If you’ve ever wanted to create the ultimate celebration centerpiece that’s bursting with color and irresistible flavor, this Confetti Funfetti Birthday Cake Recipe is exactly what you need. Imagine a moist, buttery cake dotted with vibrant rainbow sprinkles baked into every tender crumb, then wrapped in the creamiest vanilla frosting that perfectly balances sweetness with a kiss of tang from buttermilk. This cake is pure joy and nostalgia wrapped into one delightful bite that’s guaranteed to make every birthday or special occasion feel extra magical and festive.
Ingredients You’ll Need
These ingredients are simple, yet each plays a vital role in achieving the perfect texture, flavor, and signature speckled look of this Confetti Funfetti Birthday Cake Recipe. From the tender cake crumb created by flour and buttermilk to the colorful sprinkles that bring that iconic funfetti flair, everything works in harmony.
- Cake flour (3 and 3/4 cups / 443g): Provides a light, tender crumb essential for a soft birthday cake.
- Baking powder & baking soda (1 teaspoon each): Help the cake rise beautifully, giving it that fluffy texture.
- Salt (1 teaspoon): Balances the sweetness and enhances the other flavors.
- Unsalted butter (for cake, 1 and 1/4 cups / 282g, and frosting, 1 and 1/2 cups / 340g): Adds richness and moisture to both cake and frosting.
- Granulated sugar (2 cups / 400g): Sweetens the cake perfectly without overpowering.
- Vegetable oil (1/3 cup / 80ml): Keeps the cake extra moist and tender.
- Eggs and egg whites (4 large eggs and 2 whites): Provide structure and a delicate crumb.
- Pure vanilla extract (3 teaspoons each for cake and frosting): Infuses the cake and frosting with comforting depth of flavor.
- Buttermilk (1 and 1/2 cups / 360ml): Adds a slight tang and reacts with leaveners to keep the cake fluffy.
- Rainbow sprinkles (3/4 cup / 135g plus extra for garnish): The star of the show that brings joyful pops of color inside and out.
- Confectioners’ sugar (5 and 1/2 cups / 650g): Creates the silky-smooth frosting that’s not too sweet.
- Heavy cream (1/3 cup / 80ml): Gives frosting its luscious, spreadable consistency.
- Salt (1/8 teaspoon): Keeps the sweetness balanced in the frosting.
How to Make Confetti Funfetti Birthday Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (177°C). Prepare three 8- or 9-inch cake pans by greasing them, lining each with a parchment paper round, and greasing the paper as well. This little detail ensures your beautiful cakes will pop out effortlessly with smooth edges, making assembly a breeze.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. This step makes sure your leavening agents are evenly distributed, which is essential for an even rise and tender crumb once in the oven.
Step 3: Cream the Butter, Sugar, and Oil
Using a mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for a full five minutes, scraping down the bowl frequently. This creates a fluffy base that’s essential for that light cake texture. Then beat in the vegetable oil for extra moisture.
Step 4: Add Eggs and Vanilla
Incorporate the eggs, egg whites, and vanilla extract into the butter-sugar mixture, beating until fully combined. The eggs give structure, and the vanilla brings that signature birthday cake flavor we all adore.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Add the dry ingredients and buttermilk in three parts, mixing gently after each addition until just combined. Avoid over-mixing to keep the cake tender. The batter should be thick and velvety. Gently fold in your rainbow sprinkles last to keep their vibrant color from bleeding.
Step 6: Bake the Cakes
Divide the batter evenly among your prepared pans, spreading it nicely to the edges. Bake for 25 to 26 minutes (or 27 to 28 for 8-inch pans), tenting the cakes with foil after 15 minutes to prevent over-browning. Test doneness with a toothpick coming out clean.
Step 7: Cool Completely
Allow the cakes to cool in their pans on wire racks for 20 minutes, then loosen the edges with a knife and invert them onto racks to cool fully. Cool cakes are crucial before frosting to prevent melting and sliding frosting.
Step 8: Make the Frosting
Beat softened butter on medium speed until creamy, then add confectioners’ sugar, heavy cream, vanilla, and salt. Beat on low for 30 seconds, then high for two minutes until fluffy and smooth. Adjust thickness with extra sugar or cream as needed to get the perfect spreadable texture.
Step 9: Assemble and Crumb Coat
Level the cakes by slicing off the rounded tops for even stacking. Place one cake layer on your serving plate, spread about one cup of frosting evenly, then repeat for the next layers. Finally, apply a thin crumb coat all over and chill the cake for at least 30 minutes to seal in crumbs.
Step 10: Final Frosting and Decoration
After chilling, spread the remaining frosting evenly over the top and sides. Sprinkle extra rainbow sprinkles around the cake for that classic Confetti Funfetti Birthday Cake Recipe look that everyone loves.
How to Serve Confetti Funfetti Birthday Cake Recipe
Garnishes
Beyond the extra sprinkles, consider adding edible glitter, fresh berries, or even a drizzle of white chocolate ganache for an elegant touch. These simple garnishes can elevate presentation and add a personal twist to your celebration.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add cool creaminess. A fresh fruit salad or simple berry compote can also brighten the plate and cut through the richness while complementing the playful sprinkles inside.
Creative Ways to Present
Serve this cake on a colorful cake stand to spotlight its festive personality. You could also cut it into cupcakes or cake pops for individual treats. Another fun idea is to incorporate it into a layered trifle with layers of custard or pudding to showcase those confetti bits in different textures.
