Not-So-Perfect Funfetti Cake is a cheerful, colorful treat that’s sprinkled with little bursts of joy in every bite. This cake might not look like it came out of a fancy bakery, but it’s packed with simple flavors and tons of fun thanks to all those rainbow sprinkles baked right in. Soft, moist, and just a little bit messy around the edges, it’s the kind of cake that makes you smile as soon as you see it.
I love making this cake because it’s so forgiving—you really don’t have to worry about it being picture-perfect. Sometimes the sprinkles melt a bit or the frosting isn’t perfectly smooth, but that’s what makes it feel homemade and special. I always end up with a few stray sprinkles stuck to the counter or a little extra frosting on my fingers, which just means I’m doing it right.
My favorite way to enjoy this cake is with a cold glass of milk on the side, and honestly, it’s perfect for any occasion—whether it’s a casual family dessert or a playful birthday celebration. The bursts of color in the cake always bring a bit of happiness to the table, reminding me that sometimes, the best cakes are the ones that don’t try too hard to be perfect.
Key Ingredients & Substitutions
All-purpose flour: This is what gives the cake its structure. You can substitute it with cake flour for a softer crumb, but reduce it by 2 tablespoons per cup to keep the right texture.
Butter: I prefer unsalted butter so you can control the salt level. For dairy-free options, use vegan margarine or coconut oil, but the flavor and texture will change slightly.
Eggs: Eggs add moisture and lift. If needed, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version, though the texture will be a bit different.
Milk: Whole milk adds richness, but you can swap it for any plant-based milk like almond or oat milk in equal amounts.
Sprinkles: Use jimmies sprinkles here because nonpareils may bleed their color more during baking. If you want a healthier twist, try using small pieces of chopped dried fruit or chocolate chips.
Vanilla extract: Pure vanilla gives the best flavor, but imitation vanilla works too in a pinch.
Buttercream frosting: This simple mixture of butter, powdered sugar, and cream is easy to make. For a lighter option, try whipped cream frosting or cream cheese frosting.
How Do I Keep Sprinkles from Bleeding Color in the Cake?
The key to bright, non-bleeding sprinkles in your funfetti cake is to fold them in gently and at the very end. Here’s how:
- Choose jimmies sprinkles—they hold color better than nonpareils or sugar pearls.
- Mix your batter first, then fold the sprinkles in softly using a spatula.
- Avoid overmixing after adding sprinkles; just mix enough to distribute them evenly.
- If you want extra color pop, toss the sprinkles in a teaspoon of flour before folding them in. This helps prevent clumping and bleeding.
Following these simple steps keeps the sprinkles colorful and adds cheerful bursts throughout the cake without turning it purple or blue!
Equipment You’ll Need
- Three 8-inch round cake pans – I like these because they bake evenly and are easy to handle.
- Mixing bowls and spatula – helpful for whisking dry ingredients and folding in sprinkles gently.
- Electric mixer – makes creaming butter and sugar much quicker and smoother.
- Measuring cups and spoons – ensures your ingredients are just right.
- Cooling racks – helps the cakes cool evenly and stay moist.
- Offset spatula or butter knife – perfect for spreading frosting evenly and in a rustic style.
Flavor Variations & Add-Ins
- Chocolate Chip: Mix mini chocolate chips into the batter for extra sweet bites; they melt slightly and add texture.
- Coconut: Fold shredded coconut into the batter or sprinkle on top for a tropical twist.
- Frosting options: Swap vanilla buttercream for cream cheese frosting for a tangy flavor or add a dash of citrus zest for freshness.
- Extra fun: Mix in pastel-colored candy bits or mini marshmallows into the batter for more playful colors and textures.
Not-So-Perfect Funfetti Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, at room temperature
- 1/3 to 1/2 cup rainbow sprinkles (jimmies, not nonpareils)
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream or whole milk
- 1 tsp pure vanilla extract
- Pinch salt
For Decoration:
- Additional rainbow sprinkles
Time Needed
This recipe takes about 20 minutes to prep, 25-30 minutes to bake, plus about 20 minutes for cooling and another 15 minutes to frost and decorate. Plan for a total of around 1 hour 15 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Pans
Set your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or non-stick spray, and lightly dust them with flour. For easier removal, you can also line the bottoms with parchment paper circles.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps spread everything evenly when you add it to the batter.
3. Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until it becomes light and fluffy, about 3 to 5 minutes. This step is important for a tender cake!
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each to keep the batter smooth. Then stir in the vanilla extract for that lovely flavor.
5. Combine Wet and Dry Ingredients
Lower your mixer speed to low. Add the dry ingredients in three parts, alternating with the milk—start and finish with the dry ingredients. Mix just until everything is combined; avoid overmixing or the cake might turn out dense.
6. Fold in Sprinkles
Take a spatula and gently fold in the rainbow sprinkles. Be careful not to stir too hard to stop them from bleeding color into the batter.
7. Bake the Cake Layers
Divide the batter evenly between your prepared pans. Bake in the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Then let them cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
8. Make the Frosting
In a large bowl, beat the softened butter until creamy. Slowly add the powdered sugar while mixing on low. Add the heavy cream (or milk), vanilla, and a pinch of salt. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 2 to 3 minutes. Adjust with more cream or sugar to get your preferred consistency.
9. Assemble and Frost the Cake
Place one cake layer on your serving plate. Spread a generous layer of frosting evenly on top. Repeat with the second and third layers. Then, use the remaining frosting to cover the top and sides of the cake in a charmingly rustic and slightly imperfect way—that adds to the fun!
10. Decorate and Serve
Press extra sprinkles gently onto the sides of the cake for a festive look. You can also scatter some around the serving plate. Slice your colorful, joyful Funfetti cake, and enjoy it with a cold glass of milk or your favorite drink.
Can I Use Frozen Eggs or Milk for This Cake?
It’s best to use eggs and milk at room temperature for a smooth, even batter. If you only have frozen eggs or milk, thaw them in the fridge overnight and bring to room temperature before mixing.
Can I Substitute the Sprinkles?
Yes! Use jimmies-style rainbow sprinkles for best results—they hold up well during baking. Avoid nonpareils as they tend to bleed color and can turn your batter a muddy shade.
How Should I Store Leftovers?
Keep leftover cake tightly covered at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the layers a day ahead and keep them wrapped tightly at room temperature or refrigerated. Assemble and frost the cake the day you plan to serve for the freshest taste.