I originally published this recipe in 2014 and have since added new photos and a few more success tips. I’ve also made a few changes to the recipe, which you can read about in the post below and in the recipe notes following the printable recipe.
Just Like Box Funfetti Cake
This thick, plush confetti birthday cake is filled with the flavors of childhood party nostalgia: butter, vanilla, sugar, and rainbow sprinkles. Close your eyes and you can practically hear the sound of balloons being blown up and smell the extinguished birthday candles. But this cake shouldn’t be limited to birthday parties—or to childhood! This happy cake is a joy to serve and eat at any celebration. It’s like the boxed Funfetti cake, but better.
Why You’ll Love This Confetti Layer Cake
From-scratch and loaded with happy colorful sprinkles Topped with sweet & creamy classic vanilla buttercream Soft crumb from cake flour Fluffy from extra egg whites Buttery & cakey from creamed butter & sugar Stick-to-your-fork moist (without tasting greasy!) from eggs, oil, & buttermilk Extra flavor from pure vanilla extract
These Step Photos Will Help
Here is the butter, sugar, and oil mixture. You’ll cream butter and sugar together first, and then mix in the oil. Mixture will be creamy and mostly smooth: From the Kitchn’s review: “This cake was seriously delicious. It had a nice light texture but was still super moist. The vanilla flavor was bold without being overpowering, and the cake was sweet without being cloying. I loved how easy the frosting was to make and appreciated how smoothly it went onto the cake. My only critique is that you have to whip the egg whites in a separate bowl, so it’s a bit tedious, but that’s the only negative I can think of.” I have some egg-cellent news: that egg-stra step is gone. (Sorry, I couldn’t resist.) Jimmies-type sprinkles are best for this Funfetti-style homemade cake. Expect a thick batter: Divide the batter between 3 9-inch cake pans. You can squeeze the cake batter in 3 8-inch cake pans if needed, but be sure to extend the bake time as noted in the recipe. Always line your round pans with parchment paper rounds before adding the batter. Cool baked cakes for 20 minutes in the cake pans, and then remove the warm cakes and place on a wire rack to cool completely. For a less sweet frosting option, use this recipe for Swiss meringue buttercream. Can I tint this frosting? Yes! Feel free to add gel food coloring to the frosting to change its color. Use a flat icing spatula to spread on the frosting. Icing spatulas are handy if you decorate cakes and cupcakes often. Then you can run a bench scraper around the sides of the cake to smooth out the crumb coat as well as the top layer of frosting. You can watch me use both in the video tutorial below. Chill the crumb-coated cake for 30 minutes, and then apply the final frosting layer.
1-Layer Sprinkle Cake 6-Inch Birthday Cake 12×17-inch Sprinkle Sheet Cake Super-soft Confetti Cupcakes Buttery Funfetti Cupcakes Prefer cheesecake? Try confetti sprinkle cheesecake How about a giant birthday cookie? Here’s my confetti sugar cookie cake. Or for breakfast try birthday cake pancakes or birthday cake cinnamon rolls
And here are the 10 best cake decorating tools.
