This is a tall, towering confetti layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla buttercream frosting. It’s 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 you’ll 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. I’ve 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 shouldn’t be limited to birthday parties—or to childhood! This happy cake is a joy to serve and eat at any celebration. It’s like the boxed Funfetti cake, but better.
One reader, Christina, commented: “You have never steered me wrong, and this cake is no exception! I first found your website on my daughter’s first birthday (4 years ago), and I swore it was the best cake I’ve ever made! Since then, I have used recipes from your website for every family birthday cake I’ve made! This one is another hit and possibly my daughter’s (now her fifth birthday cake) new favorite! ★★★★★“
Why You’ll 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, I’ve 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 Princess’ best sprinkle cake bake-off, and came in a close 2nd in the Kitchn’s Funfetti cake bake-off. But with 3 small updates, the cake is now even greater.
From the Kitchn’s review: “This 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 it’s a bit tedious, but that’s the only negative I can think of.”
I have some egg-cellent news: that egg-stra step is gone. (Sorry, I couldn’t resist.)
What’s 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 that’s the sweet spot, and I found it by reducing the butter by ¼ cup and adding in ⅓ 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, I’m more confident than ever in this updated version. The cake closely resembles my vanilla cake, but uses a bit less sugar because we’re adding sweet sprinkles.
These Step Photos Will Help
Here is the butter, sugar, and oil mixture. You’ll 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
I’ve been baking sprinkles into cake & cupcake batters for years and have learned exactly which sprinkles work, and which don’t. 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 “jimmies”) sold in the U.S. are intensely colored, but sprinkles sold in other countries may lose their color when baked. “Sugar strands” 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 “Parlor Perfect” 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, but—depending on the brand—can 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. It’s 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 piñata cake recipe. (It’s 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 it’s so moist, the confetti cake can be a little crumbly when you’re 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. Doesn’t matter either way; you’ll 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
- 12×17-inch Sprinkle Sheet Cake
- Super-soft Confetti Cupcakes
- Buttery Funfetti Cupcakes
- Prefer cheesecake? Try confetti sprinkle cheesecake
- How about a giant birthday cookie? Here’s 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 flour (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
- 4 large eggs, at room temperature*
- 2 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) confectioners’ sugar
- 1/3 cup (80ml) heavy cream, at room temperature
- 3 teaspoons (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
- 1/8 teaspoon salt
- optional: additional sprinkles for garnish
Instructions
- Preheat oven to 350°F (177°C). 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 it’s 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. (Here’s a helpful tutorial if you need guidance on 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 25–26 minutes or until the cakes are baked through. (8-inch cakes may take about 27–28 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, it’s 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: 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 confectioners’ 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 confectioners’ 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 it’s 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 2–3 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): 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 isn’t really necessary because we’re using a little oil and cake flour now. (See next Note.)
- Eggs: 4 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light. I don’t recommend using 5 whole eggs as a replacement; stick to the 4 eggs + 2 egg whites combination.
- Buttermilk: If you don’t 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 won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” 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 “Parlor Perfect” 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 piñata cake recipe. It makes enough for this size cake.
- Amount of Cake Batter & Other Size Cakes: 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, 12×17-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 this—use a toothpick to test for doneness. For a Bundt cake, use a 10–12-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 9×13-inch quarter sheet cake. I have 2 recipes on my website that would work for a 9×13-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 9×13-inch cake. Or you can use this buttery sprinkle sheet cake recipe. See those recipe Notes for a 9×13-inch cake.
- Cupcakes: Here is my recipe for confetti sprinkle cupcakes.
Reader Comments and Reviews
I would like to make the 6″ version of this recipe, but the recipe linked does not match this one. It calls for sour cream and whole milk rather than buttermilk, does not use whole eggs, and does not mention oil.
If it’s too complex to explain the differences between the two recipes, I’d be fine with just making this recipe and not baking all the batter. But in that instance I still need to know how to modify the bake temperature and time, for both a smaller cake and for high-altitude? Thanks!!
Hi Larissa! Here is everything you need to know about converting recipes to different Cake Pan Sizes. You can reference our 6 inch cakes post for details on bake time. We but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html Happy baking!
