• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Subscribe
  • My Story
  • Income Reports
  • Contact Me

Stephanie's Sweet Treats

menu icon
go to homepage
  • Recipes
  • Subscribe
  • My Story
  • Income Reports
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • My Story
    • Income Reports
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Layered Cake Recipes

    Jun 3, 2022 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Funfetti Cake

    6291 shares
    Jump to Recipe Print Recipe
    Pinterest pin for funfetti cake.

    This layered funfetti cake is a moist three layered funfetti cake full of cream cheese frosting. You can't have a birthday without funfetti cake! The cake layers are super moist, fluffy, and has a ton of rainbow sprinkles. Cream cheese frosting is slathered on top and decorated with extra sprinkles.

    One slice of funfetti cake on a pie cutter.

    I don't know about you, but I love a funfetti cake on a birthday. This funfetti cake is a buttery, fluffy cake full of clear vanilla extract and rainbow sprinkles. The clear vanilla gives it an extra sweet flavor.

    It is similar to a vanilla cake with sprinkles, but it has more butter and a sweeter taste.

    Most funfetti cakes have a vanilla buttercream, this recipe uses cream cheese frosting instead!

    For more sprinkle recipes, try Mini Funfetti Cheesecakes, Chewy Birthday Cake Cookies, and Mini Layered Cake.

    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Substitutions
    • Step By Step Instructions- Cake Layers
    • Step By Step Instructions- Cream Cheese Frosting
    • Assembling The Cake Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why This Recipe Works

    • Funfetti cake layers- This has three funfetti cake layers baked in 8-inch cake pans.
    • Cream cheese frosting- The tang form the cream cheese pairs so well with the sweet funfetti cake layers.
    • Perfect for a birthday party- If you have a birthday party coming up, you have to bake this cake!
    • Soft texture- This funfetti cake recipe makes a super soft cake!
    Cake split in half on a cake stand.

    Ingredient Notes

    Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

    • Unsalted butter- For the cake, pull it out 2 hours before baking so it is softened. For the frosting, pull it out 30 minutes before using so it is slightly cold.
    • Oil- Use canola oil or vegetable oil.
    • Clear vanilla extract- This is an imitation vanilla.
    • Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
    • Eggs- Pull the large out 2 hours before baking.
    • Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
    • Rainbow sprinkles- Use Jimmie sprinkles because they won't bleed too much into the cake Non-peril sprinkles bleed into the cake and shouldn't be used.
    • Cream cheese- Use full fat cream cheese. Pull this out 2 hours before using so it is room temperature.
    • Powdered sugar- Make sure to sift it to avoid a gritty frosting.

    Substitutions

    • Oil- You can use olive oil, but the cake won't be as white.
    • Sour cream- You also use plain full fat yogurt like greek yogurt.
    • Buttermilk- Use 1 cup of milk with 1 Tablespoon of lemon juice and let it sit for 10 minutes before using.
    • Cream cheese- Instead of using cream cheese, increase the butter to 2 cups and reduce the powdered sugar to 6 cups.

    Step By Step Instructions- Cake Layers

    Here is how to make and bake the funfetti cake layers. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer).

    STEP 1: Mix the dry ingredients. In a medium bowl, mix the all-purpose flour, baking powder, baking soda, and salt.

    STEP 2: Beat butter, oil, and sugar. Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 3 minutes. It will become very light and fluffy. Add the sour cream and clear vanilla extract and mix until combined.

    Then, add in the eggs one a time and mix on medium speed until combined.

    STEP 3: Alternate the flour mixture and buttermilk. Alternate between these two until combined. Make sure to mix on low speed and use a rubber spatula to scrape the sides of the bowl.

    Then, fold in the sprinkles

    Wet ingredients in a bowl.
    Sprinkles on top of cake batter.

    STEP 4: Pour batter. Pour the cake batter evenly between the three 8-inch cake pans.

    STEP 5: Bake. Bake the cakes for 20-25 minutes until a toothpick inserted comes out with moist crumbs.

    Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack.

    Cake batter in a glass bowl.
    Baked cake layers on a wire rack.

    Step By Step Instructions- Cream Cheese Frosting

    STEP 1: Beat the cream cheese and butter. Using a mixer in a large mixing bowl, beat the butter and cream cheese on high speed. Then, add in the powdered sugar slowly on low.

    The frosting will be pretty thick. We need all of the powdered sugar because the cream cheese will make the frosting be runny without it.

    STEP 2: Add the wet ingredients. Next, add the vanilla, salt, and heavy cream and beat on high until fluffy.

    Cream cheese frosting in a glass bowl.

    Assembling The Cake Tips

    • Pipe a small amount of frosting on the board you are decorating on. This will keep the cake locked in place.
    • Place the first confetti cake layer down and spread 1 ½ cups of frosting on the cake by using an offset icing spatula. Repeat with the second cake layer.
    • Place the last cake layer with the bottom of the cake facing up. This gives the cake the flattest edge possible.
    • Frost the cake in a very light layer of frosting. Then, freeze for 15 minutes. This will lock the cake crumbs in place.
    • Frost the rest of the outside of the cake.
    Spreading frosting on top of a cake layer.

