Homemade Funfetti Cake

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This moist Homemade Funfetti Cake recipe is a slightly denser than average cake with a tight crumb made with buttermilk. It’s has a sponge like texture and it’s packed full of vanilla and sprinkles.  

a slice of funfetti cake on a plate

Where are all my funfetti cake friends out there? The friends who agree that sprinkles make everything better. I’ve got you covered today with a Homemade Funfetti Cake.

Ever since I made my moist vanilla cake, I’ve been tweaking the recipe for other flavors like a mimosa cake. This time, it’s funfetti. Lucky for you, I also have a funfetti poke cake recipe that is similar to this one.

What can you expect from this funfetti cake? It’s crazy moist, it’s a more dense, spongier cake and it’s bursting with vanilla flavor. It’s not overly sweet, so it can be topped with any variety of frosting recipes.

Homemade funfetti cake

It would have been too easy for me to just throw some sprinkles into my original vanilla cake recipe, but like I mentioned before, I wanted to change it just a bit. Instead of milk, I opted for buttermilk. This gives the cake a more tender crumb, and also adds a bit of acidity or tanginess to the cake.

This cake batter is probably thinner than you’re used to, but it’s supposed to be. Since you’re adding the buttermilk at the same time as the dry ingredients, it’s important that you scrape down the bowl and stir it by hand a couple of times before you pour it in your pan. This will help ensure the batter is evenly mixed.

This funfetti cake recipe can be made as a cake and also as cupcakes. For the cake, you’ll use a 9″ by 13″ inch pan. If you choose to make funfetti cupcakes, this recipe will make a hefty 24 cupcakes with a little batter left over.

A fork digging into a piece of cake.

This Homemade Funfetti Cake is topped with a batch of my perfect vanilla frosting/

For the frosting, be sure you take the time to whip the butter prior to adding the powdered sugar, this will help build the light and airy structure needed for the frosting. You will notice the recipe calls for the frosting to be whipped for more than 5 minutes, this is not a mistake! I love the light and whipped texture. It should spread very nicely over top of the cake.

A picture of a slice of cake on a plate

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a slice of funfetti cake on a plate

Homemade Funfetti Cake

  • Author: Beyond Frosting
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 15 slices

Description

This moist Homemade Funfetti Cake recipe is a slightly denser than average cake with a tight crumb made with buttermilk. It’s has a sponge like texture and it’s packed full of vanilla and sprinkles.  

Ingredients

For the cake

  • 1 1/2 cups (285g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 large eggs
  • 2 egg yolks
  • 1 tablespoon (15ml) pure vanilla extract
  • 1/2 cup (118ml) sour cream (or plain Greek yogurt)
  • 2 ½ cups (350g) all-purpose flour
  • 2 teaspoons (7.5g) baking powder
  • 1 teaspoon (4g) baking soda
  • 1 teaspoon (5g) salt
  • 1 1/3 cup (315ml) buttermilk or milk
  • 1/2 cup sprinkles

For the frosting

  • 3/4 cup ( 170g )unsalted butter, cold
  • 2 1/2cups (325g ) powdered sugar
  • 1 teaspoons (5ml ) pure vanilla extract
  • 1 tablespoon (15ml ) heavy whipping cream

Instructions

For the cake

  1. Preheat the oven to 350°F. In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs. egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
  2. In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the buttermilk at a time and mix just until the flour starts to incorporate. Then add remaining dry ingredients and buttermilk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  3. Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 25-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.

For the frosting

  1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
  2. Add the powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract  and heavy cream and mix to combine. Beat for about 60 seconds.
  3. Continuing beating on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Spread over cooled cake.

Notes

  • This can easily be made into 24 cupcakes by using a large (3 tablespoon) cookie scoop. Bake for 16-20 minutes at 350°F
  • This cake is best with buttermilk, but if you don’t have any, you can make a homemade substitute.
Nutrition Information:
1 slice
447
44g
282mg
23g
63g
.6g
4.7g
84mg
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Keywords: Birthday Cake, Funfetti Cake, Easy cake recipe

You might also like:

Funfetti Poke Cake

A slice of funfetti cake on a plate covered with sprinkles

Raspberry Funfetti Scones

 

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11 Responses
  1. Pattira

    Hi, I tried your recipe and I used glass pan and the cake was cracked on top. The taste was super good though. I don’t know what did I do wrong. Am I not supposed to bake it in the glass pan?

    1. Beyond Frosting

      Hi Pattira, I am not sure why that happened. I have not baked this recipe in a glass pan, but I suppose it could be part of the issue? You should have able to use one though.

  2. Faz

    Hi, thanks for sharing this recipe. Just had one question. I used another recipe previously where the batter was as thin as this one and after baking all the sprinkles had fallen to the bottom and glooped together. Have you ever found that happen with this recipe? Any suggestions to avoid this? Thanks

    1. Beyond Frosting

      Hi Kyra, I don’t have the exact cup measurements off hand. I would start by adding 1 cup of batter to each pan and then see what you have left. Measuring the batter ad you pour is the best option to ensure evenly filled pans

  3. Carol Causey

    Is this recipe enough batter for 2 nine inch round cake pans? Also the last time I tried another funcetti recipe the sprinkles bled into the batter. Any suggestions? I am making a bunny cake for Easter and thought this would be yummy!

    Thanks!

    1. Beyond Frosting

      Hi Carol, this batter would actually make closer to 3 layers in a 9-inch pan. It would be too much batter for only 2 layers. Also in regards to the sprinkles, be sure not to use non pareil, those will bleed. This batter is also a very wet batter and the results would be the same if you used non pareil

  4. Shannon - Sweets & Treats

    Love anything funfetti especially the batters we use our sprinkle mixes in to holiday them up. So fun! Pinning to make ASAP!

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