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

Moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.
4.95 from 279 votes
Prep Time 1 hr 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine Cake
Servings 20

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.
Keyword Confetti Cake, Funfetti Birthday Cake, Funfetti Cake
Tried this recipe?Let us know how it was!

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!

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Recipe Rating




Comments

  1. Thanks for another stellar cake recipe!!!
    How many sprinkles do you put in the batter, and at what point do you add them? I didn’t see it listed in the recipe.
    Thanks!

  2. Such a gorgeous cake! 🙂 Quick question – the recipe does not have the measurement of sprinkles for the cake batter…. how much do you recommend using for this particular recipe? Thank you so much!

  3. What if I want to use 6 or 7” pans instead? Do I just increase the time or cut the recipe in half or what do I do? I don’t have 8” pans.

    1. For 6″ cakes, you don’t have to do anything except you need four pans. For the 7″ pans you’ll use three and increase the time.

  4. Hi! The Funfetti cake looks awesome. When do we add the sprinkles to the batter and in what amount??
    Thanks!!

  5. Hi Courtney!

    I want to make this cake for an outdoor birthday party in the Texas heat next weekend. Do you think the buttercream will melt? If so is there another icing recipe you have that would be better?

    Thanks!
    Gabby

    1. Honestly, any buttercream will melt in the heat. If possible, get a cooler and put some dry ice in it with the cake to store while you’re outside.

  6. Hello! This cake looks delicious! Would the recipe work in two 9″ cake pans? If so, how would you recommend adjusting bake time?

  7. 4 stars
    I made this cake for my daughters birthday. The flavor was so yummy, but I found it slightly dry. I followed the recipe to a “T”. Any tips on getting a more moist cake?

    1. Try baking it for less time. Your oven may run a little hot so your bake time may need to decrease from mine a little. Also make sure you’re using light metal pans and not dark ones.

  8. hello
    love all your cakes. i have a question if i wanted to replace the eggs with something else. what would you recommend?
    Thanks

  9. Love the look of this cake, I’m sure I’m going to really love baking and eating it but I did have one question. What type of food coloring is used to color the drip?

  10. Hi Courtney, I’m so excited to make this cake for my twin granddaughters’ 2nd birthday. Their mom wants their cakes to look like a donut so I’m have two fat daddio’s ring mold pans size 7×2/12 in. How should I adjust for that? Should I make the full recipe or half it? What temp and for how long should I bake them? And would it be ok to use the drip only so it looks like a donut? Thank you!!!

      1. Hi! Okay, maybe I missed it, but what quantity of sprinkles did you mix into the frosting for this one? (I see the quantity for the batter but not the frosting). Do you have a preferred brand of jimmies?

  11. Your buttercream recipe doesn’t have salt listed on the ingredients but in your directions it says add salt. I’m confused. Can you please clarify?

    1. you can use the entire cake batter in a 9″x13″ pan. For this size, you’ll turn the oven temperature to 325 degrees F and increase the bake time about 10 to 15 minutes.

  12. Hi Courtney! I am very excited to be trying this cake out! I was curious, is this cake & frosting recipe different than your classic vanilla cake? Thank you so much!

  13. 5 stars
    Great recipe! My daughter and I made it today. The only thing I wasn’t sure of was how long to heat the cream in the microwave in the last step.

  14. 5 stars
    All your cakes are amazing. I always have a problem with my buttercreams they tend to be on the hard side so getting a smooth cake is somewhat of a problem. Any suggestions?

    1. Are you adding enough heavy whipping cream? Make sure you hand beat your frosting with a wooden spoon for a few minutes at the end as well.

      1. so is the recipe in Taste of Home for the Funfetti cake incorrect? It says 2 tsp? Not 1 tablespoon…thanks- fyi I made a 3 layer 8 in with the 2 tsp and it seemed fine…

  15. Hey, Courtney! I’m somewhat new at baking cakes. I pulled these cakes out when there were still several moist crumbs on the toothpick like the recipe states (I’ve had trouble in the past cooking mine too long so this is earlier than I usually do!). Now I’m worried they may be underbaked and that I pulled them out too soon. Do you have any tips as far as being able to tell if it needs more time in the oven? When I went to invert them onto cooling racks, they felt very fragile as though they were going to fall apart (they held together though barely, phew!) Thanks, Courtney! I love your cakes!

