I can’t help but smile whenever I think about homemade funfetti cake. There’s something magical about those colorful sprinkles dancing throughout a tender, buttery vanilla cake that just brightens any day. Don’t you agree? I’m talking about a cake that’s leagues beyond those boxed mixes—with real vanilla flavor and a crumb so soft it practically melts in your mouth. Trust me, once you see how simple it is to make this from scratch, you’ll wonder why you ever settled for less.
Why You’ll Love this Homemade Funfetti Cake
While store-bought funfetti cake mixes might seem convenient, nothing compares to the magic of making it from scratch. I’m talking about real butter, pure vanilla, and those rainbow sprinkles that make everyone smile.
You’ll appreciate how the cake flour creates a tender crumb that melts in your mouth, unlike those boxed versions with their artificial aftertaste.
And can you imagine the look on your guests’ faces when they cut into this colorful masterpiece? The best part? It’s actually simple to make. Just mix, fold, bake—and voilà—a celebration-worthy cake that proves homemade is always worth it.
What Ingredients are in Homemade Funfetti Cake?
This colorful, celebratory cake calls for simple ingredients you probably have in your pantry right now, minus maybe the sprinkles (though who among us doesn’t keep emergency sprinkles on hand?).
- 1 1/2 cups cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 2 egg whites, room temperature
- 1/3 cup sour cream, room temperature
- 1 tsp vanilla extract
- 1/3 cup whole milk, room temperature
- 1/2 cup rainbow sprinkles
Room temperature ingredients are essential for this recipe—cold eggs or milk can cause the batter to curdle, and nobody wants a lumpy funfetti cake on their special day, right?
How to Make this Homemade Funfetti Cake
Preheat your oven to 350°F and grease and flour a 9-inch round cake pan. Make sure all your refrigerated ingredients—those egg whites, 1/3 cup sour cream, and 1/3 cup whole milk—have come to room temperature.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 1/2 cups of cake flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. This mixture creates the perfect structure for our funfetti cake, not too dense and not too airy.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat 6 tablespoons of softened unsalted butter and 3/4 cup granulated sugar until light and fluffy. The mixture should turn pale and increase slightly in volume, which might take about 3-4 minutes with an electric mixer. Using a premium stand mixer will make this process effortless and ensure perfectly creamed butter and sugar.
Step 4: Add the Wet Ingredients
Add the 2 room temperature egg whites to your butter mixture and mix until combined.
Then stir in 1/3 cup sour cream, 1 teaspoon vanilla extract, and 1/3 cup whole milk, mixing after each addition until just incorporated.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Over-mixing at this stage can make your cake tough, and we’re going for celebratory, not chewy.
Step 6: Fold in the Sprinkles
Gently fold in 1/2 cup of rainbow sprinkles using a spatula.
Folding rather than mixing preserves those little bursts of color throughout the cake without bleeding too much into the batter.
Step 7: Bake the Cake
Pour the batter into your prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
The top should be golden and spring back slightly when touched.
Step 8: Cool Before Frosting
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Patience is key—frosting a warm cake leads to melty messes, and nobody wants their sprinkle-filled masterpiece sliding off the plate.
What to Serve with Homemade Funfetti Cake
This rainbow-speckled cake doesn’t need much company to shine, but a few sidekicks can take your celebration to the next level. A scoop of classic vanilla ice cream creates that perfect hot-and-cold contrast when the cake’s still slightly warm.
For drinks, try a glass of cold milk (the ultimate cake companion) or a cup of coffee with a splash of vanilla creamer to echo the cake’s flavors.
Want something a bit more special? Whip up a quick berry compote to add a tangy counterpoint to the sweet cake, or serve with a bowl of fresh strawberries on the side.
This versatile treat works beautifully as an afternoon snack with tea, or as the star of any birthday celebration—no candles required, but always appreciated.
Homemade Funfetti Cake Substitutions and Variations
Need to tweak this rainbow-flecked delight? No problem! Here are some easy swaps and creative spins:
- Flour Options: All-purpose flour works in a pinch (just use 1¼ cups instead). For gluten-free, try a 1:1 baking blend.
- Dairy Alternatives: Replace butter with coconut oil, use plant-based milk, and swap sour cream with dairy-free yogurt for a completely vegan version.
- Egg Substitute: ¼ cup unsweetened applesauce or 2 tablespoons ground flaxseed mixed with 5 tablespoons water.
- Sprinkle Variations: Try chocolate jimmies for a “cookies and cream” vibe, or seasonal colors for holidays (red/green for Christmas, orange/black for Halloween).
- Flavor Twists: Add ½ teaspoon almond extract or the zest of one lemon for brightness.
- Fancy Garnishes: Fresh berries, edible flowers, or a light dusting of powdered sugar make this simple cake look bakery-worthy.
Leftovers and Storage for this Homemade Funfetti Cake
This sprinkle-studded delight stays fresh for up to 3 days at room temperature when stored in an airtight container.
For longer storage, refrigerate for up to a week—just bring slices to room temperature before serving to restore that soft, tender crumb.
Want to freeze some for later? Wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months.
Thaw overnight in the refrigerator, then let sit at room temperature for 30 minutes before enjoying.
To prevent the cake from drying out, place a piece of bread in your storage container—it’ll give up its moisture so your cake doesn’t have to!
While perfectly delicious fresh from the oven, many bakers find this funfetti cake tastes even better the day after baking when the flavors have had time to meld.
Final Thoughts
This single-layer funfetti cake brings a burst of color and happiness to any occasion without complicated techniques or specialty ingredients.
The beauty lies in its simplicity—just basic pantry staples transformed into something that makes people smile. It’s perfect for impromptu celebrations, kids’ birthdays when you’re short on time, or those moments when you simply need a little brightness in an ordinary day.
Whether topped with buttercream, chocolate ganache, or served with just a dusting of powdered sugar, this funfetti cake reminds us that sometimes the most memorable treats are the ones made with love and a handful of sprinkles.