This funfetti layer cake is created from scratch and is incredibly moist and soft. It is topped with fluffy buttercream frosting and includes fun rainbow sprinkles to give it that confetti cake appearance.
Funfetti cake is unquestionably one of the most popular and enjoyable cake tastes. If you’ve never made a scratch cake before, this two-layered cake is a good place to start since it’s a beautiful cake and it’s lot simpler to create a scratch cake than you may imagine.
Funfetti cakes (also known as confetti cakes) are fluffy and soft white cake layers with rainbow sprinkles on top. I’ve discovered that using rainbow jimmies instead of circular sprinkles, which tend to bleed color into the batter, is the best method to create these.
The sprinkles melt while baking and are neither firm nor crunchy when you bite into them. Cover the cake layers with rich and creamy vanilla buttercream and top with sprinkles for the ultimate birthday cake.
There’s no need to use a box mix when you can prepare your own homemade version from scratch that tastes much superior than a box mix.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
- Ingredient Notes:
- How to make this cake and buttercream:
- Tips & FAQs:
- Supplies Used:
- Best Funfetti (Confetti) Layer Cake from Scratch
- Other posts you might like:
- What’s the difference between confetti cake and Funfetti cake?
- What makes Funfetti cake taste different?
- Can I add sprinkles to any cake batter?
- Is it important to use butter instead of oil when making Funfetti cake?
- Why are some cake sprinkles illegal?
- What sprinkles are best for baking cake?
- Can I use milk instead of water in funfetti cake mix?
- Why do store bought cakes taste better?
- Why do homemade cakes taste better?
- What sprinkles don t melt in cake?
Now, let’s speak about some of the components in this confetti cake. (The printable ingredient list is included in the recipe card below.)
All-purpose flour: This cake does not need any specific flour. If you truly want to use cake flour, there are instructions, but I like the smoothness of all-purpose flour for this cake.
Yes, this recipe contains two cups of sugar. It’s cake, and it’s most likely birthday cake, so it’s going to be sweet. When you don’t add enough sugar to a cake, it might become drier, not simply less sweet, so be cautious if you reduce the quantity.
Vegetable shortening: This is used in lieu of butter since you want your funfetti cake to be whiter in color to help the sprinkles stand out, and butter may tint it a touch yellow.
Using veggie shortening also results in a wonderfully soft and moist cake. (Be sure to read the FAQ section below for more information on using vegetable shortening and an alternative.)
Sour cream: This is one of my favorite cake components. It moistens and flavors them. (For replacements, see the FAQ section at the bottom of this article.)
Clear vanilla extract: Clear vanilla extract performs somewhat better than conventional vanilla extract. It tastes a bit more like candy vanilla to me than ordinary vanilla.
It’s difficult to convey, but it basically doesn’t contribute any color to the cake. If a white cake isn’t crucial to you, ordinary vanilla extract will suffice.
Because this cake recipe does not involve butter, I prefer to add a little buttery taste if possible. It’s not necessary, but it’s a great touch.
Egg whites: This recipe asks for entirely egg whites rather than whole eggs since egg yolks tend to tint the cake yellow, whereas funfetti cake is typically white.
Rainbow jimmies: For confetti cakes, jimmies are superior than sprinkles. When you use the little spherical rainbow sprinkles, the color immediately dissolves and marbles the cake batter. Jimmies do not seem to be quite as awful.
Shortening and butter for the frosting: Both vegetable shortening and butter are required in the buttercream preparation. The reason for this is because using 100% butter would give it a more yellow appearance, and since this is a funfetti cake, we’re aiming to keep everything as white as possible.
It’s OK if you’d prefer use 100% butter. (For further information, please read the FAQ section below.)
How to make this cake and buttercream:
Let’s get started on making a funfetti cake with buttercream.(Printable directions are included in the recipe card below.)
Preheat the oven to 325°F and prepare two 8-inch round (2-inch deep) cake pans. Wilton or Magic Line pans are my favorites.
In a medium-sized mixing bowl, whisk together the sour cream, milk, extracts, and egg whites.
Whisk together the flour, sugar, baking soda, baking powder, and salt in a large mixing basin.
Add the shortening to the dry mixture in portions now. Turn the mixer to medium and gradually add the shortening until all of it is incorporated. Once the flour is covered with the shortening, mix on medium-high until the mixture is crumbly and resembles sand.
If you mix it for too long, it will turn into a paste.
Add half of the liquid mixture and mix just until incorporated, then add the remaining liquid mixture and mix until fully blended.
Scrape down the edges of the basin and then combine for another 10-15 seconds.
Stir in the rainbow jimmies with a big spoon or a silicone spatula.
Distribute the batter equally between the two oiled and floured cake pans. Preheat the oven to 325°F and bake for 40-45 minutes.
Cool the cake layers in the pans for approximately 10 minutes on a wire rack.
After that, take the cake layers from the pans and cool thoroughly on wire racks before icing.
