If you’re on the hunt for a celebration centerpiece that bursts with color and joy, this Confetti Birthday Cake (Funfetti) Recipe is absolutely the answer. Imagine biting into a tender, buttery cake that’s speckled throughout with vibrant rainbow sprinkles, giving every forkful a cheerful surprise. This cake is not only a feast for the eyes but a classic crowd-pleaser whose soft crumb and luscious vanilla frosting will have everyone smiling from the first slice to the last crumb.
Ingredients You’ll Need
Gathering the ingredients for this Confetti Birthday Cake (Funfetti) Recipe is delightfully straightforward, featuring kitchen staples that each play a vital role in crafting that perfect texture, flavor, and festive look. Every component contributes something special, from richness and moisture to that iconic sprinkle pop.
- Cake flour (3 and 3/4 cups / 443g): Provides a tender crumb due to its lower protein content, perfect for soft cakes.
- Baking powder (1 teaspoon): The primary leavening agent that helps give the cake a light rise.
- Baking soda (1 teaspoon): Works alongside the baking powder to ensure an even, fluffy lift.
- Salt (1 teaspoon): Enhances the cake’s overall flavor and balances sweetness.
- Unsalted butter (1 and 1/4 cups / 282g, softened): Delivers rich flavor and tenderness when creamed with sugar.
- Granulated sugar (2 cups / 400g): Sweetens the cake while helping to create a light, airy texture.
- Vegetable oil (1/3 cup / 80ml): Keeps the cake moist and tender, preventing dryness.
- Large eggs (4) and large egg whites (2), at room temperature: Eggs provide structure and stability while adding moisture and richness.
- Pure vanilla extract (3 teaspoons / 15ml): Infuses that classic sweet aroma and flavor that defines a funfetti cake.
- Buttermilk (1 and 1/2 cups / 360ml), at room temperature: Adds tanginess and keeps the crumb soft and moist.
- Rainbow sprinkles (3/4 cup / 135g): The star of the show, these colorful morsels brighten each slice inside and out.
- Butter for frosting (1 and 1/2 cups / 340g, softened): Creates a creamy base for the luscious vanilla frosting.
- Confectioners’ sugar (5 and 1/2 cups / 650g): Sweetens and thickens the frosting to the perfect spreadable consistency.
- Heavy cream (1/3 cup / 80ml), at room temperature: Gives the frosting a smooth and light texture.
- Vanilla extract (3 teaspoons / 15ml): Adds signature flavor to the frosting; clear imitation is optional for whiter frosting.
- Salt (1/8 teaspoon) for frosting: Balances sweetness for a perfectly rounded flavor.
- Additional sprinkles (optional): For that extra pop of color on top of your finished cake.
How to Make Confetti Birthday Cake (Funfetti) Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (177°C). Prepare three 8-inch or 9-inch cake pans by greasing them thoroughly, lining with parchment paper rounds, and then greasing the parchment paper itself to guarantee easy cake release after baking. This careful prep sets the stage for perfectly shaped cake layers every time and makes cleanup a breeze.
Step 2: Combine Dry Ingredients
Whisk together the cake flour, baking powder, baking soda, and salt in a large bowl. This dry mixture will help the cake rise evenly and develop its tender crumb. Mixing these upfront ensures your leavening agents are well distributed for the best rise.
Step 3: Cream Butter and Sugar
Using either a stand mixer with a paddle attachment or a handheld mixer, beat the softened butter and granulated sugar on high speed for a full five minutes. This step is key: it incorporates air, making your cake super fluffy and light. Don’t forget to scrape down the bowl edges a few times to keep everything well mixed.
Step 4: Add Oil, Eggs, and Vanilla
Mix in the vegetable oil and beat for one minute until fully combined. Then add the eggs, egg whites, and vanilla extract, continuing to beat on medium-high speed until smooth and incorporated. This combination amps up the cake’s moisture and richness while building structure.
Step 5: Alternate Dry Ingredients and Buttermilk
Add the dry flour mixture and buttermilk in three alternating additions, stirring gently each time, just until everything is blended. Be careful not to over-mix here — the batter should feel velvety and thick. Now, fold in the magical confetti rainbow sprinkles last for pops of fun color throughout the cake.
