You know what life needs more of? Sprinkles. They’re basically edible confetti, and honestly, any excuse to throw them into cake batter is a good one. Funfetti cake is the definition of “instant mood booster”—it’s colorful, fluffy, and tastes like a party, even if the “party” is just you, your fork, and Netflix. And the best part? You don’t need to be a pastry chef to pull this off.
Why This Recipe is Awesome
Funfetti cake is a total show-off without even trying. It’s the kind of dessert that makes kids scream with joy and adults secretly just as excited. It’s not complicated—no obscure ingredients, no scary techniques. Just simple cake batter, rainbow sprinkles, and a whole lot of fun. Bonus: if you can stir sprinkles into batter without eating half the bag, you’re already ahead of me.
Ingredients You’ll Need
For the cake:
- 2 ¾ cups all-purpose flour (basic, but important)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (aka flavor gold)
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract (the good stuff, not imitation water)
- 1 cup buttermilk (or DIY with milk + lemon juice)
- ½ cup rainbow sprinkles (the flat, “jimmies” kind, not the tiny nonpareils that bleed everywhere)
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Extra sprinkles for decorating (because obviously)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment. No parchment? Grease well and hope for the best.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Dry ingredients like to mingle before meeting the wet team.
- In a larger bowl, beat the butter and sugar until light and fluffy. This takes a few minutes, but think of it as arm day.
- Add the eggs one at a time, then stir in the vanilla. Don’t panic if it looks a little curdled—it’s fine.
- Alternate adding the dry ingredients and buttermilk, starting and ending with dry. Keep mixing gentle; this is cake, not concrete.
- Fold in the sprinkles with a spatula. Fold, don’t stir like a maniac, or you’ll smear the colors into sad, tie-dye batter.
- Divide the batter into the prepared pans. Bake for 25–30 minutes until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack. Resist the urge to frost a warm cake unless you enjoy melted chaos.
- For the frosting: beat the butter until creamy. Add powdered sugar gradually, then vanilla, then cream until fluffy and spreadable.
- Frost the cooled cakes, stack them up, and shower with extra sprinkles. Ta-da—you’ve just made happiness in cake form.
Common Mistakes to Avoid
- Using the wrong sprinkles. Tiny round nonpareils bleed everywhere. Stick to jimmies.
- Overmixing after adding sprinkles. You want confetti, not rainbow sludge.
- Skipping the parchment paper. Unless you like broken cake chunks, line the pans.
- Not letting the cake cool. Warm cake + frosting = sad puddle.
- Skimping on frosting. This is funfetti, not salad—go big.
Alternatives & Substitutions
No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Instant buttermilk hack.
Want it extra festive? Add a few drops of almond extract along with vanilla for bakery-style flavor.
Gluten-free? Use a 1:1 gluten-free flour mix—it works surprisingly well here.
Not a buttercream fan? Whipped cream cheese frosting is a killer alternative.
Baking for a theme party? Swap rainbow sprinkles for color-specific ones (red and green for Christmas, pastel for Easter, black and orange for Halloween).
FAQ (Frequently Asked Questions)
Can I use box mix instead?
Sure, but homemade is way better. Think of this as box mix leveled up.
What kind of sprinkles work best?
Jimmies. Always jimmies. Anything else turns your batter into a crime scene.
Can I make this as cupcakes?
Yep! Bake 18–20 minutes, and you’ve got 24 little sprinkle bombs.
Do I have to use buttercream?
Nope, but buttercream and sprinkles are a classic duo. Skip it at your own risk.
Can I make it ahead?
Totally. Bake the cakes, wrap tightly, and freeze. Frost the day of serving.
How do I store leftovers?
Keep covered at room temp for 2 days or refrigerate for up to 5. Just bring to room temp before serving.
Is funfetti just vanilla cake with sprinkles?
Basically, yes—but somehow the sprinkles make it taste more magical. Science can’t explain it.
Final Thoughts
Funfetti cake is proof that sometimes the simplest things are the most joyful. It’s easy, colorful, and guaranteed to make people smile. You don’t need fancy techniques or chef-level skills—just a bag of sprinkles and a little enthusiasm. So go ahead, bake it up, and cut yourself the biggest slice. You’ve got a reason to celebrate now, even if the reason is just “because I baked a cake.”