Make Ahead and Storage
Storing Leftovers
After the party, cover your Confetti Funfetti Birthday Cake Recipe tightly with plastic wrap or place it in a cake carrier and refrigerate for up to five days. This will keep it fresh and moist without drying out the layers or frosting.
Freezing
You can freeze the leftover cake by wrapping individual slices or whole layers tightly in plastic wrap and then aluminum foil. Frozen cake can last up to three months. Thaw overnight in the refrigerator before bringing to room temperature to enjoy the best texture and flavor.
Reheating
Because this cake is best served at room temperature, avoid microwaving whole slices which can melt frosting. Instead, let refrigerated cake sit at room temperature for 30 minutes before serving, allowing all the flavors and textures to shine.
FAQs
Can I use regular all-purpose flour instead of cake flour?
Yes, but the cake might be slightly denser as cake flour is lower in protein and gives a more tender crumb. For best results, you can substitute with a blend of all-purpose flour and cornstarch.
How do I prevent the sprinkles from bleeding color into the batter?
Fold the sprinkles into the batter gently at the very end and use quality “rainbow” sprinkles designed for baking; these usually have coatings that reduce bleeding.
Can I make this cake dairy-free?
Absolutely! Substitute butter with a dairy-free alternative and use plant-based milk mixed with a bit of lemon juice as a buttermilk substitute to keep the cake moist and delicious.
What’s the best way to get flat cake layers?
After baking, use a serrated knife to level the cake tops before assembling. This gives you a stable, even stacking surface and a professional look.
How long can I make the cake in advance?
You can bake the layers up to 2 days ahead, wrapped tightly and stored at room temperature. Frost and assemble right before serving for freshest results.
Final Thoughts
This Confetti Funfetti Birthday Cake Recipe is one of those feel-good baking projects that brings smiles right from the mixing bowl to the last crumb on the plate. It’s colorful, classic, and effortlessly joyful, making it perfect for every celebration or just a fun baking day with loved ones. Trust me, once you taste this cake, you’ll want to make it your go-to for birthdays and beyond!
Print
Confetti Funfetti Birthday Cake Recipe
- Total Time: 4 hours 56 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Confetti Birthday Cake, also known as Funfetti Cake, is a colorful and festive vanilla cake studded with rainbow sprinkles inside and topped with creamy buttercream frosting. Perfect for celebrations, this moist and fluffy cake is baked in layers and coated with a smooth, sweet vanilla buttercream, then garnished with extra sprinkles for a fun finishing touch.
Ingredients
Cake:
- 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
Frosting:
- 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 clear imitation vanilla extract for stark white frosting)
- 1/8 teaspoon salt
- Optional: additional sprinkles for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans and line them with parchment paper rounds. Grease the parchment paper thoroughly to ensure a smooth release after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later incorporation.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 5 minutes until the mixture is fluffy and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add Oil, Eggs, and Vanilla: Mix in the vegetable oil until combined. Then add the eggs, egg whites, and vanilla extract, beating on medium-high speed until everything is fully incorporated. Scrape the bowl again to ensure even mixing.
- Incorporate Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk alternately in three additions, mixing only until just combined after each addition. Avoid over-mixing to keep the batter velvety and thick.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles to evenly distribute them throughout the batter without causing them to bleed color excessively.
- Fill Pans and Bake: Divide the batter evenly into the prepared cake pans, spreading it out smoothly. Bake for 25–26 minutes for 9-inch pans, or 27–28 minutes for 8-inch pans. After 15 minutes of baking, tent the cakes with foil to prevent over-browning. Use a toothpick inserted into the center to check for doneness; it should come out clean.
- Cool Cakes: Let the cakes cool in their pans on wire racks for 20 minutes. Then run a knife around the edges and remove the cakes from the pans. Place cakes directly on wire racks and allow them to cool completely before frosting.
- Make Frosting: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, heavy cream, vanilla extract, and salt, starting on low speed for 30 seconds, then increasing to high speed for 2 minutes. Adjust consistency by adding more sugar if too thin or more cream if too thick. Adjust sweetness with a pinch more salt if desired.
- Level Cake Layers: Using a serrated knife, slice a thin layer off the tops of the cooled cakes to create flat surfaces for stacking. Save the trimmings for snacking or topping ice cream.
- Assemble Cake and Crumb Coat: Place one cake layer on your serving plate or cake stand. Spread about 1 cup (250g) of frosting evenly over the top. Repeat with the second layer and frosting, then place the final cake layer on top. Apply a thin crumb coat layer of frosting around the sides and top of the cake to seal in crumbs. Smooth with a bench scraper. Refrigerate uncovered for 30 minutes up to 3 hours to set the crumb coat.
- Final Frosting and Garnish: Spread the remaining frosting evenly over the top and sides of the cake. Decorate with additional sprinkles if desired for a festive look.
- Serve and Store: Serve the cake immediately, or store it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate the covered cake for up to 1 day and allow it to come to room temperature for 30 minutes before serving. Leftover cake can be tightly wrapped and refrigerated for up to 5 days.
Notes
- Use room temperature ingredients for best mixing results and cake texture.
- Do not over-mix the batter once the dry ingredients and buttermilk are added to avoid a dense cake.
- Gently fold in sprinkles to prevent them from bleeding colors into the batter.
- Tenting with foil mid-bake prevents over-browning and helps the cake bake evenly.
- Level cake layers for a stable, even cake stack.
- Refrigerate crumb coat to trap crumbs before final frosting for a clean finish.
- Use clear imitation vanilla extract in frosting for a pure white look.
- Allow refrigerated cake to sit at room temperature before serving for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
