This is a tall, towering confetti layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla buttercream frosting. Itโs classic and party-perfect in every way! The recipe has lived on my website since 2014 and has become a popular favorite, even scoring #1 (out of 9!) in a sprinkle cake bake-off. Below youโll find my detailed recipe, video, and best success tips.
I originally published this recipe in 2014 and have since added new photos and a few more success tips. Iโve also made a few changes to the recipe, which you can read about in the post below and in the recipe notes following the printable recipe.
Just Like Box Funfetti Cake
This thick, plush confetti birthday cake is filled with the flavors of childhood party nostalgia: butter, vanilla, sugar, and rainbow sprinkles. Close your eyes and you can practically hear the sound of balloons being blown up and smell the extinguished birthday candles. But this cake shouldnโt be limited to birthday partiesโor to childhood! This happy cake is a joy to serve and eat at any celebration. Itโs like the boxed Funfetti cake, but better.
One reader, Christina, commented: โYou have never steered me wrong, and this cake is no exception! I first found your website on my daughterโs first birthday (4 years ago), and I swore it was the best cake Iโve ever made! Since then, I have used recipes from your website for every family birthday cake Iโve made! This one is another hit and possibly my daughterโs (now her fifth birthday cake) new favorite! โ โ โ โ โ โ
Why Youโll Love This Confetti Layer Cake
- From-scratch and loaded with happy colorful sprinkles
- Topped with sweet & creamy classic vanilla buttercream
- Soft crumb from cake flour
- Fluffy from extra egg whites
- Buttery & cakey from creamed butter & sugar
- Stick-to-your-fork moist (without tasting greasy!) from eggs, oil, & buttermilk
- Extra flavor from pure vanilla extract
This towering rainbow dessert has been on my site for a number of years, and during that time, Iโve made a couple small updates. This was a great confetti birthday cake recipe before; in fact, it was rated No. 1 (of 9) in the Pancake Princessโ best sprinkle cake bake-off, and came in a close 2nd in the Kitchnโs Funfetti cake bake-off. But with 3 small updates, the cake is now even greater.
From the Kitchnโs review: โThis cake was seriously delicious. It had a nice light texture but was still super moist. The vanilla flavor was bold without being overpowering, and the cake was sweet without being cloying. I loved how easy the frosting was to make and appreciated how smoothly it went onto the cake. My only critique is that you have to whip the egg whites in a separate bowl, so itโs a bit tedious, but thatโs the only negative I can think of.โ
I have some egg-cellent news: that egg-stra step is gone. (Sorry, I couldnโt resist.)
Whatโs New in This Birthday Cake Recipe?
- Add the egg whites at the same time as the whole eggs: 4 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake lighter. Though whipping the whites separately does assist in preventing a dense cake, in recent testing, I discovered that removing this whipping step can be offset by 2 other changes to keep the batter light. (Both are next.)
- Decrease the butter and add oil: Previously, the recipe called for 1.5 cups of butter (3 sticks, about 345g), but using all creamed butter in a cake can certainly weigh down the crumb. I love using oil in cake recipes because it adds moisture and a delicate texture. And I love using butter in cake recipes because of its unparalleled flavor. Finding the right proportion of each? Now thatโs the sweet spot, and I found it by reducing the butter by ยผ cup and adding in โ cup oil in its place.
- Use cake flour: If you want a fluffy and soft bakery-style cake, use cake flour.
After years of testing cake recipes, Iโm more confident than ever in this updated version. The cake closely resembles my vanilla cake, but uses a bit less sugar because weโre adding sweet sprinkles.
These Step Photos Will Help
Here is the butter, sugar, and oil mixture. Youโll cream butter and sugar together first, and then mix in the oil. Mixture will be creamy and mostly smooth:
Jimmies-type sprinkles are best for this Funfetti-style homemade cake. Expect a thick batter:
Divide the batter between 3 9-inch cake pans. You can squeeze the cake batter in 3 8-inch cake pans if needed, but be sure to extend the bake time as noted in the recipe. Always line your round pans with parchment paper rounds before adding the batter. Cool baked cakes for 20 minutes in the cake pans, and then remove the warm cakes and place on a wire rack to cool completely.
Sprinkle Success Tips
Iโve been baking sprinkles into cake & cupcake batters for years and have learned exactly which sprinkles work, and which donโt. Happy to share my best advice:
- My top sprinkle tip: Do not use nonpareils (the little balls) in cake batter. They will bleed their color as you fold them in, result in a less-than-appetizing-color cake.
