Funfetti Cake

This Funfetti cake is a moist vanilla cake packed with rainbow sprinkles! I spread the top with an easy lemon buttercream frosting but you could use your favorite buttercream. Bake this cake in layers or as a sheet cake like I did. It will be a celebration either way.

I’ve take my moist vanilla cake recipe, mixed in rainbow sprinkles and baked it in a 9×13 cake pan for a super easy and delicious Funfetti cake recipe! The cake is flavored with vanilla extract and a hint of almond extract, which makes it taste like “cake batter”.

I topped this classic cake with my lemon buttercream like my lemon cupcakes but it is also fantastic with a less sweet and incredibly airy ermine frosting! Funfetti cake or confetti cake is a classic birthday dessert but you might also want to try Funfetti cookies, Funfetti cupcakes or this yellow cake with rich chocolate buttercream frosting!

Ingredients & Substitutions

• Unsalted Butter: Cool but pliable butter will incorporate well in the batter and allow you the time to add volume to the cake by trapping air between the molecules of sugar. It also makes the best buttercream.
• Granulated Sugar
• Large Eggs: I use whole eggs for this recipe because they add moisture and fat as well as aid in the leavening. Since it is a butter based cake, I don’t need to lighten it with whipped egg whites like I do in my classic white cake.
• Vanilla Extract: This is the main flavor so choose a vanilla extract that you enjoy. I love Nielson Massey’s vanilla extract.
• Almond Extract: A hint of almond extract takes this great from “great” to “WOW!” You can omit if you do not like it.
• Sour Cream: I use full fat sour cream for the softest, moistest cake! You can also use Greek yogurt. If you don’t have sour cream or Greek yogurt, I suggest you make my vanilla cupcakes recipe instead. It uses only milk. Double it for the same thickness!
• Whole Milk: The fat in whole milk adds flavor and contributes to the moist, tender texture.
• Cake Flour: Cake flour is essential in this funfetti cake recipe as it is in my lemon cupcakes. You can use all-purpose flour but the texture will be less tender and fluffy.
• Baking Powder & Baking Soda: I use a combination of baking powder and baking soda to get the initial intense volume from the soda in combination with the even, slow rise of the double acting baking powder.
• Kosher Salt: Do be sure you use kosher salt or reduce the salt in the recipe by half. Kosher salt has larger granules and is less salty than sea salt or table salt by the teaspoon.
• Powdered Sugar
• Lemon Juice

See the recipe card for full information on ingredients and quantities.

Possible Variations

• Make cupcakes or a layer cake instead: This same recipe will make 24 cupcakes or a 2 layer, 8-inch or 9-inch cake!
• Make it Holiday festive: Use red, white & blue sprinkles for July 4^th (bonus points for decorating it like I did my American Flag Cake!), red and green sprinkles for Christmas, or red, blue and white sprinkles for Hannukah. Red, white and pink are also fun for Valentine’s Day or Mother’s Day. Use the colors of your favorite team for the Superbowl or game day!
• Use a different frosting on the top: I love lemon buttercream frosting on this Funfetti cake and vanilla buttercream is a classic choice, but Swiss meringue buttercream, caramel Swiss meringue buttercream, ermine frosting, chocolate buttercream frosting, marshmallow frosting (toasted!), or American buttercream frosting would all be excellent choices. Peruse all our buttercream and frostings recipes for more favorites like cream cheese frosting! No matter how you ice it, it’s already a party!

How to Make Funfetti Cake from Scratch

Use these instructions to an easy rectangular Funfetti cake! Further details and measurements can be found in the recipe card below.

Make & bake the cake:

Step 1: Preheat oven to 350°F (either convection or regular) & spray and line a 9x 13 inch cake pan with parchment paper.

Step 2: Sift the cake flour, baking powder, baking soda, and salt. In another bowl whisk together the sour cream and milk. Set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) cream butter and sugar until light and fluffy.

Step 4: Add the eggs one at a time, beating well after each addition. Add the extracts with the last egg.

Step 5: Alternately add milk and dry ingredients, beginning and ending with dry. Fold in the sprinkles.

Step 5: Pour batter into prepared pan and spread out evenly with an offset spatula. Bake immediately. Bake in preheated oven until a cake tester or toothpick comes out with a few clinging crumbs, approximately 20-25 minutes. Be careful not to over bake or it will dry out. Cool on a wire rack in the pan.

To make the lemon buttercream:

Step 1: In the bowl of a stand mixer fitted with the paddle attachment beat the butter until smooth and lightened slightly on medium-high speed. Reduce the mixer speed to low and add the powdered sugar ½ cup at a time, allowing it to mix in completely before adding the next batch.

Step 2: Once all the sugar has been incorporated add salt (optional) and lemon juice and mix on medium speed until light and smooth.

Step 3: Switch to the whisk attachment and whisk on medium-high until light and fluffy and white. Once the cake is completely cool, spread the frosting on top and top with more sprinkles if desired.

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef created recipe. Check out all our cupcake recipes, cake recipes, birthday dessert recipes or just dive straight into desserts with these caramel cupcakes!