Funfetti Cake

Funfetti Cake

This sprinkle-infused Funfetti Cake is paired with a traditional American buttercream. It is just like your childhood boxed cake mixes and icing — everything you remember abouthaving a birthday as a child.

Funfetti cake

When I decided to revamp this recipe it was with my husband in mind. His mom always made a box mix with icing from the matching brand’s tub, every single year. He honestly loves the light and fluffy cake and sweet american style icing. This homemade, from scratch revamp will bring out the kid in any adult.

Funfetti Cake inside

The base of a Funfetti cake is an oil-based vanilla cake recipe. I prefer oil (vegetable or canola) as they bake up lighter and fluffier, like that old school box cake. Butter cakes are more flavourful, but denser, so for this style of cake, oil based is the way to go.

For the sprinkles, I used multi-coloured long jimmies, your traditional cake mate sprinkles found in your supermarket is perfect. I folded them into the vanilla batter, being careful not to over-mix the batter. They melt as the cake bakes and gives you a fantastic multicolored interior.

Top of funfetti cake

For decoration, I finished with a white chocolate drip using wilton candy melts. I then used a 1M tip to pipe a swirl border and topped with a Sweetapolita sprinkle medley, because I am slightly obsessed with sprinkles.

Sprinkle border

The bottom border of sprinkles was done by pushing the same sprinkle mix onto a chilled cake around the bottom of the cake. See my video below for a quick peak at how this was all done and put together.

Funfetti Cake

Yield: 6 inch - Triple Layer Cake OR 8 inch - Double Layer Cake

Vanilla Funfetti cake with Vanilla American Buttercream



  • 2.5 cups unbleaded all-purpose flour

  • 1 3/4 cups sugar

  • 1 tbsp baking powder

  • 1/4 tsp sale

  • 1 1/4 cup milk

  • 1/2 cup + 2 tbsp oil

  • 3 eggs, whole

  • 1 egg yolk, separated from the white

  • 1 tbsp vanilla extract

  • 1 cup funfetti sprinkle mix


  • 5 3/4 cups powdered or icing sugar

  • 1 1/2 cups non-salted butter, softened to room temperature

  • pinch of salt

  • 3-4 tablespoons milk or heavy cream

  • 1 tbsp vanilla extract


  • 1 cup wilton light pink candy melts

  • 1/4 cup heavy whipping cream



  1. Preheat oven to 325 degrees F. Spray each pan with non-stick spray. Line the bottom of each pan with parchment paper and then spray again. Set aside.

  2. In the bowl of an electric mixer fitted with a paddle attachment, add in flour, sugar, baking powder and salt and gently stir together with a whisk, until combined,

  3. Add in milk and oil on slow. Add in eggs, one at a time until combined. Add in Vanilla Extract.

  4. Mix on medium speed until combined with no lumps, making sure to stop the mixer and scrape down the sides and bottom of the bowl.

  5. On low speed, add in sprinkles until just combined.

  6. Divide batter evenly between pans (3 - 6” pans OR 2- 8” pans. Bake 25-35 minutes (smaller cakes less time then larger ones) or until toothpick inserted in center comes out clean. Be careful not to over bake.

  7. Cool on wire rack for 10-15 mins and then turn the cakes out to finish cooling.


  1. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes until it is light, fluffy and whiter in colour. Make sure halfway through to scrape down the bowl.

  2. On low speed, add in icing sugar slowly, alternating with the cream. Once all incorporated add in salt and vanilla extract.

  3. Slowly increase the speed to medium-high and beat for 4-5 minutes until light and fluffy. Turn down the speed and beat on low for 1 minute to get rid of the air bubbles.


  1. Heat the cream for about 1 minute in the microwave.

  2. Melt the chocolate in 30 second increments, stirring in between well until barely melted.

  3. Add in the cream and stir until smooth. Let cool before using on chilled cake.


  1. Place the first layer of cake on your cake board. Fill with vanilla buttercream about a 1/4 inch thick.

  2. Take the next layer of cake and put the top side down onto the layer of icing (bottom side up) and apply another 1/4 inch of buttercream. Finally, apply the top layer of cake in the same way (bottom side up).

  3. Crumb coat your cake in a light layer of buttercream and chill in freezer for 10 minutes for it to set.

  4. Continue to frost the cake smooth, reserving about 1 cup of icing for decorative piping.

  5. Freeze the cake again for another 10 minutes and then apply your chocolate drip. Chill the cake in the fridge until drip is set.

  6. Using a 1M tip, pipe swirls of icing around the top of the cake and apply sprinkles.

The BEST Salted Caramel Sauce

The BEST Salted Caramel Sauce