Funfetti Cake Recipe: How to Make Classic Sprinkle Cake

This homemade Funfetti cake is a tender, moist white cake studded with rainbow sprinkles and finished with a silky whipped vanilla buttercream. Once you try this from-scratch version, boxed mix will feel unnecessary.

I enjoy all things Funfetti, from pancakes to dessert dip, and this Funfetti Cake is a standout. It combines a light, white cake (made using milk and whipped egg whites for an airy crumb) with plenty of sprinkles and the most delicious vanilla buttercream. The three-layer format gives a perfect cake-to-frosting ratio, making it ideal for birthdays, celebrations, or any time you want a showstopping dessert. If you prefer, the same batter can be baked as cupcakes.

Why this cake is worth making

• Light, tender crumb: Whipping the egg whites and using milk creates a delicate, melt-in-your-mouth texture.
• Balanced layers: Three thin cake layers with frosting between each give a satisfying bite every time.
• Simple equipment: Pantry-friendly ingredients and no special appliances required—this recipe can be mixed by hand.

Ingredient notes and shopping tips

• Butter: Unsalted sweet cream butter gives the best flavor and lets you control the salt level in the recipe.
• Egg whites: Using only whites yields a very white, airy cake. Save yolks for omelets or other recipes.
• Vanilla: If you want the palest cake possible, use clear vanilla extract.
• Milk: Whole milk provides richness and helps keep the crumb tender.
• Flour: Spoon flour into your measuring cup and level it off—scooping directly can compact too much and dry out the cake.
• Baking powder: Ensure it’s fresh (under a year old) so the cake rises properly.
• Sprinkles: Rainbow jimmies work well and won’t bleed as much as some nonpareils. They create small pockets of color throughout the cake.

Pro tips

1. Room temperature ingredients: Bring butter and milk to room temperature so they incorporate easily and the batter bakes evenly.
2. Don’t overmix: Stir until the flour is just incorporated. Overmixing develops gluten and yields dense cake.
3. Separating egg whites: A slotted spoon works well—crack the egg onto the spoon, letting the white slip through while the yolk stays on top. Other gentle methods work too.
4. Leveling cakes: Instead of cake strips, bake normally and trim the domes with a leveler or serrated knife for even stacks.
5. Watch bake time: Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake tender.
6. Chill layers for 30 minutes before decorating—this makes frosting much easier.
7. Use a cake board or a sturdy cutting board when assembling and transporting the finished cake.

More cakes I love

Cookie Dough Cake

Snickers Cake

Reeses Chocolate Peanut Butter Cake

Death By Chocolate Cake

Walnut Chocolate Cake

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📖 Recipe

Funfetti Cake

Perfectly moist white cake topped with whipped vanilla buttercream. One bite of this, and you’ll never use boxed mix again!

Course: Dessert

Cuisine: American

Prep Time: 25 minutes

Cook Time: 23 minutes

Total Time: 48 minutes

Servings: 14 Slices

Calories: 1009 kcal

Author: Krystle Smith

Ingredients

For the Funfetti Cake

• 1 Cup Whole Milk
• 2 Teaspoons Vanilla Extract
• 1 Cup Unsalted Butter, softened
• 2 Cups White Sugar
• 3 Cups All-Purpose Flour
• 1 Tablespoon Baking Powder
• 1 Pinch Salt
• 5 Egg Whites
• 2 Cups Rainbow Sprinkles

For the Vanilla Buttercream

• 3 Cups Unsalted Butter, softened
• 6 Cups Powdered Sugar
• 2 Teaspoons Vanilla Extract
• 5 Tablespoons Heavy Cream
• 3 Drops Pink Gel Food Coloring (optional)
• 1 ½ Cups Funfetti Sprinkles

Instructions

For the Cake

1. Preheat oven to 350°F and spray three 9-inch round cake pans with nonstick spray. Set aside.
2. Whisk the milk and vanilla together in a medium bowl. In a large bowl, whisk the flour, salt, and baking powder together and set aside.
3. Cream the butter and sugar in a large bowl until light and fluffy.
4. Alternate adding the milk mixture and the flour mixture to the butter, beginning and ending with the flour mixture. Mix just until combined—do not overmix.
5. In a separate bowl, beat the egg whites to stiff peaks.
6. Fold the whipped egg whites gently into the batter, then fold in the sprinkles.
7. Divide batter evenly among the three prepared pans. Bake for 23–26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Allow layers to cool completely in the pans before removing.

For the Frosting

1. Cream the butter in a large bowl until light and fluffy. Add salt and vanilla, then gradually add powdered sugar. Add heavy cream a tablespoon at a time until you reach a spreadable consistency. Beat 5–7 minutes until thick and airy.

Decorating

1. Scoop about 1 cup of frosting into a small bowl and tint it pink with a few drops of gel food coloring; set aside.
2. Place about 1 cup of frosting into a piping bag fitted with a star tip for piping decorative dollops later.
3. Spread about 1 cup of frosting on top of the first cake layer using an angled spatula. Top with the second layer and repeat, finishing with the third layer.
4. Frost the sides and top smoothly, then press sprinkles into the bottom edge of the cake if desired.
5. Warm the pink frosting for 5–8 seconds in the microwave until slightly soft, transfer to a small piping bag, and pipe drips around the top edge.
6. Pipe white frosting dollops around the top and finish with sprinkles. Chill overnight before slicing for clean cuts.

Notes

Ingredient and technique reminders

• Use unsalted butter so you can control salt; whole milk gives the best texture.
• Spoon flour into your measuring cup instead of scooping to avoid a dry cake.
• Choose jimmies or other non-bleeding sprinkles to prevent color leaching.

Additional tips

1. Freeze layers for 30 minutes before frosting to reduce crumbs and make assembling easier.
2. Trim cake domes with a leveler for even layers rather than relying on baking strips.
3. Store the finished cake refrigerated and bring slices to room temperature before serving for best texture.

Nutrition

Calories: 1009 kcal | Carbohydrates: 123 g | Protein: 5 g | Fat: 57 g