Funfetti Birthday Cake

Jul 26

Funfetti Birthday Cake – A new and improved version of my Funfetti Cake with moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.

Funfetti Cake 1.0

I’m not sure there’s anything more classic or more nostalgic than a classic Funfetti Birthday Cake. A funfetti vanilla cake just screams quintessential birthday cake, don’t you think? 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 funfetti 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.

Funfetti Birthday Cake #funfetticake #funfettibirthdaycake #birthdaycake #cake #cakerecipe #easyfunfetticake #bestfunfetticakerecipe #bestfunfetticake #birthday #sprinklecake #cakebycourtney

Cake Subscription Boxes

I don’t know why it’s taken me so long to revamp this delicious and moist recipe! I actually didn’t get around to revising it until I decided to try something new with my cake subscription boxes. If you haven’t heard of my subscription boxes yet, let me digress from this Funfetti Birthday cake for just a moment 🙂

Funfetti Birthday Cake #funfetticake #funfettibirthdaycake #cake #easyfunfetticake #birthdaycake #birthday #cakebycourtney

Just last December, we launched Courtney’s Cake Club, a cake box subscription service, much like Hello Fresh and Blue Apron, but for my cakes! Each month you get pre-measured ingredients for moist and fluffy cake with a recipe card and all my tips and tricks for making delicious tasting and beautiful looking cakes. We’ve also teamed up with My Mind’s Eye to give you a party good from their store. I love how convenient these boxes make cake baking! No hunting down special ingredients, no big messes, and no stress of not knowing what to do. I give you just about everything you need to succeed. The only thing you need to grab are a few ingredients from your refrigerator. Enjoy deliciously moist and fluffy cakes right in your own kitchen.

I also love how the boxes help create lasting memories. For many of you, you’re giving these boxes as gifts, sharing them with friends, making date night out of cake baking, etc. This funfetti birthday cake is also a fun activity!

Funfetti Birthday Cake #funfetticake #funfettibirthdaycake #cake #easyfunfetticake #birthdaycake #birthday #cakebycourtney

I also know many of you have loved the single box option we’ve been doing recently. In fact, it’s been such a huge hit, that we’ve decided to change things up and we’ll be keeping the single cake box option as a permanent fixture on So now you can subscribe to Courtney’s Cake Club for a monthly delivery or get a single box for just the months you want.

Funfetti Birthday Cake #funfettibirthdaycake #funfetticake #birthdaycake #birthday #cake #cakebycourtney

As part of the new Courtney’s Cake Club options, I also thought it would be fun to offer you a classic birthday cake cake box. Starting in September, you’ll also have the option to buy this cake, my Funfetti Birthday Cake, as a single box – whenever you want! That’s right! This cake box will always be available to you for purchase with an immediate ship time.

You can visit to learn more.

Funfetti Birthday Cake 2.0

So all of these exciting changes were the catalyst to my new and improved Funfetti Birthday Cake. In version 2.0, 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.

Moist and fluffy vanilla cake

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


Funfetti Birthday Cake

A new and improved version of my Funfetti Cake with moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.

Course Dessert
Cuisine Cake
Keyword Funfetti Birthday Cake, Funfetti Cake
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 20



  • 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 whole 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 salt
  • 1 cup (240 g) buttermilk room temperature
  • 1 tablespoon (12 g) vanilla extract
  • 1/4 cup ( 40g) rainbow sprinkles


  • 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 and 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.


  • 1 cup (150 g) white chocolate chips I prefer Guittard White Cookie Drops (Orson Gygi(
  • 1/4 cup (57.75 g) heavy whipping cream



  1. 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.

  2. In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.
  3. 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.
  4. 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.

  5. 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.
  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.

  7. 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.

  8. Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
  9. 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.


  1. 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.
  2. With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  3. With mixer on medium speed, add whipping cream, vanilla and salt.
  4. 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.
  5. Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.


  1. Heat the cream in a microwave safe bowl for a minute and pour over the chips and stir to melt the chips. You're looking for a pourable consistency.


  1. 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.
  2. Repeat this step until you get to the final cake layer, which you will lay top side down.
  3. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
  4. After the crumb coat is set, continue frosting and decorating the cake.

88 thoughts on “Funfetti Birthday Cake

Leave a Reply

Your email address will not be published. Required fields are marked *

  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.

  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.

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

  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?


  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?

  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!!!

  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?

  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. 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.

  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!

  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?


  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?

  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?

  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!