I first made this Funfetti cake for my niece’s birthday and it instantly became the request for every celebration after. This recipe is a reliably tender, buttery layer cake studded with rainbow jimmies and finished with a silky, classic buttercream. If you like bright, nostalgic desserts that feed a crowd, this one delivers every time; for a contrast of textures on a dessert table try pairing a slice with a citrus companion like this moist lemon pound cake recipe for an elegant balance.

Why you’ll love this dish

This Funfetti cake is a winner because it combines comforting, familiar flavors with a festive look. It’s:

• Kid approved and party ready thanks to the colorful sprinkles.
• Texturally balanced: butter, oil, and sour cream make the crumb soft without being heavy.
• Predictable and forgiving for bakers of all levels.
  Make it for birthdays, baby showers, or any time you want a cheerful showstopper that keeps well for a couple of days.

Step-by-step overview

You’ll whisk dry ingredients, cream butter with sugar, add wet ingredients in stages, fold in sprinkles, and bake in two or three pans. After the layers cool, you’ll make a rich American buttercream, crumb-coat the cake, chill, and then finish with a smooth final coat and extra sprinkles. Total hands-on time is moderate; the chilling and cooling add passive time.

What you’ll need

• 3 cups (380g) cake flour
• 1 3/4 cups (350g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (180g) unsalted butter, room temperature
• 1/3 cup (80mL) vegetable oil
• 2/3 cup (160mL) buttermilk, room temperature *SEE NOTES
• 1 cup (240g) full fat sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 4 large eggs, room temperature
• 3/4 cup (120g) rainbow jimmies sprinkles

For the buttercream

• 1 1/2 cups (340g) unsalted butter, room temperature
• 6 cups (700g) powdered sugar, sifted
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 to 5 tablespoons whole milk, as needed for consistency

Notes on ingredients

• Use cake flour for a tender crumb. If you only have all-purpose flour, see the Tips section below for a quick swap.
• Bring eggs, butter, buttermilk, and sour cream to room temperature so the batter emulsifies evenly.
• Choose jimmies (non-melting rod-shaped sprinkles) rather than soft confetti sprinkles to reduce bleeding and streaking in the batter.

Directions to follow

Make the cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or three 8-inch pans. Line bottoms with parchment.
2. In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle, beat 12 tablespoons butter with granulated sugar until light and fluffy, about 3 to 4 minutes.
4. Add vegetable oil and beat for 30 seconds to incorporate. Add eggs one at a time, mixing well after each.
5. Mix in vanilla extract.
6. With the mixer on low, add the dry ingredients in three additions alternated with two additions of buttermilk and sour cream. Begin and end with dry ingredients. Mix just until combined; do not overmix.
7. Fold in rainbow jimmies gently to prevent color streaking.
8. Divide batter evenly among prepared pans. Smooth tops.
9. Bake until a toothpick inserted in the center comes out clean and the cake springs back when touched—about 25 to 35 minutes depending on pan size and oven.
10. Cool cakes in pans 10 minutes. Run a knife around edges, invert onto a rack, remove parchment, and cool completely.

Make the buttercream frosting:

1. In a clean mixer bowl, beat 1 1/2 cups butter on medium speed until creamy.
2. Gradually add sifted powdered sugar, 1 cup at a time, mixing on low to avoid clouds of sugar. Scrape sides as needed.
3. Add salt and vanilla extract. Beat on medium-high until light and creamy, about 3 minutes.
4. Add whole milk, 1 tablespoon at a time, until you reach a spreadable consistency. Use 3 tablespoons for a thicker frosting or up to 5 for a lighter, pipeable cream.
5. Trim cake layers if needed. Place one layer on a cake board or plate and spread an even layer of buttercream. Stack remaining layers.
6. Apply a thin crumb coat and chill the cake for 20 to 30 minutes.
7. Finish with a smooth outer coat of buttercream. Press extra sprinkles along the sides or on top as desired.

How to plate and pair

Best ways to enjoy it

• Slice on a sharp serrated knife for clean edges. Wipe the knife between cuts for neat slices.
• Pair with a simple glass of cold milk or a scoop of vanilla ice cream for contrast.
• For brunch or kid-friendly spread, serve small slices alongside light pancakes; a playful option to pair with breakfast favorites is this mini Miffy pancakes recipe which adds charm to any morning celebration.

How to store & freeze

Storage and reheating tips

• At room temperature: Wrapped airtight or stored in a covered cake container, frosted cake stays fresh for up to 48 hours.
• In the refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
• To freeze: Wrap unfrosted layers tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in the fridge then bring to room temperature before frosting. For a fully frosted cake, freeze briefly to set decorations, then wrap and freeze up to 1 month. Thaw in fridge, then bring to room temp before serving.
• Food safety: Do not leave frosted cake at room temperature for more than 2 hours if your kitchen is very warm.

Pro chef tips

Helpful cooking tips

• Room temperature ingredients matter. Room-warm eggs and dairy help the batter emulsify and give a finer crumb.
• Avoid overmixing once the flour is added. Overmixing develops gluten and can make the cake dense.
• Add sprinkles last and fold gently. Keep some sprinkles for decorating the outside to hide any minor imperfections.
• If your oven runs hot, tent the cake loosely with foil in the final minutes to prevent over-browning.
• For perfectly even layers, use a kitchen scale to divide batter by weight.

Recipe variations

Creative twists

• Chocolate funfetti: Replace 3/4 cup of cake flour with 3/4 cup cocoa powder (sifted) and adjust sugar to taste.
• Citrus twist: Add 1 tablespoon finely grated lemon zest to the batter and 1 teaspoon to the buttercream for a bright lift.
• Lighter frosting: Swap half the butter in the frosting for an equal weight of mascarpone for a tangy, less sweet finish.
• Gluten free: Use a 1-to-1 gluten free flour blend designed for baking; expect slightly different texture and adjust liquid if needed.
• Eggless option: Use a trusted egg replacer (or 1/4 cup applesauce per egg) but expect a slightly different crumb and color.

Helpful answers

How long does this cake take to make from start to finish?

Active prep is about 30 to 45 minutes. Baking is 25 to 35 minutes. Cooling and chilling add 2 to 3 hours total, so plan ahead if you need the cake for a specific time.

Can I substitute regular flour for cake flour?

Yes. For each cup of cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift together well for the tenderest result.

Why do my sprinkles bleed in the batter?

Sprinkles can bleed when pigments are water soluble or when soaked in batter too long. Use jimmies or specifically labeled non-bleeding sprinkles and fold them in last and gently.

Can I make this as cupcakes?

Absolutely. Fill liners two-thirds full and bake at 350°F (175°C) for 16 to 20 minutes, checking for doneness with a toothpick.

Is the buttercream too sweet? How can I balance it?

A pinch more salt or a tablespoon of lemon juice can cut sweetness. You can also reduce powdered sugar slightly, then add milk to keep a good texture.

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