introduction

This Confetti Birthday Cake (Funfetti) is a bright, soft, and tasty cake that makes any party feel special. The cake has a fine crumb, rich vanilla flavor, and sprinkles that melt into little dots of color. It is easy to make with common ingredients and a simple buttercream frosting. If you like easy party cakes, you might also enjoy a different treat that uses similar flavors, such as the Birthday Cake Cinnamon Rolls recipe. This article will walk you through why you will love this cake, what you need, how to make it, and extra tips to get a great result.

Why You’ll Love This Confetti Birthday Cake (Funfetti)

You will love this cake because it looks happy and tastes classic. The sprinkles inside the cake make small colored dots in each slice. The crumb is moist because the recipe uses both butter and a bit of oil. The cake is light but rich, and the frosting is smooth and sweet. It is also very flexible — you can make it for a birthday, a small party, or just because you want a fun cake. The tools are normal kitchen items, and the steps are clear, so both new and experienced bakers can make it.

Why Make This Recipe

Make this recipe when you want a reliable, crowd-pleasing cake. The recipe uses common pantry items and gives a big, three-layer cake that serves a group. The directions include a crumb coat step to make the outside smooth and neat. The frosting is easy to pipe or spread, and the cake stores well for a few days if you cover it. Use this recipe when you want a cake that looks homemade but still feels special.

What You Need for Confetti Birthday Cake (Funfetti)

You need a few pans and simple tools:

Three 8-inch or 9-inch round cake pans
Parchment paper rounds and grease
A stand mixer or hand mixer with paddle and whisk attachments
Mixing bowls and measuring cups and spoons
A rubber spatula and an offset spatula
A large serrated knife to level the cakes
A wire rack for cooling
A bench scraper or large flat spatula for smoothing frosting
A cake turntable or a plate for assembly (optional but helpful)

How to Make Confetti Birthday Cake (Funfetti)

Follow these steps in order and keep the cake layers cool before frosting:

Preheat your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans. Line each with a parchment paper round and grease the paper. This helps the cakes come out cleanly.
Whisk the dry ingredients: cake flour, baking powder, baking soda, and salt in a large bowl. Set the mix aside so it is ready when you add wet ingredients.
In a mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on high speed for 5 full minutes until light and fluffy. Scrape the bowl as you go so everything mixes evenly.
Add the vegetable oil and beat for 1 minute so it blends. Then add the eggs, egg whites, and vanilla. Beat until all is combined and the mix is smooth.
Add the dry ingredients and buttermilk in three parts, alternating and beginning and ending with the dry mix. Mix just until combined each time. The batter should be thick and velvety. Gently fold in the sprinkles so they do not bleed too much color.
Divide the batter evenly among the three pans. Smooth the tops with a spatula.
Bake for about 25–26 minutes, checking for doneness with a toothpick. Eight-inch pans might take 27–28 minutes. Tent with foil after about 15 minutes to stop excess browning if needed.
Cool the cakes in the pans on a wire rack for 20 minutes. Run a knife around the edge, then turn out the cakes and place them on wire racks to cool completely before frosting.
Make the buttercream by beating the softened butter for about 2 minutes until creamy. Add confectioners’ sugar, heavy cream, vanilla, and salt. Beat on low for 30 seconds, then high for 2 minutes until light. Adjust with more sugar or more cream to reach the texture you want.
Level the cake tops with a serrated knife. Place one layer on your stand or plate and add about 1 cup of frosting. Repeat with the second layer. Add the top layer and put a thin crumb coat over the whole cake. Chill 30 minutes to set the crumb coat.
Finish frosting the cake and smooth the sides. Add extra sprinkles on top if you like.
Serve at room temperature. Store or cover as needed.

Ingredients:

3 and 3/4 cups (443g) cake flour (spooned & leveled),
1 teaspoon baking powder,
1 teaspoon baking soda,
1 teaspoon salt,
1 and 1/4 cups (282g) unsalted butter, softened to room temperature,
2 cups (400g) granulated sugar,
1/3 cup (80ml) vegetable oil,
4 large eggs, at room temperature*,
2 large egg whites, at room temperature*,
3 teaspoons (15ml) pure vanilla extract,
1 and 1/2 cups (360ml) buttermilk, at room temperature*,
3/4 cup (135g) rainbow sprinkles*,
1 and 1/2 cups (340g) unsalted butter, softened to room temperature,
5 and 1/2 cups (650g) confectioners’ sugar,
1/3 cup (80ml) heavy cream, at room temperature,
3 teaspoons (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting),
1/8 teaspoon salt,
optional: additional sprinkles for garnish

Directions:

Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.)
Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan.
Bake for around 25–26 minutes or until the cakes are baked through. (8-inch cakes may take about 27–28 minutes.) Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.
In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.
First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.
Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.

Best Ways to Serve Confetti Birthday Cake (Funfetti)

Serve the cake at room temperature for the best taste and texture. Cut the cake into even slices with a sharp knife that you wipe clean between cuts. Offer plates and forks, and set out extra frosting or sprinkles for guests who want more. For a party, place the cake on a simple stand or a pretty plate to show off the colors. You can also serve warm vanilla ice cream on the side. A small wedge with a scoop of ice cream makes a nice dessert plate for kids and adults.

