FUNfetti Cake Recipe

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I’ve been on the hunt for the perfect FUNfetti cake recipe, and this is the absolute best! 

This cake is the perfect amount of moist, fluffy and sweet and I always pair it with my deliciously smooth American buttercream.

FUNfetti cakes are so FUN (pun intended haha)! I use them a ton in the kids cakes that I make because it’s just that extra bit of fun for kids to enjoy on their big day.

FUNfetti Cake Recipe Ingredients

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter
  • Sugar
  • Sour cream
  • Eggs
  • Egg whites
  • Whole milk
  • Vanilla extract
  • Jimmies sprinkles

Theme Cakes

I’ve used FUNfetti in a lot of my cakes. Check out some of these fun designs I’ve done over the years

American Buttercream

American buttercream is the perfect pairing for FUNfetti cakes. It’s sweet and creamy and is my favorite frosting when it comes to decorating these fun designs. 

Check out my full post and recipe for the best American buttercream!

FUNfetti Cake Recipe
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FUNfetti Cake Recipe

Recipe by Anna TymoszczukCourse: DessertCuisine: AmericanDifficulty: Easy
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

This FUNfetti cake is deliciously moist and fluffy and filled with sprinkles to make it fun inside and out! Topped with a sweet and creamy American buttercream, this is the perfect sweet treat for your special event!

Ingredients

  • FUNfetti Cake Ingredients

  • 3 1/4 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 1/2 cups unsalted butter (room temperature)

  • 2 cups granulated sugar

  • 1/2 cup sour cream

  • 5 large eggs (room temperature)

  • 1 egg white (room temperature)

  • 1 cup whole milk (room temperature)

  • 3 tsp vanilla extract

  • 3/4 cups sprinkles (Jimmies)

  • American Buttercream Ingredients

  • 2 1/2 cups (560g) unsalted butter, room temperature

  • 10 cups (1150g) powdered sugar

  • 1 tbsp extract of your choice for flavoring

  • 6–8 tbsp (90ml-120ml) heavy cream

  • Pinch of salt

Directions

  • Making the Cake
  • Preheat oven to 350°F. Line the bottom of three 9-inch cake pans with parchment paper and grease the sides. Set aside.
  • In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
  • Add eggs and egg white, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Beat in vanilla extract and sour cream.
  • With the mixer on low speed, add the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour mixture. Do not over mix this batter. The less you mix, the lighter the cake will be. Fold in sprinkles.
  • Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
  • Making the Frosting
  • Beat the butter until smooth and pale. You’ll beat for at least 3-4 minutes.
  • Slowly add half of the powdered sugar (5 cups) and mix until smooth.
  • Add any extract you’re using, 4-5 tablespoons of heavy cream, and salt and mix until smooth.
  • Slowly add the remaining powdered sugar (5 cups) and mix until smooth.
  • Add additional heavy cream, as needed to get the right consistency of frosting.
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