Funfetti cake always reminds me of my little sister, Anna—it’s her absolute favorite (she even says she wants a funfetti wedding cake when she gets married!). And who can blame her? Funfetti is delicious, of course, and looks so happy, colorful, and festive—it turns a regular weeknight dinner into a party! As with most cakes, cookies, and sweet treats, funfetti tastes much better made from scratch than from a mix, and really isn’t hard to make if you use my recipe below.
“Gesture” art print by Kelly Ventura; Homemade Funfetti Cake (recipe below)
Keep reading for the recipe for this fun, colorful cake!
Homemade Funfetti Cake
Adapted from Dorie Greenspan’s Perfect Party Cake recipe
2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk
4 large egg whites
1 ½ cups sugar
8 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla
4 tablespoons colored jimmies (the long, skinny sprinkles)
Preheat the oven to 350°F. Grease two 8″ round cake pans, line the bottoms with parchment paper circles, and grease the parchment paper. I used nonstick spray with flour, but you could use butter and flour. In a medium bowl, combine cake flour, baking powder, and salt; set aside. In a small bowl, combine whole milk and egg whites; set aside. In the bowl of a stand mixer, beat sugar and butter until light a fluffy, about 3 minutes. Beat in vanilla. With the mixer on low speed, add 1/3 of the flour mixture, then half of the milk mixture. Add another 1/3 of the flour mixture, then the rest of the milk, and finish up with the remaining flour mixture. Scrape the bottom and sides of the bowl, then beat on medium speed for 1-2 minutes. With a rubber spatula, fold in 3 tablespoons of the colored jimmies. Divide the batter evenly between the two prepared pans. Sprinkle the remaining 1 tablespoon of colored jimmies evenly over the top of both cake pans. Bake cakes 30-35 minutes until the cakes pull away from the sides of the pan and a toothpick inserted in the center of each comes out clean. Remove the cakes from the oven and place on a cooling rack. Allow to cool for 5 minutes before turning the cakes out of the pans. Allow to cool completely before frosting.
Cream Cheese Frosting
1 8-oz brick cream cheese, at room temperature
8 tablespoons butter, at room temperature
4 cups powdered sugar
1 teaspoon vanilla
A pinch of salt
2 tablespoons milk
Beat cream cheese and butter in the bowl of a stand mixer until smooth. Add powdered sugar, vanilla, and salt, and beat until combined. Add milk and beat until smooth and fluffy.
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