Funfetti Layer Cake

Name: Funfetti Layer Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 3 cups all-purpose flour; 1 Tablespoon baking powder; ½ teaspoon salt; ½ cup (1 stick) unsalted butter, softened to room temperature; ½ cup vegetable oil; 1 ½ cups granulated sugar; 4 large eggs, room temperature; 1 Tablespoon vanilla extract; 1 ¼ cups milk; ⅔ cup rainbow sprinkles; 2 cups (4 sticks) unsalted butter, softened to room temperature; 2 teaspoons vanilla extract; 4 cups powdered sugar; additional rainbow sprinkles, for garnish

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Ditch the box and make your own Funfetti Layer Cake with buttercream frosting. It’s easier than you think to make a deliciously moist and colorful Funfetti cake recipe from scratch!

YOUR FAVORITE BOXED CAKE BUT NOW IT’S HOMEMADE

Everyone loves a Funfetti cake to celebrate special occasions! Now y’all know I have no problem with some good ole boxed cake mix. I’ve got a bunch of recipes on this site for jazzed up cake mixes. But every now and then, you want to really go all out! This Funfetti Layer Cake is sure to be a showstopper! Make it for a birthday, an anniversary, or just because – you won’t regret it! Best of all, this cake is surprisingly easy to make with very few ingredients!

A Funfetti Cake that is layered with a slice being cut out.

FREQUENTLY ASKED QUESTIONS:

What kind of sprinkles can I add in the cake?

I highly suggest sticking to rainbow colored sprinkles. This makes it the most similar to a Funfetti cake. But you can certainly switch it up if you prefer to use specific colors based on the occasion you are celebrating.

Can I use storebought frosting?

Sure, if you don’t want to make homemade frosting, you can use the stuff in a can. However, I do suggest trying to whip it up a bit first before using it as it’s easier to spread that way.

Can I color the frosting?

You can add some coloring to the frosting if desired. Obviously it will change the whole look of the cake and may make some of the sprinkles harder to see.

What tip did you use to pipe on the frosting?

I used a Wilton 1M tip to pipe on the frosting swirls. These are optional and not necessary if you don’t have a tip or feel like piping anything on. This was just to fancy it up a bit.

How do I keep a homemade cake from drying out?

There is a trick that a lot of bakers use to keep homemade cakes from drying out if they aren’t going to be eaten right away. They make a simple syrup! It is a 1:1 ratio of sugar to water. You can make as little or as much as you need. For example, add one cup of water to a sauce pan and bring to low boil in a small on the stovetop, then add the sugar. Whisk the sugar into the water until all of the sugar is dissolved (about 5 minutes). Then allow to cool completely and put into a squeeze bottle. When you are ready to assemble the cakes, squeeze a little bit of this syrup onto the tops of each cake layer (not too much so that it becomes saturated). Then assemble and frost as normal.

How to store leftovers?

Leftovers should be wrapped tightly and stored in the refrigerator for up to a few days. Additionally, you can use a cake box or cake carrier to store it in the refrigerator so it stays super moist. It can also be frozen (as long as it is wrapped well) for up to 3 months.

A Funfetti Layer Cake with a slice being removed on a cake plate.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

all-purpose flour – you can use self-rising flour but don’t add baking soda or salt since that is already included in self-rising flour
baking powder – make sure yours is fresh – most baked goods don’t turn out because old or expired baking soda was used
salt – regular table salt is all you need here
unsalted butter – salted butter can be used if it’s all you have – just skip any additional salt that is added to the recipe
vegetable oil – this adds moistness to the cake so I don’t recommend substituting with anything else
granulated sugar
large eggs – you want eggs to be room temperature for the cake to turn out nice and fluffy. There is a science to this.
vanilla extract – almond extract can be substituted. This will make it taste like a wedding cake!
milk – I don’t use anything less than 2% milk. You want the fat in the milk for best results. I have not tried milk substitutes so couldn’t say how that would turn out.
rainbow sprinkles – I think these are also called ‘jimmies’ in some parts
powdered sugar – also called confectioners sugar

Powdered sugar, vanilla extract, eggs, unsalted butter, all purpose flour, baking powder, salt, vegetable oil, granulated sugar, milk, and rainbow sprinkles.

HOW TO MAKE FUNFETTI LAYER CAKE

Preheat the oven to 350°F. Spray four 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy. Add the eggs and vanilla extract, mix until combined.

A mixing bowl with butter, sugar, and oil.

Add the dry mixture, alternating with the milk until completely combined. Fold in the rainbow sprinkles.

A mixing bowl with butter, vanilla and powdered sugar mixed together.

Divide the batter evenly into the 4 cake pans. Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.

Allow the cakes to completely cool while making the buttercream. In a large mixing bowl, beat the softened butter and vanilla until smooth and creamy. Gradually add the powdered sugar until completely combined.

Butter, powdered sugar, and vanilla being mixed together.

Level the cakes using a large serrated knife to create a flat surface. Stack the cakes with a layer of buttercream between each cake layer.

With a large icing spatula, spread a thin even layer of buttercream on top of and around the cake to create a crumb coat. Place in the freezer for at least 15 minutes to set the crumb coat. Frost the entire cake with the remaining buttercream and garnish with extra sprinkles.