4.7 from 111 votes
Best Funfetti Cake Recipe
No need for a birthday party - this Funfetti Cake itself is a cause for celebration! Funfetti cake is one of my all time favorite dessert recipes, and not just because of how vibrant it is. This is a perfectly baked vanilla cake with sweet vanilla frosting that is sure to put a smile on your face!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12 people
Calories: 766 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cake
- 2 cups granulated sugar
- 1 cup salted butter room temperature (2 sticks)
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ cups milk
- ¾ cup Rainbow sprinkles
For the Frosting
- 1 cup unsalted butter room temperature (2 sticks)
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons milk or heavy cream
- Optional – food coloring, sprinkles or decorations
Instructions
- Preheat oven to 350°F. Spray 2 8-inch round baking pans with a nonstick baking spray. Set aside.
- In a large bowl, with a hand or stand mixer, cream together the sugar and butter until well combined and fluffy, about 3-5 minutes. Mix in the eggs, one at a time, mixing well between each addition. Mix in the vanilla. Turn the mixer on high and continue mixing until fluffy and creamy, about 2-3 minutes. Set aside.
- In a small bowl, sift together the flour, baking powder, baking soda and salt. Turn on the mixture and pour ⅓ of the flour mixture into the batter, mix well. Add ⅓ of the milk into the batter, mix well. Keep alternating between the flour and milk until all is mixed in continue mixing for another 2-3 minutes. Gently fold in the sprinkles. The batter will be creamy smooth.
- Bake for 35-40 minutes. Until a toothpick is inserted in the center and comes out clean.
- Cool for 10 minutes before inverting the pan and removing the cake to a cooling rack. Cool completely before frosting.
Cup of Yum
For the Frosting
- In a large bowl, cream the butter until smooth. Add in ⅓ of the powdered sugar and beat until mixed in. Slowly add in the remaining powdered sugar and continue mixing until a stiff frosting has formed. Add in the vanilla extract and half of the cream. Mix well. Continue adding the cream and mixing continuously until the desired consistency has been reached. If a color is desired, add in the food coloring and mix until the color is evenly distributed.
- Spread the frosting on the bottom cake layer, add the top cake layer and spread the remaining frosting around the cake. Top with some sprinkles or decorate as you would like.
Notes
- Storage: Store funfetti cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- I’ve made this with both a hand mixer and a stand mixer using a paddle attachment. Both methods will work. The best results came from the stand mixer and the paddle attachment.
- This cake can be made in advance if needed. Wrap the cake in plastic wrap and refrigerate overnight. Frost the day you plan to serve it.
- Personalize this cake with whatever color sprinkles you want! If it's Christmas, consider using red and green sprinkles for a fun, festive touch.
- Fully insert a toothpick in the middle of the cake to check for doneness. If it comes out clean, the cake is baked!
- If you like a hint of almond with your vanilla desserts, add a tablespoon of almond extract to the batter.
- Nutritional information does not include optional ingredients.
Nutrition Information
Serving
1slice
Calories
766kcal
(38%)
Carbohydrates
108g
(36%)
Protein
6g
(12%)
Fat
35g
(54%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
332mg
(14%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
83g
(166%)
Vitamin A
1121IU
(22%)
Vitamin C
1mg
(1%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 766
% Daily Value*
| Serving | 1slice | |
| Calories | 766kcal | 38% |
| Carbohydrates | 108g | 36% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 332mg | 14% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 83g | 166% |
| Vitamin A | 1121IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.