Confetti Cake – Funfetti Cake

It’s time for FUN! Celebrate your next birthday, wedding, or any other occasion with a homemade Funfetti Cake also known as Confetti Cake!

When it comes to dessert – I’m all about the cake. While I love just about any kind of cake, Funfetti or Confetti cake top my list when it comes to favorites.

How can one not smile when seeing all the fun colors in those delicious little sprinkles? This cake recipe makes me happy – which is why it is always my top choice when it comes to celebrations!

Now – I already have shared my 3-layer Homemade Funfetti Cake topped with my favorite Cake Batter Frosting with you all. But I wanted to make a single-layer snack cake version.

While the other is more for large celebrations – this one is perfect for backyard BBQs, pool parties, birthday celebrations for the kiddos, girly sleepovers and so much more.

Here are some commonly asked questions

What is Funfetti or Confetti Cake?

Basically, Funfetti is a soft, fluffy, vanilla cake with rainbow sprinkles baked throughout. It’s FUN and probably my most favorite flavor of cake. This is actually the same as confetti cake. But then Pillsbury came out with an actual Funfetti variety of their box mix – which made the name popular.

What are the best sprinkles for this cake?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or batter or when placed in the refrigerator, it will sweat & the color will bleed out.

“Sprinkles” called Nonpareils are also not great for this recipe because they also bleed.

Can this recipe be made into cupcakes?

Yes – you can make this into cupcakes. Just fill the muffin liners 1/2-3/4 full – then bake for 17-19 minutes at 350. They are done when they spring back when gently pressed in the center.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Ingredients for Confetti Cake – Funfetti Cake

• butter
• granulated sugar
• egg whites
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• milk
• plain Greek yogurt or sour cream
• Funfetti Sprinkles or Jimmies

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

How to Make Confetti Cake – Funfetti Cake

1. Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside.
2. In a standing mixer, beat the butter until smooth and then beat in the sugar.
3. Little by little mix in the egg whites until combined.
4. In another bowl, sift the flour, baking powder, and baking soda together.
5. In a small dish, mix the yogurt with the milk and vanilla.
6. Add the yogurt mixture and the flour mixture -little by little into the butter mixture, alternating with the wet and dry ingredients. Scrape the sides to make sure it is well combined and you don’t have any pockets of butter or dry ingredients.
7. Mix until smooth but try not to overmix.
8. Fold in the sprinkles and then transfer the batter onto your baking pan.
9. Place in the oven and bake for 25 to 30 minutes until the toothpick test comes out clean or the top springs back when pressed lightly in the center.
10. Remove from the oven and allow it to cool completely before decorating.
11. Once it is cool, spread the buttercream frosting on top in an even layer and add Funfetti sprinkles.

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Can Funfetti or Confetti Cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cake from the pan, wrap it tightly in plastic wrap and freeze it for later use. (this is also handy when you want to work with a cold cake to keep the frosting from getting too soft.)

You can also place the completely decorated cake in an airtight container and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw the cake in the fridge the night before as it will taste best when not frozen. I also like to leave the cake at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

What is the best way to store leftover buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

What is the best way to store leftover confetti funfetti sheet cake?

If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.

If you only have a couple of slices left, place them in an airtight container, preferably in individual slices, and refrigerate.

This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.

Ingredients for Confetti Buttercream Frosting

• butter
• confectioner’s sugar
• heavy whipping cream or milk
• vanilla extract
• Funfetti sprinkles or Jimmies for topping

How many can this serve?

Depending on the size of your slices, this cake will yield approximately 24 squares. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 3-4 of us for 2 nights.

How to make Confetti Buttercream Frosting

1. In a medium bowl, beat the butter with a mixer until it is light and creamy.
2. Add in the confectioner’s sugar, whipping cream and the vanilla. Mix until combined.
3. Optional: You can fold in half of the funfetti/confetti sprinkles into the buttercream and add the rest sprinkled on top.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless. It can be used in place of lining the pan with parchment.

To make Bakers Release – it is as simple as 1,1 & 1. 

• equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

Can the frosting recipe be doubled?

Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.

Products I love when making funfetti confetti cake…

This easy sheet cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.

• mixer
• hand mixer
• mixing bowl
• offset spatula
• offset spatula
• silicone spatulas
• 9×13 cake pan
• rainbow sprinkles/jimmies
• unicorn sprinkles mix

If you love this easy Confetti Cake – Funfetti Cake recipe, you’re going to love these other cake ideas too. Please click each link below to find the easy, printable recipe!

More Great Birthday Cake-Flavored Recipes

Funfetti Cupcakes Recipe

Frosted Funfetti Cake Mix Cookies

Funfetti Cake Batter Dip

Homemade Funfetti Cake

Birthday Cheesecake

Birthday Cake Cookies

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