- Rainbow sprinkles (aka โjimmiesโ) sold in the U.S. are intensely colored, but sprinkles sold in other countries may lose their color when baked. โSugar strandsโ may be the same shape as jimmies, but they dissolve in the wet batter. For best results, try to use American-style rainbow sprinkles. The pictured cake uses Betty Crocker โParlor Perfectโ rainbow sprinkles. I also really like Canadian-brand Sweetapolita sprinkles.
- Confetti quins (the little discs) are also great to use in a sprinkle birthday cakes & cupcakes. They rarely bleed their color in batter.
- Naturally colored sprinkles are wonderful as decoration, butโdepending on the brandโcan lose their color in cake batter.
Buttercream Frosting
I use the same frosting as my 3-layer vanilla cake, but add a little more vanilla. Itโs basically my vanilla buttercream recipe, only scaled up to yield enough for a tall layer cake. If you prefer chocolate frosting, use the chocolate fudge frosting from my piรฑata cake recipe. (Itโs enough for this size cake.)
For a less sweet frosting option, use this recipe for Swiss meringue buttercream.
Can I tint this frosting? Yes! Feel free to add gel food coloring to the frosting to change its color.
Decorating Success Tip: Add a Crumb Coat
Because itโs so moist, the confetti cake can be a little crumbly when youโre decorating it. I recommend applying a thin crumb coat, which is a layer of frosting around the exterior of the cake to catch any crumbs. The frosting recipe below includes enough frosting for that thin crumb coat, then another thin layer of frosting on top of that. Note that I applied a slightly thicker crumb coat in the video tutorial below. Doesnโt matter either way; youโll just have less or more frosting for that final frosting layer.
Use a flat icing spatula to spread on the frosting. Icing spatulas are handy if you decorate cakes and cupcakes often. Then you can run a bench scraper around the sides of the cake to smooth out the crumb coat as well as the top layer of frosting. You can watch me use both in the video tutorial below.
Chill the crumb-coated cake for 30 minutes, and then apply the final frosting layer.
Looking for a fun sprinkle cake that requires less effort than a 3-layer cake? Try these recipes:
- 1-Layer Sprinkle Cake
- 6-Inch Birthday Cake
- 12ร17-inch Sprinkle Sheet Cake
- Super-soft Confetti Cupcakes
- Buttery Funfetti Cupcakes
- Prefer cheesecake? Try confetti sprinkle cheesecake
- How about a giant birthday cookie? Hereโs my confetti sugar cookie cake.
- Or for breakfast try birthday cake pancakes or birthday cake cinnamon rolls
And here are the 10 best cake decorating tools.
Confetti Birthday Cake (Funfetti)
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours (includes chilling & cooling)
- Yield: serves 12-14
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting. Pictured cake is 9 inches; for thicker cakes, use 8-inch pans. Review the recipe notes and bring all ingredients to room temperature before you begin.
Ingredients
Cake
- 3 and 3/4 cups (443g) cake flourย (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 4ย large eggs, at room temperature*
- 2ย large egg whites, at room temperature*
- 3 teaspoons (15ml) pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature*
- 3/4 cup (135g) rainbow sprinkles*
Vanilla Buttercream
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectionersโ sugar
- 1/3 cup (80ml) heavy cream, at room temperature
- 3 teaspoonsย (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
- 1/8 teaspoon salt
- optional:ย additional sprinkles for garnish
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If itโs helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. (Hereโs a helpful tutorial if you need guidance onย how to cream butter and sugar.) Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
- Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan.
- Bake for around 25โ26 minutes or until the cakes are baked through. (8-inch cakes may take about 27โ28 minutes.) Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, itโs done.
- Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.
- Make the frosting:ย In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectionersโ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectionersโ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.
- Assemble cake + apply crumb coat: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
- Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
- Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if itโs been refrigerated, let it sit out at room temperature for 30 minutes before serving.
- Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared and then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. (Add a splash of cream to thin out frosting if needed.) See step 10 if you want to store the frosted/decorated cake before serving it. Frosted cake or unfrosted cake layers can be frozen for up to 2โ3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions.
- Special Tools (affiliate links):ย 8-inch Round Cake Pans or 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Cake Turntable | Flat Icing Spatula or Small Offset Spatula | Bench Scraper | Cake Carrier (for storage)
- 2022 Update: Recipe above was slightly updated in 2022. Old version used to call for 3 sticks (about 345g) of butter and no oil. The slight reduction of butter and added oil makes a moister cake, but feel free to use the old version. Also, the extra egg whites are now added when you add the whole eggs. You used to have to whip them separately until soft peaks form and then fold them in before adding the sprinkles. This step isnโt really necessary because weโre using a little oil and cake flour now. (See next Note.)
