This Funfetti Birthday Cake is a celebration classic-soft, fluffy layers of vanilla cake paired with rich, creamy frosting and plenty of sprinkles. Whether you're baking for kids or adults, it's a festive, made-from-scratch treat that makes any birthday feel extra special.
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Why This Recipe Works:
- Tender, Moist Texture: A perfect balance of butter, sugar, and buttermilk creates a soft, flavorful crumb.
- Simple, Classic Flavor: Vanilla cake and buttercream frosting keep things timeless and crowd-pleasing.
- Customizable: Add sprinkles, food coloring, or swap flavors to match your party theme.
- Made for Celebrations: It's fun, festive, and designed to impress-ideal for birthdays of all ages.
Recently, I shared my Funfetti Birthday Cupcakes that use a reverse creaming technique to make a tender crumbed cupcake. Although similar in taste, this Funfetti Birthday Cake uses a different technique to make a tall and fluffy cake.
Looking for a different cake flavor? Try my buttermilk chocolate cake, pecan pie cake, or this easy lemon loaf cake.
What You Need for This Recipe
Cake Flour: This has lower protein and creates a more tender cake. I love using it if it's available, but if not, regular all-purpose flour can be used instead.
Buttermilk: Buttermilk creates a softer crumb, and the acidic tang adds a wonderful dimension to the flavor.
Vegetable and Oil: These two fats create both a delicious butter flavor while keeping the cake moist.
Cream of Tartar: This helps stabilize the egg whites.
Sprinkles: Jimmy Sprinkles are the classic Funfetti Sprinkles, but you can use other fun sprinkles. I just recommend staying away from nonpareil sprinkles- they tend to be hard and bleed color.
Frosting: The frosting is a variation of my classic buttercream frosting. It's simple, delicious, and extra fun with sprinkles!
Substitutions and Variations
Flour: Use all-purpose white flour instead of cake flour. The cake won't be quite as tender but will still be delicious.
Buttermilk: Make your own by combining 1 cup milk with 1 tablespoon white vinegar or lemon juice. Allow it to sit for 5-10 minutes, then use it in the recipe.
Flavors/Colors: Add any combo of colored sprinkles, extracts, and food gel coloring to make this cake a perfect match for any holiday or event!
Frosting: Check out my Chocolate Fudge Frosting, Whipped Cream Cheese Frosting, Caramel Frosting, or this tasty Brown Sugar Frosting for something a little less traditional!
How to Make a Birthday Cake?
- Step 1: Combine the flour, baking powder, baking soda, salt, and part of the sugar in a large bowl. Set aside.
- Step 2: Whisk buttermilk, melted butter, oil, vanilla, and egg yolks until well combined.
- Step 3: Using a stand mixer, whisk the egg whites and cream of tartar until foam appears.
- Step 4: Turn the mixer speed to high and whisk whites until they become cloud-like.
- Step 5: Slowly add the remaining sugar and whisk until stiff peaks form, then move egg whites to a different bowl.
- Step 6: In the stand mixer bowl, add the flour mixture and slowly mix in the buttermilk mixture, then increase the speed to medium-high and mix until fully combined.
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- Step 7: Using a rubber spatula, fold in by hand ⅓rd of the egg white mixture, then the remaining ⅔rds. Fold in the sprinkles.
- Step 8: Pour batter into prepared cake pans and bake until done. Let cakes cool before frosting.
How to Make Funfetti Frosting?
- Step 9: Beat butter until fluffy. Gradually add powdered sugar and heavy cream, mixing until combined. Mix in vanilla and salt. Beat on high for 30 seconds for volume.
- Step 10: Fold in sprinkles by hand.
- Step 11: Frost the cake and enjoy!
Expert Funfetti Birthday Cake Tips
- Use Baker's Joy with Flour for an easy non-stick cake pan coating.
- Use Rainbow Jimmie Sprinkles for best results!
- Adjust oven racks to the middle of the oven for even baking.
- Cake is done when it reaches an internal temperature between 205-210°F. If you have a food thermometer, you can check for doneness.
Frequently Asked Questions
Yes! You can make the cakes ahead of time and freeze, unfrosted, for up to 6 months. Simply thaw the night before serving and frost the day you serve them.