    1. If the toothpick doesn’t come out wet but just with a few crumbs, you are all good. Make sure you let them sit in the cake pans for at least 10 minutes after they come out. That will help continue cooking the cake.

    2. Hi,
      I was wanting to make this cake ahead of time and was wondering if it would be okay to freeze? I’m also using a cream cheese frosting and was wondering if it’s okay to freeze assembled or freeze the layers separately and then frost on the day?

  16. Is there a tool supply list? I’m taking the class and want to buy stuff ahead of time. Thx

  17. Will this recipe work using a hand mixer instead of a stand mixer? I know I’m behind times but I don’t have one!

  18. I made this cake for my son’s 3rd birthday and then did your chocolate buttercream as the frosting. It was a hit with everyone! The only bummer is that I made the cakes 2 days ago and froze them for about a day before putting them in the fridge to thaw overnight; and they were a bit dry and crumbly. Any idea what might have caused that?

  19. 2 stars
    Hi! The cooking time was 15-20minutes longer than the recipe stated. The cake is also a bit oily? Help!

          1. Hi. Your other post says for converting cake layers to cupcakes just to reduce baking time 5-10 minutes? Which should be fine for this recipe?

  20. Hi! I am planning on making this cake for my daughter’s 1st bday but I need some help with baking times please! I’d like to do two 7 inch round layers for the main cake and I have a 4 inch heart shaped pan for her smash cake. May you please help with correct baking times please? Thank you!!! I’m so excited to make this cake!!

  21. Hi Courtney, This cake looks great. Can this recipe also covert to make cupcakes? Or do you have another recommendation?

    Renee

  22. I need to make 2 6” cakes… would the layers be too thin if I divided the recipe as is between 5 6” pans?

  23. Hi Courtney! Do you think I could make this recipe gluten free by using cup 4 cup flour? Or am I better off using your gluten free vanilla cake recipe and then just adding some sprinkles. Would you ever suggest adding cake batter extract?

    1. You can definitely use Cup 4 cup flour for this recipe. It is pretty sweet already but you are more than welcome to add cake batter extract.

  24. Hiya! From the UK here and wondering what cake flour is? We don’t have anything called ‘cake flour’ here so wondering what to use?

    1. For one cup of AP flour, take out two tbsp and replace with two tbsp corn starch. Then sift the mixture at least six times to get the same mixture as fine as cake flour.

  25. Hello! This will be my absolute first attempt at a cake. Ambitious, I know 😬
    My son loves funfetti, but because of Covid, we are not having a party… just having my parents over. Obviously yielding 20 people will be way too much cake. Any suggestions on how to cut back on the amount to make and the cooking time? I’m going to grab some cake pans today (see, super amateur) and want sure if I should just buy littler pans and just make a condensed version of this? Also, is there a noticeable difference between cake flour and just doing the flour/cornstarch method? If it will taste better, then I’ll just buy the cake flour haha
    Thank you!

    1. You can half the recipe and make it in two 6-inch pans! I always suggest buying the real cake flour if you can!

  26. 5 stars
    My niece’s favorite cake is this one and I tried a recipe years ago and it was dry and not good. I saw you on the Kelly Clarkson show and decided to look you up only to find this cake and do many other beautiful cakes. I figured I would give the Funfetti to decide if flavor also matched the beauty of the decoration and it absolutely did!! Even my adult son who is my toughest critic and not a big cake person and didn’t even want to try it, took a bite and finished the whole slice. I did pair it with a vanilla swiss meringue buttercream only because I find the American style buttercream too sweet. Thank you and so glad I found you!!!

  27. Hi, Courtney!! Love all of your stuff. Looking forward to.making this one. Can u tell me how much and when to add sprinkles to buttercream so they wont bleed?

  28. Hi Courtney! Cant wait to try this recipe. Could I make this into cupcakes? If so what would be the cook time?
    Thanks!

  29. Omg Courtney! This cake was delicious! The buttercream was just perfect! My family loved it. Will be adding this to my recipe book. Thank you so much for a delicious recipe and easy to follow instructions.

  30. This cake is GORGEOUS! Do you have any tips for how you did the frosting decoration? Looks like the sprinkles were folded in. Do you just apply after the crumb coat and smooth? How do the spring joes not run their colors? Thanks in advance for any help!

