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Funfetti Cake

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!
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 22 minutes
Total Time 1 hour 52 minutes
Servings 12
Calories 320kcal
Author Michelle


  • 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


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.


  • 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.


Calories: 320kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 180mg | Potassium: 75mg | Fiber: 1g | Sugar: 22g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg