Homemade Funfetti Cake

It’s time to celebrate with this ultra fluffy homemade funfetti cake! It’s bursting with sprinkles and topped with a fluffy vanilla buttercream. Bring on the birthdays!!

This delish cake is definitely kid approved, and really, who can pass up this colorful concoction?! You can even mix up the color scheme by changing the sprinkles. This will surely become a yearly request 🙂 Try serving this party pleaser with Easy No Churn Ice Cream or Homemade Vanilla Bean Ice Cream.

A slice of funfetti cake on a white plate

The Best Birthday Cake!

Ever since I was little I can remember always requesting a funfetti cake for my birthday. It’s colorful, has a great texture, and for some reason sprinkles always made it taste so much better.

It was & still is one of my favorites! It’s been a few years since I’ve had it, so this time I decided it was time to make a homemade version- 100% from scratch. And guess what? It’s even better than the boxed kind! It was oh SO good indeed.

Bonus? I can control the ingredients inside, and add any little flares I’d like to…such as extra sprinkles or a variety of sprinkle shapes!

Funfetti Cake before adding frosting

How to Make Funfetti Cake

Making cake from scratch can sometimes be intimidating, but throw it into a 9×13-inch pan and somehow it’s a breeze. Am I right? Seriously though, you’ve totally got this! You’ll need a handful of sprinkles, nothing fancy, just colorful jimmies, along with cake flour, and high quality vanilla extract. Grab a large mixing bowl and a hand mixer (or a stand mixer) and you’re set!

MIX. For the base, you’ll want to start by beating the sugar, butter, vanilla extract and almond until they’re light and fluffy. Then add the eggs and egg white, and mix until combined. In a small mixing bowl sift the all-purpose flour, cake flour, baking soda, baking powder and salt.

COMBINE. With mixing speed on low, gradually alternate adding the dry ingredients along with the buttermilk. Mix just until combined, then fold a half cup of sprinkles by hand.

BAKE. Pour into a lightly greased baking pan and bake for 25-30 minutes or until golden brown on top.

FROSTING. While the cake is cooling whip up the frosting. It’s really quick, easy and sooo fluffy!! Start by creaming the butter, then add the vanilla extract, salt and powdered sugar. Mix until large crumbs form, then add the heavy cream and beat until light and extremely fluffy, about 2 minutes.


Buttermilk Substitute: Buttermilk helps to produce a really tender crumb, but If you don’t have any on hand, you can create a substitute. Combine 1 TB of either white vinegar or lemon juice with 1 cup of milk, and let it set for at least 5 minutes. Make sure you use the 1:1 ratio, even though this recipe doesn’t require a full cup of buttermilk!

Sprinkles used to make homemade funfetti cake

The Frosting & Sprinkles

I absolutely LOVE using Sweetapolita Sprinkle mixes, which is what I used for these photos. Aren’t they gorgeous?! Of course, you can use simple Rainbow Jimmy Sprinkles, or switch up the color for different occasions!

Just stay away from nonpareils (the little balls) because the color will bleed into the batter and not be very pretty!

I love to use these sprinkles in other “funfetti” recipes, like:

Funfetti Cake Recipe cut into square slices

Making Ahead and Storing

Make ahead? You can make your frosting up to a day ahead time and keep tightly covered in the fridge. In terms of the cake you will want to make it during the day before frosting and serving it that night. Let the cake cool completely before frosting!

Store: We recommend that you store this cake covered at room temperature for up to 3 days. 

Freeze: To freeze the cake, let it cool completely out of the pan(consider baking extra cakes in round pans, they’re easier to get out than a 9×13 pan) and then double wrap it in plastic. Then wrap the cake in foil to assure that you don’t get freezer burn on your cakes! Leave it in the freezer for up to 3 months. Thaw it in the fridge for at least 8 hours to thaw completely before decorating and serving.

