This homemade funfetti cake tastes better than the boxed mix and is easy to make!
Funfetti cake is one of those iconic recipes that makes people happy. Kids love the colors and sprinkles and adults love the trip back to memory lane when funfetti cakes were at nearly every birthday party.
For this funfetti cake recipe, I wanted to use the recipe from my Chocolate Sheet Cake which I had already modified for my Caramel Sheet Cake. It’s such an easy recipe and turns out moist and perfect every time. I love this recipe because it requires no mixer, just a whisk, and it comes together in just a few minutes. Anything that’s easy and gets me in and out of the kitchen fast is a winner in my book!
Homemade Funfetti Cake
I thought the chocolate sheet cake recipe would make just enough for one 9-inch layer, but instead it was just enough for two 9-inch layers. I’ll have to go back to the drawing board and test the funfetti cake recipe—probably multiple times—in order to come up with the correct proportions for one 9-inch layer. It’s a tough job, I know, I know. For this funfetti cake, I used my Classic Buttercream Frosting but it would also be great with the Cream Cheese Frosting from my Red Velvet Cake.
Here’s the printable recipe for this Easy Homemade Funfetti Cake. Make this for someone today and watch the smiles appear!
- 2 cups plus 2 tablespoons sifted all-purpose flour divided
- ⅛ tsp salt
- 2 cups sugar
- 2 sticks unsalted butter
- 1 cup water
- 1 tsp baking soda
- ½ cup buttermilk
- 2 large eggs
- 1 tsp vanilla
- ½ cup sprinkles plus more for the top
- 1 cup unsalted butter barely softened
- 3 ¾ cups confectioner's sugar sifted
- 2 teaspoons clear vanilla extract imitation
- Pinch salt
- 2-4 tablespoons heavy cream you can use half-and-half or whole milk
Preheat oven to 350. Butter and flour two 9-inch cake pans.
Stir one tablespoon of flour into the 1/2 cup of sprinkles to coat them. Sift remaining flour and salt into large bowl. Add sugar and whisk until blended.
Combine butter and water in a saucepan. Bring to a boil and pour over the flour and sugar, whisking until blended. Add the soda, buttermilk, eggs, and vanilla, and whisk until blended and smooth. Gently stir in 1/2 cup of sprinkles.
Pour into greased and floured baking pans. Bake for 20-25 minutes, checking cake after about 15. Cake is done when tester comes out clean but be careful not to overcook.
Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.
In bowl of stand mixer and using the paddle attachment, cream butter until light and fluffy about 4 minutes. Add confectioner's sugar, a little at a time (about ½ cup), mixing on low until blended and then whipping on high for about 30 seconds each time. Add vanilla and pinch of salt and mix until blended. Add cream and mix on low until blended then whip on high until frosting reaches desired consistency.
For softer frosting, you can add a little more cream. If you get it too soft just add a little more confectioner's sugar.