- Eggs:ย 4 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light. I donโt recommend using 5 whole eggs as a replacement; stick to the 4 eggs + 2 egg whites combination.
- Buttermilk:ย If you donโt have buttermilk, you can make a DIY buttermilk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- Sprinkles: Avoid using sprinkles that will dye your batter. Steer clear of nonpareils, which are the little balls. The pictured cake uses Betty Crocker โParlor Perfectโ rainbow sprinkles, which I find in my regular grocery store. I also like to use these rainbow jimmies or confetti quins. Note that naturally colored sprinkles may lose their color in cake batter.
- Chocolate Frosting: Use the frosting from this piรฑata cake recipe. It makesย enough for this size cake.
- Amount of Cake Batter & Other Size Cakes:ย This recipe yields nearly 8 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. For a 1-layer cake, 12ร17-inch sheet cake, or 6-inch layer cake, see the list of recipe links in the post, above the recipe card. For a 2-layer cake, divide batter between 2 9-inch cake pans instead of 3. (This is too much batter for 2 8-inch pans.) Increase bake time to about 30 minutes; it may take even longer than thisโuse a toothpick to test for doneness. For a Bundt cake, use a 10โ12-cup generously greased Bundt pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. There is too much batter for a 9ร13-inch quarter sheet cake. I have 2 recipes on my website that would work for a 9ร13-inch sprinkle cake. You could use this light and fluffy white cake recipe and fold 1/2 cup (about 90g) sprinkles into the batter before pouring into the pan. See those recipe Notes for a 9ร13-inch cake. Or you can use this buttery sprinkle sheet cake recipe. See those recipe Notes for a 9ร13-inch cake.
- Cupcakes: Here is my recipe for confetti sprinkle cupcakes.
Reader Comments and Reviews
Hi! The recipe looks great and i wanna make it for my birthday. i do however have experience with trying a cake that looks fluffy and light on the picture but turns out dense for me. It may be a problem that I am causing, so wanted to ask what i may be doing wrong?
Hi Loore, hereโs everything you need to know about how to prevent dry and dense cakes. We hope youโll give this recipe a try!
Thank you so much!
Hi there I made this cake before and itโs absolutely amazing! Iโm wanting to do a sheet cake for a graduation party and I was wondering if I need to double or triple this recipe?
Hi Kelsey, weโre so glad it was a hit! See recipe Notes for details on other size cake pan options. This cake pan sizes and conversions guide may also be helpful.
Hi Sally,
Iโm making a two tiered cake( 9inch and 6 inch) and would like to use the same recipe for both instead of the cupcake recipe for the 6 inch tier.
Is it possible to half this recipe?
Hi Lori! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Thank you for responding.
The info under this link is helpful however I would like to know if I can half the confetti cake recipe for the 6 inch tier as I donโt require the amount of batter the recipe makes and would like to use this particular one.
I have made this cake many times and itโs delicious and a hit every time! My only modification is using a cream cheese frosting on the inside layers and crumb coat just to break up the sweetness a touch. Thank you so much for this great recipe!
Hi, I would like to make this recipe for a sheet cake in a 12ร17 pan. I see that there is a recipe for a pan this size but itโs a completely different recipe and Iโd like to make this lighter one. I also see your conversion page, I see that Iโll need extra batter. But how do I know how long to bake it?
Thanks!
Hi Maggie! The bake time will be similar for the 12ร17 pan sheet cake recipe. Keep an eye on it as it bakes and use a toothpick to test for doneness!
Baked at 350 for 25 min and they were still basically liquid.
Hi Maxwell, are you using 3, 8-inch or 9-inch round pans? If you are using a different size or different number of pans, the cake may not be able to bake through properly, especially if your pans are too full.
This is my families favorite homemade birthday cake! Iโve made it a few years now and itโs always a hit! My daughter is turning one and I want to make it for her smash cake. I have three 4โ cake pans. Any tips on how to make it for that? Or should I make a layer of normal cake and use the rest for the smash cake?
Hi Mel, weโre so glad this is a favorite for your family! This would be quite a lot of batter for a smash cake. If you donโt need as much leftover batter, you could use our confetti cupcakes recipe instead. You can fill your cake pans half way and youโll still have a bit of leftover batter for a few cupcakes on the side. Weโre unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. Enjoy!
Hi! I making this cake soon and I only have 2 8-in pans. How do I store the extra batter before baking it after the first two are done?
Hi Aeisya, you can leave the batter covered at room temperature while waiting for the other two layers to bake and cool. Enjoy!