There’s just something magical about a classic funfetti cake. It’s nostalgic, joyful, and instantly turns any day into a celebration, no special occasion required. This Homemade Funfetti Cake is soft, tender, and perfectly moist, with colorful sprinkles baked right into every bite. It’s made completely from scratch using simple pantry ingredients, but delivers that iconic bakery style flavor and texture we all love.
This recipe comes together quickly, bakes evenly, and is incredibly forgiving, making it perfect for beginner bakers or anyone needing an easy, reliable dessert. Whether you’re celebrating a birthday, hosting a party, or just craving something cheerful and sweet, this funfetti cake brings the fun every single time.
Pairs perfectly with my Funfetti Buttercream Frosting too!
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter: Adds rich flavor and structure to the cake
- Canola Oil: Keeps the cake extra moist and tender
- Granulated Sugar: Sweetens while helping create a light crumb
- Eggs: Provide structure and richness
- Vanilla (bean paste or clear): Gives that classic funfetti flavor
- Whole Milk: Adds moisture and smooth texture
- Sour Cream: Enhances tenderness and keeps the cake soft
- Cake Flour: Creates a lighter, softer crumb than all-purpose flour
- Baking Powder: Helps the cake rise evenly
- Salt: Balances sweetness and enhances flavor
- Rainbow Jimmies: Add color and fun throughout the cake
Recipe Variations
- Cupcakes: Bake in lined muffin tins for 18–20 minutes
- 6-Inch Cake Pans (like the cake I made here): Bake 3 six-inch pans for about 22-24 minutes
- Funfetti Sheet Cake: Bake in a 9×13 pan and adjust bake time (start checking around 30 minutes)
- Extra Vanilla: Increase vanilla for a more bakery style flavor
- Mix it up with your favorite frostings! I love my Funfetti Buttercream Frosting with this, but chocolate frosting, cream cheese frosting, or plain Vanilla Bean Buttercream are all great!
Pro Tips
- Room temperature ingredients matter. Butter, eggs, milk, and sour cream should all be at room temperature. This helps everything emulsify properly and gives you a smoother batter and more even bake.
- Cream the butter and sugar well. Take the full 2–3 minutes here. This step incorporates air into the batter, which gives the cake its light, fluffy texture.
- Don’t overmix once flour is added. Mix just until combined. Overmixing can make the cake dense instead of tender.
- Use sprinkles, not nonpareils. Rainbow sprinkles hold their color best during baking. Nonpareils tend to bleed and can discolor the batter. Natural dye sprinkles will also tend to bleed as well giving more of a tie dye look.
- Toss the sprinkles in flour first. This helps prevent them from sinking to the bottom of the cake layers.
- Check for doneness early. Ovens temperatures can vary. Start checking at 18 minutes to avoid overbaking, which can dry out the cake.
- Let cakes cool completely before frosting. Warm cake will melt frosting and cause slipping layers.
- Freeze for easier decorating. Chilled or slightly frozen cake layers are much easier to frost cleanly.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Canola Oil: Swap with vegetable oil or light olive oil
- Whole Milk: Use 2% milk or a dairy free milk if needed
- Sour Cream: Substitute with full fat, plain Greek yogurt
- Cake Flour: Use all purpose flour and cornstarch (DIY cake flour)
- Vanilla Bean Paste: Regular vanilla extract works well
Dietary Substitutions
- Dairy Free: Use dairy free butter, milk, and yogurt alternatives
- Egg Free: Use egg substitutes designed for baking
DIY Cake Flour (Easy Substitute)
If you don’t have cake flour on hand, you can easily make your own at home.
For every 1 cup of cake flour needed:
- Measure 1 cup all purpose flour
- Remove 2 tablespoons of the flour
- Replace with 2 tablespoons cornstarch
- Whisk very well to combine
Repeat as needed for the full amount. This lighter flour blend helps create a softer, more tender cake crumb.
Leftovers and Storage
- Store frosted cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Unfrosted layers can be frozen for longer storage.
But, I Still Have A Few Questions…
Can I make this funfetti cake ahead of time?
Yes. You can bake the cake layers up to 24 hours in advance. Once cooled, wrap tightly and store at room temperature or refrigerate until ready to frost.
Can funfetti cake be frozen?
Yes. Unfrosted cake layers freeze well for up to 2 months when wrapped tightly in plastic wrap and foil. Thaw at room temperature before frosting.
Why does this recipe use both butter and oil?
Butter adds flavor while oil keeps the cake moist. Using both creates a soft, tender cake with rich flavor.
What sprinkles work best for funfetti cake?
Rainbow sprinkles work best. They hold their color during baking and won’t bleed into the batter like nonpareils. I would also stir clear of the natural sprinkles (natural dye), these are a big culprit of bleeding into the batter.
Can I use all-purpose flour instead of cake flour?
Yes. For best results, make DIY cake flour by replacing 2 tablespoons of all-purpose flour per cup with cornstarch.
How do I keep sprinkles from sinking?
Toss the sprinkles in a small amount of flour before folding them into the batter. This helps keep them evenly distributed.
Can I make this recipe into cupcakes?
Yes. Bake in lined muffin tins at 350°F for 18–20 minutes, or until a toothpick comes out clean.
Can I bake this cake in different pan sizes?
Yes. Three 6-inch cake pans bake in about 22-24 minutes. A 9×13 pan will take longer; start checking around 30 minutes.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean and the top springs back lightly when touched.
What frosting pairs best with funfetti cake?
I love this with my Funfetti Buttercream Frosting, but Vanilla buttercream, cream cheese frosting, whipped vanilla frosting, or chocolate buttercream also pair well.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Fluffy Funfetti Cake
Ingredients
Cake
- ½ cup 8 tbsp unsalted butter, room temperature
- ⅓ cup canola oil
- 1¼ cups granulated sugar
- 3 large eggs room temperature
- 3 tsp vanilla bean paste or clear vanilla
- ⅔ cup whole milk room temperature
- ¼ cup sour cream room temperature
- 2 cups cake flour
- 2½ tsp baking powder
- ½ tsp salt
- ⅔ cup rainbow sprinkles tossed in 1 tbsp flour
Funfetti Buttercream
- 2 cup unsalted butter room temperature
- 5 1/2 –6 cups powdered sugar
- 5 teaspoons vanilla bean paste or extract
- 1/2 teaspoon fine sea salt
- 4-6 tablespoons heavy cream
- 1/2 c. rainbow sprinkles
Instructions
Make the Cakes
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Slowly mix in oil, milk, and vanilla until smooth.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Gently fold in floured sprinkles.
- Divide batter evenly between prepared pans.
- Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
While cakes are cooling, make the frosting
- Add the softened butter to a large mixing bowl. Using a stand mixer or hand mixer, whip on medium-high speed for 3–4 minutes, until very pale, fluffy, and smooth.
- Reduce speed to low and gradually add 2¾ cups powdered sugar, about ½ cup at a time, mixing well between additions.
- Add the vanilla bean paste and salt. Increase speed to medium and beat until fully incorporated.
- With the mixer running on low, drizzle in the heavy cream, one tablespoon at a time, until the frosting reaches your desired light, spreadable consistency.
- Gently fold in the sprinkles by hand using a spatula until evenly distributed.
Frost the Cakes
- Frost the cooled cakes as desired with the frosting.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.