The Only Funfetti Birthday Cake Recipe You’ll Ever Need

This is the only moist, fluffy Funfetti cake recipe from scratch you’ll ever need. If you’re tired of dry, bland versions that never live up to the memory of your favorite birthday treat, I get it, I’ve been there too. That’s why I created this moist, fluffy Funfetti cake from scratch. It’s soft, buttery, and loaded with rainbow sprinkles, delivering everything you loved about the boxed version, but with way more flavor and a way better texture.

I’ve tested this recipe over two dozen times, tweaking everything from the fat ratio to the sprinkle type, until I landed on what I now bake for nearly every celebration. And yes, I also tested the “doctored mix” version head-to-head. To my surprise? It passed every blind taste test I ran.

In this post, I’ll show you both versions step by step: one from scratch, one semi-homemade. You’ll also get decorating tips, fixes for common baking issues, and plenty of smart tweaks to make this cake your own. And if you’re into easy, foolproof desserts, you’ll want to check out my full Ultimate Easy Cake Recipe Hub for more.

Why Is This the Best Funfetti Cake? (What I Learned from Dozens of Test Bakes)

This recipe didn’t happen by chance — I’ve tested it over and over to figure out exactly what makes a homemade Funfetti cake taste better than the boxed kind, without losing that nostalgic flavor.

Here’s why it works:

Butter + Oil = Maximum Flavor & Moisture

I used to make this cake with just butter, but it always turned out a bit too dense. Then I tested a few batches using oil only — super moist, but the flavor fell flat. The winning combo? A little of both. The butter gives you rich, classic birthday cake flavor, and the oil keeps the texture soft and moist from the first bite to the last crumb.

Why I Use Egg Whites Only

Using only egg whites keeps the cake light and gives it that clean, white color that lets the sprinkles really shine. I’ve tested this with whole eggs too, and while it still tastes great, the crumb is slightly denser and more yellow. So for that true Funfetti look and feel, egg whites are the way to go.

Buttermilk + Sour Cream = Tender, Tangy Crumb

This combo adds just the right amount of acidity to soften the flour’s gluten and make each bite tender. It also gives the cake a subtle tang that balances the sweetness — something you won’t get with milk alone.

Avoid Sprinkle Disaster:
Whatever you do, don’t use nonpareils (the little round sprinkles) in the batter — they bleed and turn the cake gray. Stick with rainbow jimmies for the best results.

The Best Sprinkles for Funfetti

I’ve baked this cake with just about every kind of sprinkle on the market. Jimmies are the only ones that keep their shape and color during baking. I use Betty Crocker’s “Parlor Perfect” rainbow jimmies or Sweetapolita’s — both hold up beautifully in the oven.

How to Make the Best Homemade Funfetti Cake (Step-by-Step Recipe)

This is the version I bake for birthdays, showers, and anytime someone says “I just want a really good cake.” It’s made from scratch but totally beginner-friendly, and honestly, it beats every boxed mix I’ve ever tried.

What You’ll Need

Yield: 3-layer cake (8″ or 9″ round pans)
Prep Time: About 45 minutes
Bake Time: 25–28 minutes

Essential Tools:

• 3 round cake pans (8″ or 9″)
• Parchment paper
• Stand mixer or hand mixer
• Large mixing bowls
• Rubber spatula
• Measuring cups or kitchen scale (preferred!)

Ingredients (Volume + Weight)

Dry Ingredients

• 3¾ cups (443g) cake flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 1¼ cups (282g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• ⅓ cup (80ml) vegetable oil
• 4 large eggs, room temp
• 2 large egg whites, room temp
• 3 tsp (15ml) vanilla extract
• 1½ cups (360ml) buttermilk, room temp
• ¾ cup (135g) rainbow sprinkles (jimmies only)

My Method, Step-by-Step

1. Preheat & Prep
   Set your oven to 350°F (177°C). Grease your pans and line the bottoms with parchment. This makes it way easier to remove the layers cleanly.
2. Whisk the Dry Stuff
   In a large bowl, combine the flour, baking powder, baking soda, and salt.
3. Cream the Butter & Sugar — Really Cream It
   Beat the butter and sugar together on high for a full 5 minutes. This step is key for that light, fluffy texture. Don’t rush it!
4. Add Oil, Eggs & Vanilla
   Mix in the oil first. Then add the eggs, egg whites, and vanilla. Beat until fully combined.
5. Mix in the Dry & Buttermilk (Alternate)
   Add the dry mix and buttermilk in 3 parts, starting and ending with dry. Mix just until it’s blended — overmixing at this stage is the fastest way to get a dense cake.
6. Fold in Sprinkles Gently
   Switch to a spatula here. Gently stir in the sprinkles just until evenly distributed.

Pro Tip: Use a light hand when folding — it keeps the batter airy and prevents color bleeding from the sprinkles.

