Funfetti Cake or Cupcakes
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Funfetti Cake or Cupcakes

Enjoy making this Funfetti cake with the children or grandchildren, building lovely childhood memories.

Everyone loves how pretty they are 🙂

What is a Funfetti Cake?

Funfetti cakes are delicious vanilla cakes, baked with rainbow sprinkles, then covered in buttercream with either mixed in rainbow sprinkles or sprinkles sprinkled on the tops and side.

Perfect for a party, this rainbow-speckled cake screams ‘celebrate’! Pipe creamy vanilla buttercream and scatter over sprinkles for a showstopping cake that adults and kids will love

In addition, you can also try making this cake using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


430g Plain Flour
350g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
345g Butter with unsalted or salted which ever you prefer
3g Baking Powder
4g Baking Soda
4 Large Eggs
2 Large Egg Whites
1 Teaspoon of Salt
360ml Buttermilk
140g Rainbow Sprinkles
For the Buttercream:
500g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
250g Butter of your choice salted or unsalted
240ml Milk
1 tablespoon of white vinegar 


Preheat oven to 350°F (177°C).   Prepare two or three baking tins approx 8 inch (or use 6 inch for a taller cake) with grease spray or butter.  If making cupcakes add cases to the tin.

Cake Mix

1. Mix the sifted flour, baking powder, baking soda, and salt together in a large bowl. Set to one side.

2. Then, place the butter into your mixing bowl, beat the butter on high speed until light and fluffy. Add the sugar and beat on high until creamed together well. Ensure you scrape your mixing bowl to ensure all ingredients are incorporated then mix again.

3. Add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in.

4. Mix the milk with the vinegar and whisk.

5. Now add the dry ingredients to the mix while on low speed, add the ingredients alternating between dry ingredients and buttermilk until all incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. 

6. Vigorously whisk or beat the 2 additional egg whites until thick and foamy soft peaks form. Gently fold into the batter. Finally, fold the sprinkles into the batter.  Separate the mix between the two/3 baking tins evenly or the cupcake cases if making cupcakes.

7. Then, bake for approximately 25 minutes or until the cakes are baked through. Test to see if they are baked using a cocktail stick or cake tester.  Insert a toothpick into the centre of the cake. If it comes out clean, it is baked. Allow cakes to cool completely in the pans set on a wire rack. Remove from the tins after 10 mins to cool further.  The cakes must be completely cool before frosting and assembling.


1. Add softened room temperature butter to your mixer and beat till light and fluffy approximately 5 minutes.

2. Add your flavoured icing sugar to the bowl. At this point chop in the sugar as we don’t want a large fluffy cloud in the kitchen, you can now add a tablespoon of water to help loosen the mix. Then beat for 30 seconds or until creamy.

 Decorating your cake

If decorating cupcakes I would use a Wilton Open Star 1M tip nozzle to pipe swirls on top.

If decorating layer cakes place buttercream between each layer of sponge, placing each sponge on top of each other.  You can either crumb coat the whole cake or just the top, also you could make little rose swirls.

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