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Funfetti cake with sprinkles
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Homemade Funfetti Cake Recipe

Nothing says celebration like sprinkles and cake! This light, moist 3-layer, 6-inch Vanilla Bean Homemade Funfetti Cake is filled with rainbow sprinkles and topped with a fluffy, creamy vanilla frosting and more sprinkles. It's the perfect little cake to celebrate any occasion.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories 5722kcal

Ingredients

For Cake

  • 1 ½ cup cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 6 tbsp unsalted butter at room temp
  • ¾ cup granulated sugar
  • 2 large egg whites
  • cup sour cream
  • 1 tsp pure vanilla extract
  • cup whole milk at room temperature

For the Frosting

  • 1 ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup whole or 2% milk
  • 1 cup rainbow jimmies
  • 1 tsp Vanilla extract

Instructions

For Cake

  • Preheat the oven to 350 degrees F.  Line 3, 6-inch circle pans with parchment paper. Grease and flour the pans and parchment. Set the pans aside while making the batter.
  • In a small bowl, sift the cake flour, baking powder, baking soda and salt. In the bowl of a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes).
  • Add the eggs one at a time, mixing until just combined.  Add sour cream and the vanilla extract, and mix until just combined.
  • Add the flour mixture and milk in three additions, starting and ending with the flour mixture.
  • Using a rubber spatula, fold the rainbow sprinkles into the batter. Divide the batter evenly between the pans and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake has a few crumbs stuck to it. Do not allow the cake to brown.
    Vanilla with sprinkles for funfetti cake
  • Allow the cakes to cool in the pans for about 15 minutes. Then turn them out of the pans and allow them to cool completely on a cooling rack.

For the Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy.
  • With the mixer on low, add the confectioner's sugar. Mix until light and fluffy. Add the salt and vanilla. Mix until combined. Add the milk or cream, beat until light and fluffy.

To Assemble the Cake

  • Trim the tops of the cake so they are flat. Fill each cake layer with frosting.
  • Refrigerate the cake for about 15 minutes to allow the frosting between the layers to chill.
  • Using an off set spatula, spread a very thin layer of frosting all over the cake top and sides of the cake. Place the cake in the refrigerator for about 15 minutes to chill.
  • Place a final, thicker layer of frosting on the cake. Spread until it is smooth. While the frosting is still tacky, press rainbow sprinkles on to the bottom edge of the cake.
  • Spread a layer of rainbow sprinkles on top of the cake.
    Using a pastry bag fitted with a star attachment (or any attachment of your choosing), decorate the sides and edges of the cake.

Nutrition

Calories: 5722kcal | Carbohydrates: 591g | Protein: 28g | Fat: 371g | Saturated Fat: 235g | Trans Fat: 14g | Cholesterol: 953mg | Sodium: 1555mg | Potassium: 814mg | Fiber: 5g | Sugar: 449g | Vitamin A: 11090IU | Vitamin C: 1mg | Calcium: 392mg | Iron: 2mg