A bite of funfetti birthday cake on a fork

For more cake recipes, try:

Homemade Funfetti Cake |

Funfetti Cake Recipe

It's time to celebrate with this ultra fluffy homemade funfetti cake! It's bursting with sprinkles and topped with a fluffy vanilla buttercream. Bring on the birthdays!!
4.78 from 31 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 24 pieces
Calories: 290kcal
Print Recipe


  • 3/4 cup (1 ½ sticks) unsalted butter - softened to room temperature
  • 1 cup granulated sugar
  • 2 eggs - room temperature
  • 1 egg white - room temperature
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 cup cake flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher sea salt
  • 3/4 cup +2 tbsp buttermilk - room temperature
  • 1/2 cup rainbow jimmy sprinkles
For the Frosting
  • 1 cup (2 sticks) butter - room temperature
  • 1 1/2 tsp vanilla extract
  • pinch salt
  • 3 tbsp heavy cream
  • 3 1/2-4 cup powdered sugar
  • sprinkles for garnish


  • Preheat oven to 350 degrees. Lightly butter and flour (or spray) a 9x13-inch pan.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and extracts light and creamy, about 3-4 minutes. With mixing speed on low, add the eggs and egg white, beating after each addition.
  • In a medium mixing bowl, sift together the flours, baking powder, baking soda, and salt.
  • With mixing speed on low, alternate adding the dry ingredients with the buttermilk, taking care not to overmix. Using a rubber spatula, fold the sprinkles.
  • Pour the batter into the prepared cake pan, spreading into an even, smooth layer. Place in the oven and bake for 25-30 minutes or until the cake is golden brown on top and a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool before frosting.
  • To prepare the frosting, in a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the butter until light and creamy, about 2 minutes. Add the vanilla, salt and powdered sugar, mix until large crumbs form, then slowly pour in the heavy cream. Gradually turn speed up to medium-high and beat for 2-3 minutes or until fluffy.
  • Scoop the frosting into the center of the cake, then using a offset spatula, spread over the cake into an even layer. Garnish with sprinkles if desired. Cut and serve, enjoy for up to 3 days at room temperature.



Try switching things up by using holiday specific colored sprinkles for any occasion!
Nutrition Facts
Funfetti Cake Recipe
Serving Size
24 serving
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

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  1. I love a good homemade funfetti cake. Even better that this is a sheet cake. There’s just something about sheet cake that I love.

  2. Hi, Thank you for sharing such a great recipe. I have tried it and it came out beautifully except the texture was slightly dense not as fluffy as yours. Where did I go wrong ? Appreciate your advice on this.

    1. It could be due to a few things, like not creaming your butter and sugar enough, using too much flour, over-mixing the batter or over-baking the cake. Hopefully next time it’ll be perfect!

    1. Did the two 10″ rounds work out? I am making this for a bridal shower (my daughter has loved funfetti cake since she was a little tyke!) and I’d like to make a layer cake.

  3. Loved it thank you for this recipe I did it with my 2 1/2 year old daughter and she had lots of fun making it. Nothing like home made:-) yum!

  4. I made this for my husband’s birthday and he said it was his all time favorite cake ever. It was delicious and beautiful!

  5. I’m allergic to nuts but I would love to try this recipe. If I don’t use the almond extract will it affect the cake much?

    1. Hi Kristal, I haven’t baked with vegan butter before, so I can’t really say. Please let me know how it turns out if you do decide to use it 🙂

  6. I noticed you said you like using Sweetapolita’s sprinkles. Every time I make a confetti cake, I find it tastes off a bit, and I believe it’s the jimmies. Is it possible that some of these store bought sprinkles could give the cake an off taste? Just curious…thanks!

    1. I started buying “higher quality” sprinkles a few years ago, and there is a noticeable difference in taste. Great question btw!!

  7. Hi! I’m just wondering if this cake is ok to be stacked? Or is it too delicate to make a 2 tiered cake!? Thank you.

      1. So it would not work if I make a 2 tiered cake?? Cause I was planning to bake a 10 inch round cake, and add a 8 inch round cake on top of it! Will the weight from the top cake be ok?? (I’m having 3 cake layers per tier)

  8. Exactly which sprinkles that you used in the cake recipe did you order from Sweetspolita? I have to make an double layer 11″ x 15″ for a wedding rehearsal dinner, and I am considering your recipe. If you could be very specific I would appreciate it! Thanks for sharing!!! Joyce

    1. Hi Joyce, I used jimmies only for the batter (like these), and then one of her sprinkle mixes (with all of the fun sprinkles in it) for the top.