7. Bake
   Divide the batter evenly between pans and bake 25–28 minutes. Check for doneness with a toothpick — it should come out clean or with just a few crumbs.
8. Cool Before Frosting
   Let cakes sit in the pans for 20 minutes, then turn out onto a wire rack. They need to be fully cool before you add frosting.

Shortcut Funfetti Cake Using Box Mix (No Mixer Needed)

Note: This quick version is fully written out below, but only the from-scratch recipe is included in our printable card and recipe schema.

I used to roll my eyes at doctored cake mix recipes — until I actually tested this one side-by-side with scratch versions. It shocked me. This simple upgrade turns a basic white cake mix into a soft, rich Funfetti cake that’s been a surprise hit in every blind taste test I’ve run.

This version is perfect for last-minute birthdays or when you just don’t feel like hauling out the stand mixer.

What You’ll Need

• 1 box white cake mix (I use Duncan Hines for best results)
• ¾ cup buttermilk
• ½ cup sour cream
• ½ cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• ¾ cup rainbow sprinkles (jimmies only)

My Quick Method

1. Preheat Your Oven
   Heat to 350°F (177°C). Grease and line three 8-inch pans or two 9-inch pans with parchment.
2. Mix the Wet Ingredients First
   In a large bowl, whisk together the buttermilk, sour cream, oil, eggs, and vanilla until smooth.
3. Sift in the Cake Mix
   Add the dry cake mix and whisk gently just until combined. Overmixing makes it tough.
4. Add the Sprinkles Last
   Fold in the sprinkles gently with a spatula. No electric mixer needed here.
5. Bake & Cool
   Divide into pans and bake for 25–28 minutes. Cool in pans for 15 minutes, then finish cooling on wire racks.

Make It Your Own: You can swap vanilla for almond extract, use chocolate sprinkles, or bake this into cupcakes — it’s super flexible.

Want more shortcut recipes like this one? Browse the Ultimate Easy Cake Recipe Hub for more semi-homemade favorites.

What’s the Best Frosting for Funfetti Cake?

When I first started baking this cake, I tried everything from whipped cream to cream cheese frosting. But I kept coming back to this: a classic vanilla buttercream. It’s fluffy, pipeable, and has just enough sweetness to complement the cake without overpowering it.

That said, I know not everyone loves super-sweet frostings. So I’ve included other options too — with a quick comparison table to help you choose the one that fits your taste and skill level.

My Go-To Vanilla Buttercream

Ingredients:

• 1½ cups (340g) unsalted butter, softened
• 5½ cups (650g) powdered sugar
• ⅓ cup (80ml) heavy cream
• 3 tsp (15ml) vanilla extract (clear vanilla if you want a brighter white)
• Pinch of salt
• Optional: More sprinkles for topping

How I Make It

1. Cream the Butter
   Beat until light and fluffy — about 2 minutes.
2. Add Sugar, Cream, Vanilla
   Start on low so you don’t get a sugar cloud. Then whip on high for 1–2 minutes until fluffy.
3. Adjust Consistency
   Too thick? Add a splash more cream. Too thin? More sugar. Too sweet? A pinch more salt does the trick.

Frosting Comparison Table

Frosting Type	Sweetness	Skill Level	Best For
American Buttercream	High	Easy	Classic birthday cake look
Swiss Meringue Buttercream	Medium	Moderate	Silky finish, not too sweet
Cream Cheese Frosting	Medium	Easy	Tangy twist, great with fruit

Decorating Tips That Make a Difference

• Crumb Coat First
  Always apply a thin base layer of frosting to catch crumbs. Chill the cake for 30 minutes, then frost again for a smooth finish.
• “Sprinkle Skirt” Hack
  Press sprinkles along the bottom 2–3 inches of the cake for that bakery-style edge.
• Add a Ganache Drip (Optional)
  Use slightly cooled chocolate ganache (or colored white chocolate) and spoon it gently around the cake’s top edge for a drip effect.

Why Did My Funfetti Cake Turn Out Wrong? (And How to Fix It)

Even great recipes can go sideways if a few small things are off. Here’s how to fix the most common Funfetti cake fails:

Funfetti Recipe Variations (Sheet Cake, Cupcakes, & More)

One of the things I love about this recipe is how flexible it is. Whether you want cupcakes, a sheet cake, or need to adjust for dietary needs — I’ve tested all the most common variations so you don’t have to guess.

How to Make Funfetti Cake in Different Pan Sizes

Can I Make This as a Sheet Cake?

Yes! For a 9×13 cake, bake at 350°F (177°C) for about 30–35 minutes. You won’t need as much frosting — about ⅔ of a batch is usually plenty.

How About Cupcakes?

You’ll get around 24 cupcakes from the full batter. Fill liners about ⅔ full and bake for 18–20 minutes. I always check them at the 17-minute mark just to be safe.

Can I Do Two Layers Instead of Three?

Absolutely. Just divide the batter between two 9-inch pans and increase the bake time slightly — 30–32 minutes should do it. Don’t use two 8-inch pans though; they’ll overflow.