  31. Hi! I don’t see anything about adding sprinkles to the buttercream frosting. How much sprinkles should I add to the frosting? It looks like there are sprinkles on frosting in pictures! Thanks xxoo

  32. Hi Courtney! Beautiful cake and I appreciate the recipe!! I don’t see any instructions on how to add the sprinkles to the frosting. If I use a warmed bench scraper to frost my final layer, will the colors from the sprinkles melt and smear? And how much do we add for the batch? Thank you 🙂

  33. 2 stars
    Have not made this yet however it appears that sprinkles are in the buttercream but not mentioned in the ingredient list??

  34. Hello! this recipe calls for “cake flour”, Is this the same as all purpose flour? If not, do yo mean like box cake flour like betty crocker brand? Thank you for your reply!

    1. It is not the same flour. Cake flour is in it’s own box in the baking aisle. My favorite brand is Softasilk.

  35. 5 stars
    Cake was so yummy! Perfect balance of sweet and salty! However, I had to leave mine in for way longer than the specified time and the middles were still underdone… maybe my oven runs low? Any thoughts on how I might troubleshoot this? Practicing to make for sons birthday!

    1. Every oven is different! Let it preheat at least an hour and keep your eye on it. I also recommend getting an over thermometer.

  36. Courtney, I live in Utah at 5500 feet and wonder if this recipe will work at altitude or needs adjustment? Thank you!

    1. I don’t use a paddle attachment anymore. I’ve found that the whisk attachment produces a fluffier cake. Just be sure to just mix until combined and scrape the bowl often. And yes of course fresh ingredients is always best.

  37. Your buttercream calls for salt in the instruction part but there’s no measurement for salt in the ingredients list. how much salt are you supposed to use? Thanks.

  38. 5 stars
    Hi Courtney,
    Regarding the oven temperature of 325°, is that if you’re baking with a convection oven? If I’m baking with a standard oven, should I bake at 350°?

    Thanks!
    – Matt

  39. Hi Courtney,
    I am loving your book!
    In the book you fold in the sour cream at the end, and in the blog you mix it in earlier. Just wondering why you changed it and if it matters either way?
    Thanks so much!
    Cindy

    1. I was just going to ask this same thing… I’ve done it both ways now as I realized it last time I made this cake. For what ever reason though, when I add earlier they come out of the oven better. When I have folded it in per her book, the edges are really flaky and not sharp. May not have anything to do with it though. I would be interested to see what Courtney says about the change.

  40. Love this cake! Do you just add sprinkles into buttercream before you do the final layer? I love the look of it mixed in like in the picture.

  41. 5 stars
    Hi Courtney!

    Love this cake and all your cakes! I have one question, when my cakes are on the cooling rack they tend to stick and make it difficult to get them off. Any suggestions on how to prevent that? Thanks!

  42. 5 stars
    This is a delicious cake. Ive made several of your recipes now and this one hands down is my fav. Although the chocolate chip cookie one is a very close second

  43. 3 stars
    I love all your recipes!! I have made this cake a few times and I keep getting feedback that the cake is a bit dry. Any tips on how I can fix that?

  44. 5 stars
    I followed the recipe exactly, but made cupcakes instead of cake. They were so delicious. They were well loved at my son’s birthday party! Definitely saving this recipe.

    1. How many cupcakes did this recipe make? I want to do it for my daughters bday. It I need about 24 cupcakes

  45. I am about to bake this cake for Easter. Can it be made without the sprinkles in the batter? The sprinkles I bought smell a little stale (maybe that’s how they always smell), so I think I will just make it plain and frost with rainbow stripes. Fingers crossed!

  46. 5 stars
    This cake was so nostalgic and delicious. Recipe was super easy which I love about your beginner recipes. I used a swiss meringue buttercream instead of the American but used the same decorating technique. Wonderful recipe and turned out beautiful and delicious!

  47. Hi Courtney,
    I am really interested in making this cake for my son’s first birthday party. Is it possible to make this recipe and bake it in a quarter, or half sheet cake pan instead? I don’t want to stress myself out too bad since it will be my first time baking for a crowd.
    Thanks!

  48. Hi, Deena. I’ve not made this recipe, yet. I am considering making cupcakes with this recipe as you mentioned that you did. Do you recall what temperature you baked the cupcakes at and for approximately how long you baked them?

