Funfetti Cake

I’ve been baking this Funfetti cake for celebrations and plain Tuesdays for years, and it never fails to feel like a small party. This tender, buttery layer cake studded with rainbow jimmies and finished with a silky buttercream is the kind of recipe you pull out for birthdays, baby showers, or any time you want a cheerful crowd-pleaser. If you like easy sweet treats with an extra dose of nostalgia, try a lighter snack like these no-bake cake batter protein balls for bite-sized fun between slices.

Why you’ll love this dish

This Funfetti cake balances several strengths. The mix of butter and a little vegetable oil keeps the crumb tender and moist without being greasy. Sour cream and buttermilk add richness and acidity, which helps the baking soda and baking powder give a reliable rise. The recipe scales well for party-size slabs or smaller layer cakes, and the simple buttercream is stable enough for decorating while still soft enough to slice cleanly. It is especially kid-approved and low-fuss for bakers who want a polished, festive result without advanced technique.

Step-by-step overview

You’ll cream butter and sugar, add oil and eggs, then fold in dry ingredients alternating with buttermilk and sour cream. Gently fold in sprinkles so the colors do not streak. Bake in prepared pans, cool fully, then stack with a classic buttercream. Crumb coat, chill, and finish with a smooth outer layer and more sprinkles for a party-ready finish. The whole process is straightforward and forgiving, with two short chilling steps to make decorating easier.

What you’ll need

• 3 cups (380g) cake flour
• 1 3/4 cups (350g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (180g) unsalted butter, room temperature
• 1/3 cup (80mL) vegetable oil
• 2/3 cup (160mL) buttermilk, room temperature
• 1 cup (240g) full fat sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 4 large eggs, room temperature
• 3/4 cup (120g) rainbow jimmies sprinkles (use jimmies, not nonpareils, to reduce bleeding)

For the buttercream

• 1 1/2 cups (340g) unsalted butter, room temperature
• 6 cups (700g) powdered sugar, sifted
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 to 5 tablespoons whole milk, as needed

If you need a gluten free alternative, see this flourless oatmeal carrot cake for ideas on texture swaps and binding agents.

Step-by-step instructions

1. Heat the oven to 350°F (175°C). Grease and flour two 9-inch round pans or three 8-inch pans. Line the bottoms with parchment and set aside.
2. Whisk the cake flour, baking powder, baking soda, and salt in a large bowl. Set aside so the leaveners are evenly distributed.
3. In a stand mixer fitted with the paddle, beat the 12 tablespoons butter and granulated sugar on medium-high until pale and fluffy, about 3 to 4 minutes. Scrape the bowl as needed.
4. Add the vegetable oil and beat 30 seconds to combine. Add eggs one at a time, mixing well after each addition so the batter stays emulsified.
5. Stir in the vanilla extract.
6. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk and sour cream. Start and finish with the dry ingredients. Mix just until combined to avoid a dense cake.
7. Gently fold in the rainbow jimmies with a spatula. Use a light hand so the colors do not streak the batter.
8. Divide the batter evenly among the prepared pans. Smooth the tops and bake until a toothpick in the center comes out clean, about 25 to 35 minutes depending on pan size and oven.
9. Let the cakes cool in their pans for 10 minutes. Turn them out onto a rack and cool completely before assembling.
10. For the buttercream, beat the 1 1/2 cups butter on medium speed until creamy. Gradually add the sifted powdered sugar, then salt and vanilla. Beat until light. Add 3 to 5 tablespoons whole milk a tablespoon at a time until the buttercream reaches a spreadable, smooth consistency.
11. Trim the cake layers if needed for even stacks. Spread buttercream between layers, apply a thin crumb coat, and chill 20 to 30 minutes to set.
12. Finish with a smooth outer coat of buttercream and press extra sprinkles on top or along the sides for a festive look.

Best ways to enjoy it

Slice the cake at room temperature for the cleanest pieces. Serve with fresh berries and lightly sweetened whipped cream for contrast, or keep it simple with a scoop of vanilla ice cream for a timeless pairing. For a kid-friendly display, place the cake on a platter surrounded by mini cupcakes that match the sprinkles. For parties, pre-slice and arrange on a tiered stand so guests can help themselves.

Storage and reheating tips

• At room temperature: A buttercream-covered cake can sit covered at room temp for up to 48 hours in a cool kitchen. Keep it shielded from direct sunlight and heat.
• Refrigeration: Store the cake in an airtight container or cake keeper for up to 5 days. Bring slices to room temperature for 30 to 60 minutes before serving to restore texture.
• Freezing: Wrap cooled, frosted slices or unfilled layers tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then come to room temperature before serving.
• Food safety: If your kitchen is warm, refrigerate the cake sooner. Always discard cake that smells off or shows mold.

