Funfetti Sprinkle Birthday Cake is a colorful, cheerful cake that’s packed with little bursts of rainbow sprinkles baked right into the batter. It’s soft, moist, and topped with a smooth, creamy layer of frosting sprinkled with even more festive bits that make every slice feel like a party.
I love making this cake for birthdays or any time someone needs a little extra celebration. The sprinkles add a fun surprise in every bite, and it’s such a happy cake that almost everyone smiles just looking at it. I like to use simple vanilla frosting that balances the sweetness and lets those sprinkles shine without overpowering the cake.
One of my favorite things to do is serve it with a big scoop of vanilla ice cream or a glass of cold milk to make the treat even more special. It’s easy to see why this cake is a go-to for celebrations – it’s bright, cheerful, and tastes just like a joyful moment you want to keep having again and again.
Key Ingredients & Substitutions
Flour: All-purpose flour gives this cake a nice, balanced texture. You can swap with cake flour for a lighter crumb, just reduce the amount slightly.
Egg Whites: Using egg whites keeps the cake light and airy. If you want richer flavor, try whole eggs, but the texture will change.
Sour Cream or Yogurt: These add moisture and a slight tang. If you don’t have them, buttermilk or a milk plus lemon juice mix works well.
Sprinkles: Use non-melting sprinkles (jimmies) to avoid color bleeding. Avoid glitter or sugar pearls that melt in the batter.
Buttercream: Unsalted butter is best for control over saltiness. For a dairy-free version, use vegan butter and milk alternatives.
How Do You Fold Sprinkles Without Color Bleeding?
Folding sprinkles gently is important to keep their bright colors from bleeding into the batter:
- Use a spatula, not a mixer, to fold sprinkles in carefully.
- Fold just until combined—overmixing breaks the sprinkles and releases color.
- Pause if needed; folding slowly helps protect the sprinkles.
These steps keep your batter colorful and the cake looking festive, just like Funfetti should be!
Equipment You’ll Need
- Three 8-inch round cake pans – I recommend these for even baking and easy layering.
- Mixing bowls – for dry ingredients, wet ingredients, and frosting prep, making your process smooth.
- Electric mixer – helps beat the butter and sugar, and whip the frosting to fluffy perfection.
- Spatula – perfect for folding in sprinkles gently without breaking their color.
- Parchment paper and cooling racks – to prevent sticking and cool the cakes evenly before decorating.
Flavor Variations & Add-Ins
- Use lemon or almond extract instead of vanilla for a different aroma and flavor twist.
- Mix in chocolate chips or chopped candies with the sprinkles for extra fun textures.
- Add a layer of fruit preserves or fresh fruit between the cake layers for a fruity surprise.
- Replace some milk with coconut milk for a subtle tropical flavor.
Funfetti Sprinkle Birthday Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, at room temperature
- ½ cup sour cream or plain yogurt
- 1 cup colorful sprinkles (jimmies or non-melty type)
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 2-4 tablespoons heavy cream or whole milk
For Decoration:
- Extra colorful sprinkles (various shapes and sizes)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 25-30 minutes to bake, plus cooling and chilling time — about 1.5 to 2 hours total. The resting steps ensure your cake layers and frosting set beautifully for a perfect finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper to keep the cakes from sticking.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, and salt. Set this mixture aside for now.
3. Cream Butter and Sugar:
Using your mixer on medium speed, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes and helps give your cake a nice texture.
4. Add Egg Whites and Vanilla:
Add the egg whites one at a time to the butter and sugar mixture, beating well after each addition. Then, mix in the vanilla extract for that lovely sweet aroma.
5. Combine Milk and Sour Cream:
Whisk the milk and sour cream together in a small bowl until smooth. This adds moisture and tenderness to the cake.
6. Alternate Adding Dry Ingredients and Milk Mixture:
Lower your mixer speed to low. Add one-third of the dry ingredient mixture, mixing gently until just combined. Pour in half of the milk and sour cream mixture, mixing carefully. Repeat this process with the remaining dry ingredients and milk mixture, making sure not to overmix — you want the batter just blended.
7. Fold in Sprinkles:
Gently fold the colorful sprinkles into the batter using a spatula. Be careful to fold slowly and just enough so the sprinkles are distributed but don’t break, which helps prevent their colors from bleeding into the batter.
8. Bake the Cake:
Divide the batter evenly among your prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. Prepare Buttercream Frosting:
Beat the softened butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add salt and vanilla extract. Pour in the heavy cream or milk, one tablespoon at a time, until the frosting is light, fluffy, and spreadable.
10. Assemble the Cake:
Place one cake layer on your serving plate or cake stand. Spread a thick layer of buttercream over it. Add the second layer and repeat. Top it off with the third cake layer.
11. Frost the Cake:
Apply a thin crumb coat all over the cake to seal in crumbs. Chill the cake in the fridge for about 20 minutes to firm up. Then apply a final thick layer of frosting evenly around the cake.
12. Decorate:
Use a piping bag with a star tip to pipe swirls along the top edge of the cake. Sprinkle extra colorful sprinkles generously over the top, sides, and borders for a cheerful finish.
13. Chill and Serve:
Chill your cake for at least 30 minutes to set the frosting nicely. Before serving, bring it back to room temperature to enjoy the perfect soft texture and flavors. Now, cut a slice, celebrate, and enjoy!
Can I Use Frozen Egg Whites?
Yes! Just make sure to thaw frozen egg whites in the fridge overnight and bring them to room temperature before using. This helps them incorporate smoothly into the batter.
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Plain Greek yogurt works well as a substitute for sour cream, adding similar moisture and tang without altering the texture.
How Should I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Bring chilled cake to room temperature before serving for the best taste.
Can I Use Different Types of Sprinkles?
It’s best to use non-melting sprinkles like jimmies to avoid color bleed during baking. Avoid using sugar pearls or glitter sprinkles, which can melt or change texture in the oven.