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4.67 from 3 votes

Funfetti Cake

A delicious Funfetti layered cake, perfect for birthday and celebrations! This cake is loaded with sprinkles and topped with a fluffy buttercream.
prep time 10 mins
cook time 30 mins
Frosting 15 mins
total time 55 mins
servings: 12 servings
calories: 1055kcal
author: Salt & Baker


  • 3 1/4 cups + 2 Tablespoons cake flour (spooned and leveled)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 2 cup granulated sugar
  • 4 eggs at room temperature
  • 3 teaspoons clear vanilla extract
  • 1 3/4 cups buttermilk at room temperature
  • 3/4 cup sprinkles


  • 1 1/2 cups unsalted butter softened
  • 6-7 cups powdered sugar sifted
  • 1/3 cup heavy cream or milk
  • 2 teaspoons vanilla extract
  • pinch salt


  • Preheat to 350°F. Grease 3- 8 inch round cake pans. line each with circular parchment paper, and then grease and flour the parchment paper and the bottom and sides of the pans. Set aside
  • Sift the flour, baking powder, baking soda, and salt into a medium sized bowl. Set aside.
  • Cream the butter and sugar on medium speed in a stand mixer fitted with a paddle attachment for 2-3 minutes. The butter and sugar will appear light and fluffy.
  • Add the eggs, one at a time, beating after each addition for 30- 60 seconds. Scrape down the sides of the bowl as needed. 
  • Add the clear vanilla extract and mix until combined. 
  • With the mixer on low, alternately add the flour mixture and the buttermilk, starting and finishing with the flour. Mix until just combined. 
  • Fold in the sprinkles. 
  • Evenly distribute the batter amongst the 3 pans. Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. 
  • Remove the cake pans from the oven and set on a wire rack for 10 minutes. After the 10 minutes, turn the cakes out of the pans and allow to cool completely before frosting.

Buttercream Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium high speed for about 2 minutes. 
  • Add the powdered sugar, vanilla, and salt. Mix. Add the heavy cream 1 T. at a time, until you reach your desired consistency.
  • To assemble. Place a generous amount of frosting on one of the cakes, spread until it's in an even layer. Add a second cake to the top of the frosting. Add a generous amount of frosting to the top of the cake and spread until the top of the cake is evenly covered. 
  • Finish by placing the third and final cake atop of the frosting. Do a thin crumb coat on the top and along the outside of the entire cake. Place the cake in the fridge (or freezer) for 15 minutes to set the crumb coat. 
  • Remove from the fridge or freezer and add the remaining frosting to the top and sides of the cake. Add sprinkles or additional decorations.
Calories: 1055kcal | Carbohydrates: 153g | Protein: 11g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 169mg | Sodium: 308mg | Potassium: 251mg | Fiber: 1g | Sugar: 103g | Vitamin A: 1415IU | Calcium: 117mg | Iron: 1mg
Course: Dessert
Cuisine: American
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