Homemade Funfetti Cake
Homemade Funfetti Cake

Homemade Funfetti Cake

5 from 1 reviews
Homemade Funfetti Cake
Prep time
Cook time
Total time
Sometimes you just need a Funfetti Cake! If you want the fun of funfetti without the box mix and store-bought frosting, this delicious Homemade Funfetti Cake is perfect for you: my favorite moist yellow cake is topped with my favorite whipped icing for an adorable treat perfect for a birthday party!
Serves: 9-12
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 3/4 cup + 6 tablespoons cake flour, divided
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/3 cup sprinkles (use the small rods or tiny nonpareils)
Whipped Icing Ingredients:
  • 1 cup milk
  • 5 tablespoons flour
  • 1 1/4 cups granulated sugar (not powdered sugar)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup butter, at room temperature
  • 1/4 cup sprinkles
  1. Make the cake: Preheat the oven to 375 degrees and spray an 8-inch square baking pan with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the 3/4 cups cake flour, sugar, baking soda, and salt before adding the egg, sour cream, almond extract, and vanilla extract. Mix to combine. In a separate small bowl, mix the remaining 6 tablespoons of flour and the sprinkles until evenly combined.
  2. Slowly pour the boiling butter and water to your egg mixture while whisking constantly. Mix in the sprinkles and flour and stir to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs.
  3. Make the frosting: Heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along). Once the mixture is completely cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes several minutes, so be patient). Stir in sprinkles. Frost your completely cooled cake with a thick layer of frosting. Serve immediately.


6 Comments on Homemade Funfetti Cake (and a HUGE favor to ask!)

  1. Daneille
    August 7, 2018 at 2:06 pm (5 years ago)

    We have a huge library book sale in my town twice a year. I’d be happy to pick up a few there and send them. The next one will be in November. If you’d like that just let me know where to send them. You might also want to check for something similar in your area.

    • Julie Ruble
      August 9, 2018 at 1:14 pm (5 years ago)

      That’d be lovely, Danielle! The address is High Tech Middle Media Arts, Julie Ruble, 2230 Truxton Road, San Diego, CA 92106. Thank you!

  2. Joanna
    August 9, 2018 at 10:07 am (5 years ago)

    Oh, Julie, what a beautiful idea! Somehow I missed this opportunity last year. Books and food are two of my favorite things 🙂

    • Julie Ruble
      August 9, 2018 at 1:14 pm (5 years ago)

      Thank you! I completely agree 🙂

  3. susan
    August 10, 2018 at 6:13 pm (5 years ago)

    Don’t understand why the sprinkles are on the bottom of the cake if you mix it together…is the picture from another site and not really this cake?

    • Julie Ruble
      August 11, 2018 at 4:11 am (5 years ago)

      I don’t use other people’s photos. The sprinkles are in the bottom because I took a photo of my first round of recipe testing where I didn’t mix the sprinkles with flour and used larger sprinkles. It’s a thin batter so it doesn’t suspend just any mix-in. I tested the recipe again using smaller sprinkles and mixing them with flour and the recipe provided should have a better sprinkle distribution than the photos.


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