  49. This cake looks amazing…and I would like to make it next week for my Nephew’s Up Coming Baby Shower…iam looking online for Rainbow Jimmies/Confetti Sprinkles…. That ACTUALLY TASTE GOOD and that DOESN’T BLEED when baking…
    Have you got any suggestions 😁❤️🙏

  50. 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. Currently making this and there is no way my cakes were going to be fully cooked at 28 minutes for 3 pans. Adding 15 more minutes. Did everything perfectly but time was definitely off for me.

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

  52. 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?

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

  54. 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!

  55. 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!

  56. 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!

  57. 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.

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

  59. 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!

  60. 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!

  61. 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. 🙂

  62. 5 stars
    The BEST and only confetti cake recipe you will need. Made this for a kid’s birthday party and all the guests declared it to be up on the top of the list of favorites.

  63. 4 stars
    Hi!
    My cakes came out very crumbly. They are falling apart. Any suggestions? Im not sure what I did wrong. They also seem very oily.

  64. When you say add the egg whites and eggs one at a time and then beat on medium, are you mixing after each separate addition or mixing once all the egg/egg whites are added to the bowl?

  65. 5 stars
    I LOVE your cakes!! The style, the flavors, the decorations! LOVE them all! I made this cake for my brother-in-law’s 40th and it came out perfect! My family and I couldn’t stop eating the cake scraps when i trimmed the layers. It’s moist, not dense but can still handle layers, and the TASTE?! Just beyond words! Thank you so much! I will definitely be making this again 🙂

      1. 5 stars
        This was a great recipe!!! It’s become a new family favorite for birthdays! If I wanted to do cupcakes is there anything that should be changed?? How many would that yield?

        1. So happy you loved it. It will make about 24 and I would just change the bake time. Closer to 20 to 25 minutes.

  66. Do you have a specific brand of sprinkles you recommend? I hate when sprinkles are too hard or too mushy and end up ruining the cake!

  67. How many cups of batter does this recipe yield? Wondering, if doubled, if all will fit/mix okay in a 5-quart stand mixer, or if I’d have to mix in two separate batches??

    1. It’s about 6 cups. I would say separate it. I find there’s not enough room for adequate mixing when I double a recipe in my 5 qt.

  68. 5 stars
    If you plan to frost once cooled the same day do you still wrap and place in the refrigerator for a bit or is this only if delayed!?? Thank you!! I’m excited to try this cake for my daughters 3rd birthday this weekend

    1. Yes, I still like to wrap them when they’re cooled and freeze for about an hour even when I’m making everything in one day.

  69. 5 stars
    Hi Courtney!
    I am going to attempt to make this adorable cake! Is it possible to substitute the vegetable oil with coconut oil?
    Thanks!

  70. What can you do to set the crumb coat if you don’t have enough freezer space? Would putting it in the refrigerator set it at all?

    1. I take things out from the freezer to make room! its only for 10 mins so they should be ok to sit out!

  71. Courtney, I just finished making this cake and your recipe was remarkable! I followed it to the letter, and my cake turned out beautifully. I haven’t sliced it yet, but I’m sure it will be delicious.

  72. I haven’t made this yet, however, I will be tomorrow! I don’t have a stand mixer. Will a hand one work well enough?
    Thanks in advance!

  73. Hi I am going to make you cake. I was just wondering if I can use half butter & half cream cheese . I not a lover of overly butter and sweet icing , or can you suggest a less sweet substitute

  74. 5 stars
    Hey Courtney, whenever i make this recipe the came shrinks substantially from the sides of the cake pan. It also shrinks when made into cupcakes and the cupcakes are so small. Any idea what I’m doing wrong? Thanks!

    1. I’m sure you’re not doing anything wrong. It could be an issue with climate. Are you somewhere where there’s high humidity?

        1. You’ll want to add a few extra tablespoons to the cake batter to help with the extra moisture in the air.

          1. It doesn’t say to add sprinkles to the buttercream but it’s in the photo. How many do you add? And do I need to worry about the colors bleeding at all in the icing?

  75. How should I adjust this recipe for high altitude? First time baking in Denver after moving from the Midwest!

  76. Hi! I tried this recipe today and all my layers came out flat and thin. I live in South Louisiana. Super humid. Could this be why? What can I do next time to help the cake rise?

