Funfetti Cake

Funfetti Cake - homemade funfetti layer cake filled with sprinkles, topped with fluffy frosting, more sprinkles and a drippy chocolate ganache | by Olivia Bogacki for

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Funfetti Cake – homemade funfetti layer cake recipe made from scratch with sprinkles, fluffy frosting, more sprinkles and a drippy chocolate ganache.



For the Funfetti Cake:

  • 1 ½ cups cake flour (sifted)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk (room temperature)
  • ¼ cup rainbow jimmies sprinkles

For the Cream Cheese Frosting:

  • 1 cup unsalted butter (room temperature)
  • 6 ounces cream cheese (room temperature)
  • 3 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • pinch salt

For the Chocolate Ganache:

  • 3 ounces dark chocolate (finely chopped)
  • 3 ounces heavy cream

For the Assembly:


Make the Funfetti Cake:

  1. Preheat oven to 350F.  Grease and flour three 6″ cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  4. Add sugar and beat on med-high until pale and fluffy (2-3 minutes).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition.  Add vanilla extract.
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk).  Fully incorporating after each addition.  Do not overmix.  Fold in sprinkles.
  7. Spread batter evenly into prepared pans.  Smooth the top with a spatula.
  8. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
  9. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.

Make the Cream Cheese Frosting:

  1. Beat butter and cream cheese on med-high until pale and smooth (approx. 2mins).
  2. Reduce speed to low and add sugar 1 cup at a time. Add vanilla and pinch of salt. Increase speed to high and beat for 2-3 minutes until pale and smooth.

Make the Chocolate Ganache:

  1. Place chopped chocolate and cream into a microwave safe bowl.  Stir to combine.  Microwave for 20 seconds, stir.  Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky.
  2. Set aside to cool completely before using on cake.

Assemble the Cake:

  1. Place one layer of cake onto a cake stand or serving plate.  Top with approximately 2/3 cup of buttercream.  Repeat with remaining layers and crumb coat the cake.
  2. Place cake in freezer and frosting in the fridge for 30 minutes.
  3. Frost the cake and smooth the sides and top. Place back in the fridge for 1-2 hours for frosting to set.
  4. Place a bowl upside down on a baking sheet to catch excess sprinkles. Place cake on inverted bowl. Gently, but firmly, press sprinkles into the sides and top of the cake. Letting excess fall onto the baking sheet.
  5. Chill in fridge for 30 minutes.
  6. Using a teaspoon, apply ganache near edges like so to create the drips. Pour some ganache on the top of the cake and spread with an offset spatula. (detailed tutorial here)


  • This cake was baked in three 6-inch round pans, which are smaller than a traditional cake pan. Be sure to check the size of your pan! Alternatively, you could bake it in two 8-inch round pans.
  • Frosting may be very soft.  If so, place in fridge for 30 minutes to firm up.
  • I ran my hands over the entire cake after adding the sprinkles to ensure a smooth surface for the drippy ganache. If using a firmer frosting, you can try using this technique to cover the sides with sprinkles.