Funfetti Cake!

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A Three Layer Funfetti Cake with all the Colourful Sprinkles, and a Vanilla Buttercream Frosting! 

This post may contain affiliate links!

It’s been a while since my blog had a little bit of colour on it, and a Funfetti Cake is 100% the best way to get that going. I love a funfetti cake, but in the UK they are much harder to come by. That’s not because people don’t want them, but because most of the Sprinkles in the UK are awful!

For those of you who don’t know, a Funfetti Cake is essentially a basic or vanilla sponge, but with LOADS of sprinkles inside to give a confetti type of effect – but it’s all edible. Funfetti Cakes are very popular in America, and they always look amazing!

The problem we have over here in the UK, is that a lot of sprinkles just don’t have the same colourings or additives to make the sprinkles bright enough to bake with – a lot of the colours used in the sprinkles in America are in fact banned over here, because there are just TOO many additives!

Therefore, it makes it very difficult to get the effect you want. You can buy cake mixes in the uk, such as the Pillsbury Funfetti Cake Mix online, which is probably the easiest way to get where you want – but its a box cake mix, and I know a lot of you aren’t a massive fan of those. 

So, the sprinkles that I use for these recipes? These glorious Funfetti Sprinkles from Iced Jems. These are the only ones I have tried so far… that work! You can try any supermarket ones, and they will either just disappear completely into the sponge, or just turn green. 

I realise that buying some sprinkles online just for a cake seems a bit OTT, but if you want a good funfetti cake, and you’re in the UK like me and don’t have access to be best sprinkles ever, then it is SO worth it!

The next catch, is having enough sprinkles. I used three pots of Jemmas Funfetti Sprinkles in this cake, which may seem a lot… but for a cake that serves at least 15, it’s not too bad at all! It’s an investment. The sponge itself is just a classic sponge, so it’s hard to get wrong! 

You can of course try supermarket sprinkles, or even branded ones that you can buy in shops, but be warned that they may not work. The really tiny sprinkle balls, and the sugar strands you can buy at supermarkets tend to be the worst as they’re already so small – so they just vanish!

The amount you put into the cake will depend on how big you want the cake to be – as I made a three layer cake as usual, I found the two pots (120g) of sprinkles perfect for the sponges – if you were going to make a smaller version of the cake, you can easily use less sprinkles though! 

As I didn’t want to take the Mickey with the sprinkles, I didn’t use sprinkles in the frosting – I knew I would need a lot, and you don’t even see most of the frosting as it’s on the inside of the cake, so I just sprinkled some on top! 

There are notes in the recipe on how to make a smaller two layer cake, but I hope you enjoy the recipe either way! x

Funfetti Cake

Funfetti Cake!

A Three Layer Funfetti Cake with all the Colourful Sprinkles, and a Vanilla Buttercream Frosting! 
5 from 9 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Funfetti
Prep Time: 15 minutes
Cook Time: 30 minutes
Decorating Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 18 Slices
Author: Jane's Patisserie



  • 400 g Unsalted Butter/Stork
  • 400 g Golden Caster Sugar (or white)
  • 400 g Self Raising Flour
  • 8 Medium Eggs
  • 1 tsp Vanilla Extract
  • 120 g Funfetti Sprinkles


  • 300 g Unsalted Butter (room temp)
  • 600 g Icing Sugar
  • 1 tsp Vanilla Extract
  • Funfetti Sprinkles


For the Cakes!

  • Preheat your oven to 180C/160C Fan and line three 8"/20cm Cake Tins with parchment paper!
  • Beat your Butter and Sugar together until light and fluffy - I use my Kitchenaid with the Paddle attachment!
  • Add your Flour, Eggs and Vanilla to the mix, and beat again till smooth.
  • Pour in your Funfetti Sprinkles, and fold through with a spatula!
  • Split the mixture evenly between the three tins - bake in the oven for 30-35 minutes, or until baked through! Check with a skewer (it should be clean!)
  • Leave your sponges to cool in the tin for 10-15 minutes, and then on a wire rack to cool fully!

For the Decoration!

  • Beat your room temperature Unsalted Butter (not stork) for a couple of minutes to loosen it and make it lighter!
  • Add in your Icing Sugar a bit at a time and mix in fully!
  • Add in your Vanilla, and beat again. If your mixture is really stiff (and I mean, you will not be able to pipe with it - add in 1-2tbsp of boiling water to make it easier to pipe)
  • Using a Jumbo round piping tip, pipe buttercream onto your sponges, and add each layer of cake as you go!
  • Once you have piped all of the buttercream on, sprinkle the cake with some more Funfetti Sprinkles and enjoy!