Hello, could I use this batter for a 9×13 and then just use the extra batter for a small cake or cupcakes? Thank you!
Yes, absolutely!
Appreciate the quick response 🙂 love Sally’s recipes
I am going recipe for a portion of a two tiered cake. The bottom tier will have two layers of the sprinkle cake and the top tier (6 inch) will have two layers of sprinkle as well. Instead of using the batter for the third 9 inch pan, do you think I split it between 2 (6 inch)?
Hi Heather, that should work!
How much cake batter do I need for 10 inch 4 layers? Do I just double the recipe?
Hi Rachel, This recipe yields nearly 8 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
Trying the recipe as we speak! Will tenting the cakes with foil while it’s baking deflate the cake?
Hi Jen, tenting the pans won’t cause the cakes to deflate, but rather prevents the edges from browning too quickly. Hope you love this cake!
The cake itself is tasty, but oh my god is it ever crumbly. The cake completely fell apart during the decorating process, even after letting it cool completely 🙁
This is the best funfetti cake recipe! Delicious! I’ve made it with gf flour a few times and it’s great, too!
I was going to make cupcakes with this recipe, but noticed you had a funfetti cupcake recipe, but with different ingredients. What makes the cupcake recipe better? Why did you use only egg whites and not any whole eggs for the cupcakes and sour cream, and whole milk for the cupcakes instead of buttermilk?
I love this cake recipe, but want to use the cupcake recipe if it’s better for cupcakes! Please help!
Hi Rebecca, I’m so glad you enjoy this cake recipe. It’s a favorite! The cupcakes are lighter and fluffier than this cake. I prefer to use buttermilk in layer cakes (usually) because it keeps them light and moist, which can be difficult when layering cakes on top of eachother (they can quickly become dense!). Egg yolks keep the cake moist, too. I don’t find them necessary in the cupcakes. I hope this helps!
Hi! Could I use your “Not-So-Sweet Whipped Frosting” to frost this?
Hi Julia, absolutely!
My cake turned out super tasty but I would definitely advise people that are trying out this recipe to be careful with the type of sprinkles they use because I used multi coloured sprinkles and the final colours after baking turned out to only be green and blue.
Just tried for the first time! Everything worked well and the kids thought it was delicious! I felt the cake was very dense, and im wondering if I missed a step. Do the eggs/egg whites need to be whipped BEFOER getting added to the other wet ingredients? Or is there another way to get a slightly fluffier sponge?
Hi Megan, thanks so much for trying this cake! Though whipping the whites separately does assist in preventing a dense cake, in recent testing, we discovered that it’s not necessary since we use cake flour and and use a bit of oil to help promise a lighter crumb. If your cake seemed overly dense, it’s possible the batter was simply over mixed. This post on how to prevent dry and dense cakes will also be a helpful resource to review.
Hi there! Would this work well as a bottom tier? I want to stack a 3-layer 6” cake on top of this funfetti 3-layer 8” one. Just trying to see if it’s strong enough to hold a cake on top.
Hi Jamie! Yes, absolutely. We always recommend using the proper supports for tiered cakes – more on that in our homemade wedding cake post.
Hi Sally,
If I make the cake the day before serving and store tightly at room temperature overnight and make the icing in the morning, would you then suggest it be refrigerated for the day if we won’t serve until after dinner or is it ok to sit at room temp in a cake storage until then?
Hi Katy! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with.
Just curious why the confetti cupcake recipe has sour cream in it, but the confetti cake recipe doesn’t?
Hi Allison, I find buttermilk makes for a lighter crumb, which is especially important in a tall layer cake.
Hi Sally, I have tried a bunch of your cake recipes and have loved them! I’ve been in the search for a go to vanilla or confetti recipe and thought I would try this one. After making it I found the recipe to be a bit dense. Any suggestions?
Hi Alyssa, we’re happy to help troubleshoot! Was the batter over mixed by chance? That’s often the culprit for overly dense cakes. This post on how to prevent dry and dense cakes will also be a helpful resource. Thank you for making and trusting our recipes!
this is moist and flavourfull, my now number one celebration cake
Hi sally, if I wanted to make 4 layers and 6 inches would this amount of batter be too much? And also how long should I bake the 6 inch cakes?
