Homemade Funfetti Cake Recipe!

Boxed cake mix, particularly Funfetti, is delicious. However, there are plenty of reasons why any baking fanatic would rather make it from scratch and after testing this recipe out, I have to say I can see what the hype is all about! Doesn’t hurt that I know exactly what’s going into the cake.


{what you need} Yields one 9-inch cake (I doubled everything to make two cakes! More cake is always better.)
-1 and 2/3 C flour
-1/2 tsp baking powder
-1/4 tsp baking soda
-1/2 tsp salt
-1 stick unsalted butter (melted)
-3/4 C granulated sugar
-1/4 C light brown sugar
-1 egg
-1/4 C yogurt (I used vanilla. You can also use greek yogurt or sour cream)
-3/4 C milk
-1 tbsp vanilla extract
-2/3 C sprinkles (NOT nonpareils) – In your grocery store you’re (probably) going to want to buy whatever is labeled “traditional”

First, melt the butter in a microwave safe bowl. Remember that I’m making two cakes so everything is doubled.

Use a whisk to break up any chunks in the brown sugar and to mix everything together.
You’ll get something a little like this: a grainy light brown mixture.

Next, add the dairy products. Pour the milk, yogurt/cream, and eggs into the mixture and whisk! Add the vanilla extract too. I tend to put more than the suggested amount because I love vanilla so feel free to guesstimate :)

Now add all the dry ingredients. It’ll be a bit difficult to mix if you’re doubling the recipe just because it gets thick. You could also use a stand mixer but I found that a wooden spoon worked great.

Now is the best part about this recipe: SPRINKLES! You should use sprinkles similar to these, so that they don’t bleed heavily into the batter. Carefully mix them into the batter – too much will start the bleeding.

Spray a 9 inch round pan with Pam or cooking spray of your choice, pour the batter in and bake at 350 degrees F for 20 minutes. After 20 minutes, cover the cake with foil (loosely so it doesn’t stick to the foil) for an additional bake time of about 15-20 minutes or until you can remove a toothpick cleanly from the center.


You can frost with whatever you’d like, I did a tried and true vanilla buttercream frosting. Take softened butter (2 sticks) and whip that up in a stand mixer for about three minutes. Add 1 tsp vanilla extract (or more…), a couple tsp of heavy cream, and 3-4 cups of powdered sugar. Keep beating until texture is fluffy. If it’s not thick and fluffy enough, add some more sugar. If too runny, add some more cream. (If you’re frosting one cake, you can halve this recipe and you’ll still have plenty to frost the sides.)

I used nonpareils sprinkles to decorate after I frosted the top. These are the type that will bleed if you use to bake with but are perfect for decorating.

Happy baking!



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