My Homemade Confetti Cake is all about simple joy. It’s a soft, tender vanilla cake with colorful sprinkles mixed throughout, giving every slice that classic birthday‑cake look and taste. Making it from scratch brings a richer flavor and a better texture than the boxed version, while still keeping things easy and familiar.
I get asked to bring cakes to parties all the time. Here are a few that I get asked for: my Chocolate Peanut Butter Cake Recipe and my Chocolate Poke Cake.
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Why this Confetti Cake Recipe is a Keeper
A homemade Funfetti cake earns its place in any baker’s rotation because it delivers that classic birthday‑cake flavor with simple, reliable ingredients. It’s the kind of recipe that feels familiar and comforting, yet tastes noticeably better than anything from a box perfect for celebrations or everyday baking.
- The Nostalgia Factor: It captures the “childhood birthday” essence but with the rich flavor of real butter and high-quality vanilla.
- Superior Texture: Unlike dense yellow cakes, this uses egg whites and buttermilk to create a light, bright white, and springy crumb.
- Visually Stunning: Every slice reveals a “confetti” explosion that makes it the center of attention at any party.
- Foolproof Base: The vanilla-almond base is sturdy enough for a layered cake but tender enough for simple cupcakes.
How Would I Decorate a Funfetti Cake?
There are so many ways you could decorate a confetti birthday cake. Split the frosting up and dye it different colors for the outside of the cake. You can also press sprinkles on the side of the cake into the frosting.
Pro Tip – Sprinkles into the Cake
Reserve a small amount of sprinkles to add to the top of the cake batter in the pans for extra visual impact.
Ingredient Notes to Make Funfetti Cake From Scratch
You only need basic baking ingredients to make this super moist cake. To frost the cake you will love the raspberry buttercream.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- All-Purpose Flour: You can use cake flour but this moist cake is wonderful with a basic all purpose flour.
- Butter: You will need unsalted butter, softened at room temperature.
- Milk: You can use buttermilk for a tangier flavor and a moister.
- Frosting: Raspberries, fresh or frozen.
- Powdered Sugar: For that creamy buttercream frosting, this can not be beat.
Variations and Substitutions for Confetti Birthday Cake
I love to put a special twist on these cakes to make them special for the person I or event I am making it for.
- The “Box Mix” Flavor: To truly mimic the nostalgic boxed cake mix flavor, add 1/4 to 1/2 teaspoon of almond extract. This provides that specific “bakery” scent.
- Dairy Substitutes: You can swap buttermilk for a mixture of whole milk and 1 tablespoon of lemon juice (let it sit for 10 minutes to curdle).
- Healthy-ish Swap: Replace half the butter with neutral oil (like canola) for a cake that stays moist even longer.
- Flavor and Size: You can make a white cake. Switch up the pan and use round cake pans or double the recipe for a large sheet cake.
Special Equipment Needed to Frost and Make This Cake
You will need a mixing bowl, electric mixer and measuring cups along with the items listed below for your confetti birthday cake.
- Parchment paper: Prevents sticking and ensures clean, easy cake removal.
- Offset spatula: Spreads frosting smoothly and gives you control around edges and corners.
- Piping Bags and Tips: Useful for borders, swirls, or decorative details.
How to Make Moist Funfetti Cake
Making this homemade confetti cake recipe is not hard but it really shows that you love the people you are making it for. You will be surprised how easy it is.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat the Oven and Prep Dish: Preheat oven to 350℉ and grease a baking dish.
- Make the Cake Batter: Mix together the flour, baking powder, baking soda and salt. Then beat the butter and white sugar, and add the eggs, extract and sour cream. Combine wet and dry ingredients.
- Bake the Cake: Fold in the sprinkles into the cake and pour the batter into the prepared baking dish evenly. Bake for 28-35 minutes. It is done when a toothpick in the center of the cake comes out clean.
- Make the Frosting: Beat together the butter and 4 cups of powdered sugar. Then, add vanilla extract and cream. Add the raspberries and beat until there are no large pieces remaining.
- Finish the Cake: Allow the cake to cool before you spread the frosting and then garnish with sprinkles.
Prep Ahead Suggestions for the Confetti Cake Recipe
You can measure out the ingredients for the confetti birthday cake and have them ready to go. It is a great way to have the kids help.
- Freeze the Layers: Bake your cake layers up to a week in advance. Once cooled, wrap them tightly in plastic wrap and freeze. Frosting a semi-frozen cake is actually easier because it produces fewer crumbs.
- Room Temp Everything: Set out your butter, egg whites, and buttermilk at least 1 hour before baking. Cold ingredients will cause the batter to “break” or curdle.
Alternate Baking Methods – Confetti Layer Cake
You can make funfetti cupcakes or create some other fun cake types that highlight this fun cake recipe. You”ll love this confetti cake more than any boxed funfetti cake.
