Go Back
+ servings
frosted funfetti cake with slices taken out

Funfetti Cake Recipe

This Funfetti Cake has a tender and moist crumb laced with sprinkles and is topped with a sweet buttercream frosting. Perfect for birthdays!
Course Cake, Dessert
Cuisine American
Keyword funfetti cake, funfetti cake recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Calories 739kcal
Author Lauren's Latest


Funfetti Frosting

  • 1 1/2 cups salted butter softened
  • 1 1/2 tablespoons vanilla extract
  • 3 pounds powdered sugar
  • 6 tablespoons milk or more as needed
  • 3 tablespoons colorful sprinkles plus more for decoration if desired


  • Preheat oven to 325 degrees. Line four 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
  • In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
  • In a liquid measuring cup, stir milk and vanilla together. Set aside.
  • In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
  • Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Stir the sprinkles in by hand. Divide evenly between baking pans and smooth the top. Bake 25-30 minutes in the lower 2/3rds of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
  • Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.

Making Funfetti Frosting

  • **If frosting a 9x13 cake or cupcakes, halve the recipe!
    Measure out the butter, powdered sugar and vanilla into a large bowl or the bowl of a stand mixer. Using a hand or stand mixer, start to combine the butter into the powdered sugar.
  • With the mixer on, slowly stream in your milk tablespoon by tablespoon until it starts to come together and look creamy. If it hasn’t come together, add another tablespoon, mix and wait it out. After about 2 or 3 tablespoons, your frosting should be thick enough to hold its shape, but light enough to have a butter knife or rubber scraper run through it with ease. Remove half of the frosting and set aside.
    Fold in sprinkles by hand to other half of frosting. This is the funfetti frosting you will fill the cakes with.
  • Once you reach this point, you are done and the buttercream is ready to use.

Assembling the Cake

  • Place one layer of cake onto a serving platter or cake stand. Spread about 3/4 cup funfetti frosting on top evenly, pushing towards the edges.
  • Continue stacking and layering the cake until all three layers are stacked. Use about half of the plain frosting to coat entire cake evenly in a thin crumb coating. Freeze 10 minutes. Frost entire cake again with remaining frosting for an even, smooth finish. Decorate with more sprinkles if desired. Refrigerate until ready to serve.


This funfetti cake recipe will make:
  • 1- 9x13 cake (bake for 45-60 minutes)
  • 4- 8 or 9-inch round cakes (25-30 minutes)
  • 2-8 or 9-inch round cakes-thick cakes! (45-60 minutes)
  • 24 cupcakes (bake for 18-20 minutes)
Regardless of how you bake this cake recipe, be sure to use lighter-colored baking pans (or glass). Using a darker teflon will give you darker, crispier edges.
Frosting a funfetti cake:
  • 9x13- use half the written frosting recipe 
  • 4- 8 or 9-inch round cakes- use frosting recipe as written
  • 2- 8 or 9-inch round cakes- if using thick cakes, use half the written frosting recipe. If slicing in half to get 4 total layers, use full recipe
  • 24 cupcakes- use half of the written frosting recipe


Calories: 739kcal | Carbohydrates: 116g | Protein: 4g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 55mg | Sodium: 328mg | Potassium: 123mg | Fiber: 1g | Sugar: 95g | Vitamin A: 641IU | Calcium: 66mg | Iron: 1mg