Funfetti Cake Recipe

This homemade funfetti cake recipe is my favorite cake ever. With sour cream to make it moist and cake flour to make it light and fluffy, this funfetti cake is going to take you back to your childhood. If you grew up on boxed funfetti cake mix like I did, but want a homemade verison this funfetti cake recipe is it!

 

Ok here’s the deal. I don’t like eating boxed cake mix. I’m not a cake snob I swear. But let’s face it those boxed cake mixes are just full of some lovely preservatives that I do not want in my life. But here’s also the truth…I love the taste of boxed funfetti cake mix.

There I said it. My inner 80’s child can’t be silenced anymore. So what’s a girl supposed to do? Make the best dang homemade funfetti cake version ever. And I mean best ever. And my husband, who might be a funfetti boxed mix connoussieur definitely agrees that this is the best funfetti cake ever.

You see, my husband’s first birthday we celebrated together, he asked for no less than a Funfetti birthday cake. I thought ok, I can make one of those! He then clarified….he wanted a boxed cake. It was our first year together, so I smiled politely (inside secretly cringing) and made him what he wanted. But that was the last time. No more boxed cake mixes! Sorry hubby. I was determined from that point on too make a homemade Funfetti cake that rivaled anything you grew up on.

And I think I did. This Funfetti cake recipe starts with my favorite white cake recipe (it’s so good I used in this Chantilly cake recipe too!), and added a whole bunch of sprinkles. The key I think is using both vanilla and almond extract for the boxed cake mix flavor. To send it over the top I recommend using clear vanilla extract, which tastes just like the boxed mix kind!

Skip the mix and make this Funfetti cake from scratch instead.

See Also:

• Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
• If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
• Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
• This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
• When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
• Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!

Why This Recipe Is The Best

• Taste: Tastes just like a boxed cake mix but is 100% made from scratch! I have two secrets up my sleeve that will result in a boxed cake mix flavor!
• Texture: Made with sour cream, and egg whites you get a fluffy, moist cake.
• Ease: This cake takes a little bit more effort because you have to assemble and decorate a layer cake but totally worth it!

What is a Funfetti cake?

Ok so a funfetti cake is basically a white, (or sometimes a yellow cake recipe) with sprinkles added to the batter. For my Funfetti cake I used this white cake recipe, from Baker Bettie’s cookbook (which is the bomb diggity ya’all, grab a copy like now) which uses sour cream for moisture, cake flour for and egg whites for lightness. You don’t need to whip the egg whites first, so I think this cake comes together pretty easily.

The first version I made I used only vanilla extract, and it just lacked that something. That Funfetti something. So I tried again, and used clear vanilla extract. Clear vanilla extract combined with a little almond extract gives you that true funfetti cake mix flavor you’re looking for.

I used clear vanilla extract in the Momofuku Milk Bar Cake and it’s the secret to that cake as well. But that’s pretty labor intensive. This is pure funfetti joy with a lot less prep. Am I still snacking on this cake days later? Yes. Do walk by the kitchen and sneak a bite. Sure do. Is it still moist and 100% amaze-balls. You betcha.

Listen. You’ve been warned. It’s the best. Let’s do this.

Ingredients Needed

• Cake Flour – I’ll explain more below, but cake flour is key to producing a light, tender cake. If you use all-purpose flour the cake won’t be as tender. You can make a homemade cake flour, but it won’t produce quite the same results as store-bought. For more recipes that use cake flour, check out my 41 Cake Flour Recipes.
• Baking Powder
• Baking Soda
• Salt
• Unsalted butter – I always recommend using unsalted butter vs. salted butter so you can control the amount of salt in your cake. Make sure your butter is also properly softened before you start so it can be properly creamed with the sugar, which will create a tall, fluffy cake structure.
• Granulated Sugar
• Vanilla extract – To give this Funfetti cake recipe a “true boxed Funfetti cake mix” flavor I recommend clear vanilla extract, but you can always substitute with pure vanilla extract instead.
• Egg whites – You want to use egg whites only in this cake which will create a light, fluffy cake. You do NOT need to whip the egg whites first but simply add them to the your properly creamed butter and sugar. 
• Sour cream – I recommend using full-fat sour cream, not light or fat free. This adds richness and moisture, and the only adequate substitution I could recommend is using Greek yogurt.
• Rainbow sprinkles
• Powdered Sugar
• Heavy Cream

How To Make Homemade Funfetti Cake

You want to start by sifting together cake flour, baking powder, and baking soda. Sifting is important because it will help to aerate the flour, making for a lighter, fluffier cake. But it also will make sure to distribute the baking powder evenly throughout.

