Funfetti Cake, also known as Confetti Cake, is a joyful and whimsical dessert that has captured the hearts of cake lovers of all ages.

This vibrant cake is characterized by its vanilla-flavored base speckled with colorful sprinkles throughout, creating a festive appearance that’s perfect for birthdays, parties, or any occasion that calls for a touch of fun.

The origins of Funfetti Cake can be traced back to 1989 when Pillsbury introduced the first boxed Funfetti cake mix.

It quickly became a hit, especially among children and the young at heart. The popularity of this cheerful cake has only grown over the years, inspiring countless homemade versions and variations.

This homemade Funfetti Cake recipe delivers a moist, tender crumb with a delicate vanilla flavor, enhanced by the crunch and color of rainbow sprinkles.

Topped with a rich, creamy vanilla buttercream frosting and an extra handful of sprinkles, this cake is a true crowd-pleaser that’s sure to bring smiles to any gathering.

While often associated with children’s parties, Funfetti Cake has a nostalgic appeal that resonates with adults too. It’s a reminder of the simple joys of childhood and the magic of a colorful, sprinkle-filled treat.

Whether you’re baking for a special celebration or just because, this Funfetti Cake is guaranteed to add a pop of color and happiness to your day.

Ingredients:

For the Cake:

• 3 cups (375g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240ml) whole milk, room temperature
• 1/2 cup (120ml) vegetable oil
• 3/4 cup (135g) rainbow sprinkles (jimmies, not nonpareils)

For the Vanilla Buttercream Frosting:

• 1 1/2 cups (340g) unsalted butter, softened
• 6 cups (720g) powdered sugar
• 1/3 cup (80ml) heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Additional rainbow sprinkles for decoration

How to Make:

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Mix in the vanilla extract.

In a separate bowl, combine the milk and vegetable oil.

Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Gently fold in the rainbow sprinkles, being careful not to overmix as this can cause the colors to bleed.

Divide the batter evenly among the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

While the cakes are cooling, prepare the buttercream frosting. In a large bowl or stand mixer, beat the softened butter until creamy.

Gradually add the powdered sugar, alternating with small amounts of heavy cream.

Mix in the vanilla extract and salt. Beat until smooth and fluffy, about 3-4 minutes.

Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a layer of buttercream on top.

Place the second cake layer on top and repeat with more frosting.

Add the final cake layer and frost the entire cake with the remaining buttercream.

Decorate the cake with additional rainbow sprinkles as desired.

Chef’s Notes:

Sprinkle Selection: Use jimmy-style sprinkles rather than nonpareils (the tiny round ones) in the cake batter. Jimmies hold their shape and color better during baking.

Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature before starting. This helps create a smoother batter and more even baking.

Don’t Overmix: After adding the flour, mix the batter just until combined. Overmixing can lead to a tough cake and may cause the sprinkles to bleed their colors.

Sprinkle Distribution: To prevent the sprinkles from sinking to the bottom of the cake, try tossing them in a small amount of flour before adding them to the batter.

Frosting Consistency: If the buttercream is too thick, add a little more cream. If it’s too thin, add more powdered sugar.

Crumb Coat: For a neater finish, consider applying a thin “crumb coat” of frosting and chilling the cake before applying the final layer of frosting.

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring to room temperature before serving for best flavor and texture.

Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

Variations: Try using different colored sprinkles for various holidays or themes. You can also add a drop of gel food coloring to the batter for a colorful cake base.

Cupcakes: This recipe can easily be adapted to make cupcakes. Fill lined muffin tins 2/3 full and bake for about 18-20 minutes.

Nutritional Value:

Please note that these values are approximate and can vary based on specific ingredients and portion sizes. The following nutritional information is for one slice, assuming the cake is cut into 12 slices:

• Calories: 650-700
• Total Fat: 35-40g
• Saturated Fat: 20-25g
• Cholesterol: 120-130mg
• Sodium: 200-250mg
• Total Carbohydrates: 80-85g
• Dietary Fiber: 1-2g
• Sugars: 60-65g
• Protein: 5-6g

Funfetti Cake is a high-calorie, indulgent dessert due to its sugar and fat content. While it’s not a health food, it does offer some nutritional elements:

Energy: The high carbohydrate and fat content provide quick energy.

Calcium: Milk and butter contribute some calcium, important for bone health.

Protein: Eggs and milk provide a small amount of protein.

However, it’s important to note that this cake is high in sugar and saturated fat. It should be enjoyed in moderation as part of a balanced diet.

Conclusion:

Funfetti Cake is more than just a dessert; it’s a celebration in cake form. Its cheerful appearance and delightful taste make it a perfect choice for birthdays, holidays, or any day that needs a little extra joy. While it may have started as a convenient boxed mix, this homemade version elevates the classic with high-quality ingredients and a made-from-scratch taste that can’t be beaten.

The beauty of Funfetti Cake lies in its simplicity and versatility. The basic vanilla cake provides a perfect canvas for the colorful sprinkles, and you can easily adapt the colors to suit any theme or occasion. The creamy vanilla buttercream complements the cake perfectly, adding richness and additional sweetness.

While Funfetti Cake is admittedly an indulgence from a nutritional standpoint, it’s important to remember that food is not just about sustenance—it’s also about enjoyment, celebration, and creating memories. The joy that comes from sharing a slice of this vibrant cake with loved ones can be a worthy occasional treat.

Whether you’re an experienced baker or trying your hand at cake-making for the first time, this Funfetti Cake recipe is accessible and rewarding. The process of making it—from creaming the butter and sugar to folding in the colorful sprinkles—can be a fun activity in itself, especially if you involve children in the baking process.

In a world that can sometimes feel a little too serious, Funfetti Cake reminds us to embrace our playful side and find joy in the little things—like a slice of cake filled with rainbow-colored surprises. So preheat that oven, grab your sprinkles, and get ready to bake a cake that’s sure to bring smiles all around!

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