything out about an hour before I start baking. If you're in a rush, you can warm the buttermilk slightly in the microwave and separate your eggs, letting the whites sit in a bowl on the counter.

For the sprinkles, grab the jimmies specifically. Those tiny round nonpareils tend to bleed their color during baking, and nobody wants a grayish cake. Rainbow jimmies keep their vibrant colors and add that signature funfetti look we're after.

Mixing Up the Perfect Batter

Preheat your oven to 350°F and prep three 8-inch round pans. I like using parchment paper circles on the bottom because nothing ruins your day quite like a cake layer that won't come out of the pan. If you're feeling fancy, cake strips around the pans help them bake evenly, but they're not essential.

Start by sifting your dry ingredients together. Yes, sifting matters—it removes lumps and helps everything mix more evenly. In your mixer, cream together the sugar, softened butter, and vegetable oil until it's completely smooth. This takes about three minutes, and your arm might get tired if you're using a hand mixer, but stick with it. This step incorporates air that'll make your cake light and fluffy.

Add those egg whites gradually, mixing between each addition. I learned this the hard way after once dumping them all in at once and ending up with a curdled mess. Slow and steady wins the race here. Once you add the vanilla, the kitchen starts smelling absolutely amazing.

Now comes the alternating dance: flour mixture, buttermilk, flour mixture, buttermilk, flour mixture. Starting and ending with flour helps prevent overmixing, which can make your cake tough. Mix just until combined after each addition, and scrape down the bowl occasionally to catch any ingredients hiding on the sides.

The final step before baking is folding in the sprinkles. Use a silicone spatula and gentle motions—you want to distribute them evenly without overworking the batter. Some people worry about sprinkles sinking to the bottom, but coating them lightly in flour before adding helps prevent that. I usually skip this step and haven't had issues, but it's there if you want to be extra cautious.

Baking to Perfection

Divide the batter evenly among your three pans. A kitchen scale makes this easy, but eyeballing works too. Spread the batter into even layers, then give each pan a few firm taps on the counter. This releases air bubbles that could create holes in your finished cake.

Slide them into your preheated oven and set a timer for 20 minutes. At that point, rotate the pans so they bake evenly. My oven always runs a little hot on the left side, so rotating is non-negotiable in my kitchen. The cakes are done when the centers spring back when you touch them lightly, usually around 32 to 38 minutes total.

Let the cakes cool in their pans for about 10 minutes. This cooling time is crucial—take them out too soon and they might fall apart, wait too long and they'll stick. Turn them out onto wire racks and peel off that parchment paper. Now comes the hardest part: waiting for them to cool completely before frosting. I know, I know. But warm cake plus buttercream equals a melty disaster.

Whipping Up Dreamy Buttercream

While your cakes cool, make the frosting. This American buttercream is simple but rich—perfect for spreading and piping. Start with softened butter and beat it until it's smooth and creamy. This takes about two minutes and makes a real difference in the final texture.

Gradually add the powdered sugar, alternating with splashes of heavy cream to keep everything smooth and spreadable. I've made this frosting on humid days, dry days, and everything in between. If it seems too thick, add more cream. Too thin? More powdered sugar. You really can't mess this up.

Beat in the vanilla and give it a final whip on medium speed until it's light and fluffy. The frosting should hold its shape but spread easily. If you're feeling fancy, this is the time to add food coloring, though I love keeping it classic white to let the sprinkles be the star.

Assembling Your Showstopper

Place your first cake layer on a cake stand or serving plate, top side up. Spread about a cup of frosting evenly across the top, all the way to the edges. Don't be shy—generous frosting between layers makes every bite better. Add the second layer and repeat, then crown it with the third layer.

Now for the crumb coat—spread a thin layer of frosting over the entire cake. This seals in crumbs so your final layer looks smooth and professional. Don't worry about making this perfect; it's just the foundation. Pop the cake in the fridge for 15 minutes to let this layer set.

Apply your final coat of frosting, smoothing it with an offset spatula or butter knife. I like to start with the top, then work my way down the sides. For that bakery-smooth finish, dip your spatula in hot water, dry it off, and smooth over the frosting. Magic.

The sprinkle skirt is my favorite part. Press rainbow sprinkles gently into the bottom third of the cake, creating a colorful border. Transfer some frosting to a piping bag fitted with a large star tip and pipe swirls around the top edge. Add more sprinkles wherever your heart desires.

Tips for Success

Make this cake a day ahead if you're planning for a party. It actually tastes better the next day after the flavors have had time to meld. Just cover it with a cake dome or large bowl and store at room temperature.

If you only have two cake pans, bake two layers first, then use the remaining batter for the third. Just make sure to wash and re-prep the pan before adding more batter.

Room temperature ingredients really matter for this recipe. They create a smooth, even batter that bakes up tender. Cold ingredients can lead to a dense or uneven cake.

Don't skip the buttermilk—it's what makes this cake incredibly moist. If you don't have any, you can make a substitute by adding a tablespoon of white vinegar or lemon juice to regular milk and letting it sit for five minutes.

For ultra-white cake layers, look for clear vanilla extract. Regular vanilla adds a slightly tan color, which is barely noticeable but makes a difference if you're going for that pristine white look.

Storage and Make-Ahead Options

This cake keeps beautifully at room temperature for up to three days under a cake dome. The buttercream acts as a protective barrier, keeping the cake layers moist. In warmer weather or humid climates, you might want to refrigerate it, but let it come to room temperature before serving for the best flavor and texture.

You can bake the cake layers ahead and freeze them for up to three months. Wrap each cooled layer tightly in plastic wrap, then in aluminum foil. Thaw them overnight in the refrigerator before assembling. Some people say frozen layers are actually easier to frost because they're firmer.

The frosting can be made up to a week ahead and stored in the refrigerator. Let it come to room temperature and give it a quick whip with the mixer before using to restore its fluffy texture.

Frequently Asked Questions

Making It Your Own

While classic rainbow sprinkles are traditional, feel free to customize the colors for any occasion. Use pink and red jimmies for Valentine's Day, pastels for Easter, or red, white, and blue for summer celebrations. You could even skip the sprinkles entirely and add a tablespoon of almond extract for a different flavor profile.

For chocolate lovers, replace half a cup of flour with cocoa powder for a chocolate funfetti variation. Or swirl in some strawberry or lemon curd between the layers for added flavor dimension.

The frosting is your canvas too. Add a few drops of food coloring to create ombré layers, or use different piping tips for varied decorative effects. My niece loves when I add edible glitter to make it extra sparkly—something about it makes her feel like a princess.

Conclusion

Whether you're celebrating a birthday, welcoming spring, or just need something to brighten a regular Thursday, this cake delivers. The rainbow sprinkles don't just add color—they add pure, uncomplicated happiness to every slice. And isn't that what the best desserts should do?

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