Step 6: Bake Your Cake Layers
Divide the batter evenly between prepared pans and bake for 25 to 26 minutes (slightly longer if using 8-inch pans). About 15 minutes in, tent the tops with foil to prevent browning too much. Your cakes are done when a toothpick inserted into the center comes out clean, signaling a tender, perfectly baked crumb.
Step 7: Cool Your Cakes Properly
Let the cakes cool in their pans on a wire rack for 20 minutes before running a knife around the edges and removing them carefully. Place each layer directly on wire racks so they cool completely — this step makes sure your frosting won’t melt upon contact.
Step 8: Whip Up the Frosting
Beat softened butter in a large bowl until creamy. Add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt, mixing first on low speed, then on high for two minutes until fluffy. Adjust consistency with more sugar or cream if needed to get that dollopable, pipeable texture that’s dreamy to spread.
Step 9: Assemble and Crumb Coat
Trim the domed tops of your cooled cakes for flat, stable layers. Place the first cake layer on your serving plate and spread about one cup of frosting evenly over the top. Repeat with the second layer, then add the final layer. Apply a thin crumb coat all over the cake, smoothing it with a bench scraper, and refrigerate uncovered for 30 minutes to an hour to set the base.
Step 10: Final Frosting and Decorating
Once chilled, slather the remaining frosting over the entire cake in a smooth, even layer. For an extra touch of whimsy, garnish your masterpiece with additional rainbow sprinkles. Now your Confetti Birthday Cake (Funfetti) Recipe is ready to be admired and devoured!
How to Serve Confetti Birthday Cake (Funfetti) Recipe
Garnishes
Sprinkles never fail to bring a smile, so don’t hold back when garnish time comes! Consider a handful of rainbow sprinkles scattered generously over the frosting for that iconic birthday vibe. You can also add edible glitter or pastel-colored sugar pearls for an elevated festive look.
Side Dishes
This cake shines brightest all on its own, but pairing it with fresh berries or a scoop of vanilla ice cream adds a refreshing contrast that balances the sweetness. Light fruit salads or a dollop of whipped cream can round out the celebration spread beautifully.
Creative Ways to Present
Try serving your Confetti Birthday Cake (Funfetti) Recipe as mini layered cupcakes for individual servings, or go full showstopper by stacking the layers and piping whimsical borders with the leftover frosting. For fun, place themed toppers or edible flowers to match the party mood and wow your guests visually as well as flavor-wise.
Make Ahead and Storage
Storing Leftovers
If your celebration leaves you with leftover cake (lucky you!), store it tightly covered in a cake carrier or airtight container in the refrigerator. This will keep the cake moist and the frosting fresh for up to five days, giving you plenty of time to savor every slice.
Freezing
Confetti Birthday Cake (Funfetti) Recipe freezes really well. Wrap individual cake layers tightly in plastic wrap and then foil, or freeze the whole frosted cake in a sealed container. When you want to enjoy it again, thaw in the refrigerator overnight for perfectly preserved flavor and texture.
Reheating
Unlike savory dishes, this cake is best served at room temperature, so simply let refrigerated or thawed slices sit out for about 30 minutes before serving. Avoid microwaving to keep the crumb tender and avoid melting the frosting.
FAQs
Can I use regular all-purpose flour instead of cake flour?
You can, but cake flour yields a lighter, more tender crumb because of its lower protein content. If you only have all-purpose flour, consider removing two tablespoons of it per cup and replacing with cornstarch to mimic cake flour’s texture better.
Why are there egg whites in addition to whole eggs in this recipe?
The extra egg whites add protein that helps with structure without weighing down the cake, producing a fluffier, lighter texture that holds up well when stacked and frosted.
Can I substitute the buttermilk?
If you don’t have buttermilk, mix one and a half cups of milk with one and a half tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using; this homemade version will mimic buttermilk’s tang perfectly.
How do I prevent the sprinkles from bleeding into the batter?
Use good-quality, bakery-safe sprinkles designed for baking; they are less likely to melt and stain the batter. Gently fold them into the batter last and avoid overmixing to prevent bleeding.
What is the best way to keep the cake moist?
