The Time My Kitchen Looked Like a Birthday Parade
You know those days when you just need a bit of color (or, let’s be honest, a full-on confetti explosion) in your life? That’s why I first made this Bright Confetti Funfetti Cake. My niece was turning seven, and she basically demanded something “rainbow, but like, tastier.” Fast-forward to me frantically dumping sprinkles all over the kitchen counter, discovering that somehow, half of them made it into my hair. But honestly, the laughter—and that cake—made it all worth it. If you’ve ever wanted a cake that feels like a party before you even slice it, friend, you’re in the right place.
Why I Keep Making This (And Sometimes Regret the Sprinkles on My Floor)
I make this when someone needs cheering up—or when I do! My family goes absolutely bonkers for it because it looks like a celebration (and tastes like one, too). Even my neighbor, who claims not to be a “cake person,” devoured two slices last time. Honestly, the worst part is cleaning up rogue sprinkles (those things travel; I once found one in my shoe a week later). But the smiles? Worth it every time.
What You’ll Need (With Some Cheeky Substitutions)
- 2 and 1/2 cups all-purpose flour (my gran swore by King Arthur, but store brand totally works)
- 1 tbsp cornstarch (if you forget, just use a little flour, but the crumb isn’t as soft)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 3/4 cup unsalted butter, room temp (I’ve used margarine in a pinch, but flavor’s richer with butter)
- 1 and 1/2 cups sugar (I tried coconut sugar once—wasn’t my thing, but go for it if you like)
- 4 large eggs (sometimes I use 3 jumbo eggs instead—works out fine)
- 1 tbsp vanilla extract (I’m heavy-handed here; it’s the good stuff!)
- 1 cup buttermilk (or milk plus a squeeze of lemon juice if you’re out)
- 2/3 cup rainbow sprinkles (not nonpareils—they bleed, trust me. Jimmies or confetti sprinkles are your pals)
- Optional: zest of 1 lemon (if you want a citrusy kick—I usually forget but it’s nice)
How I Throw This Together (With the Occasional Oops)
- Preheat oven to 350°F (175°C). Grab two 8-inch round pans and line them with parchment—if you can find the scissors (I always lose mine!), tearing works in a pinch.
- Whisk up your flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Don’t stress if it’s not perfectly mixed—just try your best.
- In a big bowl, beat the butter and sugar until fluffy, about 2–3 minutes. This is usually when I have to shoo the cat off the counter. Add eggs, one at a time, mixing after each—if it looks a bit curdled, it’ll come together, promise.
- Stir in vanilla (and lemon zest, if you remembered). Now, add the flour mix and buttermilk in turns—start and end with flour. I usually go: flour, milk, flour, milk, flour. Don’t overmix, or your cake might be denser than you’d like.
- Fold in the sprinkles gently. This is where I always sneak a taste (yes, I know, raw eggs, but I live dangerously…)
- Divide batter between pans and smooth the tops. Bake for 25–28 minutes, or until golden and a toothpick comes out clean. If your oven runs hot (like mine does on Thursdays for some reason), start checking at 23 minutes.
- Cool in pans for 10 minutes, then turn out and cool fully on racks. I always try to rush this, but warm cake + frosting = disaster (ask me how I know).
Notes From My Less-Than-Perfect Attempts
- Don’t use nonpareils (the tiny round sprinkles); they really do bleed and turn the whole batter grayish. Learned that the hard way.
- If you’re out of buttermilk, just use a cup of milk with a bit of lemon juice or vinegar—let it sit a few min. Works fine, honestly.
- The cake keeps its fluff better if you don’t overmix after the flour’s in. I sometimes get carried away and, well, it’s not the same.
Some Funfetti Experiments (Including My Flop)
- I tried adding almond extract once—interesting, but a bit too much for my crew. Maybe half a teaspoon next time?
- Chocolate chips sounded great in theory, but they sank. Maybe mini chips would work, but regular ones just made a layer at the bottom, oops.
- I did a half-and-half batch with orange zest and that was actually brilliant. Brightens up the cake—give it a go!
About the Equipment (And My Lazy Shortcuts)
I use a stand mixer, but a hand mixer (or, honestly, some elbow grease and a big wooden spoon) does the trick. Don’t have two cake pans? Bake in one taller pan and slice it in half after cooling—just watch the bake time, probably 10–15 minutes longer. Or you can make little cupcakes—very cute for the littles!
How Long It Lasts (If It Lasts)
You can keep this cake in an airtight container at room temp for 2–3 days. In the fridge, it’ll be fine for up to 5 days, but honestly, in my house it rarely survives past breakfast the next morning. Freezes well (unfrosted), but I usually forget it’s there, ha.
How I Like to Serve It (And When)
We do thick swirls of vanilla buttercream (here’s Sally’s recipe I like). Sometimes I top with a mountain of extra sprinkles—overkill? Maybe, but who cares. My nephew insists on candles even when it’s not a birthday. For a grown-up twist, I’ve served it with berries and whipped cream (pretty swish, if you ask me).
Pro Tips (From Someone Who’s Messed Up)
- Let the cakes cool all the way before frosting—I once tried to rush it and ended up with a buttercream landslide. Not a good look.
- Don’t skip lining the pans unless you’re okay with scraping bits of cake out with a fork. (Though, bonus: more to taste test…)
- If the batter looks a bit weird after the eggs, just keep going; it sorts itself out once the flour goes in.
Questions People Actually Ask Me
- Can I make this gluten-free? Yep! I’ve swapped in Bob’s Red Mill 1:1 gluten-free flour (see their guide). It’s a bit denser but so tasty.
- What’s the best kind of sprinkles? Use jimmies or confetti sprinkles—the long, soft kind. Nonpareils are just too leaky. Sometimes I splurge on Sweetapolita mixes when I want to get fancy.
- Can I do this as cupcakes? For sure. Bake 16–18 minutes, check with a toothpick. (Don’t overfill, or they’ll do that dramatic muffin-top thing.)
- What if I don’t have buttermilk? Milk + lemon juice or vinegar is your friend. Or plain yogurt with a splash of milk. I’ve even used sour cream thinned with water—still dreamy.
- Is this cake too sweet? Maybe for some. I like mine on the sweet side, but you can dial back the sugar by 1/4 cup if you want. No big deal.
Oh, and totally random, but if you ever need to hide evidence of a lopsided cake layer, just pile on the sprinkles. Works every time. Anyway, hope your Bright Confetti Funfetti Cake turns out joyful and just a little bit messy—like all the best things in life.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup rainbow sprinkles
- 2 cups vanilla buttercream frosting
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
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3In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir in the vanilla extract.
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4Gently fold in the rainbow sprinkles until evenly distributed. Divide the batter evenly between the prepared pans.
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5Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
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6Frost the cooled cakes with vanilla buttercream frosting. Decorate with additional sprinkles if desired. Slice and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup rainbow sprinkles
- 2 cups vanilla buttercream frosting
Instructions
-
1Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
-
2In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
-
3In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir in vanilla extract.
-
4Gently fold in the rainbow sprinkles until evenly distributed. Divide the batter evenly between the prepared pans.
-
5Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
-
6Frost the cooled cakes with vanilla buttercream frosting and decorate with additional sprinkles if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
