The Funfetti Cake, Sprinkle Cake, Confetti Cake or Colored Sprinkle Cake is a very simple cake, it usually has several layers of vanilla sponge cake with sprinkles in the batter with everything covered in buttercream. This type of cake is characterized by the incorporation of small, brightly colored sprinkles or jimmies throughout the batter, which create a visually striking and celebratory appearance when baked, so it’s only natural that its very popular cake for birthday parties or other festivities in the United States.
The origins of Sprinkle Cake can be traced back to the mid-20th century, when the Pillsbury Company introduced their “Funfetti” cake mix in the 1980s. This pre-made cake mix allowed home bakers to easily create the signature sprinkle-filled cake with minimal effort. Over time, the popularity of Sprinkle Cake has grown, and it has become a staple for birthday parties, baby showers, and other joyous occasions.
This is a taller cake than a wide one, I used a 20-centimeter round cake tin, but I only had two so I made two cakes at the same time and then made the third one on its own, but if you don’t have the time or patience you can use a larger 24-centimeter cake tin and just make one big cake and cover this one or divide into two cakes, no problem at all.
In terms of the cake batter, it tends to be either oil-based or butter-based. I chose the butter variety because I think it creates a softer, fluffier and richer batter, whereas batter with an oil base tends to be denser, moister and has what i would describe as a more commercial flavor (mainly because commercial/industrial cakes normally are oil based).
I also made it with the traditional butter icing, but you can always swap it for a well-assembled whipped cream icing for those who prefer a less dense icing and a less heavy cake, and it’s not a fault per say but when i was finishing the cake I saw that I didn’t have enough sprinkles, the recipe is correct, but the batter is supposed to have many more sprinkles than it did, apart from the icing (as you can see I saved most of them for the icing or at least the top).
Homemade Funfetti Cake

Sprinkle Cake, also known as Funfetti Cake or Confetti Cake, is a type of cake that has become a staple in many celebrations, its colorful sprinkles with creamy vanilla cake make it fun and yummy.
Ingredients
- Flour – 360gr
- Yeast – 2 teaspoons
- Bicarbonate of Soda – 1/2 teaspoon
- Salt – 1 teaspoon
- Unsalted Butter – 170gr
- Sugar – 300gr
- Egg Whites – 4L
- Cream – 160gr
- Vanilla – 2 tsp (Extract)
- Milk – 160ml (Whole)
- Sprinkles – 140gr (Or more go wild)
- Unsalted butter – 340gr
- Powdered Sugar – 450gr
- Cream – 90ml
- Vanilla – 2 teaspoons (extract)
- Salt – A pinch
- Sprinkles – To Sprinkle (More wild hehehe)
Directions
- Start by preheating the oven to 180ºC, grease a 20 cm baking pan with butter and line the bottom and sides with non-stick paper, if you have 3 baking pans, repeat so that you have 3 lined pans.
- Mix the flour, baking powder, bicarbonate of soda and salt in a bowl and set aside.
- Using a mixer, whisk the egg whites, set aside.
- Now combine the butter at room temperature with the sugar in a bowl and whisk until smooth.
- Then add the cream and vanilla, whisk a little more until everything is incorporated.
- Gradually add the flour mixture with the milk, whisking very slowly or stirring with a wooden spoon.
- Finally, add the stiff egg whites, folding them into the mixture without whisking, add the sprinkles and fold in a little more. With this, you have the batter for the three cakes, divide the batter between the three pans (or one pan that you have to bake three times).
- Bake for between 20 and 28 minutes, depending on your oven. If it starts to brown too much, cover it with a sheet of aluminum foil, you want the cake baked, but not too brown.
- Take it out of the oven and leave it to rest, you can take it out of the tin (if you have to make two more, then unmold it and let the tin cool down a bit and re-grease and line it) if you like, but you have to let the cake cool down completely (warm doesn’t count) before filling it and putting the icing on.
- When the cakes are cold, add the butter to a bowl, whisk until creamy, then add the sugar, cream, vanilla extract and a pinch of salt, whisk again, in this case at maximum speed to add air to the mixture for about 2 minutes.
- Test the thickness, if it’s too liquid add more sugar and whisk again until it’s very thick, if it’s too thick add a little cream and whisk a bit more.
- Now it’s time to assemble, unmold the cakes, cover one cake with the buttercream, place the other cake on top, cover this one and finally place the third cake, cover everything and sprinkle a pile of sprinkles on top, and you’re done! Enjoy!!!! ;D











You can put the cake in the fridge for a few minutes to cool down completely before adding the frosting, you can do it, but i feel like (from other experiences) quick cooling makes the cakes a bit more tough.
This recipe had some issues when it was first published, these have been fixed, sorry about that 😀
This recipe for Homemade Funfetti Cake was originally created on BakeAfter.com. Esta receita de Bolo de Sprinkles foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 5000 calories; 300 g fat; 600 g carbohydrates; 100 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D