Do you love sprinkles in your birthday cake? Was the classic Pillsbury cake mix Funfetti your very favorite? Funfetti cakes were a staple of childhood birthday parties, but I haven't had one in a long time — probably because I don't really use boxed cake mixes anymore. I realized, though, that it is still a snap to make a Funfetti cake. Just add sprinkles!
Yes indeed, that's all you need to do, to make a Funfetti cake from scratch. Find a light, fluffy white cake (they're really so easy to make from scratch — and so much better-tasting than a boxed mix!) and add sprinkles.
The Cake
I combed through some of my favorite recipes for white cake, including a classic one from Joy of Cooking. I settled on an adaptation of a Rose Levy Berenbaum recipe, substituting some shortening for the butter to ensure a very white, very tender cake. I don't use shortening all that often when I bake, but there are plenty of good non-hydrogenated options out there now, and they have their place. I keep a few baking sticks of shortening around for white cake recipes and pies.
This particular recipe comes out very fluffy, and not too terribly sweet. As a simple, reliable, moist and tender white cake, it works very well. Here's the original recipe, if you want to compare:
• Cake recipe adapted from: White Velvet Cake from Rose Levy Berenbaum
Personally, I love 4-layer cakes, so I baked this cake in four cake pans, instead of two. This makes for a slightly less fluffy cake. Professionals usually opt to just split cake layers, but this method is easier and faster for me. (And hey, more frosting!)
The Frosting
For the frosting I used a very plain, basic white buttercream. I didn't have a lot of time, so I used this simple buttercream from I Am Baker (adapted from Magnolia):
• Vanilla Buttercream Frosting at I Am Baker
This frosting is quite sweet, though, and so if you have a little more time I recommend this cooked buttercream, which is a bit more balanced:
• Basic Cooked Buttercream Frosting
The Sprinkles
Sprinkles are everything, when it comes to a Funfetti cake. The best sprinkles for baking into a cake are the longer "jimmies" — multi-colored and waxy. I used the ones pictured above on the right. But if you want to get seriously homemade here, you could make your own sprinkles and bake those into the cake. I'm not 100% sure that you would get the same effect, but it's worth a try. I'd love to see someone do this! (And making sprinkles may sound ridiculous, but it's actually quite easy.)
• How To Make Sprinkles for Cupcakes, Cookies & Cakes

Funfetti!
The result of all this is, as you might imagine, a very sweet vanilla cake. If you're looking for a big, sprinkled, colorful sugar bomb for your next party, this is your thing!
The sprinkles do stand out — colorful and bold — in a fluffy white cake, so tender and moist. And that's really what I was after here. Funfetti, it's not just for kids' birthday parties anymore. This cake has a far better texture than those cottony puffballs that come out of cake mix boxes; it has real tenderness and vanilla flavor.

makes two 9-inch round cakes and serves at least 8 people
4 egg whites from large eggs
1 cup milk, divided
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups cake flour
1 1/2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, very soft
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored jimmies
Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.
In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.
Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored jimmies.
Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. If baking two layers, bake for 25 to 30 minutes.
Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing.
Tips for Icing a Layer Cake
• How To Frost a Layer Cake
• Video: The Easiest Way to Frost a Cake
• Tip: How to Frost Cakes Without Making a Mess
Related: Marvelous Valentine's Recipe: Strawberry Milk Cake
(Images: Faith Durand)

Peeler by Normann C...

