This Funfetti Cake contains 3 layers of soft and tender confetti sprinkle-filled cake layered with a fluffy, tangy cream cheese frosting. It's always a hit with kids and adults alike!
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Why you'll love this recipe
This recipe is straightforward to make.
The cake is tender, yet it holds up to the the cream cheese frosting, which makes it great for layering.
Even though there are confetti sprinkles throughout the cake, the cake is not too sweet overall.
Steering away from a traditional buttercream frosting, the cream cheese frosting is light and fluffy, with a tanginess that balances out the sweetness.
Equipment you'll need
- 3 x 6" cake pans: I used ones from Wilton; choose a quality cake pan made with aluminum which delivers even heating
- parchment paper: cut into rounds to fit the bottom of each cake pan
- stand mixer with whisk and paddle attachment
- cake board: is a wrapped cardboard round that gives the cake a place to sit
- cake turntable: not entirely necessary, but helps to frost the cake more easily
- offset spatula: I prefer using a small offset spatula to smooth the frosting
- silicone spatula: for transferring the frosting and cake batter into bowls
Ingredients you'll need
For the cake:
- cake flour: helps the cake retain a light and soft texture; you can use regular flour and replace 1 tablespoon with cornstarch to make your own cake flour
- baking powder: acts as the leavener for the cake
- salted butter: room temperature; using salted butter really balances out the sweetness from the sprinkles and the frosting; you can use unsalted butter but you may need to decrease the granulated sugar by a little bit
- granulated sugar: you can use granulated white or cane sugar
- vanilla extract: use a good quality, pure vanilla extract for the best flavour
- egg + egg yolk: 1 whole egg and 1 egg yolk adds richness to the cake
- whole milk: delivers the best flavour for this cake, however you can use a non-dairy alternative if you like
- confetti sprinkles: it's best to choose sprinkles that are thin and cylindrical ("jimmies") rather than non-pareils (little spheres), which can bleed into the cake
For the cream cheese frosting:
- heavy whipping cream: chilled, with at least 36% milkfat (MF)
- cream cheese: softened at room temperature, which helps it beat smoothly
- powdered sugar: sifted; also known as icing sugar; adds sweetness to the frosting
- vanilla extract: adds flavour to the frosting
How to make it
Make the funfetti cake:
Prepare 3 x 6" round cake pans by lining the bottom with parchment paper.
Lightly grease the pans and parchment and set aside.
Preheat oven to 350F.
In a large bowl, sift together the cake flour and baking powder. Set aside.
In a stand mixer bowl fitted with a paddle attachment, cream the butter until lightened.
Add in the granulated sugar and continue to beat, until fluffy.
Combine the vanilla extract, egg + egg yolk in a small bowl.
Lower the mixer speed and while continuing to beat, add in the vanilla and egg in additions, until all of it is absorbed into the butter mixture.
Stop the mixer and give it a scrape with a spatula.
With the mixer on low speed, alternate adding in the cake flour and milk, starting and ending with the cake flour.
Stop the mixer and fold in the confetti sprinkles with a spatula.
Divide the cake batter equally into the prepared cake pans.
Even out the surface with an offset spatula.
Give the pans a tap to release any trapped air bubbles.
Bake the cakes at 350F for 22-24 minutes, until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Let the cakes cool on a wire rack.
Make the fluffy cream cheese frosting:
Pour the chilled heavy whipping cream into a stand mixer bowl fitted with a whisk attachment.
Whip until the cream reaches soft peaks.
Add in the vanilla extract.
Continue to whip until it reaches stiff peaks.
Transfer the whipped cream into a large bowl and set aside in the fridge.
Using the same mixer bowl, add in the cream cheese.
Change to a paddle attachment and beat on medium-high speed until softened.
Lower the mixer speed and add in the powdered sugar.
Once all the powdered sugar has been added, add in the vanilla extract and increase the speed and beat until the cream cheese mixture is light and fluffy.
With a spatula, fold the whipped cream into the cream cheese mixture to lighten.
Use the fluffy cream cheese mixture on the cake right away or transfer to a container, cover and place into the fridge until ready to use.
How to decorate
To reveal the confetti edges on the cake, you can trim the perimeter of the cake or use a microplane to gently "shave" the cakes once cooled.
Place a small dollop of cream cheese frosting to a cake board.
Add one cake layer to the cake board.
Place about ½ C of cream cheese frosting on the cake and use an offset spatula to spread it evenly.
Repeat with the remaining cake and frosting.
For a naked cake effect, add the cream cheese frosting on the outer edges and use an offset spatula to scrape it against the cake, while moving the cake turntable.
Decorate with additional confetti sprinkles and place into the fridge for 2-3 hours, until set.
How to store & serve
Store the Funfetti Cake in the fridge in a box or container.
For the most optimal texture, remove the cake from the fridge and leave at room temperature for at least 30 minutes prior to serving.
You can store individual slices of cake in an airtight container in the freezer, separated by parchment paper/plastic wrap for up to 3 months.
Defrost the cake slices overnight in the fridge.