  • I used these Funfetti Sprinkles from Iced Jems for this cake!
  • I would not recommend using cheap and basic sprinkles from the supermarket (if you are in the UK at least) as they don't work!
  • If you are lucky enough to live elsewhere in the world with much better sprinkles - try others!
  • This cake will last for 3-4 days in a cake box! 
  • To make a smaller version use:
    • 250g Butter/Sugar/Flour and 5 medium eggs 
    • 1/2tsp vanilla, and 60g sprinkles
    • Bake in the oven for 25 minutes or so! 
    • Use 200g Butter/400g sugar for the frosting!
Nutrition Facts
Funfetti Cake!
Amount Per Serving
Calories 608 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 21g131%
Cholesterol 166mg55%
Sodium 37mg2%
Potassium 62mg2%
Carbohydrates 72g24%
Fiber 1g4%
Sugar 55g61%
Protein 6g12%
Vitamin A 1090IU22%
Calcium 25mg3%
Iron 0.6mg3%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Melissa
    September 22, 2020 at 5:37 pm

    Hi, I don’t have self rising Flour, how can I use so flour instead?

    • Jane's Patisserie
      September 22, 2020 at 7:58 pm

      For using plain flour with no raising agent you need to add baking powder – usually it’s two level teaspoons per 150g of flour, whisked in before using!

  • Salma
    August 30, 2020 at 10:57 pm

    Hi Jane i am intending to follow your recipe to bake for my daughters 6th bday but i have been struggling to find kosher/halal funfetti sprinkles as the ones you have advised are unfortunately unsuitable for our diet. Please could you advise an alternative kosher/halal sprinkle if possible. Thank you

    • Jane's Patisserie
      August 31, 2020 at 9:43 am

      I’m afraid I only use the ones recommended on the post so I can’t help, sorry!! x

  • Lilian
    August 27, 2020 at 12:35 pm

    Hi Jane!
    I’m going to use this for my daughters 5th birthday next weekend, but as a Unicorn cake (not sure if you’ve seen them) and I was wondering if I could cover it in fondant icing, then pipe pastel colours of buttercream on top. Would this taste okay? Mixing the two types of icing?
    Thanks!!!! 🙂

    • Jane's Patisserie
      August 27, 2020 at 3:58 pm

      Hey! Yeah I think it would work well! Unicorn cakes are amazing!

  • Rachel
    August 11, 2020 at 10:40 pm

    5 stars
    Made this for my nieces 6th birthday cake it went down a storm thank you! 🎉

  • Apolline
    August 3, 2020 at 2:18 pm

    5 stars
    Hello! I was wondering whether French supermarket sprinkles would be ok? Thank you so much!

  • Natasha
    July 29, 2020 at 11:00 pm

    5 stars
    Used this recipe for my daughter’s birthday cake but covered it in rainbow buttercream. It came out perfectly and I’ve had so many comments on how amazing it tasted! Thank you so much for the recipe Jane! xx

  • Nabaa
    July 28, 2020 at 5:16 pm

    Hi Jane! How can I make this recipe in 6 inch tins? X

    • Jane's Patisserie
      July 29, 2020 at 7:19 pm

      Use about 2/3 of the recipe! Baking time is less, probably 20-22 minutes?! X

  • zoe clemence
    July 24, 2020 at 6:24 am

    5 stars
    Hi Jane, could I make this gluten free just by swapping the flour out and adding some Xantham Gum? Thank you x

    • Jane's Patisserie
      July 24, 2020 at 10:07 am

      Yes!! Obviously make sure the sprinkles you use are gluten safe and all the other ingredients, but otherwise flour switch and xantham gum is good! x

  • Paige West
    July 21, 2020 at 6:25 pm

    Can you use stork for the frosting or is unsalted butter best?

    • Jane's Patisserie
      July 21, 2020 at 8:04 pm

      No, I would never use a spread for frosting – block unsalted butter only! x

  • Sarah Jane
    July 17, 2020 at 10:02 am

    Hi Jane,

    I’m in the process of making this for my daughters 13th birthday. I purchased the same sprinkles from Iced Jems 🙂

    Very excited to see how it turns out!

    Your recipes are my go to every time I bake (and that’s ALOT) They are truly amazing!

