Funfetti Sprinkle Birthday Cake is the ultimate celebration treat, packed with colorful sprinkles in every bite. It’s a soft, fluffy cake with a sweet vanilla flavor, and the bright, cheerful sprinkles make it look as happy as it tastes. This cake always brings that classic birthday party vibe, perfect for making any day feel special.
I love how easy it is to make smiles appear with a Funfetti cake. The sprinkles don’t just add color—they add a little surprise crunch and extra joy to every slice. Whenever I bake this, I like to add an extra handful of sprinkles right on top of the frosting so it looks even more festive. It’s like edible confetti, and who wouldn’t want that on their birthday cake?
This cake is great for any celebration, but I especially enjoy making it for kids’ parties or whenever someone needs a cheerful pick-me-up. Pairing it with a simple buttercream frosting keeps it sweet without being too much, and it’s easy to share with friends and family. I always find that Funfetti Sprinkle Birthday Cake brings people together with smiles and a little bit of magic.
Key Ingredients & Substitutions for a Funfetti Birthday Cake
All-purpose flour: This gives the cake structure. For gluten-free, try a blend designed for baking. Avoid self-rising here since baking powder is added separately.
Butter: Unsalted and softened is best for creaminess in both cake and frosting. You can swap with margarine or vegan butter for dairy-free, but flavor may vary.
Rainbow sprinkles: Use non-bleeding sprinkles to keep colors bright and avoid turning batter purple or green. If unavailable, mini chocolate chips add fun texture without color worries.
Milk: Whole milk helps keep the cake moist and tender. For a lighter cake, use low-fat milk or a dairy alternative like almond milk.
Vanilla extract: Pure vanilla elevates flavor noticeably. I like using a good quality or homemade extract for a richer taste.
Powdered sugar: Sifting is key for smooth frosting. If you forget, you might get lumps. Powdered sugar substitutes like erythritol blends can work for sugar-free versions.
How Do I Keep Sprinkles from Bleeding Color in My Cake?
Sprinkles can bleed their color and turn the batter weird shades. Here’s what works well:
- Use sprinkles labeled “non-bleeding” or “jimmies.” These are coated to keep colors in place.
- Fold sprinkles gently into the batter right before baking, so they don’t sit too long and bleed.
- Avoid mixing sprinkles in the wet ingredients directly; mix them into the partly combined batter instead.
- If using regular sprinkles, consider adding a little flour to toss them in before folding, which helps absorb excess color.
Following these tips keeps your cake bright and cheerful!
Equipment You’ll Need
- 8-inch round cake pans – I recommend the 8-inch size because they bake evenly and are perfect for stacking.
- Electric mixer – makes creaming butter and sugar so much easier and quicker.
- Mixing bowls – handy for sifting dry ingredients and combining wet ingredients separately.
- Rubber spatula – great for folding in sprinkles gently without breaking them or bleeding color.
- Cooling rack – helps the cakes cool evenly and quickly, preventing sogginess.
- Offset spatula or butter knife – perfect for spreading frosting smoothly around the cake.
Flavor Variations & Add-Ins
- Chocolate cake: Swap half of the flour with cocoa powder for a rich, chocolatey flavor that pairs beautifully with vanilla frosting.
- Funfetti with cream cheese frosting: Use cream cheese instead of butter for the frosting for a tangy twist and extra richness.
- Extra treats: Mix in mini chocolate chips or chopped candies into the batter for added texture and flavor.
- Fruit toppings: Decorate with fresh strawberries, blueberries, or slices of kiwi on top for a fruity burst that complements the sweetness.
Funfetti Sprinkle Birthday Cake
Ingredients You’ll Need:
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, room temperature
- 1 cup rainbow sprinkles (not the kind that bleed color)
For the Frosting:
- 1 ½ cups unsalted butter, softened
- 5 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 4-6 tablespoons heavy cream or milk
- Pinch of salt
For Decoration:
- Extra rainbow sprinkles for garnish
How Much Time Will You Need?
This cake takes about 20 minutes to prepare, 25-30 minutes to bake, and at least 30 minutes to chill after frosting. Including cooling time for the cake layers, you’re looking at roughly 1.5 to 2 hours from start to ready-to-serve. Perfect for a fun celebration!
Step-by-Step Instructions:
1. Prepare Oven and Pans:
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or spray, then dust lightly with flour to prevent sticking. Alternatively, line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, and salt. Set this aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer on medium speed to beat the softened butter with granulated sugar until the mixture is light and fluffy—this usually takes about 3-5 minutes.
4. Add Eggs and Vanilla:
One at a time, add the eggs into the butter mixture, beating well after each egg to ensure everything is well combined. Then stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Add the dry flour mixture and the milk alternately into the butter mixture, starting and finishing with the dry ingredients. Mix each addition just until combined—don’t overmix or the cake might become tough.
6. Fold in Sprinkles:
Carefully fold in the rainbow sprinkles with a spatula, mixing gently to keep their colors from bleeding into the batter.
7. Bake:
Divide the batter evenly between the two prepared pans. Place them in the oven and bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
8. Cool:
Take the pans out and let the cakes cool in them for about 10 minutes. Then carefully remove the cakes from the pans and transfer to a wire rack to cool completely before frosting.
9. Make the Frosting:
Beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, starting on low speed to avoid a sugar cloud, then raise speed to medium. Add vanilla, salt, and 4 tablespoons of heavy cream. Beat for 3-5 minutes until the frosting is fluffy. If the frosting is too thick, add more cream a tablespoon at a time; if too thin, add more powdered sugar.
10. Assemble the Cake:
Place one cooled cake layer on your serving plate. Spread a generous, even layer of frosting on top. Then carefully place the second cake layer on top.
11. Frost the Cake:
Use a spatula or an offset knife to spread frosting evenly over the top and sides of the cake for a smooth finish.
12. Decorate:
Press additional rainbow sprinkles onto the sides of the cake and scatter some on top. If you like, pipe small rosettes or swirls of frosting around the edge and place sprinkles atop each for a festive look.
13. Serve:
Chill the finished cake in the refrigerator for about 30 minutes to let the frosting set. Then slice and serve your colorful, joyful Funfetti Sprinkle Birthday Cake—enjoy the celebration!
Can I Use Frozen Sprinkles for the Cake?
It’s best to use sprinkles at room temperature to avoid moisture clumping. If your sprinkles are frozen, let them thaw completely and dry before folding them into the batter to keep colors vibrant.
Can I Make the Cake Ahead of Time?
Yes! Bake the cake layers a day in advance, wrap them tightly in plastic wrap, and store at room temperature. Frost just before serving for the freshest taste.
How Should I Store Leftover Cake?
Keep leftover cake covered in an airtight container in the fridge for up to 3 days. Let it come to room temperature before serving for the best texture.
Can I Substitute Milk or Butter in This Recipe?
You can use a non-dairy milk like almond or oat milk to make the cake dairy-free, and vegan butter or coconut oil instead of butter. Keep in mind the flavor and texture may slightly change.
