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featured funfetti cake

Funfetti Cake Recipe

Course: cake
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 slices
Calories: 1314kcal
Author: Becky Hardin
Made from scratch, this homemade funfetti cake is the perfect addition to any birthday party or celebration. Filled with colorful sprinkles and topped with a creamy and thick vanilla frosting.
Print Recipe

Ingredients

For the Cake

  • 3 cups all-purpose flour 360 grams (or cake flour)
  • teaspoons baking powder 6 grams
  • ¾ teaspoon baking soda
  • ¾ teaspoons kosher salt
  • cups unsalted butter 339 grams, room temperature (3 sticks)
  • 2 cups granulated sugar 400 grams
  • 6 egg whites 210 grams, room temperature
  • cups milk 341 grams, room temperature
  • ¾ teaspoon almond extract 3 grams
  • cups rainbow sprinkles 288 grams

For the Frosting

  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • 1 cup vegetable shortening 184 grams (1 stick), such as Crisco
  • cups powdered sugar 622 grams
  • 2-3 tablespoons heavy cream 28-43 grams, room temperature (as needed)
  • ½ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract 2 grams
  • ¼ teaspoon almond extract 1 gram
  • ½ cup rainbow sprinkles 96 grams, for topping

Instructions

  • Preheat oven to 350°F. Line and spray 2 9-inch round cake pans and set aside.
  • In a small bowl, whisk the flour, baking powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed for 2 minutes. Add the egg whites, milk, and almond extract, and beat for another minute. Add in the flour mixture and whisk just until combined. Gently fold in the sprinkles.
    3 cups all-purpose flour, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoons kosher salt, 1½ cups unsalted butter, 2 cups granulated sugar, 6 egg whites, 1½ cups milk, ¾ teaspoon almond extract, 1½ cups rainbow sprinkles
  • Evenly divide the cake batter between the cake pans (about 977 grams each). Place into the oven to bake for 40 minutes, or until a toothpick inserted comes out clean or with moist crumbs on it. Remove from the oven and place on a cooling rack to cool.
  • While the cakes are cooling, make the frosting. Place all of the frosting ingredients into the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to incorporate. Increase the mixer speed to high and whip for 4-6 minutes. Fill a piping bag fitted with a tip with ¾ cup of frosting.
    1 cup unsalted butter, 1 cup vegetable shortening, 5½ cups powdered sugar, 2-3 tablespoons heavy cream, ½ teaspoon kosher salt, ½ teaspoon pure vanilla extract, ¼ teaspoon almond extract
  • Once the frosting is made and the cakes are cooled, place one cake layer onto a cake stand or plate. Spread about ¾ cup of frosting onto the layer before placing the second layer of cake on top. Spread frosting onto the top of the cake. Spread a thin layer of frosting around the sides of the cake. Once the sides are frosted, a wall of frosting will have formed around the top edge of the cake. Using an offset spatula at a 45-degree angle, pull the frosting wall towards the center of the cake. Spread extra sprinkles onto the top of the cake. Pipe frosting swirls around the edge of the cake in a circle pattern.
    ½ cup rainbow sprinkles
  • Slice and serve.

Video

Notes

  • For a lighter cake, use cake flour instead of all-purpose flour.
  • Make sure that your butter and milk are at room temperature before using it so that they're easily combined with the other ingredients.
  • Don't overmix the cake batter. The flour should be just combined. Overworking it can cause the gluten to overdevelop.
  • Make sure that the cakes are fully cooled before frosting them. I often make the cake the night before and then frost the next morning.
Storage: Store funfetti cake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

    Nutrition

    Serving: 1slice | Calories: 1314kcal | Carbohydrates: 167g | Protein: 8g | Fat: 71g | Saturated Fat: 37g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 5g | Cholesterol: 130mg | Sodium: 491mg | Potassium: 144mg | Fiber: 1g | Sugar: 136g | Vitamin A: 1522IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg