The Most Delicious Confetti Cake Recipe (Funfetti Cake)

Confetti Cake – moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.

Best Birthday Cake

I’m not sure there’s anything more classic or more nostalgic than a classic Confetti Cake. Since the day Pillsbury came out with their hugely popular Funfetti Cake back in the 1950’s, it’s been a favorite for generations! What’s not to love? Vanilla cake, vanilla buttercream and lots of sprinkles!

Like many of you, I grew up on the boxed version of this cake. I loved it back then, but a few years ago came up with my own recipe. I originally posted it as my Fourth of July Funfetti Cake, and grew to love it even more!

In this first version of my Confetti Cake, I used my Classic White Cake and Vanilla Buttercream as the base. It’s super light and fluffy, and reminds me of my childhood. However, I’ve always felt like it could be better. As I’ve remade this cake over the years, I just kept thinking, I need to try this one again.

Classic Confetti Cake - tender and fluffy vanilla cake layers, filled with sprinkles and covered with a whipped vanilla buttercream. #confetticake #birthdaycake #bestbirthdaycake #funfetticake #birthdaycakerecipe #vanillabuttercream #cakebycourtney

Confetti Cake

As I’ve been working on my cookbook (to be released later this year), I made a few changes to this recipe to make it even more memorable and delicious. In this updated Confetti Cake recipe, the cake is more of a vanilla cake than a white cake. It’s a little more moist, in my opinion, than my original version. And it also has a slightly stronger vanilla flavor to it as well.

The texture and flavor in this cake is so delicious and I’m so excited for you to try it!

Classic Confetti Cake - tender and fluffy vanilla cake layers, filled with sprinkles and covered with a whipped vanilla buttercream. #confetticake #birthdaycake #bestbirthdaycake #funfetticake #birthdaycakerecipe #vanillabuttercream #cakebycourtney

CAKE MAKING TIPS

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

  • Preheat your oven for 30 minutes prior to baking.
  • Use good quality pans like Fat Daddio.
  • Spray your pans with nonstick spray and line with parchment paper. 
  • Don’t overmix your cake batter once you add the dry ingredients.
  • Use room temperature wet ingredients.
  • Use fresh baking powder.
  • Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Classic Confetti Cake - tender and fluffy vanilla cake layers, filled with sprinkles and covered with a whipped vanilla buttercream. #confetticake #birthdaycake #bestbirthdaycake #funfetticake #birthdaycakerecipe #vanillabuttercream #cakebycourtney

HOW TO MAKE THE BEST BUTTERCREAM

To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

  • Sift your powdered sugar
  • Use slightly cold butter
  • Use heavy whipping cream
  • Beat for 5 minutes
  • Stir by hand

You’ll want to check out the post linked above for more details on each step.

More Birthday Cakes You’ll Love

Classic Confetti Cake - tender and fluffy vanilla cake layers, filled with sprinkles and covered with a whipped vanilla buttercream. #confetticake #birthdaycake #bestbirthdaycake #funfetticake #birthdaycakerecipe #vanillabuttercream #cakebycourtney

Confetti Birthday Cake

4.92 from 123 votes
Moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.
Prep Time 1 hr 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins

Ingredients
 

FOR THE CAKE

  • 1 cup (226 g) unsalted butter room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 1/3 cup (72.6 g) vegetable oil
  • 3 large whole eggs room temperature
  • 3 large egg whites room temperature
  • 1/4 cup (60 g) sour cream room temperature
  • 3 cups (345 g) cake flour
  • 1 tablespoon (14 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 cup (240 g) buttermilk room temperature
  • 1 tablespoon (12 g) vanilla extract
  • 1/4 cup (40g) rainbow sprinkles

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
  • 6 cups (750 g) powdered sugar measured then sifted
  • 4 tablespoons (57.75 g) heavy whipping cream
  • 2 teaspoons (8.4 g) clear vanilla extract
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Instructions
 

FOR THE CAKE

  • Preheat the oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.
  • In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 5 minutes.
  • Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don't stress.
  • Turn the mixer on low and add ⅓ of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by another ⅓ of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.
  • Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sprinkles.
  • Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 23 to 28 minutes, until toothpick comes out with just a few moist crumbs on it.
  • Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
  • When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I’ll just put it in the refrigerator to chill until needed.