  9. Hi Natalie
    Recipe call for one egg white, just pour the egg white to the mixing ? Doesn’t have to beat it until peaks form?

  10. Hi I just baked this recipe and it didn’t turn out well.  I don’t know what the fudge happened but the cake never set and I had the cake in far too long for what it was stated. My cake was too yellow and I added the egg white. The sprinkles disintergrated inside the cake and it didn’t create the polka dot effect.  I’ve followed everything the recipe said and used the right ingredients. So dissapointed. 

    1. I’m sorry to hear that… something definitely went wrong! We make this cake often and it always turns out (have you watched the video tutorial here?) Did you add the leaveners? And use real buttermilk? As far as the sprinkles go, you have to use jimmies, any other sprinkle will streak once it’s in the batter. Hope that helps!

  11. Hi – I’m keen to bake this cake for my daughter’s birthday party this weekend but I am a little flummoxed by the two different flours in the recipe. Here in New Zealand we have ‘standard’ flour which is like an all-purpose flour and I have read online that our standard flour is cake flour, and also that it is the same as the American all-purpose flour. So my question is – will I be ok to use just 2 cups of (NZ standard) flour? Thanks for any advice!

    1. Cake flour has more starch in it and less protein. I’m not familiar with flours in New Zealand so I’m not much help. I think you should be fine to use all of one flour 🙂

      1. Thanks for the reply.  I used another similar recipe which only specified all purpose flour so I used our standard flour and it turned out wonderfully!

    1. Hi Katie! I don’t see why not. Just make sure to butter/flour (or spray) your pan really well. I’d use a 10-cup or 12-cup pan. As far as the baking time goes, I’m not 100% sure since I haven’t tried it in a bundt pan before, but I’d guess you’d need to give it a little longer. Check it at the 30 minute mark, then again every 10 minutes after that to see if it’s done (I’m thinking about 45 minutes should do). Hope that helps!

  12. Thank you for this recipe!  It was delicious and moist! I doubled the recipe and made it into a triple 9 inch layer cake which set up beautifully. The cake was the hit of the party. I will be making it again for my niece’s wedding reception next June. Thank you again.

  13. I made this cake for a birthday and it did not turn out well. The cake was very thick & not sweet at all when finished and the next day was a brick.  The only thing delicious about the cake was the frosting I made , which came from a different website. I followed the directions precisely , so maybe there is something I was suppose to do that isn’t specified. I’m glad it turned out for other users, this was a total fail for me… maybe too much flour in this recipe??

    1. Sorry to hear that Ebony. Did you properly cream your butter and sugar? Did you use cake flour and real buttermilk? How long did you end up baking it for? These are all things that will change the outcome of the cake. I’d love to troubleshoot with you! Please feel free to reach out to me via email: [email protected]

  14. Hi Natalie. I’m planning on making this cake on a Friday afternoon to be served at a brunch on Saturday morning. Would you recommend putting the frosted cake in the fridge? Any issues with the decor sprinkles on top spreading color in the fridge? Thanks!

  15. I made an 8 layer cake (4 x10” & 4 x8”) for my baby girls 5th birthday party this weekend! I was worried that it would be too heavy & would somehow lose the moistness. Wellll, I’m happy to report that although it was leaning a little bit, it was still delicious & very moist! We had a house full of 60 people & there wasn’t a single piece of cake left! ? Great recipe!!

    1. Hi Ashley! You can add more powdered sugar if you need to or toss it in the fridge for 30 minutes to see if it firms up. It definitely shouldn’t be runny. Perhaps your butter was too soft or you added too much cream?