Gluten-Free, Dairy-Free & Vegan Swaps (Tested Substitutions)

Here’s a quick reference chart for adjusting the recipe without losing texture:

Diet Need	Substitute That Works
Gluten-Free	Use a 1:1 gluten-free flour blend like Cup4Cup
Dairy-Free	Replace butter with vegan butter, and buttermilk with oat milk + 1 tbsp vinegar
Egg-Free	Use ¼ cup unsweetened applesauce or 1 flax egg per egg

High-Altitude Funfetti Cake Adjustments

If you’re baking at 3,000 feet or higher, try these tested tweaks:

• Add 2 extra tablespoons of flour
• Reduce baking powder by ¼ teaspoon
• Increase liquid (buttermilk or milk) by 2 tablespoons
• Raise oven temp to 365°F and reduce bake time slightly

These changes help balance out the faster evaporation and lower air pressure.

How to Store Funfetti Cake (Plus Make-Ahead Tips)

One of the best things about this cake? It keeps its soft, moist texture even after a few days — if stored the right way. Here’s how I prep ahead or save leftovers without sacrificing flavor.

Make-Ahead Options

Cake Layers:
I often bake the layers the night before a party. Once they’re fully cooled, I wrap each one tightly in plastic wrap and leave them at room temperature for up to 2 days. If I’m baking further in advance, I freeze them for up to 2 months — just thaw overnight in the fridge before frosting.

Buttercream Frosting:
The frosting keeps well in the fridge for up to 3 days. Let it sit at room temperature for about 15–20 minutes before re-whipping. If it feels stiff, a splash of cream brings it back to life.

How to Store the Finished Cake

Short-Term:
If you’re serving it the same day, keep the frosted cake covered on the counter for up to 4 hours.

Longer Storage:
Pop it in a cake carrier and refrigerate for up to 5 days. Just remember to bring it back to room temperature before serving — the texture is so much better when it’s not cold.

The Best Funfetti Birthday Cake Recipe Card (Printable)

Moist Funfetti Birthday Cake (From Scratch)

Yield: One 3-layer 8" or 9" cake (about 12–14 servings)

Prep Time: 45 minutes

Cook Time: 25 minutes

Cooling Time: 20 minutes

Total Time: 1 hour 30 minutes

This homemade Funfetti cake is soft, fluffy, and packed with nostalgic birthday cake flavor, better than the box! Made with cake flour, buttermilk, and rainbow jimmies, it’s a festive treat for any celebration.

Print

Ingredients

Dry Ingredients

• 3¾ cups (443g) cake flour
• 1 tsp baking powder
• 1 tsp baking soda

Wet Ingredients

• 1¼ cups (282g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• ⅓ cup (80ml) vegetable oil
• 4 large eggs, room temp
• 2 large egg whites, room temp
• 3 tsp (15ml) vanilla extract
• 1½ cups (360ml) buttermilk, room temp
• ¾ cup (135g) rainbow sprinkles (jimmies only)

Instructions

<li>Preheat oven to 350°F (177°C). Grease and line three 8" or 9" pans with parchment.</li><li>In a bowl, whisk cake flour, baking powder, baking soda, and salt.</li><li>In a separate bowl, beat butter and sugar on high for 5 minutes.</li><li>Mix in oil, then eggs, egg whites, and vanilla.</li><li>Add dry ingredients and buttermilk in 3 parts, starting and ending with dry.</li><li>Fold in sprinkles gently with a spatula.</li><li>Divide batter into pans. Bake 25–28 minutes.</li><li>Cool in pans 20 minutes, then transfer to wire racks. Cool completely before frosting.</li>

Notes

Do not use nonpareils; they bleed color into the batter. Stick to rainbow jimmies.

For 2 layers: use two 9” pans, bake 30–32 minutes.

For cupcakes: bake 18–20 minutes. Makes ~24.

Use cake strips for flatter layers if desired.

Nutrition Information:

Yield: 14 Serving Size: 1 Slice
Amount Per Serving: Calories: 510Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 260mgCarbohydrates: 65gNet Carbohydrates: 64gFiber: 1gSugar: 40gProtein: 5g

Nutrition information is an estimate based on standard ingredient data. Actual values may vary depending on brands used, portion sizes, and preparation methods. For the most accurate results, calculate using your preferred nutrition tool.

Funfetti Cake FAQ (Quick Answers to Common Questions)

Final Thoughts: This Is the Funfetti Cake I Always Come Back To

I’ve tested, tweaked, and baked this recipe more times than I can count — and every time, it’s a hit. Whether you go with the from-scratch version or the quick doctored mix, you’re getting a cake that’s soft, colorful, and packed with that classic birthday cake flavor.

I hope it brings as much joy to your kitchen as it has to mine.

If you try it, I’d love to hear how it turned out! Leave a rating and a comment below — your feedback helps more people find and trust this recipe.

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