    1. Shoot! So sorry to hear that. Yes, the humidity could be an issue. On rainy or muggy days,or just in high humid areas, when humidity is really high (70 % + ), your baking ingredients (i.e. flour, baking powder, baking soda, salt, sugar, cocoa powder, etc.) actually soak up the moisture from the air. This little bit of extra moisture can alter the texture and rise of your cakes. to help counterbalance the extra moisture in the air and in your ingredients, reduce the liquid by about 1/4 cup. Additionally, to ensure your cake layers rise well, be sure all the ingredients are room temperature.

      1. When you say reduce the liquid – does this mean all wet ingredients or just the oil and buttermilk?

    1. So many yummy options: an eggless cookie dough would be yummy, any kind of fruit compote, or even a whipped cream.

  77. 5 stars
    I love this cake! So yummy! Next time I make this, I want to make the buttercream a teal color. Any suggestions on how to get a teal color on your delish buttercream?

  78. Hi! I’m in Nashville, TN and see your recipes are adjusted for high altitude (in Utah). Is there anything I need to do to adjust the ingredients to “low altitude?” We’re about 550’

    Thanks!

  79. Hi! How do you get the sprinkles incorporated into the frosting like that? Did you just fold them in by hand? I love how they are inside of the frosting instead of sitting on top!

  80. 5 stars
    I made this cake for my daughter’s 15th birthday. She had asked for a vanilla confetti cake, and this recipe seemed to be what she wanted.

    Wow! The cake turned out just how I had imagined. It is rich, creamy and full of amazing flavor! I would recommend this to anyone looking for a slice of heaven☺️

  81. 5 stars
    So light and fluffy! I was sadly not able to try this in the layer cake form since it wasn’t for me, I only tried the scraps and it was so so good. Courtney‘s American buttercream is the best ever, its always my go to! I halved the recipe to make a 3 layer 4 inch mini cake and has no issues at all

  82. 3 stars
    Followed all directions. The cake didn’t rise much, certainly not like the photos. Also, making the frosting with cold butter meant I had lumps of butter in the frosting even after mixing it for 7 minutes.

  83. Do you use a 1/4 cup of sprinkles in the icing as well? What brand of sprinkles do you use? Any tips for spreading the sprinkle buttercream?

    1. Yes, I added some in the frosting but that’s totally optional. It does make it a little harder to smooth the sides, but it’s fun! I like jimmies from Orson Gygi.

  84. I’m planning on making this today and then using for my daughter’s birthday party tomorrow. You mentioned that you would freeze the cake if not using that day. How would you then defrost it the day of the party? Just pull it out of the freezer in the morning?
    Thanks!

  85. Exited to make this but I have a question. If I freeze it and then decorate it how long does it take to thaw and be ready to serve? Once decorate should I store in fridge or side to defrost?

    Also my maiden surname is Rich 🙂

    1. You should take it out of the freezer the morning of the event and put it in the fridge. Take out of fridge about 4 hours before event.

  86. How much salt in the buttercream icing on the confetti cake. In instructions it says to add in the salt. There is no salt listed on the ingredient list. Can you answer quickly? I’m making the cake in 2 days for a birthday. Thank you.

  87. 5 stars
    I absolutely love this cake. My son said it’s really good and he’s not a big cake person. It has the best texture and flavor of any confetti cake I’ve made. I didn’t use the frosting recipe but after making this cake and seeing how great it is, I’ll definitely try the frosting next time. Can’t wait to try more of your recipes.

  88. 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?

  89. 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.

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

  91. 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.

  92. 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.

  93. 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.

  94. 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!

  95. 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!

  96. 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.

  97. 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.

  98. 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!

  99. 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?

  100. 5 stars
    I absolutely love this funfetti cake!!! Thank you, Courtney! It is just delicious and my go to! I have a question. Can I make this recipe into a sheet cake? And if so, what size pan do you recommend using? Thanks!!!

    1. Thank you! So happy you loved it. Yes, you can use a 9″x13″ cake pan and you’ll bake it a little longer than the layered cake calls for.

  101. 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!

  102. 5 stars
    I made this recipe but turned it into cupcakes + a mini smash cake for my son’s first birthday party. Best cake I’ve ever had! The texture is so light and fluffy and the flavor is sweet but not overwhelmingly so. Will definitely use this as my go to!