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Ultimate Funfetti Birthday Cake Recipe
5 from 63 votes

Ultimate Funfetti Birthday Cake Recipe

The Ultimate Funfetti Birthday Cake is a celebratory cake made with light, tender layers of vanilla-flavored cake flour batter mixed with colorful rainbow sprinkles. The cake layers are paired with a rich cream cheese frosting that complements the sweet, moist cake. The sprinkles add a festive look and texture contrast. This cake is designed for a classic birthday party dessert with a moist crumb and sweet frosting.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 1 Layer Cake (9")
Course: Dessert
Cuisine: American, Australian, International

Ingredients

For the Funfetti Cake Layers:
  • 2 and 2/3 cups cake flour 330 grams
  • 1 Tablespoon baking powder 13 grams
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt 3 grams
  • 1 cup unsalted butter 8 ounces, softened to room temperature
  • 1 and 1/2 cups granulated sugar 298 grams
  • 6 large egg room temperature, beaten until very frothy, white, 201 grams
  • 3/4 cup milk 170 grams
  • 3/4 cup sour cream 170 grams
  • 1/4 cup canola oil or vegetable oil
  • 1 Tablespoon vanilla extract 15 grams
  • 1/2 cup Rainbow sprinkles 85 grams, plus more for decorating the sides of the cake
For the Cream Cheese Frosting:
  • 3 cups cream cheese 706 grams, very soft
  • 3/4 cup unsalted butter 170 grams, very soft
  • 4 cups confectioners' sugar 454 grams, sifted
  • 1/4 teaspoon salt
  • 2 Tablespoons milk more if needed
  • nonpareil sprinkles for decorating, optional (do not use these in the cake!

Instructions

For the Funfetti Cake Layers:
    Cup of Yum
  1. Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; line with parchment paper rounds and set aside until needed. 
  2. In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside. 
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
  4. Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes. 
  5. Reduce the speed to low and add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl frequently.
  6. In a spouted measuring cup, combine the milk, sour cream, oil, and vanilla. Mix until evenly combined.
  7. On low speed, add the flour mixture in three additions, alternating it with the liquid milk/sour creamy mixture, beginning and ending with the flour, and mixing until just combined. Fold in the sprinkles. 
  8. Divide the batter evenly among the prepared pans and smooth the tops. (It should be about 765 grams of batter per pan).
  9. Bake for 25 to 30 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean.
  10. Cool the cakes in the pans places on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
For the Cream Cheese Frosting:
  1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese and butter on medium-high speed until completely smooth; about 2 minutes.
  2. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the salt and milk and beat until combined.
  3. Once all of the ingredients have been incorporated, increase the speed to high and beat for 1 to 2 minutes, or until super fluffy. 
  4. Place 1/2 cup of the frosting in a piping bag that's fitted with a star tip. Set the rest aside to be used on the cake. 
Assembly:
  1. Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers. 
  2. Place one cake layer on a large plate or cake stand. Spread 2/3 cup of the frosting on top of the cake, covering it completely.
  3. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake. Use the frosting in the piping bag to pipe stars on top of the cake and/or decorative swirls around the edges, as seen in my photos. 
  4. Using your hands, gently press some sprinkles around the sides of the cake. 
  5. Allow the cake to set for 20 minutes before slicing. Then slice and serve.