FOR THE BUTTERCREAM:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
  • With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  • With mixer on medium speed, add whipping cream, vanilla and salt.
  • Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
  • Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

  • Place the first cake layer, top side up. Add about ¾ to 1 cup of frosting. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake.
  • Repeat this step until you get to the final cake layer, which you will lay top side down.
  • Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
  • After the crumb coat is set, continue frosting and decorating the cake.
Cuisine Cake
Course Dessert
Keyword Confetti Cake, Funfetti Birthday Cake, Funfetti Cake

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

Get my free cake decorating guide
Everything you need to know about decorating a cake like a pro!

You Might Also Like

Leave a Comment

Recipe Rating




Comments

  1. 5 stars
    Is the baking time of 23-28 mins for 3 8” pans correct at 325 F?
    I bake cakes a lot and this bake time seemed short even for an 8” pan at 350 F with this amount of batter (about 575 g batter per pan). I baked it until it was done (bouncy on top and pulling away from pans), and that was a little over 45 minutes at 325 F.
    Cake turned out perfectly however I’ve made note for next time to increase bake time.

    1. For some reason whenever I make any of these recipes I always have to cook mine 15 minutes longer. Still turn out delicious!

  2. Is it alright to make the cake and frosting the day before?? If so what are your storage suggestions

  3. I have made two of your cakes that were amazing and followed all of your directions precisely. I made the others in 2 9 inch cake pans and they turned out amazing. This one I just made and used 2 9 inch cake pans again and they overflowed all over my oven! I made sure the cake cooked through. They are messy but why do you think they overflowed and are they still okay to frost?

  4. Hi, not sure you got my first question, but I’m asking if you can use the confetti cake recipe for cupcakes?

  5. 5 stars
    Hi! Could you tell me the brand of the sprinkles used on the cake?
    In here, Portugal, i can only find sprinkles that are white and then sprayed with color which leads to a messy result. The cake turns like a brownish tone… And you will not see any color, only a few white dashes here and there.
    For my kid’s birthday i used colored sugar stars in the batter and it worked although it created some air holes after cooked because they are too big i think.

    Thanks in advance!

      1. OMG, seriously? OK! That I can get on amazon! 🙂
        There can be stores in other locations in PT that may sell Wilton, but where I live… they don’t…so I haven’t tried.
        Thank you so much!

  6. If I want to adjust the recipe to make a shorter (or less layer cake), do you have adjustments for that? Thx!

      1. Hi, how do you recommend halving some of the ingredients like the 3 whole eggs and 3 eggs whites? And what is the baking time adjustment on 2- 6 inch layers? Thank you!

  7. 5 stars
    Cake recipe was exceptional! Tasted great, sprinkles looked awesome in the layers, and cake stayed moist and not to dense. Certainly will bake again. Thanks!

  8. 5 stars
    In my kids’ words, “this is the best cake you’ve ever made.” This recipe is amazing. I tweaked it a bit to suit my tastes and make up for missing ingredients and it still turned out incredibly delicious. I had to bake for longer than stated in the recipe, but I didn’t mind that. Also made the cutest cupcakes with leftover batter. It tasted like it came from one of the best bakeries in the city. Thanks Courtney.

  9. Hi! Do you have to use clear vanilla extract or could I use vanilla extract that has the brown color to it? Thanks!

  10. 5 stars
    I have a three tier confetti wedding cake to make in September and I was researching recipes. Your recipe is exactly what I was looking for. Great layers, just the right amount of density and still moist with rainbow sprinkles. Thank you!

  11. 5 stars
    My go to vanilla cake! I’ve done with sprinkles and without, it is always a hit! Before this I was on the hunt forever for an amazing and not dry vanilla cake recipe. Thank you so much!
    Love love following you on Instagram as well!

  12. 4 stars
    Lovely texture, but I did need to cut the vanilla to 2 tsp and I cut the sugar to 1 1/4 c. Just personal preference of course! Overall, I’m keeping this recipe for the future. 🙂

Load More Comments