By Becky Hardin
Published Sep 9, 2021
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 Sheet Cake , Funfetti Cake Dip , 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
You can jump to the recipe card 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 is such a fun cake for Valentine’s Day desserts , birthday celebrations, kids parties, or any occasion that needs some fun!
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!
MoreHomemade Cake Recipeswe Love
- Banana Pudding Poke Cake
- Strawberry Pound Cake
- Vanilla Sheet Cake
- Rainbow Cake
- Lemon Meringue Cake
- Better Than Sex Cake
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Cake
- ▢ 3 cups all-purpose flour 360 grams (or cake flour)
- ▢ 1½ teaspoons baking powder 6 grams
- ▢ ¾ teaspoon baking soda
- ▢ ¾ teaspoons kosher salt
- ▢ 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- ▢ 2 cups granulated sugar 400 grams
- ▢ 6 egg whites 210 grams, room temperature
- ▢ 1½ cups milk 341 grams, room temperature
- ▢ ¾ teaspoon almond extract 3 grams
- ▢ 1½ cups rainbow sprinkles 288 grams
For the Frosting
- ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ▢ 1 cup vegetable shortening 184 grams (1 stick), such as Crisco
- ▢ 5½ cups powdered sugar 622 grams
- ▢ 2-3 tablespoons heavy cream 28-43 grams, room temperature (as needed)
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon pure vanilla extract 2 grams
- ▢ ¼ teaspoon almond extract 1 gram
- ▢ ½ cup rainbow sprinkles 96 grams, for topping
Video
Instructions
- Preheat oven to 350°F. Line and spray 2 9-inch round cake pans and set aside.
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed for 2 minutes. Add the egg whites, milk, and almond extract, and beat for another minute. Add in the flour mixture and whisk just until combined. Gently fold in the sprinkles. 3 cups all-purpose flour, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoons kosher salt, 1½ cups unsalted butter, 2 cups granulated sugar, 6 egg whites, 1½ cups milk, ¾ teaspoon almond extract, 1½ cups rainbow sprinkles
- Evenly divide the cake batter between the cake pans (about 977 grams each). 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 frosting ingredients into the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat on low for 1 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 cup of frosting. 1 cup unsalted butter, 1 cup vegetable shortening, 5½ cups powdered sugar, 2-3 tablespoons heavy cream, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract, ¼ teaspoon 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 cup of frosting 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 rainbow sprinkles
- Slice and serve.
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Becky’s Tips
- For a lighter cake, use cake flour instead of all-purpose flour.
- Make sure that your butter and milk are at room temperature before using it so that they’re easily combined with the other ingredients.
- Don’t overmix the cake batter. The flour should be just combined. Overworking it can cause the gluten to overdevelop.
- 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 is automatically calculated, so should only be used as an approximation.
Funfetti Cake Recipe
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Ingredients
For the Cake
- 3 cups all-purpose flour 360 grams (or cake flour)
- 1½ teaspoons baking powder 6 grams
- ¾ teaspoon baking soda
- ¾ teaspoons kosher salt
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- 2 cups granulated sugar 400 grams
- 6 egg whites 210 grams, room temperature
- 1½ cups milk 341 grams, room temperature
- ¾ teaspoon almond extract 3 grams
- 1½ cups rainbow sprinkles 288 grams
For the Frosting
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup vegetable shortening 184 grams (1 stick), such as Crisco
- 5½ cups powdered sugar 622 grams
- 2-3 tablespoons heavy cream 28-43 grams, room temperature (as needed)
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract 2 grams
- ¼ teaspoon almond extract 1 gram
- ½ cup rainbow sprinkles 96 grams, for topping
Instructions
- Preheat oven to 350°F. Line and spray 2 9-inch round cake pans and set aside.
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed for 2 minutes. Add the egg whites, milk, and almond extract, and beat for another minute. Add in the flour mixture and whisk just until combined. Gently fold in the sprinkles. 3 cups all-purpose flour, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoons kosher salt, 1½ cups unsalted butter, 2 cups granulated sugar, 6 egg whites, 1½ cups milk, ¾ teaspoon almond extract, 1½ cups rainbow sprinkles
- Evenly divide the cake batter between the cake pans (about 977 grams each). 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 frosting ingredients into the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat on low for 1 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 cup of frosting. 1 cup unsalted butter, 1 cup vegetable shortening, 5½ cups powdered sugar, 2-3 tablespoons heavy cream, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract, ¼ teaspoon 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 cup of frosting 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 rainbow sprinkles
- Slice and serve.
Video
Notes
- For a lighter cake, use cake flour instead of all-purpose flour.
- Make sure that your butter and milk are at room temperature before using it so that they’re easily combined with the other ingredients.
- Don’t overmix the cake batter. The flour should be just combined. Overworking it can cause the gluten to overdevelop.
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
