Funfetti Cake

Funfetti Cake

This homemade Funfetti Cake is so easy to make -- just one bowl and a whisk! It's fluffy, moist and layered with cream cheese whipped cream and more sprinkles! #cake #dessert #recipe #birthday #party
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 10 servings
Calories 726kcal
Author Ashley Fehr


  • 1/2 cup unsalted butter room temperature
  • 1/2 cup canola oil (50g)
  • 1 1/2 cups granulated sugar (300g)
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup low fat buttermilk
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups all purpose flour fluffed and leveled (293g)
  • 1/3 cup sprinkles (jimmies)
  • Cream Cheese Whipped Cream
  • 1 cup cream cheese room temperature (250g/8oz)
  • 1 3/4 cups powdered sugar
  • 1 1/2 cups heavy whipping cream (30-35%) cold
  • 1 teaspoon vanilla


Preheat oven to 350 degrees. Lightly grease 3 8" round cake pans and dust with flour if desired, tapping pan so that all excess flour is removed.

In a large bowl with an electric mixer, beat butter until smooth. Add oil and sugar and beat for 2-3 minutes.

Add eggs and beat until completely combined.

Add vanilla and buttermilk, and beat on low speed until smooth.

Add baking powder, baking soda, and salt and beat on low speed until smooth.

Add flour, and stir just until no visible streaks of flour remain. Stir in sprinkles just before baking and divide between prepared pans.

Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from pan to a wire rack to cool completely.

Cream Cheese Whipped Cream

In a medium bowl with an electric mixer, beat cream cheese until smooth.

Add powdered sugar and beat until combined.

Add cream and vanilla and beat on low speed until incorporated. Turn mixer to high and beat until light and fluffy and thickened (it should be spreadable). Adjust sweetness to taste.

Divide cream cheese whipped cream between cake layers to assemble. Top with additional sprinkles as desired.

*This recipe is adapted from the Sprinkles bakery cookbook

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