2 Layer Funfetti Cake Recipe: The Ultimate Birthday Celebration Cake

Why You’ll Love This 2 Layer Funfetti Cake Recipe

Nothing says celebration quite like a homemade funfetti cake bursting with colorful sprinkles and topped with fluffy buttercream frosting. Whether you’re planning a birthday party, celebrating a special milestone, or simply want to bring some joy to an ordinary day, this 2 layer funfetti cake recipe delivers pure happiness in every bite.

This recipe creates a perfectly moist, tender cake with rainbow sprinkles baked right in, giving you that classic funfetti flavor and delightful pop of color. The best part? It’s surprisingly easy to make from scratch and tastes infinitely better than any box mix. With simple ingredients you likely already have in your pantry and foolproof techniques, you’ll have a bakery-quality cake that’ll make everyone smile.

Recipe Details

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 mins	25 mins	1 hour 15 mins	10-12	Easy

Note: Total time includes cooling period

What You’ll Need

For the Cake:

All-purpose flour – 2½ cups (315g)
Granulated sugar – 1¾ cups (350g)
Unsalted butter – ½ cup (113g), softened
Vegetable oil – ⅓ cup (75ml)
Large eggs – 3, room temperature
Vanilla extract – 2 teaspoons
Baking powder – 2½ teaspoons
Salt – ½ teaspoon
Whole milk – 1¼ cups (300ml), room temperature
Rainbow sprinkles – ⅓ cup (jimmies work best – avoid nonpareils as they bleed)

For the Vanilla Buttercream Frosting:

Unsalted butter – 1 cup (226g), softened
Powdered sugar – 4 cups (480g), sifted
Heavy cream or milk – 3-4 tablespoons
Vanilla extract – 2 teaspoons
Salt – Pinch
Additional sprinkles – For decorating

Substitution Notes:

Dairy-free option: Replace butter with vegan butter and milk with almond or oat milk
Oil substitute: You can use all butter (¾ cup total) instead of the butter-oil combination
Egg substitute: 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, let sit 5 minutes)

Step-by-Step Directions

Preparing Your Workspace:

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter, then dust with flour, tapping out excess. Line the bottoms with parchment paper for extra insurance against sticking.
Bring ingredients to room temperature. This is crucial for proper mixing – cold ingredients don’t combine well and can result in a dense cake.

Making the Cake Batter:

Cream the butter and sugar in a large mixing bowl using an electric mixer on medium speed for 3-4 minutes until light and fluffy. The mixture should look pale and increase in volume.
Add oil and mix until combined. The oil helps keep the cake extra moist.
Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until incorporated.

Pro tip: Make sure each egg is fully mixed in before adding the next one. This prevents the batter from curdling.

Combine dry ingredients in a separate bowl: flour, baking powder, and salt. Whisk together to ensure even distribution.
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour mixture. Mix on low speed just until combined – don’t overmix.
- Add ⅓ of flour mixture, mix briefly
- Add ½ of milk, mix briefly
- Add ⅓ of flour mixture, mix briefly
- Add remaining milk, mix briefly
- Add remaining flour mixture, mix just until no streaks remain
Gently fold in sprinkles using a rubber spatula. Toss sprinkles in a tablespoon of flour first to prevent them from sinking to the bottom.

Baking the Cake:

Divide batter evenly between prepared pans. Use a kitchen scale for accuracy, or eyeball it – each pan should get about 2½ cups of batter.
Bake for 23-26 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back lightly when touched.

Don’t overbake: Funfetti cake can go from perfect to dry quickly. Start checking at 23 minutes.

Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Making the Buttercream:

Beat softened butter with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
Gradually add powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a sugar cloud.
Add vanilla, salt, and 3 tablespoons of cream. Beat on high speed for 2-3 minutes until frosting is smooth and pipeable. Add more cream if needed for desired consistency.

Assembly:

Level cake layers if needed using a serrated knife or cake leveler.
Place first layer on serving plate. Spread about 1 cup of frosting evenly on top.
Add second layer and press gently to adhere. Apply a thin crumb coat of frosting all over the cake. Refrigerate for 30 minutes.
Apply final layer of frosting, smoothing with an offset spatula. Decorate with additional sprinkles while frosting is still soft.

How to Serve

This funfetti cake is perfect on its own, but here are some delicious serving suggestions:

Classic Presentation: Serve generous slices with a cold glass of milk or a scoop of vanilla ice cream alongside.

Party Style: Cut into smaller pieces for parties – this cake is rich and a little goes a long way. Pair with fresh berries for a pop of natural color and freshness.

Special Occasions: Add birthday candles, sparkler candles, or themed cake toppers. The neutral white frosting makes it perfect for any color scheme.

Beverage Pairings: Coffee, cold milk, or even a fun colored punch complement the sweet, vanilla flavors beautifully.

Expert Tips for Success

Storage: Store covered cake at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring to room temperature before serving for best texture.

Make-Ahead Options: Cake layers can be baked up to 3 days ahead and stored wrapped tightly. Frosting can be made 2 days ahead and stored in the refrigerator – just re-whip before using.

Sprinkle Selection: Use jimmy-style sprinkles rather than nonpareils (the tiny round ones) as they hold their color better during baking and don’t bleed into the batter.

Altitude Adjustments: If baking above 3,000 feet, reduce baking powder to 2 teaspoons and increase flour by 2-3 tablespoons.

Flavor Variations: Try almond extract instead of vanilla for a different twist, or add lemon zest for a citrus funfetti version.

Frosting Consistency: If your frosting is too thick, add cream one tablespoon at a time. If too thin, add more powdered sugar or chill for 15 minutes.

Temperature matters: Room temperature ingredients mix more easily and create a better texture. Take eggs and milk out 30-60 minutes before baking.

Common Questions

Can I use a box mix instead of making from scratch?

While you certainly can use a box mix, homemade funfetti cake has superior flavor and texture. This recipe isn’t much more difficult than a box mix and the results are noticeably better. Plus, you control the quality of ingredients.

Why did my sprinkles sink to the bottom?

This usually happens when sprinkles aren’t coated in flour before folding in, or if the batter is too thin. Always toss sprinkles in a tablespoon of flour first, and make sure your batter has the right consistency – thick enough to suspend the sprinkles.

Can I make this as cupcakes instead?

Absolutely! This recipe makes about 24 cupcakes. Bake at 350°F for 18-20 minutes. Fill cupcake liners about ⅔ full and check for doneness with a toothpick.

How do I get smooth buttercream frosting?

Make sure your butter is properly softened (should give slightly to pressure but not be melted), sift your powdered sugar, and beat the frosting for a full 3-4 minutes on high speed. If it’s still not smooth, try adding a tablespoon of cream and beating longer.

Can I freeze this cake?

Yes! Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw completely before frosting. You can also freeze the finished cake for up to 1 month – just add decorative sprinkles after thawing.

Final Thoughts

This 2 layer funfetti cake recipe proves that homemade doesn’t have to mean complicated. With its tender crumb, perfect sweetness, and cheerful sprinkles throughout, it’s guaranteed to be a hit at any celebration. The combination of butter and oil creates an incredibly moist cake that stays fresh for days, while the vanilla buttercream frosting provides the perfect creamy complement.

Whether you’re a beginner baker or just looking for a reliable, crowd-pleasing recipe, this funfetti cake delivers every time. The key is using quality ingredients, bringing everything to room temperature, and not overmixing the batter. Follow these simple guidelines, and you’ll have a bakery-quality cake that’ll make any day feel special.

So grab your mixing bowls and rainbow sprinkles – it’s time to create some sweet memories with this delightful funfetti cake!