If you swoon for the bright colors of Funfetti, then you will love this adorable Homemade Funfetti Cake. No need for a box mix, this recipe is quick & easy!
I absolutely adore the colorful sprinkles in Funfetti. It just makes me happy. I mean, how could sprinkles in all those pretty colors not make you smile? I love them so much I decided that I really needed to whip up my very own Homemade Funfetti Cake. (Don’t miss our Confetti Sheet Cake – Funfetti Sheet Cake recipe and our Birthday Cheesecake)
You see, ever since my mother passed away a few years ago (I honestly can’t believe it has been that long already) I have continued to celebrate her birthday by making a cake for her. I know that seems a little strange. But hear me out.
When I was a little girl she decorated cakes professionally. Over the years she moved on to other things, but our happy times still revolved around cake. So it is completely fitting that whenever I need to feel close to her again or commemorate her on her day – that cake is the focus of the day.
Funfetti Cake
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I have made it my mission to try something new when it comes to cake each year for her birthday. For this, I took her basic white cake recipe & altered it a bit & then added the rainbow jimmies. I was quite pleased with the result.
Here are some commonly asked questions with this recipe…
How long do I bake this cake for?
I start out by setting my timer for 30 minutes. Then I check the cakes in 4-minute intervals after that. But I typically end up at about 40 minutes when I’m pulling these out. You know they are done when you press on the center & it springs back.
Now, this batter isn’t quite as springy as a box cake mix – so don’t over-bake. It will just slightly spring back. This cake is dense, which mom & I love because it can hold up to a nice thick & heavy frosting & a double layer without the bottom smooshing down. (I believe that mom adapted this recipe from Amanda’s here.)
Do I really need to grease & add parchment to the pan?
Yes – please do this. I usually grease the pan, add a cut round piece of parchment & then grease over that. The cakes pop right out, no sticking. When working with the jimmies in the cake batter, you really want to make sure you do this because they WILL make your cake stick to the pan if you don’t.
Then you’re just eating the cake out of the pan with a fork because it’s not going to be pretty. I’m not saying that is a bad thing, just probably not what you want.
Funfetti Recipes
Why do my ingredients need to be at room temperature?
This is important. It helps things blend nicely & form an emulsion which traps air. While baking in the oven, that trapped air expands and produces fluffy baked goods.
What’s with the naked cake? Can I frost/decorate the whole thing?
I happen to love naked cakes. The more “naked” the better because I really love the flavor of cake more than the flavor of any frosting. So that is just my preference. You can absolutely frost this cake however you like to fit your preference.
Homemade Funfetti Cake Recipe
Ingredients for Funfetti Cake
- flour
- milk
- egg whites
- vanilla extract
- granulated sugar
- baking powder
- table salt
- butter
- rainbow jimmies
- 8″ pans
Other Homemade Cake Recipes to Try
Here are some more of our favorite homemade cake recipes.
- Best Yellow Cake Recipe
- World’s Best Chocolate Cake
- Vanilla Bundt Cake
- Strawberry Cake
- Best White Cake Recipe
- Chocolate Raspberry Cake
- Best Chocolate Cupcake Recipe
- Zebra Cake
This was absolutely delicious & mom would have LOVED it.
HOW TO MAKE FUNFETTI CAKE
Looking for more cake recipes?
Cookie Dough Frosting – Brownie Cookie Dough Freak Cake
Best Bakery Buttercream Frosting
Best Bakery-Style Vanilla Cupcakes
More Great Birthday Cake-Flavored Recipes
Colorful Confetti Sprinkle Cupcakes
Other Creative Cakes
Comic Book Cake – Viral Cartoon Cake
Homemade Funfetti Cake
Ingredients
- 2¼ cup all-purpose flour
- 1 cup milk room temperature
- 6 egg whites room temperature
- 2 tsp vanilla extract
- 1¾ cup granulated sugar
- 4 tsp baking powder
- 1 tsp table salt
- 1½ sticks butter (3/4 cup) cubed
- ¾ cup rainbow jimmies not nonpareils
Instructions
- Preheat oven to 350 degrees.