How to Store Confetti Birthday Cake (Funfetti)

If you will use the cake in a few hours, keep it in a cake carrier at room temperature. For up to one day, you can leave it in the fridge, covered. Let it sit at room temperature for 30 minutes before serving to soften the frosting. For longer storage, keep leftovers tightly wrapped or in an airtight container in the fridge for up to five days. You can also freeze slices for longer storage: wrap each slice well and freeze up to one month. Thaw in the fridge overnight and bring to room temperature before serving.

Easy Tips to Make Confetti Birthday Cake (Funfetti)

Measure the flour by spooning into the cup and leveling it off. This keeps the cake from being too dense.
Use room temperature eggs, butter, and buttermilk so they mix evenly and the batter stays smooth.
Don’t over-mix after you add the flour. Mix just until the dry bits disappear.
Fold the sprinkles in gently to stop them from bleeding color into the batter.
Level the cake tops with a serrated knife so the layers stack flat.
Chill the crumb-coated cake so crumbs do not mix with the final frosting layer.
If the frosting is too soft, add more confectioners’ sugar. If it is too thick, add a little more cream.

Try These Variations of Confetti Birthday Cake (Funfetti)

Use different colored sprinkles to match a party theme.
Add a small amount of lemon zest to the batter for a fresh twist.
Fold in mini chocolate chips instead of or with the sprinkles for a chip-and-sprinkle cake.
Tint the frosting with pastel food color for a soft, pretty look.
Make a sheet cake version by baking the batter in a large pan for an easy, single-layer party cake.

Common Questions About Confetti Birthday Cake (Funfetti)

Q: Can I use all-purpose flour instead of cake flour?
A: Yes. Use 4 cups minus 2 tablespoons of all-purpose flour for every 3 and 3/4 cups cake flour. Cake flour gives a finer crumb, but all-purpose will work.

Q: Will the sprinkles bleed color into the batter?
A: Some sprinkles will bleed a little. To limit bleeding, fold them in gently and do not over-mix. Using thicker or non-dye sprinkles reduces bleeding.

Q: How do I keep the cake moist?
A: Do not over-bake. Test with a toothpick near the end of the time. Also, keep the cake covered at room temperature if serving the same day, or store in the fridge for up to a day.

Q: Can I make the cake ahead?
A: Yes. Bake the layers a day ahead, wrap them well, and keep them in the fridge. Make the frosting the day you assemble for best texture.

Q: Can I freeze the cake?
A: Yes. Freeze slices wrapped in plastic and foil for up to one month. Thaw in the fridge overnight.

Final Thoughts

This Confetti Birthday Cake (Funfetti) is a friendly, happy cake that works for many events. The steps are clear, the tools are simple, and the result is a moist, tasty cake with bright sprinkles. With small tips like leveling and a proper crumb coat, you can make a neat, beautiful cake that looks like it came from a bakery.

Ready to Give It a Try?

Gather your pans and ingredients, follow the steps here, and enjoy a homemade party cake that tastes great and brings smiles.

Confetti Birthday Cake (Funfetti)

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Author: nobakedessertsrecipes_admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A bright, soft, and tasty cake with a rich vanilla flavor and colorful sprinkles, perfect for any celebration.

Ingredients

Scale

3 and 3/4 cups (443g) cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 and 1/4 cups (282g) unsalted butter, softened
2 cups (400g) granulated sugar
1/3 cup (80ml) vegetable oil
4 large eggs, at room temperature
2 large egg whites, at room temperature
3 teaspoons (15ml) pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature
3/4 cup (135g) rainbow sprinkles
1 and 1/2 cups (340g) unsalted butter, softened
5 and 1/2 cups (650g) confectioners’ sugar
1/3 cup (80ml) heavy cream, at room temperature
3 teaspoons (15ml) pure vanilla extract
1/8 teaspoon salt
Optional: additional sprinkles for garnish

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Instructions

Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
Whisk the cake flour, baking powder, baking soda, and salt in a large bowl. Set aside.
Beat the butter and granulated sugar on high speed for 5 minutes until fluffy. Scrape down the bowl as needed.
Add vegetable oil and mix for 1 minute, then add eggs, egg whites, and vanilla and mix until combined.
Alternately add dry ingredients and buttermilk in three parts, mixing until just combined. Gently fold in sprinkles.
Divide batter among the prepared pans and smooth the tops. Bake for 25–26 minutes, checking for doneness with a toothpick.
Cool cakes in pan for 20 minutes, then turn out to cool completely on wire racks.
For frosting, beat softened butter until creamy, then add confectioners’ sugar, heavy cream, vanilla, and salt. Mix until light and fluffy.
Level cake tops, layer with frosting, and apply a thin crumb coat. Chill for 30 minutes to set.
Frost the top and sides again, adding extra sprinkles if desired. Serve at room temperature.

Notes

Use room temperature ingredients for better mixing. Store cake covered for up to 5 days.

Prep Time: 20 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 28g
Sodium: 280mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg