Celebrate any occasion with this homemade Funfetti Cake, a colorful and indulgent treat that delights both kids and adults.
Made with fluffy egg whites, wholesome flour, and a touch of butter, it delivers a balanced mix of protein and good fats.
Easy to assemble and richly satisfying, this cake is perfect for everyday celebrations, family gatherings, or simple dessert cravings.
Fluffy Funfetti Cake
Equipment
- 3 × 8-inch cake pans
- Parchment Paper
- Cake strips (optional, for even layers)
- Stand mixer with paddle attachment or handheld electric mixer
- Silicone spatula
- Wire cooling racks
- Piping bag with large star tip (optional)
Ingredients
For the Cake:
- 3¾ cups all-purpose flour 450 g
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 2⅓ cups granulated sugar 466 g
- 1 cup unsalted butter softened (227 g)
- ⅓ cup vegetable oil 80 mL
- 1 tablespoon vanilla extract
- 1⅓ cups buttermilk room temperature (320 mL)
- 7 large egg whites room temperature
- ⅔ cup rainbow jimmies 100 g
For the Frosting:
- 1 pound unsalted butter 450 g
- 2 pounds powdered sugar 900 g
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 3 –4 tablespoons heavy cream
- Rainbow sprinkles for decoration
Instructions
- Prepare the Cake Pans: Begin by preheating your oven to 350°F (175°C). Grease three 8-inch round cake pans with baking spray or softened butter, then lightly dust with flour to prevent sticking. Cut parchment paper circles to fit the bottoms of each pan and place them inside. For perfectly even layers, wrap cake strips around the outside of each pan. This ensures even baking and prevents domed tops.
- Sift Dry Ingredients: In a large mixing bowl, sift together 3¾ cups all-purpose flour, 2½ teaspoons baking powder, and 1 teaspoon salt. Sifting aerates the flour, removes lumps, and evenly distributes the baking powder and salt, which ensures a light and fluffy cake. Set aside for later use.
- Cream Butter, Oil, and Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), combine 1 cup softened unsalted butter, ⅓ cup vegetable oil, and 2⅓ cups granulated sugar. Beat on medium speed for approximately 3 minutes until the mixture is smooth, creamy, and pale in color. Properly creamed butter and sugar traps air, contributing to the cake’s light texture.
- Incorporate Egg Whites: Gradually add 7 large egg whites, one-third at a time, mixing on low speed after each addition until fully combined. Scrape down the sides of the bowl occasionally to ensure even incorporation. The egg whites provide structure and a tender crumb, resulting in a soft, airy cake.
- Add Vanilla Extract: Mix in 1 tablespoon of vanilla extract until just combined. This step adds depth and aromatic sweetness that enhances the overall flavor. Beat for approximately 20 seconds on medium speed to evenly distribute.
- Combine Dry Ingredients and Buttermilk Alternately: Add one-third of the sifted flour mixture to the creamed butter and sugar, mixing on low until just combined. Pour in half of the 1⅓ cups room-temperature buttermilk and mix until smooth. Repeat with another third of the flour, the remaining buttermilk, and finally the last portion of flour. Mix gently between each addition, taking care not to overmix. Alternating dry and wet ingredients helps maintain a tender, moist texture.
- Fold in Rainbow Sprinkles: Using a silicone spatula, gently fold in ⅔ cup rainbow jimmies until evenly distributed throughout the batter. Folding, rather than mixing vigorously, prevents the colors from bleeding and keeps the Funfetti effect vibrant.
- Divide and Smooth Batter: Evenly divide the batter among the prepared cake pans. Use a spatula to spread each layer into a smooth, level surface. Tap the pans lightly on a folded kitchen towel several times to release large air bubbles, which ensures an even rise and prevents cracking.
- Bake the Cakes: Place the pans in the preheated oven and bake for 32–38 minutes, rotating the pans halfway through baking to ensure uniform heat distribution. The cakes are done when a gentle press on the center springs back or when a toothpick inserted into the middle comes out clean. Avoid opening the oven frequently, as sudden temperature changes can cause the cakes to sink.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then carefully turn them out onto wire cooling racks and peel away the parchment paper. Let the layers cool completely before frosting to prevent the buttercream from melting.
- Prepare the Buttercream Frosting: In a large mixing bowl, beat 1 pound unsalted butter with ½ teaspoon salt on medium speed for 2 minutes until soft and creamy. Gradually add 2 pounds powdered sugar on low speed to prevent a sugar cloud, and pour in 3–4 tablespoons heavy cream, one tablespoon at a time, until smooth and spreadable. Beat in 1 tablespoon vanilla extract and increase the speed to medium for 1–2 minutes to make the frosting light and fluffy.