    • Jane's Patisserie
      July 17, 2020 at 10:19 am

      Ahh yay!! I really hope you love it!! x

  • DP
    July 15, 2020 at 11:59 am

    Hi Jane
    Do you bake all three tins at the same time in the oven? Is is ok if two are on the top and one on the bottom shelf? Thanks

    • Jane's Patisserie
      July 15, 2020 at 12:00 pm

      Hiya – yes I do. I have a fan oven, so using different shelves is fine – and with most other ovens it is too! x

  • Liza
    July 12, 2020 at 9:27 am

    Hi Jane, I was looking to bake this cake for my nephews birthday but I was looking to cover the whole cake with buttercream. It would be made in 9 inch cake tin so would I need to double the Ingredients for the buttercream please and would I need to stick to 400 g of ingredients for the cake in a 9 inch cake tin? Thank you xx

    • Jane's Patisserie
      July 12, 2020 at 2:57 pm

      How many layers would you be doing in the 9″ tin? x

  • Stephanie
    July 9, 2020 at 3:00 pm

    Hi Jane,
    I plan to make this cake for my daughters 4th birthday but was going to cover the cake in buttercream and roll in sprinkles like I’ve seen on many cakes/videos online. Do you think these sprinkles and the traditional buttercream recipe would work just as well for that?
    Thanks so much in advance!

    • Jane's Patisserie
      July 9, 2020 at 6:05 pm

      Hey! Yes they would, but you will need lots and lots of sprinkles to do it!

  • Olivia
    June 14, 2020 at 2:36 pm

    Hi Jane

    Just wondering if you could put sprinkles within the buttercream before piping? or would this just turn out looking super messy? 🙂


    • Jane's Patisserie
      June 14, 2020 at 5:00 pm

      Hey! You certainly could do, but that will block quite a few piping tips!

  • Izzy
    June 11, 2020 at 2:33 pm

    5 stars
    This is one of the best cakes I have ever made I am making 3 of these cakes for my family for their birthday’s and I absolutely LOVE this recipe!!

  • Nicole keith
    June 9, 2020 at 10:47 pm

    Hey Jane. I’m going to make this next week but I just wanted to ask how do you get your sponges to bake flat for stacking? I seen on you tube someone making foil/cardboard things for round the tin sides.


    • Jane's Patisserie
      June 10, 2020 at 9:04 am

      Hey! So my cakes just naturally bake flatter – domed, or lopsided cakes can come from oven temperature distributions not being even, or a number of other reasons! x

  • Nicola
    June 7, 2020 at 2:49 pm

    Hi Jane, do you still put vanilla in the buttercream if you are making the two layer cake?

  • Same
    June 5, 2020 at 2:12 pm

    5 stars
    Hi jane i wanted to make this cake as a 4 layer, what measurements would i use? Thank you in advance x

    • Jane's Patisserie
      June 5, 2020 at 2:54 pm

      Hey! I would use a 500g/10 medium egg mix (compared to the 400g/8) and split between four 8″ tins! And then I would add on probably another 1/3 of sprinkles! x

  • Olivia
    June 2, 2020 at 5:13 pm

    Hi! In the notes you said smaller version of the cake? Is that a 2 layer version or a smaller inch? Thank you!

  • Jag
    May 31, 2020 at 1:49 pm

    5 stars
    Made this for my daughters 1st birthday and it turned out amazing, not just the way in which it looked but the taste also!

  • Mandy
    May 30, 2020 at 5:21 am

    Hi Jane. Would these still come out ok in PME tins that are 8 inch by 3 inch deep? Or are they too deep?

  • Becky
    May 19, 2020 at 12:05 am

    Hi Jane could I add a layer of jam into this aswell.with the sponge?

  • Karen
    April 28, 2020 at 8:11 pm

    Hello 👋 I’m planning to make this cake for hubby’s bday but I’m planning on covering it in buttercream on outside too will the quantity here stretch to cover it or would I be best to double it?
    Thank you ☺️

  • Ajise Oluwakayode
    April 9, 2020 at 10:27 am

    hi Jane. just wanted to ask how to separate the batter equally between the tins before baking? thanks x

  • Sienna
    March 2, 2020 at 11:02 pm

    Hi Jane!! Could this be made into a 2 layer cane? What are the ingredient measurements, of you don’t mind? Xxx

    • Sienna
      March 2, 2020 at 11:06 pm

      Oops never mind, notes in the recipe notes xxx

  • April
    February 4, 2020 at 2:34 pm

    5 stars
    I’ve made this before and was soooo delicious!! I’m wanting to add another cake layer and food jel instead of sprinkles to create a rainbow cake. I’m just wondering what ingredient adjustments I need to make to add another layer? Thank you xx

    • Jane's Patisserie
      February 4, 2020 at 8:01 pm

      The sponge recipe would be the same – just without sprinkles!

  • