Funfetti Cake

This funfetti cake is vanilla-y and studded with brilliantly bright sprinkles. The cake is a basic 1234 cake, perfect for birthday parties and other celebrations. You can make it in advance as it will last up to 3 days in the refrigerator, but make sure to bring to room temperature before serving.

low angle looking at a large slice of funfetti cake on a plate
Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
40 mins
Total Time:
1 hrs 25 mins
1 8-inch layer cake



  • Baking spray with flour

  • 2 cups white sugar

  • 1 cup unsalted butter, softened

  • 4 large eggs

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 1 cup whole milk

  • 1 teaspoon vanilla extract

  • ¾ cup multicolored sprinkles (jimmies)


  • 1 cup unsalted butter, softened

  • 6 ½ cups powdered sugar

  • ½ teaspoon kosher salt

  • 1 teaspoon vanilla extract

  • ½ cup sour cream

  • ¼ cup multicolored sprinkles (jimmies)

  • additional multicolored sprinkles (jimmies) for garnish


  1. Prepare the cake: Preheat the oven to 350 degrees F (175 degrees C). Coat 3 (8-inch) round cake pans with baking spray with flour. Line the bottom of each cake pan with a piece of parchment paper cut to fit the bottom.

  2. Beat white sugar and butter together in the bowl of a stand mixer fitted with a paddle attachment at medium speed until the mixture is light and fluffy, about 4 minutes. Add eggs, one at a time, beating on low speed until combined.

  3. Whisk together flour, baking powder, and salt in a separate bowl. Add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture. Beat on low speed until blended after each addition. Beat in vanilla extract and sprinkles on low speed, about 20 seconds. Divide batter evenly among prepared pans (about 2 cups per pan).

  4. Bake in the preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Let cool in pans for 10 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.

  5. Prepare the frosting: Beat butter in the bowl of a stand mixer fitted with a paddle attachment at medium speed until creamy, about 2 minutes. Add powdered sugar, salt, and vanilla. Beat at low speed until combined, about 30 seconds. Beat in sour cream. Increase speed to high and beat until fluffy, scraping down sides as needed, 1 1/2 to 2 minutes. Stir in sprinkles.

  6. Place 1 cake layer on a plate; spread with about 3/4 cup frosting. Repeat cake and frosting layers one more time. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with more sprinkles, if desired. Store cake loosely covered in the refrigerator.

Nutrition Facts (per serving)

916 Calories
39g Fat
139g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 916
% Daily Value *
Total Fat 39g 50%
Saturated Fat 22g 108%
Cholesterol 150mg 50%
Sodium 406mg 18%
Total Carbohydrate 139g 50%
Dietary Fiber 1g 3%
Protein 7g
Potassium 161mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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