Hi Kara! Here is everything you need to know about converting recipes to different Cake Pan Sizes. And here’s more information on baking 6 inch cakes.
If I understand correctly from your Cake Pan and Conversions page, if I wanted to make this cake into a 3-layer 10-inch cake I just need to increase the ingredients by 25%, right? Would this be enough for a mix of 30 adults and children? Thanks!
Hi Jessica, that sounds about right. The yield will depend on how large/small you cut your slices. Hope it’s a hit!
Hi Sally, can you make this cake a layer cake with different size platforms?
Hi Weston, yes, this cake batter will hold up well as a tiered cake (using cake dowels for support as we do in our homemade wedding cake). Hope you enjoy it!
Hello Sally, I’m sure this cake will be amazing. I can’t wait to try it. I was wondering if I can double the recipe and make enough batter for three thick 12 inch pans. I am making my sons second birthday cake and I am having about 70 guests. Thank you!
Hi Ann, For best results (and to prevent over or under mixing) we recommend making two separate batches instead of doubling.
sally , I want to use this recipe and make cupcakes. can I half this recipe? I know you have the confetti and funfetti cup cake recipe, but this recipe makes the fliffiest cup cakes. I made it many times is just that this time I need less than 36 cup cakes.
Hi Natalia, you can halve this recipe for cupcakes if you prefer!
I loved this recipe, but my mom doesn’t like sprinkles, so I’d like to try it without. Can I just not use sprinkles?
Hi Delilah, you can use this very similar recipe for vanilla cake instead. Enjoy!
Hello Sally! Can this recipe be used as a cupcake batter? I noticed you also have a confetti cupcake recipe. I am planning to make a cake and cupcakes for my daughter Ava’s first birthday. Also, do you have any icing videos on how to do the tops of the cupcakes?
Hi Krystal, absolutely! See recipe Notes for cupcake details. And here is our Piping Tips 101 post with lots of photos and a video!
Hi Sally! Could you tell me how long I need to bake the cakes if I use 8-inch square pans? Thank you! (This is my son’s favorite cake!)
Hi Erica, bake time should be about the same, but keep a close eye on it and use a toothpick to test for doneness. Glad this one is a favorite!
Can I make this recipe in a bundt pan? Will it fit?
Hi Michelle! See recipe notes for Bundt pan details: For a Bundt cake, use a 10–12-cup generously greased Bundt pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Can I use all purpose flour instead of cake flour?
Hi AP! Here’s our guide to making cake flour substitute if you only have all purpose flour on hand.
Holy cows! This was one of the best cakes I’ve ever made and absolutely the best funfetti I’ve ever had. My only adjustment was to neglect tenting the cake after 15 minutes and I’m not sad because the crust like exterior on the cake was the best part!
I love this recipe! It’s become my go-to for my kids birthday cake. Im trying to be more sane this birthday go around… Can I refrigerate for 2-3 days before icing and serving?
While you can make it ahead that way, the cake will start to lose some of its freshness by day 3. For the most fresh cake (if time allows), you can freeze the cake layers and then make the frosting ahead, assembling closer to the day of the birthday. So glad it’s a favorite in your family!
I made these into mini cupcakes and they are amazing. I was debating with my mother on whether to use a cake mix (her idea) or from scratch and I studied all of Sally’s cake recipes and decided to try these. They are so tasty and fluffy. Usually when I make cupcakes from scratch they are dense…these are not dense in the slightest. Highly recommend this recipe. I got 96 mini cupcakes out of this recipe in case anyone wanted to know. I baked them between 13-15 minutes.
Hi, Sally! I love your recipes—thank you so much for helping us become better bakers 🙂 I want to make this cake for a friend who is lactose intolerant. I’m using almond milk and vegan butter, but for the frosting, what do you recommend I do in place of the heavy cream? Thank you so much!
Hi Victoria, You can try a vegan “butter” stick (Earth Balance has a nice product) and nondairy milk or even coconut cream.
Can I use this recipe to make a 6 inch Funfetti layer cake?
Hi Hana, For a three layer 6 inch cake, we actually recommend using our confetti cupcakes batter instead – it makes the perfect amount. You can read more about making 6 inch cakes from cupcake batter in this 6 inch cakes post.