Funfetti Confetti Cake

Why You’ll Love This Recipe

• Classic white cake crumb with cheerful rainbow polka dots in every slice.
• Sprinkles stay bright and intact thanks to the right type and smart mixing.
• Fluffy vanilla buttercream that spreads like a dream and pipes beautifully.
• Perfect for birthdays, bake sales, and any moment that needs a little confetti.

Grocery List

• Produce: None
• Dairy: Unsalted butter; whole milk; sour cream; heavy cream; eggs (for whites)
• Pantry: Cake flour; granulated sugar; powdered sugar; baking powder; fine sea salt; neutral oil (canola or grapeseed); clear vanilla extract; almond extract; rainbow jimmies sprinkles; nonstick spray or extra butter for pans; parchment rounds

Full Ingredients

Funfetti Cake

• 2 1/2 cups (300 g) cake flour
• 1 1/2 cups (300 g) granulated sugar
• 2 1/2 tsp (10 g) baking powder
• 1/2 tsp (3 g) fine sea salt
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 1/3 cup (70 g) neutral oil (canola or grapeseed)
• 5 large egg whites (150 g), room temperature
• 1 cup (240 ml) whole milk, room temperature
• 1/2 cup (120 g) sour cream, room temperature
• 2 tsp clear vanilla extract
• 1/4 tsp almond extract (optional but recommended)
• 2/3 cup (110 g) rainbow jimmies sprinkles, plus more for decorating
• 2 tsp cake flour (for tossing with sprinkles)

Vanilla Buttercream

• 1 1/4 cups (283 g) unsalted butter, softened
• 5 cups (600 g) powdered sugar
• 1/4 tsp fine sea salt
• 2 1/2 tsp clear vanilla extract
• 4–6 tbsp (60–90 ml) heavy cream, as needed for consistency

For Assembly & Decoration

• Extra rainbow jimmies sprinkles (2–4 tbsp)
• Parchment rounds for pans

Step-by-Step Instructions

Step 1: Prepare pans and preheat

Preheat the oven to 350°F (177°C). Grease two 8-inch round cake pans, line the bottoms with parchment rounds, then lightly grease and flour the parchment and sides (or spray with baking spray). For flatter layers, wrap pans with damp cake strips if you have them.

Step 2: Mix the dry and wet bases

In a medium bowl, whisk together cake flour, baking powder, and salt. In a separate bowl or large measuring cup, whisk the milk, sour cream, clear vanilla, and almond extract until smooth. Set both aside.

Step 3: Cream butter and sugar, then add oil

In a stand mixer fitted with the paddle (or using a hand mixer), beat softened butter and granulated sugar on medium-high speed until pale and fluffy, 2–3 minutes. With the mixer running on medium-low, slowly stream in the oil and mix until glossy and fully combined, about 30 seconds. Scrape the bowl.

Step 4: Add egg whites for a white, airy batter

Add the egg whites in three additions, mixing on medium after each addition for 20–30 seconds and scraping the bowl once. The mixture should look creamy and slightly increased in volume.

Step 5: Alternate dry and wet

On low speed, add one-third of the flour mixture, then half of the milk mixture, another third of the flour, remaining milk mixture, and the final third of flour. Mix just until the last streak of flour disappears. Do not overmix—this keeps the crumb tender and helps sprinkles stay suspended.

Step 6: Fold in sprinkles the right way

Toss the 2/3 cup (110 g) rainbow jimmies with 2 tsp cake flour. Using a flexible spatula, fold the sprinkles into the batter with 4–6 gentle strokes, just until evenly distributed. Divide the batter evenly between the prepared pans (about 3 cups batter per pan). Tap each pan firmly on the counter 2–3 times to release large air bubbles.

Step 7: Bake and cool

Bake for 28 minutes, until the tops spring back and a toothpick inserted in the center comes out with a few moist crumbs (or the center reads about 208°F on a thermometer). Cool in pans for 10 minutes, then turn out onto wire racks, peel off parchment, and cool completely, about 60 minutes.

Step 8: Make buttercream, assemble, and decorate

Beat 1 1/4 cups (283 g) softened butter on medium-high for 1–2 minutes until creamy. Add powdered sugar, 1 cup at a time, with the mixer on low. Add salt and vanilla. Stream in 4 tbsp cream, then increase speed to medium-high and whip 2 minutes until fluffy, adding up to 2 tbsp more cream as needed. Level cake layers if domed. Place the first layer on a board, spread about 1 to 1 1/2 cups frosting, top with the second layer. Apply a thin crumb coat, chill 15 minutes, then finish with a smooth or swirled coat. Decorate the top and edges with extra rainbow jimmies.

Pro Tips

• Use rainbow jimmies (the long, rod-shaped sprinkles). Avoid nonpareils, which bleed color.
• Room-temperature ingredients blend more smoothly, creating a fine, even crumb.
• Tossing sprinkles with a little flour helps them stay suspended instead of sinking.
• Weigh ingredients for consistent results: flour 300 g, sugar 300 g, sprinkles 110 g.
• For ultra-white crumb and frosting, use clear vanilla extract and keep bake time precise.

Variations

• 9×13 Pan: Bake in a greased 9×13-inch pan at 350°F (177°C) for about 32–35 minutes. Frost the top only.
• Cupcakes: Yield ~24. Bake at 350°F (177°C) for 18–20 minutes. Top each with a swirl and sprinkles.
• Flavor Twist: Swap almond extract with 1/2 tsp lemon extract for a bright citrus note.

Storage & Make-Ahead

Store the frosted cake covered at cool room temperature for up to 2 days, or refrigerate up to 5 days (bring to room temp before serving for best texture). Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months; thaw, still wrapped, at room temperature. Buttercream keeps refrigerated up to 1 week or frozen up to 2 months; bring to room temperature and re-whip with a splash of cream before using.

Nutrition (per serving)

Approximate per slice (1/12 of cake): 760 calories; 38 g fat; 102 g carbohydrates; 4 g protein; 78 g sugars; 270 mg sodium.