Best Homemade Confetti Cake Recipe | Moist Funfetti Birthday Cake with Vanilla Buttercream

Celebrate every special occasion with this Best Homemade Confetti Cake Recipe! Featuring moist vanilla cake layers bursting with colorful sprinkles and topped with a fluffy vanilla buttercream, this funfetti cake is the ultimate birthday treat. Whether you’re reminiscing about childhood favorites or creating new memories, this easy-to-follow recipe ensures a delightful and festive dessert for all ages.

Best Homemade Confetti Cake Recipe

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.

Why You’ll Love This Confetti Cake

Moist and Fluffy Texture: Achieved by using a combination of butter, oil, and buttermilk.

Vibrant Appearance: Rainbow sprinkles add a fun and colorful touch.

Versatile for Any Celebration: Ideal for birthdays, holidays, or any special event.

Nostalgic Flavor: Reminiscent of classic boxed funfetti cakes but made from scratch.

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

Ingredients

For the Confetti Cake:

• 1 cup (226 g) unsalted butter, room temperature
• 1 ¾ cups (350 g) granulated sugar
• ⅓ cup (72.6 g) vegetable oil
• 3 large eggs, room temperature
• 3 large egg whites, room temperature
• ¼ 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
• ¼ cup (40 g) rainbow sprinkles

For the Vanilla Buttercream:

• 2 cups (452 g) unsalted butter, slightly chilled
• 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

Preparing the Cake:

Preheat Oven: Set your oven to 325°F (163°C).

Prepare Pans: Grease and line three 8-inch or four 6-inch round cake pans with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt.

Cream Butter, Oil, and Sugar: In a stand mixer fitted with the paddle attachment, beat butter, oil, and sugar on high until light and fluffy, about 5 minutes.

Add Eggs and Sour Cream: Add eggs and egg whites one at a time, mixing well after each addition. Mix in sour cream and vanilla extract.

Alternate Adding Dry Ingredients and Buttermilk: With the mixer on low, alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in Sprinkles: Gently fold in the rainbow sprinkles using a spatula.

Bake: Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Preparing the Buttercream:

1. Beat Butter: In a stand mixer fitted with the paddle attachment, beat the slightly chilled butter on medium speed until smooth.
2. Add Powdered Sugar: Gradually add sifted powdered sugar, mixing on low speed until incorporated.
3. Add Cream and Vanilla: Add heavy whipping cream and clear vanilla extract. Increase speed to medium-high and beat for 5 minutes until light and fluffy.
4. Final Stir: Stir the buttercream by hand with a spatula to remove air bubbles.

Expert Tips for Making Moist Cake

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.

Expert Tips for Making 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.

Frequently Asked Questions

Q: Can I make this cake in advance?

A: Yes! Bake the cake layers ahead of time, wrap them tightly in plastic wrap, and freeze for up to 2 weeks. Thaw for about 30 to 60 minutes before frosting.

Q: What type of sprinkles should I use?

A: Use jimmies-style sprinkles, as they hold their color and shape during baking. Avoid nonpareils, which can bleed into the batter.

Q: How should I store leftover cake?

A: Store the cake in an airtight container at room temperature for up to 1 to 2 days or freeze for up to a week. Bring to room temperature before serving.

Have you tried this confetti cake recipe? Share your experience in the comments below or tag @cakebycourtney on Instagram!

More Birthday Cake Recipes to Try

• Classic Yellow Cake
• Biscoff Cake
• Neapolitan Cake
• Ice Cream Sundae Cake

Confetti Birthday Cake

4.94 from 323 votes

Moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.

Servings 20

Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

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 1/2 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 1/3 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 1/3 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 3/4 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.

Course: Dessert

Cuisine: Cake

Keyword: Confetti Cake, Funfetti Birthday Cake, Funfetti Cake