This recipe balances butter and oil, and buttermilk’s acidity keeps the crumb moist and tender. Also, avoid overbaking and store the cake properly covered at room temperature or refrigerated with a snug cover to lock in moisture.
Final Thoughts
This Confetti Birthday Cake (Funfetti) Recipe truly captures the spirit of celebration in every slice. Its vibrant sprinkles and fluffy, moist layers make it irresistible for birthdays or any joyful gathering. Once you try baking and tasting it, I’m sure it will become one of your go-to cakes for happy occasions, guaranteed to bring big smiles and even bigger delicious memories.
Print
Confetti Birthday Cake (Funfetti) Recipe
- Total Time: 4 hours including cooling and chilling
- Yield: 12 servings 1x
Description
This Confetti Birthday Cake, also known as Funfetti Cake, is a delightful celebration staple featuring a moist, fluffy vanilla cake flecked with colorful rainbow sprinkles. It is layered and frosted with creamy, rich vanilla buttercream, making it perfect for birthdays and festive occasions. The recipe includes detailed steps for baking, frosting, assembling, and storing the cake to ensure a perfect, crowd-pleasing dessert.
Ingredients
Cake Ingredients
- 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
Buttercream Frosting Ingredients
- 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, then grease the parchment paper. This ensures the cakes release easily after baking.
- Mix Dry Ingredients: Whisk together the cake flour, baking powder, baking soda, and salt in a large bowl and set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the butter and granulated sugar on high speed for 5 minutes until light, fluffy, and fully creamed. Scrape down the bowl sides as needed to ensure even mixing.
- Add Oil, Eggs, and Vanilla: Beat in the vegetable oil for 1 minute to combine. Then add the eggs, egg whites, and vanilla extract and beat on medium-high speed until just combined. Scrape down the bowl as necessary.
- Combine Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk alternately in three additions, mixing gently after each addition just until incorporated. Avoid over-mixing to keep the batter velvety and thick.
- Fold in Sprinkles and Fill Pans: Carefully fold in the rainbow sprinkles to prevent them from bleeding color. Pour the batter evenly into the prepared cake pans and spread to the edges.
- Bake the Cakes: Bake for 25–26 minutes (27–28 minutes for 8-inch pans) until a toothpick inserted in the center comes out clean. After 15 minutes, tent the cakes with foil to prevent over-browning.
- Cool the Cakes: Let cakes cool in the pans on a wire rack for 20 minutes. Run a knife around the edges, then remove cakes from pans and cool completely directly on wire racks before frosting.
- Make the Buttercream Frosting: Beat butter in a large bowl on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Mix on low for 30 seconds, then on high for 2 minutes. Adjust consistency by adding more sugar or cream if needed.
- Level Cake Layers and Apply Frosting: Slice a thin layer off the tops of the cakes to create flat surfaces. Place one layer on a cake stand or plate, spread about 1 cup (250g) of frosting evenly on top. Repeat for the second layer and frosting, then add the top layer.
- Crumb Coat the Cake: Spread a thin layer of frosting over the top and sides to seal in crumbs. Use a bench scraper to smooth the coat. Refrigerate uncovered for 30 minutes to 3 hours to set the crumb coat.
- Final Frosting and Decoration: Spread remaining frosting evenly over the top and sides of the cake. Garnish with extra sprinkles if desired.
- Serve or Store: Serve immediately, or store in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered for up to 1 day. Before serving, let refrigerated cake sit at room temperature for 30 minutes.
- Store Leftovers: Cover leftover cake tightly and refrigerate for up to 5 days, ideally in a cake carrier for freshness and easy transport.
Notes
- Make sure all ingredients like eggs, butter, and buttermilk are at room temperature for the best texture and easier mixing.
- Use clear imitation vanilla extract in the frosting if you want a stark white buttercream color.
- Tent cakes with foil partway through baking to avoid over-browning the crust.
- Gently fold in sprinkles to prevent the colors from bleeding in the batter.
- The cake must be completely cooled before frosting to avoid melting or sliding frosting.
- Crumb coating helps achieve a smooth finish by sealing in cake crumbs before final frosting.
- Storing the cake in a cake carrier helps maintain freshness and moisture.
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