Then go ahead and add the salt and whisk together. You will add the salt after you have sifted because it can get stuck in your sifter. Then set that aside.

Next you want to cream together your softened butter and granulated sugar. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Don’t skimp on this time! You need do this for 5 minutes so it’s light and fluffy. This creaming time is important in making for a light and fluffy cake.

Make sure to scrape down the bowl halfway through mixing so there isn’t pockets of butter that hasn’t been creamed. The mixture should be pale yellow and increased in volume.

Then you want to add in your vanilla and almond extract, and eggs. You want to add in the extracts with your mixer on low speed. Then with the mixer running, slowly add in the egg whites mixing to combine.

You don’t need to whip the egg whites first, but just make sure they are at room temperature so they don’t seize up the creamed butter in the bowl causing your batter to break. Then scrape down the bowl as needed.

Lastly, you will alternate the dry ingredients and the sourcream/milk. First combine the milk and sour cream in a small bowl together.

You want to alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. I add 1/3 of the flour mixture, mixing to combine.

Then 1/2 of the milk mixture, and mixing in between each addition. And then repeat two more times. ending with the flour.  

Once the last of the flour has been mixed in, then stir in your sprinkles. I recommend the longer, rainbow sprinkles as oppossed to the non-pareils which can tend to bleed into the batter creating a muddy color. You can add a 1/2 cup up to 3/4 cup of sprinkles.

Next you want to divide the batter equally into the prepared pans. I usually do this by eyeballing how much is in the pans or if I want to be super exact then I weigh out the cake batter into pans so they are completely equal.

Then you need to bake the cake for about 22-28 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. You want to cool your cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost. 

Note: In the picture below this was a version I tested with non-pareils. As you can see some of the sprinkle color started to bleed making for more of a “pink batter”.

Baking The Cake

You want to divide batter equally into the prepared pans. You can do this by eyeballing how much is in the pans or go ahead and weigh out the cake batter into your pans so they are equal.

Then you need to bake the cake (in the center of your oven) for about 22-26 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. You want to cool your cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost. 

Making The Frosting

To frost this cake I used my Vanilla Buttercream Frosting, but instead of pure vanilla extract I used both clear vanilla extract and almond extract to give the cake and frosting the same flavor profile. It’s magical.

The key to this frosting is making sure to whip the frosting long enough so it’s light and airy. I made a BIG batch of the frosting to make sure there was enough to frost this layer cake.

This makes a lot of frosting, and if you are making a 2 layer cake, or not planning on piping swirls on top you may have some leftover frosting. You can always make less, or freeze any leftover buttercream for up to 3 months. 

Then just decorate with a few extra sprinkles!

Assembling The Cake

Once your cake layers have cooled it’s time to frost and decorate! I like to place my first cake layer onto the cake stand I plan on serving the cake on. Then I spread frosting on with an offset spatula. 

Repeat with the next two layers and more frosting. Then you can crumb coat the cake first with a thin layer of frosting. If you’re new to crumb coating, be sure to read my full article how to decorate a layer cake and do a crumb coat. 

Then I finish with a final layer of buttercream, and then pipe on swirls of frosting on top and finish with a few extra rainbow jimmies! 

Storage Instructions

Store the cake covered in foil or plastic wrap at room temperature for up to 3 days. 

You can also freeze any leftovers for up to 3 months. Make sure to wrap well in plastic wrap. When ready to enjoy, unwrap and let thaw at room temperature before serving , or thaw overnight in the fridge and bring to room temperature before enjoying. 

Recipe FAQ’s

More Recipes To Try

If you craving more cake then be sure to more of my cake recipes! Like my foolproof angel food cake served with strawberries and whipped cream.

And if you love a summer layer cake, then be sure to try my Chantilly cake recipe (better than Whole Foods!).

But if you’re looking for an easy cake with no decorating involved then check out some of my delicious pound cake recipes – lemon pound cake, strawberry pound cake, and sock it to me cake!