Name: Funfetti Cake Recipe
Prep time: 40 min
Cook time: 28 min
Total time: 188 min
Ingredients: 1 ¾ cups all-purpose flour; 1 ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 6 tablespoons unsalted butter, softened; 2 tablespoons sunflower oil; 1 ⅓ cups granulated sugar; 1 ½ teaspoon pure vanilla extract; ¼ teaspoon pure almond extract; 1 large egg, room temperature; 2 large egg whites, room temperature; ½ cup full fat sour cream; ½ cup whole milk; ½ cup rainbow jimmies and confetti sprinkles (For mixing in batter); ½ cup 35% heavy whipping cream; 1 teaspoon granulated sugar; ½ teaspoon pure vanilla extract; ¼ cup Vanilla Whipped Ganache Frosting (For filling)

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Some cakes just make you smile at first glance—and funfetti cake is the ultimate happy dessert. Speckled with rainbow sprinkles and layered with fluffy whipped ganache frosting, this cake delivers pure joy in every bite. It’s soft, tender, and buttery with the perfect balance of vanilla flavor and nostalgic charm. Whether you’re celebrating a birthday, graduation, or just the everyday wins, this cake brings the party.

Best of all, it’s made entirely from scratch—no boxed mixes here—so you get full control over flavor and quality. And yes, it’s easier than you think!

The Sprinkle Situation: Jimmies vs. Confetti

This cake isn’t just about flavor—it’s about looks too. For that signature funfetti effect, the kind of sprinkles you use matters. Jimmies (the long, soft ones) and confetti sprinkles (the flat, colorful discs) work best. They won’t bleed into the batter or disappear while baking. Avoid nonpareils; they tend to melt and streak the batter.

Key Ingredients and What They Do

All-Purpose Flour: The base structure of your cake. Measured just right, it gives a soft but sturdy crumb.
Butter & Oil Combo: Butter brings rich flavor, while oil ensures the cake stays moist for days.
Sour Cream & Milk: Sour cream adds moisture and a subtle tang, while whole milk keeps things light and airy.
Egg + Egg Whites: The whole egg adds richness; the whites keep it fluffy and give the crumb that signature bounce.
Almond & Vanilla Extracts: Vanilla is expected—but a hint of almond takes the flavor up a notch, adding a bakery-style twist.
Rainbow Sprinkles: Of course. Mixed in last to keep their colors intact.

Want to make it dairy-free? Swap in plant-based milk and use dairy-free sour cream and butter. The texture will change slightly but the spirit of the cake stays intact.

Let’s Bake This Beauty

Step 1: Prep the Pans

Start by preheating your oven to 350°F (177°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper—this ensures your layers release cleanly later.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to blend—this gives an even distribution of leavening so your cake rises properly.

Step 3: Cream the Wet Ingredients

In a large bowl, beat the softened butter, oil, sugar, vanilla, and almond extract together until pale and fluffy—about 2 minutes with a hand mixer. You’re looking for a light, whipped texture here.

Add the whole egg and beat until it disappears into the batter. Follow up with the egg whites, beating again until smooth.

Step 4: Add Sour Cream and Alternate the Dry & Wet

Mix in the sour cream until fully combined. Now, sift in half the dry ingredients and gently mix. Pour in half the milk and stir again. Repeat with the rest of the flour and then the remaining milk. Beat for 5 quick seconds on high to bring everything together into a smooth, emulsified batter.

Fold in your rainbow sprinkles carefully—just enough to distribute without breaking them up.

Step 5: Bake

Divide the batter between your prepared pans and smooth the tops. Bake for 25–28 minutes, or until lightly golden and a skewer comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

The Fluffy Frosting: Vanilla Whipped Ganache

This isn’t your average buttercream. Instead, it’s a silky whipped ganache that’s light, creamy, and lusciously smooth. The trick? You melt white chocolate into hot cream, let it chill, then whip it until fluffy. It’s fancy—but forgiving.

Once chilled, beat the mixture with vanilla extract until it turns into a cloud of frosting. It should hold soft peaks and glide easily across the cake. If it’s too soft, chill it a bit longer. Too stiff? Let it sit for a few minutes at room temp before spreading.

Filling Time

For the filling, whip heavy cream, sugar, and vanilla until firm peaks form. Gently fold in some of the whipped ganache. This gives you a light and creamy center that won’t ooze out when you slice into the cake.

Assembly: Make It Pretty

Place one cake layer on your serving plate.
Pipe a ring of frosting around the edge—this acts as a dam for your filling.
Spread the cream filling inside the ring.
Top with the second cake layer and gently press down to level it.
Frost the top and sides of the cake with the whipped ganache.
Go wild with extra sprinkles on top—they’re not just decoration, they’re a mood.

Want to Get Ahead?

This cake can be made in stages:

Bake the layers a day ahead—wrap and refrigerate.
Make the ganache base the night before.
Assemble and frost the day you serve.

It’s party-perfect without last-minute panic.

Storage & Leftovers

Store the finished cake in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for 30 minutes before serving so the frosting softens.

Got leftovers? Crumble them into parfait cups with whipped cream and fresh fruit for a next-day treat. Or freeze individual slices for up to 2 months—perfect for when you need a personal-sized celebration.