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Home » Recipes » Cake Recipes

Funfetti Cake Recipe {Confetti Cake}

Published: Jan 13, 2025 by Chef Dennis Littley

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When it comes to birthday cakes, our confetti cake will make your next birthday celebration a festive event!

Our homemade copycat Funfetti cake recipe contains rainbow sprinkles mixed throughout the vanilla cake batter, with even more sprinkled on top of the cake’s vanilla buttercream frosting, making this cake perfect for birthdays or to brighten someone’s day.

Slice of funfetti cake being taken out of the whole cake.


 

Our cake is deliciously moist, thanks to the buttermilk and sour cream that’s mixed into the cake batter. You’re going to love how rich, sweet, and moist this sprinkle cake is.

Our funfetti cake is easy to make using simple pantry ingredients and so much better than using a store-bought cake mix.

Slice of funfetti cake on a white plate.

Multi-layer cakes are beautiful when cut, and our funfetti cake is a joy to behold, with eye-catching neon colors in every layer.

Table of Contents:
  • What Flavor is Funfetti Cake?
  • Ingredients to Make a Funfetti Cake
  • How to Make a Funfetti Cake (Confetti Cake)
  • How to Make Vanilla Buttercream
  • Let’s Assemble the Funfetti Cake
  • Can I Replace the Buttermilk In This Recipe?
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Funfetti Cake Recipe {Confetti Cake}

What Flavor is Funfetti Cake?

Classic confetti cake is either a white cake or yellow vanilla cake, depending on whether or not a recipe calls for egg whites only or includes the egg yolks.

Don’t limit yourself to just yellow or white cake. You can make a chocolate funfetti cake by adding rainbow sprinkles to my chocolate cake recipe.

You can also switch up the sprinkle colors to your liking- try using green and red sprinkles for a Christmas-themed cake, blue and red for the Fourth of July, black and orange for Halloween, or simply choose your favorite colors! There are so many possibilities.

Ingredients to Make a Funfetti Cake

Ingredients to make the recipe.

Let’s start by gathering the ingredients we need to make our homemade Funfetti Cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

We used sour cream to make this recipe, but you can use plain or vanilla Greek yogurt to make this cake. You can also change up the flavor a bit by using almond extract in place of / or in addition to the vanilla extract.

You can also use cake flour to make our confetti cake, but you will need to add an additional six tablespoons and one teaspoon of cake flour to the dry ingredients.

How to Make a Funfetti Cake (Confetti Cake)

  • Preheat the oven to 350 degrees F.
  • Grease and line 3 – 9″ cake pans with parchment paper.
Collage showing how to start the recipe.
  • Add the all-purpose flour, baking powder, baking soda, and table salt to a large bowl.
  • Whisk to combine the flour mixture and set aside until needed.
  • Add the room temperature unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and electric hand mixer).
  • Whip on medium-high speed until light and fluffy (3-5 minutes).
  • With the mixer running on low, drizzle in the vegetable oil.
  • Whip until well blended. Scrape the bottom and sides of the bowl and mix again.
Collage showing the next steps in the recipe.
  • Add the room temperature whole eggs one at a time with the mixer set at medium speed.
  • Mix until each egg is incorporated, scraping the bottom and sides of the bowl between each addition.
  • Add the vanilla extract and the sour cream to the bowl.
  • Mix just enough to combine.
  • Add half of the dry ingredients to the batter.
  • Mix just enough to combine.
Collage showing the next steps in the recipe.
  • Add the buttermilk to the mixture.
  • Mix just enough to combine, then add the remainder of the dry ingredients, mixing just enough to combine.
    *Scrape the sides and bottom of the bowl between each addition to make sure everything has been mixed.
  • Add the rainbow jimmies to the cake batter.
  • Gently fold them into the batter using a rubber spatula.
  • Divide the batter between the cake pans, spreading it evenly.
  • Place the pans on the center rack of a preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Place the pans on a wire rack to cool for 30 minutes.
  • Run a butter knife around the edges, then invert the cakes onto the cooling rack and remove the parchment paper. Let the cakes cool completely before frosting with the vanilla buttercream.

