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4.95 from 20 votes

Funfetti Cake

Ditch the box mix and make this super moist, from scratch, Homemade Funfetti Cake recipe (also known as confetti cake) for the next birthday or festive occasion in your life!
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 -14 servings
Calories: 991kcal
Author: Amy Nash

Ingredients

Cake

  • 1 cup butter softened to room temperature
  • ½ cup shortening
  • 2 cups granulated sugar
  • 4 eggs at room temperature
  • 2 egg whites at room temperature
  • 1 ½ cups buttermilk at room temperature
  • 3 teaspoons vanilla extract clear if you have it
  • 3 ¾ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup rainbow sprinkles

Frosting

  • 1 ½ cups butter softened to room temperature
  • 5-6 cups powdered sugar sifted
  • 5-6 Tablespoons heavy cream
  • 1 Tablespoon vanilla extract clear if you have it for the whitest frosting
  • teaspoon salt
  • Additional sprinkles for decorating

Instructions

Make the cake layers:

  • Preheat oven to 350°F. Line three 9-inch cake pans with circles of parchment paper on the bottom and spray the sides with baking spray.
  • Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. 
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and shortening on high speed for 1 minute until smooth and creamy. With the mixer running on low speed, add the sugar, then increase the speed and beat on high speed for 5 minutes until light. Scrape the sides of the bowl using a rubber spatula.
  • Add eggs and egg whites one at a time, beating well after each addition. Add in the vanilla extract and scrape the sides of the bowl again.
  • Add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until incorporated. Do not overmix.
  • Add the sprinkles and use a spatula to gently fold the sprinkles into the batter. Divide batter evenly between the prepared cake pans.
  • Bake for 25-28 minutes or until the cakes are baked through. To test for doneness, insert a toothpick or sharp knife into the center of each layer. It should come out clean or with just a few moist crumbs if the cake is done.
  • Let the cakes cool for 5-10 minutes in the pans before turning them out onto wire racks to cool completely. Do not try to assemble and frost the layer cake before the layers are completely cool.

Make the frosting:

  • In the bowl of a stand mixer, beat the butter on medium speed for 2 minutes until light and creamy using the whisk or paddle attachment. Add powdered sugar, cream, vanilla extract, and salt with the mixer running on low, then increase the speed to high and beat for 3 minutes. Add more powdered sugar or cream to get the consistency you desire for frosting the cake.
  • Assemble the cake by placing 1 layer on a cake stand or serving plate then covering that generously with an even layer of frosting. Repeat with the second and third layers, then finish the cake by frosting the sides. You might want to reserve a small amount of frosting to tint a different color and using a decorative tip (I used a Wilton 1M tip) to pipe swirls around the edges of the cake. Decorate the sides and top of the cake with sprinkles, if desired.
  • Slice, serve, enjoy!

Notes

You can make this cake in advance by baking the cake layers and cooling them completely, then covering them at room temperature overnight or freezing for up to 2 months, then frosting.
Recipe adapted from Sally's Baking Addiction.

Nutrition

Serving: 1slice | Calories: 991kcal | Carbohydrates: 123g | Protein: 9g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 3g | Cholesterol: 168mg | Sodium: 738mg | Potassium: 129mg | Fiber: 1g | Sugar: 93g | Vitamin A: 1403IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg