This Funfetti Cake is a moist and fluffy, melt in your mouth white cake with fun colorful sprinkles in each and every bite! This is a deliciously nostalgic and easy to make recipe the whole family will love! If you love this, you will also love this Funfetti Crumble Cake, yellow cake, hot milk cake and perfect chocolate cake.
Even though I grew up baking alongside my Big Mama there was still a lot to learn once I started up in my own kitchen. I didn’t have much understanding of the science behind baking or the foundational techniques that make home baking simple and fun. It took a lot of trial and error, time, and cookbook studying to get where I am today. And y’all, I’ve enjoyed every bit of it!
Funfetti Cake is just one delicious recipe of many included in this unique and masterful cookbook. Tender, sweet, and colorful, Kristin’s funfetti cake is better than anything you can find at the grocery store, trust me.
Do yourself a favor, get yourself a copy of Bettie’s Better Baking Book and a slice of this cake while you’re at it!
What Is Funfetti Cake?
Funfetti cake is simply a traditional white that’s been jazzed up with a bit of extra vanilla and a whole lot of sprinkles. The added bit of flavor and colorful jimmies make for a cake that is always the life of the party, just like me!
The base of this recipe is a white cake also featured in Bettie’s Better Baking Cookbook. It’s light, fluffy, and so darn buttery. For a more detailed breakdown of how white cake is made, check out Kristin’s White Cake recipe here.
To create the funfetti variation of this cake, we’re adding an additional tablespoon of vanilla and your choice of sprinkles. The result is a moist white cake with a little more flavor and a fun crunch. Oh and you can’t forget those gorgeous colors!
This cake can be made into two 8-9” layer cakes, a single sheet cake, cupcakes, or even a Bundt cake. No matter what you choose, be sure to thoroughly grease and lightly flour your pans. I’d even recommend a parchment paper lining, if applicable. Last thing you want is for your precious cake to stick to the pan.
What Kind of Frosting?
Traditionally, Funfetti cake is coated in vanilla buttercream. But, this is your party y’all, so don’t go letting me tell you what to frost this cake with. You can use whatever you’d like!
But, if you’re looking for a recommendation or two, check the list below. Just be sure to save a handful or two of sprinkles to dress up the top!
- Pick the right sprinkles. I prefer to use the long, skinny rainbow sprinkles you find in the baking aisle of just about any grocery store. The texture and colors are perfect for this cake. But, on occasion, I have used the circular confetti sprinkles and those are great too!
- Prevent color bleeding. Sometimes, the color coating on the sprinkles can bleed into the cake. Not so fun. To prevent this, I’d recommend very gently folding in the sprinkles. If you overmix the batter after adding them, it might change color.
- Wait to frost it. If you don’t wait until the cake is completely cool, the frosting will run right off. Be patient! You need a healthy layer of frosting for those extra sprinkles to sit on.
As with most cakes, Funfetti Cake is best when stored at room temperature. Simply place your cake on a plate or cake stand and cover with a cake lid or an overturned bowl. This will protect your cake from any particles in the air and protect your frosting and cake from losing its moisture. Keep your covered cake on your counter away from heat and direct sunlight for 4-5 days.
If you’d like to freeze your Funfetti Cake, wrap it tightly with plastic wrap in two layers and then wrap the exterior completely in aluminum foil. I’d recommend doing this in large pieces/slices. Place the wrapped cake in a freezer-safe zip top bag (or a freezer safe container) and store it directly in the freezer for 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
More Classic Cake Recipes
Don’t let the fun end here! Keep the party going with a few of GBC’s favorite, flavor-packed cake recipes!
Here are just a few to start:
- GERMAN CHOCOLATE CAKE
- LEMON LAYER CAKE
- CHOCOLATE BIRTHDAY CAKE WITH CHOCOLATE FROSTING
- SOUTHERN CARAMEL CAKE
- TEXAS SHEET CAKE
White Cake Recipe
- 3 cups cake flour 345 grams
- 2 tsp baking powder 7 grams
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt 2 grams
- 8 oz unsalted butter, softened 226 grams/ 2 sticks
- 2 cups granulated sugar 400 grams
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2/3 cup egg whites about 5 large egg whites/ 160 grams
- 3/4 cup whole milk 170 grams
- 3/4 cup sour cream 180 grams
- 1/2 cup sprinkles
- At least 30 minutes before mixing, take the butter, eggs, milk and sour cream out of the refrigerator to come to room temperature. Separate the eggs. Measure out the rest of the ingredients.
- Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Prepare your baking pan(s) with non-stick spray and parchment paper or with paper liners if making cupcakes.
To make the cake
- Sift together the cake flour, baking powder, and baking soda. Add the salt, whisk together, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the butter and sugar. Cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides and bottom of the bowl halfway through mixing. The mixture should be very pale yellow after mixing.
- With the mixer running on medium/low speed add the vanilla and almond extracts. Next, slowly add in the egg whites while the mixer continues running. Scrape down the sides of the bowl periodically as you slowly incorporate the egg whites.
- Mix the milk and sour cream together. Alternate adding the dry ingredients into the bowl in three additions with the milk/sour cream mixture in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated. Carefully fold the sprinkles into the batter.
- Transfer the batter into the prepared pan(s). Bake at 350°F/175°C. A sheet cake will take about 35-45 minutes. Layer cakes will take 22-26 minutes, and cupcakes will take 18-25 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in on the center, or when a cake tester comes out clean.
- Cool the cakes in their pan completely on a cooling rack before turning out of the pan and frosting.
- Store the cake covered in foil or plastic wrap at room temperature for up to 3 days.