    Decorating The Cake

    I decorated the sprinkle cake in extra sprinkles. I used a combination of sprinkles using the Rainbow Jimmies Sprinkles and the Rainbow Non-Perils.

    Place the sprinkles on the cake while the frosting is wet.

    FAQ

    What other cake pan sizes can I use?

    For this cake recipes it will make: 3 6 inch cake pans for thick layers, two 9-inch cake pans, or 9X13 inch cake pan. You can half the recipe to make: two 6-inch cake pans, one 9-inch cake pan, 8X8 inch cake pan or 9X9 inch cake pan.

    Can I make the cake ahead of time?

    Yes you can! Wrap the cooled cakes with plastic wrap and freeze up to 30 days. Thaw the cake layers for 1 hour before decorating.

    Can I make this into cupcakes?

    Yes you can! Half the recipe to make 12 cupcakes in a 12-cup muffin pan.

    Taking one slice out of the funfetti cake.

    Storing and Freezing

    Store this best funfetti cake in a cake carrier or an airtight container. Store in the fridge up to 5 days.

    The cake taste better at room temperature, let it come to room temperature for 1-2 hours before serving.

    Freezing

    Freeze the funfetti cake into individual cake slices. Wrap the cake slices in plastic wrap and freeze up to 30 days.

    Thaw for 1-2 hours before eating.

    Funfetti cake slice on a plate.

    Other Layered Cake Recipes To Try

    • White Chocolate Cake
    • Strawberry Vanilla Cake
    • Oreo Cake
    • Mini Vanilla Cake

    Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

    📖 Recipe

    One slice of funfetti cake on a pie cutter.

    Funfetti Cake

    Stephanie Rutherford
    This layered funfetti cake is a homemade three layer vanilla cake full of rainbow sprinkles. The cake is full of cream cheese frosting and topped with extra sprinkles.
    5 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 22 mins
    Decorating Time 1 hr
    Total Time 2 hrs 22 mins
    Course Dessert
    Cuisine American
    Servings 16 slices
    Calories 569 kcal

    Ingredients
     
     

    Funfetti Cake

    • 3 ½ cup All-purpose flour
    • 2 ½ teaspoon Baking powder
    • 1 teaspoon Baking soda
    • 1 teaspoon Salt
    • 1 cup Unsalted butter room temperature
    • 2 tablespoon Oil canola or vegetable
    • 1 ¾ cup White granulated sugar
    • 1 tablespoon Clear vanilla extract or pure vanilla extract
    • ½ cup Sour cream room temperature
    • 4 Large eggs room temperature
    • 1 cup Buttermilk room temperature
    • ⅔ cup Rainbow sprinkles use jimmies sprinkles

    Cream Cheese Frosting

    • 1 ½ cups Unsalted butter slightly cold
    • 8 oz Cream cheese room temperature
    • 9 cups Powdered sugar sifted
    • 1 teaspoon Pure vanilla extract
    • ¼ cup Heavy cream
    • ¾ teaspoon Salt
    • Rainbow sprinkles for decoration

    Instructions
     

    Funfetti Cake

    • Preheat oven to 350°F. Spray three 8 inch cake pans with non-stick baking spray. Place an 8 inch parchment circle on the bottom of the pans and spray again.
    • In a mixing bowl, sift the flour, baking powder, baking soda, and salt together.
      3 ½ cup All-purpose flour, 2 ½ teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt
    • Using a mixer, beat the butter, oil, and sugar for 3 minutes on high speed. Then, add in vanilla extract and sour cream and mix on medium until combined. Add in the eggs one at a time and mix on medium until combined.
      1 cup Unsalted butter, 2 tablespoon Oil, 1 ¾ cup White granulated sugar, 1 tablespoon Clear vanilla extract, ½ cup Sour cream, 4 Large eggs
    • Add ⅓rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients.
      1 cup Buttermilk
    • Take off the mixer. Add in the sprinkles and fold them in with a rubber spatula.
      ⅔ cup Rainbow sprinkles
    • Pour batter evenly through the 3 cake pans using a kitchen scale. Bake for 18-23 minutes. Cake is done when a toothpick inserted comes out clean.
    • Allow cakes to sit for 10 minutes in the pan. Then, transfer to cooling racks. Allow them to cool completely before frosting.

