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 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.
Cake Subscription Boxes
I don’t know why it’s taken me so long to revamp this 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 funfetti cake for just a moment 🙂
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 and a recipe card with 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.
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.
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 Shop.CakebyCourtney.com. 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.
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 Shop.CakebyCourtney.com 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.
The texture and flavor in this cake is so delicious and I’m so excited for you to try it!
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!
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!
Oops! There now!
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.
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.
Hi! The Funfetti cake looks awesome. When do we add the sprinkles to the batter and in what amount??
Thanks!!
fold them in at the end
The complete recipe is cut off. I can’t see anything about how sprinkles should be added or the drip.
It’s there now
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
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.
Did you use red food dye to make the drip pink?
I used pink
There is 6 eggs? becouse you writte twice 3 large eggs and then 3 large eggs? It is confuse. Thanks.
Three egg whites and three whole eggs.
Hello! This cake looks delicious! Would the recipe work in two 9″ cake pans? If so, how would you recommend adjusting bake time?
yes it will, you’ll want to reduce the bake temp to 325 and increase the time by 5-10 minutes
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?
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.
hello
love all your cakes. i have a question if i wanted to replace the eggs with something else. what would you recommend?
Thanks
a combination of vinegar and baking soda make a good egg replacement – look at my vanilla vegan cake
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?
I like Americolor food gels
How do you do the drip, and do you add food coloring to it??
Yes add a bit of food gel to your white chocolate and heavy cream. I have tutorials on Instagram.
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!!!
You’ll only need about half the recipe and then yes, the drip would be so cute