- Layer Cake: It’s easier for transport and the crowd loves it.
- Funfetti Bundt: Use a greased Bundt pan for a more casual look. Increase the bake time by 10–15 minutes.
How to Store Your Cake, Freeze and Use Leftovers
Store and Freeze the cake for unexpected company or to get ahead for a party.
- Store: Frosted cake keeps well at room temperature for up to 3 days in a cake carrier. If you put cake in the fridge, the butter in the cake will firm up, so let it sit out for 30 minutes before eating.
- Freeze: Use plastic wrap to cover the entire cake (or the pan) in several layers. This prevents freezer burn and locks in moisture. You can add foil on top for extra protection.
- Use Leftovers: Leftover slices make incredible Cake Shakes—just blend a slice of cake with a few scoops of vanilla ice cream and a splash of milk.
Common Questions for the Funfetti Vanilla Cake
This usually happens if the batter is too thin or the sprinkles are too heavy.
Ensure you are creaming your butter and sugar sufficiently to create a thick, aerated structure. You can also toss the sprinkles in a tiny bit of flour before folding them in to help them “grip” the batter.
Technically yes, but the sprinkles won’t show up! If you want a chocolate version, it’s better to make a white Funfetti cake and frost it with a dark chocolate ganache or buttercream for contrast.
Expert Tips to Make this Funfetti Cake Recipe
- Clear Vanilla: If you want the cake to be stark white so the sprinkles pop, use clear imitation vanilla. Real vanilla extract is brown and will tint the batter slightly ivory.
- Coat Your Sprinkles: Toss your sprinkles in a teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the pan.
- Don’t Over-mix: Once you add the flour, mix only until you no longer see white streaks. Over-mixing develops gluten, which makes the cake tough rather than tender.
- What to serve with this birthday cake: Oreo Hot Chocolate Balls, Orange Creamsicle Milkshake and my S’mores Snack Mix.
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Homemade Confetti Cake
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Ingredients
Cake:
- 2 ½ cups All-purpose flour
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cups Butter, softened
- 1 ¼ cups White Sugar
- 3 Eggs
- 1 ½ teaspoon Vanilla extract
- ½ teaspoon Almond extract, optional
- ½ cup Sour cream, or 3-5% Yogurt
- ½ cup Milk
- ½ cup Rainbow sprinkles
Raspberry Buttercream Frosting:
- 1 cup Butter, softened
- 4-5 cups Powdered sugar, as needed
- 1 teaspoon Vanilla extract
- 1 cup Raspberries, we used frozen and thawed
- 1 tablespoon Cream, optional
- ¼ cup Rainbow sprinkles, or more as desired
Instructions
- Preheat oven to 350℉.
- Grease a 9″ x 13″ casserole dish and set aside.
- In a small bowl, stir together the flour, baking powder, baking soda and salt until well-mixed. Set aside.
- In a large bowl, beat together the butter and white sugar for 2 minutes until light and fluffy.
- Beat in the eggs and extracts for 1 minute, then beat in the yogurt until just combined.
- Add half of the dry ingredients, beat until just combined, then the milk, then remaining half of the dry ingredients.
- Stir in the sprinkles to your personal preference, adding more or less as desired.
- Pour the batter into the prepared baking dish and use the back of a spoon or an offset spatula to smooth the batter down to be completely even.
- Bake for 28-35 minutes, until an inserted toothpick comes out clean.
- Allow the cake to cool completely before frosting.
- While the cake is cooling, prepare the raspberry buttercream frosting.
- In a large bowl, beat together the butter and 4 cups of powdered icing sugar for 2 minutes.
- Add the optional cream and vanilla extract and beat until incorporated.
- Add the raspberries and beat until the raspberries are broken down and no large pieces remain in the frosting.
- Spread the frosting over the cooled cake with an offset spatula and then garnish with sprinkles.
Christina’s Notes
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- Don’t Overmix: Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix the cake from scratch until just combined.
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- Room Temperature Ingredients: Room temperature butter, eggs, and milk emulsify better, creating a smoother batter and a more tender cake.
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- Proper Pan Preparation: Grease and flour your cake pans thoroughly to prevent sticking. You can also use parchment paper liners for extra insurance.
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- Chill the Cake: Let the cakes cool completely in the pans before inverting them. This prevents them from breaking.
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- Crumb Coat: For an even layer of frosting all around the cake, do a crumb coat first. Chill the unfrosted cake layers, then spread a thin layer of frosting onto the cake. Chill again and then do your layer of buttercream.
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- Cupcakes: Line a muffin tin or cupcake pan to make the best funfetti cupcakes. Decorate the cakes however you like.
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- Frosting Consistency: Make sure your frosting is the right consistency. It should be spreadable but not too runny.
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- What to serve with this birthday cake: Oreo Hot Chocolate Balls, Orange Creamsicle Milkshake and my S’mores Snack Mix.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.