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Homemade Funfetti Cake

This Homemade Funfetti Cake has soft, sprinkle filled cake layers that are finished with a delicious, sweet buttercream frosting. This cake is the perfect birthday or celebration cake!
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Cake
Keyword: Homemade Funfetti Cake
Servings: 1 8" cake



  • 1 cup unsalted butter softened
  • 2 cups sugar
  • 1/2 cup light brown sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 2 tbsp corn starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup candy sprinkles


  • 3/4 cup unsalted butter softened
  • 3/4 cup all vegetable shortening
  • pinch salt
  • 1 tbsp vanilla extract
  • 3-4 tbsp heavy cream or milk
  • 5-6 cups powdered sugar
  • gel food coloring if desired
  • extra sprinkles for decor if desired



  • Preheat oven to 350 degrees. Line 3, 8" round baking pans with parchment paper. Butter and flour pans (I use Baking PAM for this).
  • Use electric mixer with paddle attachment to beat butter, sugar and brown sugar, until lightened in color and it has a fluffy appearance, about 1.5 minutes.
  • Add eggs, one at a time, scraping down sides as needed, until well incorporated. Next, beat in vanilla extract.
  • In a medium sized bowl, stir together flour, corn starch, baking powder, and salt. Alternate beating flour mixture and buttermilk into butter mixture, in about 3-4 additions. Start and end with flour mixture. Scrape down sides with spatula as needed.
  • Stir in sprinkles.
  • Evenly divide batter among the 3 prepared pans. Bake until tops are golden brown and a toothpick inserted into center of cake comes out with just a few crumbs, about 28-32 minutes.
  • Let cook in pans for about 10 minutes, then transfer to cooling rack to cool completely before assembling.


  • Level cakes with a serrated knife or cake leveler.
  • Use electric mix to beat butter and shortening until lightened in color, and very smooth, about 2-3 minutes. Next beat in salt and vanilla extract.
  • Add powdered sugar, about 1/2 cup at a time. Beat until well combined, about 30 seconds. After each 1 - 1.5 cups of powdered sugar has been added, beat in about 1 tbsp of cream or milk. Do this until you reach your desired taste and consistency. If you prefer a more firm buttercream, you'll use more powdered sugar and less milk, and vice versa if you want a softer buttercream. NOTE: More firm buttercream works well for piping. I generally prefer 5 cups of powdered sugar and 4 tbsp of whipping cream.
  • Use buttercream to fill inside of cake. Stack cakes, with the leveled side down for the top layer. Apply a thin layer around entire cake which will serve as the crumb layer. Decorate as desired (see text above for details about how I decorated the cake in these photos).