Description

This easy homemade Funfetti® cake is soft, fluffy, and bursting with colorful sprinkles. It’s perfect for birthdays or any celebration! Topped with creamy vanilla buttercream, it’s a fun and festive treat made completely from scratch—no box mix needed.

Ingredients

For the Funfetti Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large egg whites, room temperature
1 tbsp vanilla extract
1 cup whole milk, room temperature
1/2 cup sour cream
1/2 cup rainbow sprinkles (jimmies-style, not nonpareils)

For the Vanilla Buttercream:

1 cup unsalted butter, softened
3-4 cups powdered sugar
2-3 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt

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Instructions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
Add egg whites and vanilla: Mix in the egg whites one at a time, then add the vanilla extract.
Add wet and dry ingredients: Alternately mix in the flour mixture and milk, beginning and ending with flour. Stir in the sour cream until smooth.
Fold in sprinkles: Gently fold in the sprinkles using a spatula.
Bake: Divide the batter between the pans and smooth the tops. Bake for 25–30 minutes or until a toothpick comes out clean.
Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting: Beat butter until creamy. Gradually mix in powdered sugar, then add cream, vanilla, and salt. Beat until fluffy.
Frost and decorate: Spread frosting between layers and on top of the cake. Decorate with more sprinkles if desired.

Notes

Avoid using nonpareil sprinkles, which tend to bleed color. Stick with jimmies.

You can make the cake a day in advance and frost it the next day.

Store the cake at room temperature for up to 3 days or refrigerate for longer freshness.