  16. My boyfriend bought me a Kitchenaid mixer for Christmas after many many not so subtle “I love to bake” hints. After exhausting cookie recipes, I asked him what his favorite kind of cake was. Naturally a grown man would request fun fetti! I made this cake earlier in the week and was super impressed with how it turned out. Since neither of us need an entire cake, I brought some of it to work and even the harshest critics said they loved the consistency (almost like a pound cake) and they didn’t find it waxy from the jimmies (I used Betty Crocker ones I found at my local grocery store). The icing was also delicious. Since I have so many ingredients left over (they don’t sell buttermilk or heavy whipping cream in reasonable sizes), I am baking again today. This time as cupcakes rather than a cake. I just pulled a batch out of the oven and they take between 20-30 minutes in the oven (I kept a really close eye on them – waiting for that golden brown color and using a skewer to test the middles). Overall, I could not be more pleased and will be referencing this recipe for years to come.

  17. Hi Natalie
    Do you think I can make 1.5x recipe in a ice and then slice in half to make a layered rectangular cake. Will the cake hold up to slice in half? Thanks so much

  18. This cake fell flat for me, literally. It was well cooked but too thin to be a good 9″ 2 layer cake. Being so thin, it was dry straight out of the oven. I ended up baking a different cake but decorating it like this one. It was beautiful.

  19. Excited to try your recipe TODAY . It would be wonderful if you could help me understand what salt you are using. Kosher Sea Salt is hard to find. In my research, I’ve just discovered that Morton’s salt tastes much saltier than Diamond. Kosher refers to rough and course. There is sea salt and there is kosher salt but not finding both. Am I looking for sea salt that is course? Are you using Morton’s or Diamond? Appartently, there is a big difference!! I am eager to learn and get the correct brand and type of salt. Never thought my search on the internet would result in such a big learning expearience about salt!!! Seems there is a lot to be said about what brand and type of salt to use. It can make or break your recipe!

      1. Your recipe was a hit! Thank you! Also, I didn’t have time to wait for your reply. I used fine sea salt. Bakery staff at Whole foods didn’t recommend using course salt in cake batter. If you had the time to respond, I would love to learn more about you using course/kosher salt. Typically, it is not used for cakes. Should I go out and get Morton’s Course Kosher Salt? I do have course sea salt on hand. But not kosher. Maybe this is your secret you are sharing? ! I would love to hear from you! Thanks, again

  20. Thanks for a great recipe idea, Natalie!  I was wondering which Sweetapolita sprinkle medley you used – if you can remember? 

  21. This was a great recipe! Cake turned out delicious despite me using the wrong type of confetti which ended up dissolving in the cake. It took a while to set but it did eventually, think I would start on a lower heat next time. But recipe is fantastic, lovely cake tastes like something out of a good bakery!

  22. 5 stars
    I have a certain child that would put sprinkles on anything!! They make desserts fun & colorful! Looks so soft & delicious!

  23. 5 stars
    This cake is perfect for a birthday, get together or just for fun! It’s so moist and they flavor has the perfect amount of sweetness!

  24. 5 stars
    YUM! This was delicious and so fun to make. Funny how I have only associated this funfetti cake with a cake mix! Tastes so much better than the one from the box.

    1. If using all purpose flour instead of cake flour, I’d do this trick: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch. Then sift together and proceed with the recipe as written. This will help the cake to be light, delicate and airy!

  25. 5 stars
    Love this fun celebration cake! Both delicious AND fun! The kids love it. They think we’re celebrating whenever I pull out the rainbow sprinkles. Makes ANY day a special day!

  26. 5 stars
    What a great and easy way to make a funfetti cake! Perfect for my son’s upcoming birthday. Everyone is going to love this cake! Excited to have my daughter help me!

  27. 4 stars
    This has been my daughter’s birthday cake since she was 2 and we just celebrated her 5th birthday. We’re trying to avoid lactose for my son so I subbed in vegan butter (Earth Balance buttery sticks) and homemade oat milk “buttermilk”. No matter how slowly you add the eggs it ends up curdling. I’m assuming due to the Earth Balance. To fix it I poured it into a microwave safe bowl then put it at power 4 (800 W) for 2 min and stirred every 15 seconds (didn’t go the whole 2 min). That gets it to come back together. The cake doesn’t rise as much with those subs and I might consider adding more baking powder and baking soda next time but the flavor is still good. Just FYI for those who need to make this dairy free.