    Cream Cheese Frosting

    • Set the butter on the counter for 30 minutes. The butter should be slightly cold to the touch. While the butter is sitting out, sift the powdered sugar.
      1 ½ cups Unsalted butter, 9 cups Powdered sugar
    • Using a mixer, beat the butter and cream cheese on high speed for 3 minutes.
      8 oz Cream cheese
    • Add in the sifted powdered sugar slowly on low speed. Scrape the bowl. It will be very thick.
    • Add the vanilla, salt and heavy cream. Beat on low until it starts to combine, then beat on high for 1-2 minutes. Scrape the bowl halfway through. The frosting should be creamy.
      1 teaspoon Pure vanilla extract, ¼ cup Heavy cream, ¾ teaspoon Salt

    Assembly

    • Freeze the cake layer for 10-15 minutes so they are cold. This helps reduce the amount of crumbs. Pipe a tiny amount of frosting over the board you are decorating on.
    • Place the first layer of cake down. Spread ¾ cup of frosting over the cake. Repeat with the second layer. Place the last layer with the bottom of the cake facing up. This will give the cake it's flattest top.
    • Frost the cake in a very thin layer of frosting. Freeze for 15 minutes. This will lock the crumbs into place.
    • Frost the rest of the cake. Top with extra sprinkles.
      Rainbow sprinkles

    Notes

    Flour- Make sure the to spoon and level the flour or use a kitchen scale. If you scoop the flour directly into the measuring cup, it will compact leading to a dry cake.
    High altitude baking- add an extra 3 tablespoon of cake flour.
    Room temperature ingredients- make sure all dairy ingredients are room temperature before baking. It will get a much higher rise!

    Nutrition

    Calories: 569kcalCarbohydrates: 121gProtein: 5gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 101mgSodium: 457mgPotassium: 90mgFiber: 1gSugar: 30gVitamin A: 1201IUVitamin C: 1mgCalcium: 90mgIron: 1mg
    Keyword best, cake, confetti, cream cheese frosting, funfetti, moist, rainbow, sprinkle
    Tried this recipe?Let us know how it was!

    More Layered Cake Recipes

    • Brownie Cake
    • Top 20 Birthday Cake Recipes
    • Pecan Pie Cake
    • Chocolate Truffle Cake

    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Maddie says

      January 12, 2023 at 1:13 pm

      Can I use regular vanilla extract if I don’t have clear?

      Reply
      • Stephanie Rutherford says

        January 13, 2023 at 11:43 am

        Yes you can.

        Reply
    2. Jessica says

      September 09, 2022 at 7:32 am

      Hi Stephanie,
      If I make this cake in 4, 6in cake pans, how long would the baking time be?

      Reply
    3. Kimberly says

      January 10, 2022 at 3:25 pm

      Hello! Looks great . Can I use vanilla powder in place of the clear extract?

      Reply
      • Stephanie Rutherford says

        January 10, 2022 at 3:47 pm

        I have never used vanilla powder, but it should work! Only in the cake. I don't recommend it in the frosting.

        Reply
    4. Tameka Amos says

      September 12, 2021 at 2:42 pm

      Can this recipe be used for cupcakes? How many will it yield?

      Reply
      • Stephanie Rutherford says

        September 12, 2021 at 4:10 pm

        Yes it can! It can make 24 cupcakes.

        Reply
    5. Grace Abou Abdallah says

      September 30, 2020 at 4:02 pm

      Hi Stephanie,
      How much does the cake rise? I have very small cake tins (7x1.25 inches) and want to know how much I can fill each cake tin.
      Thanks,
      Grace

      Reply
      • Stephanie Rutherford says

        September 30, 2020 at 4:15 pm

        Hello!
        I recommend making 4 layers of cake with sandwiching the cream cheese buttercream between each layer. Usually my cakes make a 3 layer 8 inch cake or a 4 layer 6 inch cake. Since you have smaller 7 inch cake pan, I think 4 would be able to work!

        Reply
    6. Faz says

      September 01, 2020 at 12:47 pm

      Hi, I would love to make this but can't get cake flour here in the UK. Do you have any suggestions? I read that you can try mixing AP flour with corn flour/starch as a substitute for cake flour but never tried this. Ive also read other recipes where they say if you cant find cake flour then dont use the recipe.

      Reply
      • Stephanie Rutherford says

        September 02, 2020 at 2:25 pm

        Yes! For every cup of flour, take out 1 tbsp of flour. Then, add in 1 tbsp of cornstarch. Then sift it 5 or 6 times.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi New Friends!

    HI! I am Stephanie!

    I am the founder, recipe developer, and food photographer for Stephanie's Sweet Treats. Here you will find all the decadent dessert recipes that anyone can make!

    Learn more about me →

    Trending Recipes

    • Moist Triple Chocolate Cake
    • Chocolate Chip Cookie Dough Cheesecake
    • Brown Butter Snickerdoodle Cookies
    • Oreo Chocolate Chip Cookies

    New Recipes

    • Raspberry Muffins
    • Banana Blueberry Muffins
    • Blueberry Coffee Cake
    • Top 20 Brownie Recipes

    As Featured In

    Logos for being featured in.
    Web Stories

    Privacy Policy

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Stephanie's Sweet Treats

    • Facebook
    • Pinterest
    • Tumblr