If the cake slice is frozen, simply take it out and leave at room temperature for about 30 minutes - 1 hour.
Cream cheese frosting can be stored in the fridge for up to 2 days.
If the frosting appears hardened, transfer it to a stand mixer with a whisk attachment and whip it up until light and fluffy.
Expert tips & tricks
Rather than use a knife or cake cutter mold to trim the cake, there's an easier way.
Once the cake has been baked and cooled, use a microplane to gently "shave" off the exterior perimeter to reveal the confetti sprinkle interior.
If the cakes bake up with a slight dome, you can level it off with a sharp serrated knife.
The cakes can be made ahead of time and frozen for up to 3 months.
Simply defrost the cake overnight in the fridge and proceed as usual.
For clean cake slices, use sharp serrated knife that has been warmed with hot water and dried with a paper towel. Repeat with each slice.
Other cake recipes you may like
Be sure to check out these recipes:
Chocolate Oreo Cookies & Cream Cake
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Funfetti Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 180 g cake flour sifted
- 1 ¼ teaspoon baking powder
- 100 g salted butter
- 125 g granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 egg yolk
- 125 ml whole milk
- 3 tablespoon confetti sprinkles choose long cylindrical ones, not non-pareils
Fluffy cream cheese frosting
- 125 ml heavy whipping cream, 36% milkfat (MF) cold
- 1 tablespoon vanilla extract
- 1 pkg (250g) cream cheese room temperature
- 130 g powdered sugar
Instructions
Make the funfetti cake:
- Prepare 3 x 6" round cake pans by lining the bottom with parchment paper.
- Lightly grease the pans and parchment and set aside.
- Preheat oven to 350°F/177°C.
- In a large bowl, sift together the cake flour and baking powder. Set aside.
- In a stand mixer bowl fitted with a paddle attachment, cream the butter until lightened.
- Add in the granulated sugar and continue to beat, until fluffy.
- Combine the vanilla extract, egg + egg yolk in a small bowl.
- Lower the mixer speed and while continuing to beat, add in the vanilla and egg in additions, until all of it is absorbed into the butter mixture.
- Stop the mixer and give it a scrape with a spatula.
- With the mixer on low speed, alternate adding in the cake flour and milk, starting and ending with the cake flour.
- Stop the mixer and fold in the confetti sprinkles with a spatula.
- Divide the cake batter equally into the prepared cake pans.
- Even out the surface with an offset spatula.
- Give the pans a tap to release any trapped air bubbles.
- Bake the cakes at 350°F/177°C for 20-24 minutes, until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
- Let the cakes cool on a wire rack.
Make the cream cheese frosting:
- Pour the chilled heavy whipping cream into a stand mixer bowl fitted with a whisk attachment.
- Whip until the cream reaches soft peaks.
- Add in the vanilla extract.
- Continue to whip until it reaches stiff peaks.
- Transfer the whipped cream into a large bowl and set aside in the fridge.
- Using the same mixer bowl, add in the cream cheese.
- Change to a paddle attachment and beat on medium-high speed until softened.
- Lower the mixer speed and add in the powdered sugar.
- Once all the powdered sugar has been added, add in the vanilla extract and increase the speed and beat until the cream cheese mixture is light and fluffy.
- With a spatula, gently fold the whipped cream into the cream cheese mixture to lighten.
- Use the fluffy cream cheese mixture on the cake right away or transfer to a container, cover and place into the fridge until ready to use.
Decorate:
- To reveal the confetti edges on the cake, you can trim the perimeter of the cake or use a microplane to gently "shave" the cakes once cooled.
- Place a small dollop of cream cheese frosting to a cake board.
- Add one cake layer to the cake board.
- Place about ½ C of cream cheese frosting on the cake and use an offset spatula to spread it evenly.
- Repeat with the remaining cake and frosting.
- For a naked cake effect, add the cream cheese frosting on the outer edges and use an offset spatula to scrape it against the cake, while moving the cake turntable.
- Decorate with additional confetti sprinkles.
- Chill in the fridge for 2-3 hours, until set.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Christie
I've always wanted to make this fun cake! It's so pretty to look at and I love the flavour of the vanilla with sprinkles!
Dawn
I just love funfetti cakes and the like! Definitely fun and so colourful! A big slice of this would be such a delicious way to kick off the week and make Monday that much better!
Caleb - Never Ending Journeys
Funfetti and cake sounds like an irresistible combination! This would be perfect for New Year's and birthday parties.
Katherine | Love In My Oven
Sprinkle cake is my kiddos' favorite. They always request it for their birthdays! Yours looks amazing Michelle. So moist and delicious!!
David @ Spiced
I love a good funfetti cake - as soon as the sprinkles come out, it's an instant party! This version sounds delicious, and I kinda wish that cake was sitting in my kitchen right now. 🙂
Kim | Give it Some Thyme
Such a fun and delicious cake! Love that it's three layers and the way you frosted it. Perfect for any celebration!
Tasia ~ two sugar bugs
I've found funfetti cake is always a hit with kids and adults! The crumb looks moist and soft and I love the simple way you decorated it.