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Funfetti Cake Recipe

A light and colorful vanilla funfetti layer cake perfect for celebrations.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 12 servings

Ingredients

  • 3 cups all purpose flour see notes
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 teaspoons vinegar
  • 1/2 + 2 cups oil use vegetable oil (1/2 cup plus 2 tablespoons)
  • 2 cups water
  • 1/4 cup sprinkles use rainbow jimmies
  • 2 cups vanilla frosting or any frosting of choice

Instructions

  • Preheat the oven to 350°F (180°C). Grease two 8-inch springform cake pans and set aside.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
  • Add the vanilla extract, vinegar, vegetable oil (1/2 cup plus 2 tablespoons), and water to the dry ingredients and mix until a thick, smooth batter forms.
  • Gently fold the sprinkles (1/4 cup rainbow jimmies) into the batter until evenly distributed; avoid overmixing to prevent color bleed.
  • Divide the batter evenly between the prepared pans and smooth the tops. Bake for 27–30 minutes, or until a skewer inserted into the center comes out clean.
  • Remove the cakes from the oven and let them cool completely in the pans, then release from the springform pans.
  • If desired, use a wet knife to slice each cake horizontally to create four thin layers in total.
  • Place one cake layer on a serving plate, spread with frosting, and repeat with remaining layers to build a four-layer cake. Cover the exterior with the remaining frosting.
  • Let the assembled cake sit 30 minutes before serving.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or electric mixer
  • rubber spatula
  • two 8-inch springform cake pans
  • knife (wet to slice layers)
  • Oven

Notes

  • Use a gluten-free all-purpose flour with xanthan gum for a gluten-free cake.
  • Let the cake cool completely before slicing into layers.
  • Use rainbow jimmies to prevent color bleeding.
  • Wipe the knife with water between slices for clean layers.
  • The recipe yields two 8-inch cakes that can be stacked into four thin layers.