I recently baked Funfetti Birthday Cake—a festive vanilla sponge bursting with rainbow sprinkles in every bite, topped with silky cream cheese frosting and extra sprinkles to match. It’s colorful, fluffy, and exactly what a celebration deserves.

Ultimate Funfetti Birthday Cake

Why I’ll Love This Recipe

I adore how this cake elevates childhood nostalgia—light, tender layers loaded with jimmies—and balances it with grown-up flair thanks to a tangy cream cheese frosting. It’s moist, soft, and absolutely disappears at parties.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake layers I use cake flour, baking powder, baking soda, salt, unsalted butter, cream cheese, granulated sugar, egg whites (whipped), milk, sour cream, oil, vanilla extract, and rainbow sprinkles (not nonpareils). The frosting combines cream cheese, butter, confectioners’ sugar, vanilla, a pinch of salt, milk, plus sprinkles for decoration.

directions

I whisk the dry ingredients—cake flour, baking powder, baking soda, and salt.
I beat softened butter and room‑temperature cream cheese until smooth, then gradually whisk in sugar, vanilla, and egg whites until light and fluffy.
I add milk, sour cream, and oil, then carefully fold in the dry mix. Once combined, I gently stir in rainbow sprinkles.
I divide batter into two greased 9″ round pans lined with parchment. I bake at 350 °F for about 25 minutes, until the edges turn golden and a toothpick comes out clean. Let cakes cool in pans for 15 minutes before transferring to racks.
While cooling, I whip up the cream cheese frosting: beat cream cheese and butter, gradually add sifted confectioners’ sugar, salt, vanilla, and milk. Beat until fluffy.
I slice each cake layer horizontally to create four even layers. Then I spread frosting between and over the top and sides. I pipe decorative stars or rosettes and press extra sprinkles and nonpareils on the sides if desired.

Servings and timing

Yields: One 9″ cake, about 12–16 servings depending on slice size
Prep time: ~30 minutes
Bake time: ~25–30 minutes per cake
Cooling & assembly: ~1.5 hours total (cool and layer)
Total time: approximately 2–2.5 hours from start to slice.

Variations

I’ve also baked this batter in Bunny pan or Bundt forms, or converted it into cupcakes—it works beautifully across formats.
For a richer twist I sometimes add a touch of almond extract or opt for white chocolate frosting instead of cream cheese.

storage/reheating

I keep leftovers covered in the fridge for up to 3 days. Since the cream cheese frosting chills firm, I let slices come to room temperature before serving for optimal flavor. Cake layers (without frosting) freeze well up to 2 months—thaw overnight before frosting.

FAQs

What sprinkles should I use in the batter?

I always use rainbow jimmies—they keep their color and structure during baking. Nonpareils will bleed and create streaks, so I avoid them in the batter.

Can this recipe be made into cupcakes?

Yes—I’ve made these as cupcakes and they work wonderfully. Just adjust bake time accordingly and top with frosting and sprinkles.

Do I need to slice the cake layers?

It makes for extra height and layers of frosting, but optional—two thick cake layers taste just as delicious.

Can I use all‑purpose flour instead of cake flour?

You can, though the crumb may be slightly denser. Cake flour gives that ultra-soft, fluffy texture.

How do I get fluffy frosting that holds its shape?

Make sure all dairy (cream cheese, butter, milk) is at room temperature, use sifted confectioners’ sugar, and beat on medium-high on the final stage for 1–2 minutes until light and airy.

Conclusion

I absolutely love this Ultimate Funfetti Birthday Cake—it’s joyful, tender, and tastes like childhood memories elevated. With moist layers, creamy tangy frosting, and sprinkles galore, it’s perfect for birthdays or any festive occasion. It takes patience but delivers wow factor—and it’s a recipe I’ll happily make again and again.