Homemade Funfetti Cake Recipe from Scratch

Funfetti cake brings smiles to everyone — and this version is so simple it will brighten your day. Gather your sprinkles and enjoy one of the easiest, moistest homemade cakes you can make.

Funfetti cake is a classic that delights both kids and adults. The colorful sprinkles make it festive and nostalgic, bringing back memories of birthday parties and celebrations. This homemade version is straightforward, dependable, and yields a tender, moist crumb every time. I adapted a favorite sheet cake formula for this funfetti version because it’s quick and forgiving. No stand mixer is required — just a whisk and a few simple steps — so you can have homemade cake without a lot of fuss.

Funfetti Cake

This recipe makes two 9-inch layers or one sheet cake, and it pairs beautifully with a classic buttercream or a tangy cream cheese frosting. The method keeps the cake moist while keeping preparation time short.

What you’ll need

• Sprinkles – buy a large container if you plan to bake frequently with sprinkles; kids tend to be generous!
• Cake pans – two 9-inch round pans or a sheet pan, depending on your preference.
• Cake stand or platter – optional, but a pretty presentation makes this cake extra special.

Ingredients for Homemade Funfetti Cake

This recipe relies on pantry staples and comes together quickly. The total time is under an hour for prep and baking, making it perfect for last-minute celebrations.

• Flour (see recipe for exact amounts)
• Salt
• Sugar
• Butter
• Baking soda
• Buttermilk
• Eggs
• Vanilla
• Sprinkles

How to Make Funfetti Cake

Step 1. Preheat your oven to 350°F (175°C). Generously butter and flour two 9-inch cake pans, or prepare a sheet pan if you prefer a single-layer cake. Step 2. Stir one tablespoon of flour into the sprinkles to coat them, then set the coated sprinkles aside. Sift the remaining flour and salt into a large bowl, add the sugar, and whisk to combine. Step 3. Combine the butter and water in a saucepan and bring to a boil. Pour the hot butter mixture over the flour and sugar, then whisk until the mixture forms a smooth batter. This hot butter step helps create the cake’s tender, moist texture.

Pro Tip: You can use a hand mixer if you prefer, but the hot butter and water usually incorporate everything smoothly with just a whisk.

Step 4. In a measuring cup, whisk together the buttermilk, eggs, baking soda, and vanilla. Pour this mixture into the batter and whisk until smooth. Gently fold in the flour-coated sprinkles so they distribute evenly without bleeding too much color into the batter. Step 5. Divide the batter between the prepared pans and bake for 20–25 minutes, checking at about 15 minutes. The cake is done when a toothpick or tester comes out clean. Take care not to overbake to avoid drying the cake. Step 6. Remove the pans from the oven and let the cakes cool on a wire rack for 15 minutes. Then invert the layers onto parchment-covered racks and cool completely, about 30–60 minutes. Step 7. Frost the cooled layers with Classic Buttercream Frosting or Cream Cheese Frosting. For a playful touch, tint the frosting a soft pastel and sprinkle extra confetti on top.

Pro Tip: Add a drop or two of gel food coloring to the buttercream for a fun finish. If you plan to press sprinkles on the sides, do so gently while the frosting is still soft.

Tips — How to Put Sprinkles on the Side of a Cake

After spreading a thin crumb coat and a final layer of frosting, press sprinkles gently into the sides and top. A small bowl placed nearby makes it easy to dip and press; children enjoy helping with this step. Aim for an even, playful look rather than perfection.

Easy Homemade Funfetti Cake — Recipe Details

This homemade funfetti cake tastes richer and fresher than a boxed mix. It serves about 10 and is an excellent choice for birthdays, showers, or any cheerful gathering.

Ingredients — Cake

• 2 cups plus 2 tablespoons sifted all-purpose flour, divided
• 1/8 teaspoon salt
• 2 cups sugar
• 2 sticks unsalted butter
• 1 cup water
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup sprinkles, plus more for decorating

Classic Buttercream Frosting

• 1 cup unsalted butter, barely softened
• 3 3/4 cups confectioner’s sugar, sifted
• 2 teaspoons clear vanilla extract (or regular vanilla)
• Pinch of salt
• 2–4 tablespoons heavy cream (or half-and-half or whole milk)

Instructions — Summary

• Preheat oven to 350°F and prepare pans.
• Coat 1 tablespoon flour with 1/2 cup sprinkles and set aside. Whisk remaining flour, salt, and sugar.
• Boil butter and water, pour over dry ingredients, and whisk to combine. Add baking soda, buttermilk, eggs, and vanilla; whisk until smooth. Fold in coated sprinkles.
• Bake 20–25 minutes. Cool in pans 15 minutes, then transfer to racks to cool completely.
• Make buttercream: beat butter until fluffy, add sugar in batches, then vanilla, salt, and cream until desired consistency.
• Frost cake and decorate with additional sprinkles.

Nutrition (approx.)

Serving: about 1 of 10. Calories: roughly 640 kcal per serving. Nutrient values will vary based on exact ingredients and portion sizes.

Update Notes: This recipe was originally published in 2015 and has since been updated with clearer instructions, improved photos, and additional tips for best results.

You’ll love these easy dessert recipes:

• Soft Sugar Cookies — a tender, buttery cookie that’s perfect for decorating.
• Chocolate Cake Mix Cookies — quick to make and always a crowd-pleaser.