Ever craved that bright, joyful vibe you see on bakery shelves? This funfetti cake with vanilla frosting recipe is for folks who want a party right on a plate but, y’know, aren’t in the mood to mess with box mixes. I used to stand there staring at those Funfetti boxes, thinking, “I could totally do this from scratch… but where’s the step-by-step?” No more squinting at sad directions that leave all the good stuff out. This guide is for you (and okay, for me too, because, well, mistakes are my specialty). If you like easy, honest home baking, you’ll probably love my banana cake recipe too. 
Homemade Funfetti Cake Recipe
Let me spill: making a cake that’s soft, fluffy, and absolutely loaded with sprinkles is weirdly empowering. This funfetti cake is simple but, dang, it looks like you dressed up for a birthday. It’s a basic yellow cake, made a smidge lighter and richer so the sprinkles don’t sink (seriously, sinking sprinkles are such a let-down). We’re talking about real ingredients here—no weird aftertaste and the crumb is somehow both light and sturdy.
There’s something about making this at home that just hits different. The inside’s dotted with bursts of color, and the creamy vanilla frosting is the stuff of nostalgia, but not too sugary (hate that headache after one slice). Family tested, kid approved, even my skeptical neighbor took seconds. If you want a homemade hit that screams celebration, this is it. 
What You Need
So, ingredients. Nothing fancy! The biggest thing is the sprinkles—jimmies work best because they don’t bleed, but use what makes you happy. Room temperature eggs and butter, always. I don’t care what Martha Stewart says, cold butter is the enemy of fluffy cake. Real vanilla makes a difference… but hey, if you only have extract, you’re fine.
If you’re low on baking powder, double-check—flat cake is no fun. Sugar (white, not brown here), flour, a splash of milk (whole is awesome), and a pinch of salt so it’s not just sweet on sweet. I do sift sometimes, but honestly, a quick whisk in the bowl is plenty most days. Worst case, you get a little workout. Sprinkles, people. That’s the magic part—fold them gently or they’ll streak into a weird rainbow blob.
How to Make Funfetti Cake
Start with creaming the butter and sugar. Don’t rush it, just crank up the mixer till it turns pale and kind of fluffy. If you’ve got a stand mixer, lucky you. If not, get your muscle on with a hand mixer. Add the eggs one at a time (don’t dump ’em in or you’ll get weird lumps). Then slowly mix in that vanilla.
Now, here’s where folks mess up: alternating dry and wet stuff. Throw a third of your flour mixture, then add some milk, repeat, like a cake dance. Scrape down the bowl. Ignore it, and you’ll wind up with a dense patch on the bottom (been there, cleaned that, regretted it).
Once everything looks smooth (but don’t go nuts—over-mixing is a cake killer), fold in your sprinkles slowly. No electric mixer here; just a spatula. Divide it up, bake until the kitchen smells like a legit bakery, then cool before icing. Otherwise, goodbye frosting, hello puddle.
“I tried this for my daughter’s party and everyone begged for the recipe! So easy and honestly tastes way better than boxed cake.”
—Katie M., actual weekday baker
Pro Tips For Making This Recipe
Okay, a few “why didn’t they tell me?” tips. If you butter and flour your pans, your cakes pop out like a charm—skip the parchment if you’re feeling lazy. If it’s humid, sprinkles sometimes bleed, so stash ’em in the fridge before you mix in. Don’t have a sifter? A whisk in the bowl is fine.
Think of the oven as your friend, not your enemy. Check for doneness by poking with a toothpick in the middle. If it comes out messy, give it a couple more minutes. Oh, and for a legit even bake, rotate the pans halfway through—unless your oven is fancier than mine, then maybe you skip that.
Frosting tip: room temp butter makes the difference between silky and sad. Add milk one spoon at a time. If it gets too runny, a bit more powdered sugar fixes everything. Basically, patience pays off; trust me.
Can I Use Whole Eggs In The Cake Batter?
Quick one: yes, absolutely, use whole eggs. Some recipes say just whites for a fluffier crumb, but honestly? Full eggs give it flavor and help hold everything together. I’ve tried both and, unless you’re going perfect wedding cake, nobody will care when they’re shoveling in a big frosted piece. Not using yolks means the cake turns out kind of dry, in my opinion. So… just use the whole thing.
Serving Suggestions
- Serve with a mug of cold milk. Nothing better, I swear.
- Toss extra sprinkles on top at the table for wow factor.
- I’ve stacked up two layers and added some lemon zest to the frosting for punch.
- Leftovers? Make cake pops or freeze slices for snack emergencies.
Common Questions
Q: My sprinkles sink to the bottom. Help!
A: Try tossing them in a tablespoon of flour before mixing in. That keeps them from going south.
Q: Do I have to make it as a layer cake?
A: Nope! Sheet cake, cupcakes, whatever mood strikes. Just shorten the baking time for cupcakes.
Q: Can I frost while cake is warm?
A: Wait till cool, friend. Or the frosting will just melt right off.
Q: Can I make this ahead of time?
A: Oh, for sure! Bake the cake, wrap it well, and freeze it. Frosting stays fine in the fridge too for a few days.
Q: What kind of sprinkles work best?
A: Jimmies (the skinny, rod ones) work best. Nonpareils bleed everywhere and I learned that… the hard way.
Get in the Kitchen and Go For It
So there you have it: making a funfetti cake from scratch isn’t rocket science, just happiness in a pan. You don’t need a five-star restaurant kitchen or even fancy toys, promise. If you’re feeling adventurous, check out resources like the Funfetti Cake from Scratch tutorial by Sugar Spun Run and the Funfetti Cake with Vanilla Frosting recipe on Hot Chocolate Hits for some extra ideas. You’re gonna bake up some serious joy. Now go grab those sprinkles and share a slice—you might make someone’s day just a little brighter.
Funfetti Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the butter and sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk.
- Once the batter is smooth, fold in the sprinkles gently.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a bowl, beat the room temperature butter until creamy.
- Gradually add powdered sugar, alternating with milk, until the desired consistency is reached. Mix in the vanilla extract.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.