While the cake layers are cooling, make the buttercream. The printable recipe is included below. To make it fluffy, whisk it for a couple of minutes.
Place a cake layer on a cake plate or cake stand and cover with buttercream.
Smooth the buttercream on top of the second layer.
Decorate the sides with buttercream, then piped borders and sprinkles if desired.
Tips & FAQs:
It’s kind of like that, but it’s more like a white cake with rainbow sprinkles. Along with the frosting, the cake is lighter and whiter.
Traditional funfetti (or confetti) cake is created with a white cake with a faint vanilla taste and multicolored sprinkles.
You very certainly can. You may also use a box mix if you like. Of course, I try to get others to try homemade cakes since they truly do taste delicious, but do what feels right for you.
These are essentially the same phrases. Pillsbury calls it funfetti, and confetti cake is another name for it, although they both refer to a white cake with rainbow sprinkles.
Rainbow jimmies are the ideal sprinkles for a funfetti or confetti cake. When you use those little round rainbow sprinkles, the color soon disappears and spills into the cake mixture.
The rainbow jimmies are much better at this. The longer sprinkles are known as Jimmies. Those are normally available at a grocery store or on Amazon.
It is not a good idea to use nonpareils. The color almost instantly comes out of the little round bead-like sprinkles and marbles the cake batter. It is preferable to use rainbow jimmies.
The printed recipe card includes measurements for both. You may use either, but I like the flavor and texture of all-purpose flour in this cake.
When measuring flour, be careful not to overfill the measuring cup. Fill the cup halfway with flour and level it out, then add it to the mixing bowl. Scooping the flour with a measuring cup might pack it down and add too much flour, resulting in a thick cake.
You may, but don’t go too far since sugar isn’t only for making cakes sweet; it also provides moistness, so if you reduce it too much, the texture of the cake will be odd.
Vegetable shortening is not the same as lard and is not derived from animal fat. It’s essentially solid vegetable oil. In the United States, the brand name is Crisco.
Confetti cakes are often white in color.This recipe uses for vegetable shortening instead of butter because it produces a more fluffy and moist cake and helps preserve the cake’s color closer to white, like funfetti does.
If you want a whiter, more tender cake, use vegetable shortening. Remember, this is not lard or animal fat. It is now prepared without trans fats.
Confetti cakes are more white to show off the sprinkles, but if that’s not important to you, you may add sprinkles to a butter vanilla cake.Shortening and butter may not replace equally well. If you’re seeking for a butter cake, you should try this one, which was expressly written and tested to be a butter cake: Vanilla Bean Cake is my favorite.In general, funfetti
Sour cream is ideal since it adds moisture and flavor to the cake. If you don’t have access to it, you may substitute plain yogurt with full-fat yogurt instead of low-fat or fat-free yogurt.
However, don’t substitute milk for sour cream since it lacks the fat needed to give moisture.
Yes. Because ordinary vanilla extract would color the cake batter and buttercream, although this cake is usually a white cake with white icing, clear extract is used.
When a toothpick put into the middle of each layer comes out with a few moist crumbs or clean, but no raw batter, the cake is done.
This cake will stay covered in the fridge for a couple of days. (As long as it isn’t coated with perishable icing or filling and isn’t kept in a heated place). After a few days, place it in the fridge to keep it fresh.
This cake tastes best when served at room temperature. If the cake is cold, let it out for 20-30 minutes to get to room temperature before serving.
Yes, this cake may be stacked as long as correct doweling is used.
If desired, these cake layers may be frozen. Allow the cooked cake layers to cool fully before wrapping in plastic wrap and foil and freezing for up to a month.Place the covered cake layers on the counter at room temperature to defrost thoroughly before removing the wrapper. Add icing after the cake has been defrosted.
I haven’t tried this recipe as cupcakes yet, but it should be good. Fill 2 cupcake pans (24 cupcakes) halfway with cupcake liners and fill with batter. Bake at 350 degrees F for 15-25 minutes, checking for doneness.
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- Mixing bowls
- Hand mixer or stand mixer
- Silicon spatula
- 8-inch round cake pans
- Oven mits
- Cooling racks
- Rainbow jimmies
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Best Funfetti (Confetti) Layer Cake from Scratch
For the cake:
- 2 cups all-purpose flour (or 2 cups cake flour if you want a whiter cake–see notes)
- 2cupsgranulated sugar
- teaspoonbaking soda
- 1 teaspoonbaking powder
- 1 cup vegetable shortening (for questions, read the FAQ section in the text)
- 1 cup sour cream (for questions, read the FAQ section in the article)
- 2 teaspoons vanilla extract (clear or normal)
- teaspoonbutter extract or emulsion(optional)
- 6large egg whites
- cuprainbow jimmies (jimmies are preferable than sprinkles since sprinkles sometimes leak off color and stain the batter)
For the frosting:
- 1cupvegetable shortening
- 1cupunsalted butter, room temperature(2 sticks)
- 6cupsconfectioners sugar
- 2 teaspoons vanilla extract (clear or normal)
- teaspoonbutter extract or emulsion(optional)
- rainbow jimmiesfor decorating
For the cake:
- Preheat the oven to 325 degrees F.
