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Funfetti Cake from Scratch
5 from 777 votes

Funfetti Cake from Scratch

Funfetti Cake from Scratch is a moist, tender vanilla cake studded with colorful sprinkles that melt slightly during baking, creating cheerful bursts of color throughout the crumb. It is made from scratch with butter, sugar, oil, and eggs, and baked in round layers for stacking. A rich buttercream frosting flavored with a distinctive vanilla emulsion completes the cake. This recipe offers a festive dessert ideal for celebrations.

Prep Time
50 mins
Cook Time
40 mins
Total Time
1 hr 30 mins
Servings: 14 slices
Calories: 1136 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 9 Tablespoons butter softened, unsalted
  • 3 cups granulated sugar
  • 1 cup neutral cooking oil Use canola, vegetable, or avocado oil
  • 4 teaspoons vanilla extract
  • 4 cups+ 2 Tbsp all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan)
  • 4 ½ teaspoons baking powder
  • 1 ½ teaspoons table salt
  • 1 ½ cup milk
  • 9 egg room temperature preferred, large, whites
  • ½ cup Sprinkles see note
Buttercream
  • 1 lb butter softened to room temperature, unsalted
  • ¼ teaspoon salt
  • 6 cups powdered sugar
  • 6 Tbsp heavy cream
  • 2 teaspoons LorAnn Princess emulsion or vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring (be sure to shake out excess flour) and lining the bottoms of each pan with a round of parchment paper.
  2. In stand mixer (or using an electric hand mixer), beat butter on medium-low speed until creamy.
  3. Add sugar and oil and beat until all ingredients are well-combined and creamy.
  4. Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
  5. In a separate, medium-sized mixing bowl, whisk together your flour, baking powder, and salt.
  6. Measure out your milk. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Pause occasionally to scrape down sides and bottom of bowl.
  7. In separate mixing bowl (use a clean, dry, and grease-free bowl, use glass or metal), combine your egg whites and stir with an electric mixer, gradually increasing speed from low to high and continuing to beat on high-speed until stiff peaks form.
  8. Add egg whites and sprinkles to the batter. Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
  9. Evenly divide cake batter into prepared pans.
  10. Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking. Cakes will be a light golden brown when done baking.
  11. Remove cakes from oven and allow to cool for 15 minutes. Run a butter knife around the inside rim of each pan and carefully invert each onto a cooling rack.
  12. Allow to cool completely before frosting.
Frosting
  1. Place butter in the bowl of a stand mixer in a medium-sized mixing bowl. Use the paddle attachment or an electric mixer to beat butter on medium-speed until smooth and creamy.
  2. Add salt and beat again for about 20 seconds.
  3. Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
  4. One Tablespoon at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
  5. Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are well-combined.
  6. Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin "crumb coating" around the entire cake.
  7. Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake. For more detailed decorating instructions, see my post on how to decorate a cake.

Notes

  • Use sprinkles that will not bleed, such as jimmies or round "quin" sprinkles; avoid nonpareils for best color results.
  • This cake may be baked in three 9" pans, reducing baking time and checking doneness starting at 25 minutes.
  • Store the frosted cake covered at room temperature for up to 3 days or refrigerate up to 5 days.
  • Freeze the cake tightly wrapped in plastic wrap and foil for up to three months; thaw before serving.

Nutrition Information

Serving 1slice Calories 1136kcal (57%) Carbohydrates 155g (52%) Protein 11g (22%) Fat 54g (83%) Saturated Fat 25g (125%) Trans Fat 1g (50%) Cholesterol 100mg (33%) Sodium 345mg (14%) Potassium 290mg (6%) Fiber 2g (8%) Sugar 100g (200%) Vitamin A 1171IU (23%) Vitamin C 1mg (1%) Calcium 112mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 14 slices

Amount Per Serving

Calories 1136

% Daily Value*

Serving 1slice
Calories 1136kcal 57%
Carbohydrates 155g 52%
Protein 11g 22%
Fat 54g 83%
Saturated Fat 25g 125%
Trans Fat 1g 50%
Cholesterol 100mg 33%
Sodium 345mg 14%
Potassium 290mg 6%
Fiber 2g 8%
Sugar 100g 200%
Vitamin A 1171IU 23%
Vitamin C 1mg 1%
Calcium 112mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.