Store cake in an airtight container in the refrigerator. Best eaten within 5 days.
Buttermilk helps the cake rise, gives a softer texture, and helps balance the sweetness in the cake.
More Related Recipes
If you like this recipe, make sure to check out my orange cupcakes, chocolate strawberry cake, white chocolate cheesecake, white chocolate cupcakes, and these delicious strawberry shortcake cupcakes!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Funfetti Birthday Cake
Ingredients
- 2 ½ cups cake flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cup sugar divided
- 1 cup buttermilk at room temperature
- 10 tbs unsalted butter
- 3 tbs vegetable oil
- 2 teaspoon vanilla
- 3 large eggs at room temperature, yolk and whites separated
- 3 large egg yolks at room temperature
- ⅛ teaspoon Cream of Tartar
- ¾ cup Jimmy Sprinkles
Funfetti Frosting
- 1 cup butter
- 5 cups powdered sugar
- 1 tbs vanilla
- 5 tbs heavy cream
- Pinch of salt
- ½ cup Jimmy Sprinkles
Instructions
- Preheat oven to 350°F. Grease the inside of your cake pans with butter and then dust with flour, or spray with a floured non-stick baking spray.
- Melt the 10 tablespoons of butter in the microwave, then set aside and let it cool slightly.10 tbs unsalted butter
- Combine flour, baking powder, baking soda, salt, and 1 ½ cups sugar in a large bowl; set aside.2 ½ cups cake flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt, 1 ¾ cup sugar
- Separate the egg whites and egg yolks. You will use all 6 yolks and 3 of the egg whites separately. *3 large eggs, 3 large egg yolks
- Whisk buttermilk, melted butter, oil, vanilla, and the 6 egg yolks until well combined, set aside1 cup buttermilk, 3 tbs vegetable oil, 2 teaspoon vanilla
- Using a stand mixer or electric hand mixer and the whisk attachment, whisk egg whites and cream of tartar on medium speed until foam appears (about 1 minute). Then whisk on high until the egg whites become cloud-like (1-2 minutes).⅛ teaspoon Cream of Tartar
- Slowly add the remaining ¼ cup of sugar to the egg whites and whisk until stiff peaks form (~3 minutes). The egg whites will have a satiny sheen. Move egg whites to a different bowl.
- In the stand mixer bowl with the paddle attachment, add the flour mixture. While mixing on low speed, slowly add the buttermilk mixture, then increase the speed to medium-high and make sure it is fully incorporated.
- Using a large spoon or rubber spatula, fold in, by hand, ⅓ of the egg white mixture into the batter. Then carefully fold in the remaining egg white mixture, making sure there aren't any white streaks when done. Fold in the sprinkles.¾ cup Jimmy Sprinkles
- Pour the batter into the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. If baking more than one cake layer at a time, bake the cakes on the same oven rack to ensure even baking.
- Let the cakes cool completely before frosting.
Frosting
- In a bowl of a stand mixer, or with a hand mixer, beat butter on medium-high speed until fluffy.1 cup butter
- Alternate between adding powdered sugar and heavy cream, mixing in everything until fluffy. Then mix in the vanilla and salt.5 cups powdered sugar, 1 tbs vanilla, 5 tbs heavy cream, Pinch of salt
- Turn the mixer to high and beat for 30 seconds to add volume.
- Fold in sprinkles by hand.½ cup Jimmy Sprinkles
- Frost cake.
Notes
- *Leftover Egg Whites: You will have 3 leftover egg whites. You can use these in scrambled eggs, an omelet, or, if there are no allergies/food sensitivities, give it as a treat to your dog.
- Storage: If frosted, I like to store the cake in a large container with a lid, like this, in the refrigerator for up to 3-4 days.
- Make ahead: You can make the cakes ahead of time, freeze for up to 6 months, then thaw the night before serving and frost the day you serve it.
Allen C. Wasson says
Hey Lisa, thank you for sharing your cake making recipe with us. I love this recipe and will try definitely. Keep sharing!
Lisa says
You're welcome! Hope you enjoy it!
Jacob Lewis says
Awesome post...
Yes. This white cake really looks very delicious and super moist!
This white cake is suitable for every function.
Thank you for sharing with your innovative ideas.
Waiting for the next post
Lisa says
So glad you liked it!