Comments (30)
It's so pretty!! And no doubt it's delicious, too.
This is great! I'm bringing cupcakes into my son's school for his birthday next week, and I think this is just the recipe. Thanks!
absolutely genius! definitely making this stat!
Just last weekend my son disappeared into the grocery store and came back with the boxed mix and frosting for funfetti begging me to make it. I did and it was awful! Tasted so fake. Half the cupcakes are still sitting in the container. I'm going to toss them and make this! Thanks!
I cannot believe how beautiful this cake looks! Almost like a piece of art to hang on a wall. Wow! I am not usually a fan of white cake, but this one looks irresistable.
I always do this for my yellow butter cake that I make. Funfetti from a box tastes like cardboard to me.
this looks amazing!!
The most amazing white cake I've ever had is one that we baked for friends as a wedding cake. The cake was white without any shortening, and had the most delectable texture ever. It was made with whipped cream. I don't have the recipe (the book it came from is in a box somewhere in a storage facility -- I hope), but it came from the original Martha Stewart Weddings book (http://www.amazon.com/Weddings-Martha-Stewart/dp/0517556758/ref=sr_1_3?ie=UTF8&qid=1305840362&sr=8-3)
It's worth getting the book (heck, used copies can be had for $1.10!) just for the recipe for the white whipped cream cake.
This cake looks gorgeous!
Ugh! Now I want cake!!! Looks so yummy
Is it possible to use mostly butter?
This looks AMAZING!! Excited to try it (maybe not as many layers)
SPLENDID! Funfetti was my all-time favorite cake, as a young-un and throughout my teenage years. I too have since eschewed boxed cake mix and all the accompanying unpronounceable ingredients, but still have a soft spot for an occasional kaleidoscope of color not frequently found in nature. I might have to break out some sprinkles soon!
This is just perfect... Now tell me how to make rainbow chip frosting and we're in business!
made this tonight for my father-in-law's birthday... it came out tasting more like a scone, believe it or not. maybe because i baked it as a bundt? either way, it was probably the prettiest cake i've ever made, but i don't think i'd make it again =)
I wanted to report that I made this cake for my nephew's ninth birthday this weekend. I actually just used the RLB recipe and subsituted four tablespoons of shortening for some of the butter. I did not put in Almond extract, only because i didn't have any one hand and was too lazy to go to the store. My nephew pronounced it delicious. It was really sweet, but that's what nine year olds really want in a birthday cake. So yeah, RLB and yeah for DIY funfetti.
I just made this cake- with baking powder not soda! my only issue was that the cake crumbled into many pieces when I tried to get it out of the pan...maybe it was the pan. It tastes GREAT but I'm going to have to make a boxed cake to take to my party now!
so you say that the only difference between funfetti cake and regular cake is the sprinkles, that is what is keeping me from trying this recipe. There is a very noticeable taste difference in the funfetti cakes which is what makes them so good. so i will be sticking to the box mix unless someone can assure me that it is not only similar in appearance, but also in taste
Hi, i made this cake two days ago for my nanny's birthday (yesterday) and it turned out AWESOME! the texture is amazing and so yummy!! i didn't use shortening because i don't know what is it (we speak spanish) and only used non salter butter, also i didn't have almond extract but i had sesame oil and i replaced it. the only thing was that the cake pan i had was too big so i cut the cake only in two layers, if you want to cut in more layers i recommend using a small or medium pan. and for the top i used chantilly and it was amaazing my family almost devoured it all last night. Thank you for this recipe!!
If I am correct this recipe is for two cakes and if I just want to make one then I split this recipe in half?
Hello!
I tried to make this cake, because I think all the colours inside look amazing! I've followed all the steps in the recipe, but as soon as I gently folded in the sprinkles, they started to melt and after the cake was baked we can barely see them. We just can hardely see a little of red and green... I've tried with the longer jimnies like the ones you used and also with nonpareils and the result was the same. No colours inside the cake. :( I did everything accordingly to the recipe, so do you think the type/brand of the spinkles can influence the result? Or is there anything else to do to the sprinkles before adding them to the batter? Thank you in advance!
Awesome Awesome recipe thank you! I was so happy to stumble upon this recipe and I made it yesterday for my boyfriends birthday. He is obsessed with funfetti cupcakes so I was set up to make them from scratch to avoid all the chemicals and crap that go in the boxed funfetti. I followed the recipe to a T and it worked perfectly. I made a cream cheese frosting and it balanced the flavors nicely. It came out a little on the drier side. Any recommendations for a moister cupcake in the future?
Readers should note that it does not taste exactly like funfetti boxed cupcakes, but nothing made from scratch should taste like the processed crap found in the supermarket. Thanks Faith!
Im going to be completly honest with you guys, I am one of the best bakers I know, and this recipe is the WORST ive ever experienced. It was as dry as can be, and didnt have much flavor! If your planning on trying this recipe make sure you use regular all purpose flour and NOT cake flour!!! But seriously dont waste your time, just go to the grocery store and buy the box is much better!
my childhood birthday party favourite was fairy-bread (white bread with sprinkles stuck on with butter, crusts cut off)
this looks like fairy-bread's haute couture big sister and man I want it baaaad
@Jessica, perhaps it's because the author here has you using shortening. I doubt that the original recipe by Rose Levy Beranbaum would have you use shortening. No wonder there's no flavor: there's not enough butter whatsoever. I do understand that the author here might be looking for the improved texture that shortening gives you, and in fact, I substituted just a bit of shortening for butter in a Rose Levy recipe I made just last night. But I only subbed in 25% of the fat; this author goes too far, I think.
I do agree with you on the cake flour. I don't think many of us are prepared for the texture that using all cake flour gives you. It's so airy and fine that it tastes rather dusty to me. I prefer to use pastry flour instead (halfway between AP and cake).
If I want more flavor out of a Rose Levy Beranbaum recipe, in my experience, I like to avoid the whites-only recipes (or at the very least add in one yolk or two), I use some flavorful sugar instead of the really over-processed, pure white stuff, and I put some more flavorful dairy (like full-fat sour cream) in it.
If you're looking for a frosting that is less sweet and not too much fat either - try the one in Fanny Farmer - I think they call it royal frosting. You use egg whites and 1 cup of icing sugar with a small amount of boiling water. You just beat it for about 6-7 minutes and it comes out fluffy like a meringue. It tastes sweet, but isn't as bad as many other types, and the fluffy aspect of it allows you to play with icing colours or sprinkles to achieve a perfect princess cake!
I made this today and it's fabulous! Love the texture of the white cake. This will be my go to cake recipe. A box cake has nothing on this one!
I just went to the grocery store to buy all the ingredients except I didn't realize the recipe needed CAKE FLOUR! I substituted it for all-purpose flour and I don't know if that's what made the difference but the cake had a very flour-y taste to it. Besides that, it was yummy with whipped cream frosting! I'll follow the recipe to a tee next time...
thanks for posting! i made this last weekend for a 16th birthday party and used the sprinkles to write 16 on top and it was quite a hit! loved the strong almond flavor
tastes like pancakes. very disappointing.
I was inspired by this cake to bake funfetti Cookie Monster Cupcakes! Check it out on my blog: http://sweetlittlebrownies.wordpress.com/2012/10/29/me-love-coookies/