- Prepare two 8-inch round (2-inch deep) cake pans with butter and flour.
- Set aside the sour cream, milk, extracts, and egg whites after whisking them together in a medium-sized mixing dish.
- Combine the flour, sugar, baking soda, baking powder, and salt in a large mixing basin. Whisk everything together.
- Add the shortening to the flour mixture in chunks, mixing with an electric mixer on medium speed between additions. Once all of the shortening has been added, mix on medium-high until the flour is covered and the dough is crumbly and resembles sand. Continue mixing beyond this stage, otherwise the mixture may turn into a paste, which will influence the final result.
- Add half of the liquid mixture and mix on medium for 30 seconds, or until mixed. Scrape down the bowl’s sides.
- Add the remaining liquid mixture and mix on medium for approximately 15 seconds, or until thoroughly blended. At this stage, take care not to overmix the batter. When everything is properly blended, stop mixing. Overmixing might result in a thick, rubbery, and dry cake.
- Scrape down the sides of the bowl and mix for another 10-15 seconds on medium.
- Fold in the rainbow jimmies by hand with a big spoon or a silicone spatula.
- Pour the mixture into the oiled and floured cake pans and bake for 40-45 minutes at 325 degrees F. When a toothpick put into the middle of each layer comes out with a few moist crumbs or clean, but no raw batter, the cake layers are done. Overbaking will result in a dry cake.
- Cool for approximately 10 minutes in the pans on a wire rack, then remove the cake layers from the pans and cool fully on the wire racks before adding the frosting.
For the frosting:
- Using an electric mixer on medium to medium-high speed, thoroughly combine the shortening and butter.
- Add 1 tablespoon milk and 3 cups confectioners’ sugar. Mix in the salt on low until blended, then on medium until fully combined.
- Mix in another tablespoon of milk, the remaining three cups of confectioners sugar, and the extracts on low until blended, then on medium to medium-high until thoroughly combined.
- Examine the consistency. If it’s too thick, add another tablespoon of milk and thoroughly combine. If the mixture is too thin, add another cup of confectioners sugar and thoroughly combine.
- Once the required consistency is obtained, mix for roughly two minutes on medium-high to high speed. The frosting will become more fluffy and lighter in color.
- Decorate the cooled cake layers with icing as desired.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Other posts you might like:
- Favorite Vanilla Bean Cake
- Moist White Cake
- Mini 6-inch Vanilla Cake
- Cookies and Cream Cake
- Vanilla Bean Buttercream
- Cheater Buttercream
- Scratch Marble Layer Cake
What’s the difference between confetti cake and Funfetti cake?
What Is the Distinction Between Funfetti Cake and Confetti Cake? The main distinction is that Funfetti is a trademarked term, but confetti is not. It’s only an issue of ownership.
What makes Funfetti cake taste different?
The taste of this cake is enhanced with a little amount of almond extract.
Can I add sprinkles to any cake batter?
Traditional funfetti (or confetti) cake is created with a white cake with a faint vanilla taste and multicolored sprinkles. Is it possible to just add sprinkles to cake batter? You very certainly can. You may also use a box mix if you like.
Is it important to use butter instead of oil when making Funfetti cake?
In cake mixes, butter is usually the finest oil alternative. Because butter contains a lot of fat, it will make your cake mix rich and indulgent. You could even prefer cake mix prepared with butter to cake mix made with oil! Make sure you use the equal quantity of melted butter to replace the oil.
Why are some cake sprinkles illegal?
The sprinkles include a controlled additive.
It is known as FD&C Red No. 3 in the United States. The Food and Drug Administration of the United States has prohibited the use of Red No.
What sprinkles are best for baking cake?
TO REVISIT. So, for the greatest results when baking sprinkles into a funfetti batter or dough, use jimmies or confetti sprinkles. When cooked, these sprinkles will keep their form and color the best. Cachous, sugar pearls, and rods are the embellishing show-stoppers.
Can I use milk instead of water in funfetti cake mix?
When your box mix specifies for liquid, add MILK, not water. The milk gives your combination solidity, fat, and, most importantly, taste.
Why do store bought cakes taste better?
Store-bought cakes include several additives that would not be found in a handmade cake, such as extra oils, artificial food colorings, and preservatives to preserve freshness. You’ll discover varying ingredient quantities as well as extra components.
Why do homemade cakes taste better?
Fresh eggs, butter, and high-quality ingredients provide a better cake than the artificial flavor and texture of store-bought or packed cakes. That is what gives handmade cakes their unrivaled homely and wonderful flavor. Baking from scratch may be a rewarding endeavor.
What sprinkles don t melt in cake?
Jimmies. These are the small rod-shaped sprinkles that you’re most likely to encounter, either in rainbow hues or plain chocolate, and they’re the best for baking. They may be added into dough without bleeding and do not melt in the end.