How to Make Vanilla Buttercream

Collage showing how to make the frosting.
  • Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
  • Whip on high speed until smooth and fluffy (1-2 minutes).
  • Add the powdered sugar to the whipped butter, one cup at a time.
  • Mix on low speed until the powdered sugar is incorporated, then whip at high speed for one minute.
  • Add the vanilla and milk to the frosting.
  • Whip to combine.
    *If the buttercream is still too thick, add another tablespoon of milk.

Let’s Assemble the Funfetti Cake

Collage showing how to assemble the funfetti cake.
  • Level off the cakes if needed, slicing the tops off.
  • Add a layer of buttercream to the top of the first cake layer.
  • Repeat the process with the next two layers.
  • Give the entire cake a thin layer of frosting to make the crumb coat. Place the cake in the refrigerator for 20 minutes.
  • Frost the cake with the remaining frosting and decorate with sprinkles.
    *Add the sprinkles to the top and sides of the cake immediately after frosting. Once the frosting sets, the sprinkles won’t stick as well.
Whole funfetti cake with one quarter cut out.

Can I Replace the Buttermilk In This Recipe?

Buttermilk is essential to this recipe, but it can be made at home. There’s no need to buy extra ingredients if you’re looking to save money- use what you already have on hand!

To make homemade buttermilk, measure one cup of whole milk, then remove one tablespoon. Add one tablespoon of either lemon juice or white vinegar. Stir to blend well, and let rest for at least 10 minutes to allow the milk to sour.

Slice of funfetti cake on a white plate with a fork taking a bite out.

Wouldn’t your friends and family love to sit down to a slice of this beautiful, moist, delicious cake? Don’t wait for a birthday or special occasion; our Funfetti cake is guaranteed to bring smiles to your table.

Store the assembled Funfetti Cake at room temperature in an airtight container for 3-4 days or refrigerated for 5-6 days. It can also be frozen in a freezer-safe container for up to three months.

Recipe FAQ’s

What sprinkles should I use for confetti cake?

For the cake batter, you will want to use jimmies (long, thin sprinkles). These hold up well during the baking process, keeping the cake uniformly white with small bursts of color.
Nonpareils (small balls/beads) and confetti (flat & circular or shaped) bleed into the batter and are best used for exterior decoration.

Is Funfetti cake just regular vanilla cake with sprinkles?

While you can add sprinkles to any cake mix for a colorful display, Funfetti cake is a rich cake that is more dense than a typical cake.

What’s the difference between confetti cake and Funfetti cake?

The difference is only in the name!
Funfetti is the name given to the Pillsbury brand’s boxed version of confetti cake. Confetti cake is the original name of this cake. Due to brand familiarity, these names are used interchangeably.

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Slice of funfetti cake on a white plate.

Funfetti Cake Recipe {Confetti Cake}

Chef Dennis Littley
Our homemade Funfetti cake recipe contains rainbow sprinkles mixed throughout the vanilla cake batter, with even more sprinkled on top of the cake's vanilla buttercream frosting, making this cake perfect for birthdays or just to brighten someone's day.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 750 kcal

Ingredients
  

Cake

  • 1 cup unsalted butter -room temp. 2 sticks = 8 ounces
  • 2 cups granulated sugar
  • ½ cup vegetable oil
  • 4 large eggs – room temp
  • 1 tablespoon vanilla extract
  • 3 ¼ cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon table salt
  • ½ cup sour cream full fat – room temp
  • 1 cup buttermilk – room temp
  • ¾ cup rainbow jimmies sprinkles