- Grease 2- 8" round cake pans & then line the bottom with parchment, then grease the parchment - set aside.
- Combine egg whites, milk & vanilla in a large measuring cup & whisk together with a fork - set aside.
- In a large bowl, sift together flour, sugar, baking powder & salt.
- Beat in cubes of butter until crumbly.
- Pour in 1/2 cup of the milk mixture & beat well for about 90 seconds.
- Add remaining milk & beat again for 60 seconds.
- Fold in rainbow jimmies.
- Pour batter evenly between the 2 prepared pans.
- Bake 30-40 minutes or until toothpick test is clean.
- Cool completely before frosting. (I like to freeze them.)
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar A Strauss-Benjamin says
That looks amazing! I love the rough icing!
Julie @ Back To My Southern Roots says
What a fun cake! I will have to request this for my birthday next year!
Sara @ Magical Mama Blog says
This is making my mouth water! I’m sure it’s 10 times better than the boxed stuff! Thank you for sharing at the #HappyNow link up!
Miz Helen says
The Cake is beautiful and would I am sure be delicious! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
the cape on the corner says
that looks delicious and pretty!
b
Tatiana says
Is here is the recipe for your frosting??????
Gina Kleinworth says
Yes – you can find that here https://www.kleinworthco.com/cake-batter-frosting-recipe/
Karen Nowak says
I loved the simplicity and denseness of the cake. The cake is delicious! I chose to frost with your Bakery style Buttercream frosting. The perfect white color of the frosting is beautiful and tge taste is amazing. Thank you for sharing!
Karen N
Karen Nowak says
Definitely 5 stars +
Karen Nowak says
Definitely 5+ stars!
Karen N
Shelley L. says
I love dense cakes. Which is why I was so excited to try this. Unfortunately, it did NOT do well in cupcake form. Even after cooking them for 30 minutes. (I started checking them after 15 minutes, then every 3 minutes after that). They all caved in. It was as though the center didn’t want to bake. Also, the flour taste was too prominent. Maybe in actual cake form (as opposed to cupcakes) it would have baked up better. Although I don’t know what to do about the flour taste.
Gina Kleinworth says
I’m sorry to hear that Shelley. Generally that floury taste can be attributed to several things. Too much flour, improper mixing or underbaking (which is sounds like isn’t the case here), but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today. Were you spooning into airrated flour and leveling off the flour when measuring it? Or scooping into packed flour? This can cause the batter to not be the right consistency which would effect the baking time as well.
Angela says
My cakes fell. What do you think went wrong?
Gina Kleinworth says
Hmmm – I’m so very sorry to hear that. Even professional bakers experience a fallen cake or two now and then, due to subtle differences in air pressure, temperature, or the ingredients used. Here are some different factors that can potentially cause this to happen.
Temperature is a major factor. Cakes fall when they are cooked at a temperature that is too low, or too high. It could be that your oven wasn’t fully preheated or the thermometer or thermostat could be off slightly.
If the cake is overbeaten, it may fall because of the excess air trapped in the batter. But also – under-beaten cakes may fall because the batter is too dense and is unable to rise.
Proper measurement can also play a role – how the flour is measured, spooned, and leveled vs being fluffed & scooped vs scooped directly out of the bag.
Altitude – if you are at a high altitude you want to increase the liquid, decrease the sugar, and decrease the amount of baking powder included in a recipe.
The temperature of the ingredients when mixing can cause sinking as well.
Finally – sometimes the thickness of the pans used and even the difference between a dark, non-stick pan vs an aluminum shiny version can make the cakes fall.
There are so many factors, it’s hard to know which one it was that caused this, unfortunately.
KELLIE HOGWOOD says
Can I make this in 9X13 Cake pan
Gina Kleinworth says
This would be too much batter for a 9×13. You could just use what you would need in a 9×13 and then fill another pan to bake as an extra on the side. OR you can make my confetti cake recipe that is specifically for a 9×13 – https://www.kleinworthco.com/confetti-cake/