- Assemble the Cake Layers: Place one cooled cake layer on a cake stand, top-side up. Spread approximately 1 cup of frosting evenly across the surface, reaching all the edges. Repeat with the second layer, adding more frosting, then place the final cake layer on top. This builds a tall, sturdy cake ready for decoration.
- Frost the Cake: Transfer 1 cup of frosting to a piping bag fitted with a large star tip. Spread the remaining frosting smoothly across the top and sides of the cake using a spatula. For added flair, pipe decorative dollops along the top edge, spacing 8–10 evenly around the cake.
- Decorate with Sprinkles: Press rainbow sprinkles into the bottom 2–3 inches of the cake sides to create a “skirt” effect. Sprinkle additional jimmies over the top and around the piped dollops. This final touch gives the cake its signature festive appearance and adds extra crunch and sweetness.
- Serve and Enjoy: Allow the cake to set for 10–15 minutes before slicing to maintain its shape. Use a sharp knife for clean slices and enjoy a colorful, soft, and fluffy Funfetti Cake perfect for birthdays, celebrations, or a joyful dessert anytime.
Notes
- Always use room-temperature ingredients, including egg whites and buttermilk, to ensure a smooth, well-emulsified batter. Cold ingredients can lead to uneven texture and dense layers.
- When folding in the sprinkles, be gentle. Overmixing can cause the colors to bleed and make the batter streaky.
- Tap the filled cake pans lightly on a towel before baking to release trapped air bubbles, helping the cakes rise evenly without cracking.
- Rotate the pans halfway through baking to achieve uniform browning and a consistent texture.
- Use a sharp serrated knife or cake leveler to trim domed tops for perfect stacking. This ensures your layers align neatly and your frosting goes on smoothly.
Chef’s Secrets: Pro Tips For Perfection
Achieving the perfect Funfetti Cake is all about technique.
Start by sifting dry ingredients to eliminate lumps and incorporate air for a lighter crumb.
Cream the butter, oil, and sugar until pale and fluffy, as this step traps air essential for a soft texture.
Gradually fold in egg whites to maintain volume and structure.
For evenly baked layers, using cake strips or wrapping damp towels around the pans helps prevent domed tops.
Finally, always allow layers to cool completely before frosting; warm cakes can melt buttercream, resulting in a messy finish.
Serving Suggestions: Ideas For Enjoyment
Funfetti Cake is versatile and visually delightful, making it ideal for birthdays, celebrations, or even a cheerful everyday treat.
Serve slices alongside fresh berries or a light fruit compote for a contrast of flavors.
For an extra indulgent touch, pair with a scoop of vanilla ice cream or a drizzle of chocolate ganache.
Mini versions of the cake can also be made as cupcakes for parties or school events, providing portion-controlled fun with the same rainbow appeal.
Storage Tips: Keep Cake Fresh Longer
To preserve freshness, store your Funfetti Cake at room temperature in an airtight container for up to two days.
If you plan to keep it longer, refrigerate the cake for up to 5 days, but bring to room temperature before serving to restore softness and flavor.
For extended storage, individual slices or layers can be wrapped tightly in plastic wrap and frozen for up to 3 months.
When ready to enjoy, thaw overnight in the refrigerator or for a few hours at room temperature, and re-frost if needed.
Frequently Asked Questions
1. Can I use regular milk instead of buttermilk?
Yes! You can create a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1⅓ cups of whole milk.
Let it sit for 5 minutes before adding to the batter. This mimics the acidity of buttermilk, ensuring a tender, moist crumb.
2. How can I prevent the sprinkles from bleeding colors?
Fold the sprinkles in gently at the very end of mixing. Using non-melting “jimmies” instead of sugar-based sprinkles also helps maintain vibrant colors without streaking the batter.
3. Can I make this cake ahead of time?
Absolutely. You can bake the layers 1–2 days in advance and store them wrapped tightly in plastic wrap at room temperature. Frost the cake the day you plan to serve it for the freshest taste and appearance.
4. Can I substitute the frosting with a different type?
Yes. Cream cheese frosting, whipped cream frosting, or a chocolate buttercream are all excellent alternatives. Adjust the sweetness to your taste and ensure the frosting is thick enough to hold the layers securely.
5. How do I achieve perfectly level cake layers?
Use a serrated knife or cake leveler to trim the domed tops of the layers. Alternatively, bake with cake strips or lightly wrapped damp towels around the pans to minimize doming.
Proper leveling ensures stable stacking and smooth frosting coverage.