Vanilla Buttercream

  • 1 ½ cups unsalted butter -room temp
  • 5 cups confectioner's sugar
  • 1 tablespoon vanilla extract
  • 2 – 3 tablespoon whole milk
  • ½ cup rainbow sprinkles for decorating

Instructions
 

Cake

  • Preheat the oven to 350 degrees F.
  • Grease and line 3 – 9″ cake pans with parchment paper.
  • Add the all-purpose flour, baking powder, baking soda, and table salt to a large bowl. Whisk to combine and set aside until needed.
  • Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and whip on medium-high speed until light and fluffy (3-5 minutes).
  • With the mixer running on low, drizzle in the vegetable oil. Scrape the sides and bottom of the bowl and mix again.
  • Add the large eggs one at a time, scraping the sides and bottom of the bowl between each addition.
  • Add the vanilla and the sour cream to the bowl. Mix just enough to combine.
  • Add half of the dry ingredients to the batter. Mix just enough to combine.
  • Add the buttermilk to the mixture. Mix just enough to combine, then add the remainder of the dry ingredients mixing just enough to combine.
    *Scrape the sides and bottom of the bowl between each addition to make sure everything has been mixed.
  • Add the sprinkles and gently fold them into the batter.
  • Divide the batter between the cake pans and spreading it evenly.
  • Place the pans on the center rack of a preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Place the pans on a wire rack to cool for 30 minutes.
  • Run a butter knife around the edges, then invert the cakes onto the cooling rack and remove the parchment paper. Let the cakes cool completely before frosting with the vanilla buttercream.

Vanilla Buttercream

  • Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Whip on high speed until smooth and fluffy (1-2 minutes).
  • Add the powdered sugar to the whipped butter, one cup at a time. Mix on low speed until the powdered sugar is incorporated, then whip at high speed for one minute.
  • Add the vanilla and milk to the frosting. Whip to combine.
    *If the buttercream is still too thick, add another tablespoon of milk.

Assemble

  • Level off the cakes if needed, slicing the tops off.
  • Add a layer of buttercream on top of the first layer, repeat the process with the next two layers.
  • Give the entire cake a thin coat of frosting to make the crumb coat. Place the cake in the refrigerator for 20 minutes.
  • Frost the cake with the rest of the vanilla buttercream and decorate with sprinkles.

Nutrition

Calories: 750kcalCarbohydrates: 95gProtein: 5gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 129mgSodium: 222mgPotassium: 152mgFiber: 1gSugar: 74gVitamin A: 1026IUVitamin C: 0.1mgCalcium: 74mgIron: 2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 1 vote

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    Recipe Rating




  1. Henry T says

    May 27, 2025 at 12:14 pm

    5 stars
    What a fun cake! Was super easy to make and the kids (and adults) Loved it!

    Reply
    • Chef Dennis Littley says

      May 27, 2025 at 12:27 pm

      It’s definitely a party cake, I’m glad you enjoyed it!

      Reply
  2. Elaine Turrisi says

    February 01, 2025 at 8:43 am

    Can you convert this recipe to make cupcakes?

    Reply
    • P T says

      February 01, 2025 at 2:35 pm

      I have the same question Elaine, so thanks for asking Chef Dennis!
      My little ones do much better with their own small handheld cake. Anxious to hear back.

      Also, Chef – do you have any particular brand(s) of rainbow jimmies that you recommend? I really dislike the ones that taste strongly artificial.

      Thank you and happy baking!

      Reply
      • Chef Dennis Littley says

        February 01, 2025 at 2:58 pm

        The recipe can be made into cupcakes easily. The brand of sprinkles I use is from Nuts.com. Target has a good brand when you can find them, but they aren’t always in stock. You can find some natural varieties like PureFood, but they colors are always on the dull/softer side.
        Sadly most of the grocery store brands we used to trust like Betty Crocker have gone downhill.

    • Chef Dennis Littley says

      February 01, 2025 at 2:35 pm

      Absolutely, it makes wonderful cupcakes.

      Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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