Pro chef tips

• Room temperature ingredients matter. Eggs, butter, and dairy that are warm blend more smoothly and trap air for lift.
• Use cake flour for a tender crumb. If you must substitute all purpose flour, reduce protein by replacing 2 tablespoons per cup with cornstarch.
• Fold sprinkles in at the end and only enough to distribute them. Overmixing will cause color bleed and a streaky batter.
• Rotate pans halfway through baking if your oven has hot spots.
• For a glass-smooth buttercream, chill the crumb coat, then use an offset spatula warmed under hot water and dried to smooth the final coat.
• Pipe a small border with leftover buttercream to keep sprinkles from falling off the plate.

Creative twists

• Citrus twist: Add 1 tablespoon lemon or orange zest to the batter for a bright lift.
• Chocolate funfetti: Replace 1/3 cup of cake flour with 1/3 cup Dutch-process cocoa and add 2 tablespoons extra sugar.
• Dairy swap: Use Greek yogurt instead of sour cream at a 1:1 ratio if you prefer tang and lower fat.
• Vegan option: Replace butter with a vegan spread, swap eggs for flax eggs (1 tablespoon ground flax plus 3 tablespoons water per egg) and use a plant-based yogurt instead of sour cream. Expect slightly different rise and texture.
• Simple decoration: Press sprinkles into the side of a chilled cake for an even confetti border without messy piping.

Common questions

Can I use regular all purpose flour instead of cake flour?

Yes. For every cup of cake flour, use 1 cup minus 2 tablespoons all purpose flour plus 2 tablespoons cornstarch. Sift them together before measuring. The cake will be slightly denser but still very tasty.

Why did my sprinkles bleed color into the batter?

Some sprinkles have a water-soluble dye that melts and streaks when mixed extensively. Use hard jimmies rather than nonpareils, fold them in gently at the end, and avoid excess stirring to minimize bleeding.

How long does this cake take from start to finish?

Active prep is about 30 to 40 minutes. Baking and cooling add another 1.5 to 2 hours depending on how quickly layers cool. Plan a total of about 2 to 3 hours, or assemble the day before and decorate the next day for less rush.

Can I make the cake layers ahead of time?

Yes. Bake the layers and wrap them tightly; they keep in the refrigerator for 2 days or in the freezer for up to 3 months. Thaw in the refrigerator and bring to room temperature before assembling.

Is the buttercream stable for piping decorations?

This buttercream is stable at room temperature for short events and pipes nicely when chilled briefly. For intricate decorations that must hold shape for long periods in warm environments, add a bit more powdered sugar or chill between piping steps.

Funfetti Cake

A tender and buttery Funfetti cake studded with rainbow jimmies and topped with a silky buttercream, perfect for celebrations and gatherings.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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For the cake

• 3 cups cake flour Use cake flour for a tender crumb.
• 1.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 12 tablespoons unsalted butter, room temperature Make sure it's at room temperature.
• 1/3 cup vegetable oil
• 2/3 cup buttermilk, room temperature Use room temperature buttermilk.
• 1 cup full fat sour cream, room temperature Use room temperature sour cream.
• 1 tablespoon pure vanilla extract
• 4 large eggs, room temperature
• 3/4 cup rainbow jimmies sprinkles Use jimmies, not nonpareils, to prevent bleeding.

For the buttercream

• 1.5 cups unsalted butter, room temperature
• 6 cups powdered sugar, sifted
• 0.5 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 to 5 tablespoons whole milk Add as needed for consistency.

Method

 

Preparation

1. Heat the oven to 350°F (175°C). Grease and flour two 9-inch round pans or three 8-inch pans. Line the bottoms with parchment and set aside.
2. Whisk the cake flour, baking powder, baking soda, and salt in a large bowl. Set aside to evenly distribute the leaveners.
3. In a stand mixer fitted with the paddle, beat the 12 tablespoons of butter and granulated sugar on medium-high until pale and fluffy, about 3 to 4 minutes.
4. Add the vegetable oil and beat for 30 seconds to combine. Add eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk and sour cream. Start and finish with the dry ingredients, and mix just until combined.
7. Gently fold in the rainbow jimmies with a spatula, being careful not to overmix.
8. Divide the batter evenly among the prepared pans. Smooth the tops and bake until a toothpick comes out clean, about 25 to 35 minutes.
9. Let the cakes cool in their pans for 10 minutes, then turn them out onto a rack and cool completely.

Buttercream

1. For the buttercream, beat the 1.5 cups of butter on medium speed until creamy.
2. Gradually add the sifted powdered sugar, then add the salt and vanilla. Beat until light.
3. Add whole milk a tablespoon at a time until the buttercream reaches the desired spreadable consistency.

Assembly

1. Trim the cake layers if needed for even stacks. Spread buttercream between layers, apply a thin crumb coat, and chill for 20 to 30 minutes.
2. Finish with a smooth outer coat of buttercream and press extra sprinkles on top or along the sides.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 13gSodium: 200mgSugar: 30g

Notes

Room temperature ingredients help the batter blend smoothly and rise better. Store at room temperature or refrigerate for later.

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