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

4.95 from 262 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
    Delicious cake but just so you are aware, you don’t mention when to incorporate the sprinkles in the cake batter.

    1. 5 stars
      Hi Rachel, she mentions it in step 6.

      “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.” **

    2. 5 stars
      I’m very excited to make this for my husbands birthday but where are the measurements and instructions for adding the sprinkles to the buttercream?

    3. 5 stars
      In the picture it looks like there are sprinkles incorporated into the frosting, however, in the recipes it doesn’t say to add any sprinkles to the frosting. Is that correct?

  2. 5 stars
    The flavor of this is amazing and I got such great reviews. However, I found it super dense. I followed the recipe exactly. Any ideas what I did wrong? I was thinking maybe I should have cooked it longer? It had more of a cookie texture than fluffy cake.

    1. Yes, if it was underbaked it could have tasted a little dense. The other thing – if you over mix the batter when the dry ingredients are added, you over work the gluten and it can cause a dense cake.

  3. This is hands down my favorite funfetti cake recipe I have ever tried and I have tried MANY. Thanks for sharing!!

  4. Hi Courtney!
    I read a previous comment about your preferred sprinkles, but I am wondering if generic store brand sprinkles would work okay incorporated into the frosting for this cake? I’m not thrilled about shipping to get Sweetapolita, although I am tempted! I’d love to just use generic if you think it will work without bleeding?
    Thank you!

    1. 5 stars
      Just in response to a couple other comments: I’ve used Kroger brand sprinkles and they have never bled for me and taste pretty good too. I’ve had so many problems with different ovens having “hot spots “ that I started temping my cakes. For me 204-207 degrees F is my sweet spot. I have no more problems with cakes being over or underbaked other kinds of cake like pound cake, Angel food, etc require different temperatures.

  5. 5 stars
    I doubled this recipe and made 24 cupcakes plus the 3 8inch layers minus the sprinkles. (I know that sprinkles are the main idea of a funfetti cake, but I was looking for a good white cake that also included some egg yolks for richer flavor. This delivered!)

    You should be aware that when you use the option to add servings to the recipe when printing the measurements in grams are not increased. It was a near disaster for me because I was mindlessly following what I had assumed were doubled measurements.

  6. 5 stars
    I have made this recipe so many times and probably over 15+. Finally I have time to review. I had my first funfetti cake at Freed’s bakery and loved it so much. Moved to another states and cant get any that as good so i decided to browse on internet and found your recipe. Its perfect ,moist, delicious. every time I made this recipe and I sometimes make it as a butter pound cake. My husband would die for this cake every single time I make.

  7. Hello!!
    Thank you for the recipe! I was wondering if I can freeze the cake 2 weeks before an event?
    When do you incorporate the sprinkles in your buttercream?
    And also do you have a link for the Rainbow sprinkles?
    Thank you!

  8. 5 stars
    I have made 5 cakes trying to find the perfect one for my granddaughter’s 5th birthday. Two were dense like a pound cake. One the batter was so thin and had so many sprinkles that they all fell to the bottom and dissolved making a huge mess. Desperate I tried a “doctored” cake mix. No flavor, even though I added extra and so light it was insubstantial. Then I tried your cake…light and fluffy, flavorful and delicious!

  9. 5 stars
    Sorry to be so long winded but I can’t help raving about your cake. I’m a retired professional baker but this Funfetti Cake for my granddaughter has eluded me until I tried yours! Like Goldilocks and the 3 bears it is JUST RIGHT. The sprinkles are dispersed beautifully throughout, the flavor is wonderful and the texture is perfect: light but substantial. Thank you for posting it.

  10. Hi Courtney! I’m wanting to make this recipe as a smash cake. I purchased some fat daddio’s 5×2 inch cake pans and was wondering how to alter the recipe to make a cake this size? Is the baking time the same? Thank you!

    1. I would split the recipe in half for 3 pans of that size. For baking time, I’d reduce it by about 3-5 minutes.

  11. 5 stars
    Hi! Wonderful recipe! Want to make it for my son’s birthday next time but would like to cut back on the sugar… would halve-ing the sugar change the consistency of the cake? Any tips on how to halve but keep the consistency?? Thanks!

  12. Hi, I’m so excited to try this! I’m wondering if I could leave the sprinkles out to use as a regular vanilla cake? Would leaving the sprinkles out significantly change the taste or texture?
    I’ve tried your white and vanilla cake recipes and they’re not quite what I’m looking for. But this one looks like it could be! But I just don’t want the sprinkles this time. Any thoughts?

  13. 5 stars
    This is by far one of my favorite recipes! The layers are so light and fluffy, and this is one of my most requested cakes! I even bake it without the sprinkles sometimes for a wonderful
    Yellow cake! Sooooo good!

Load More Comments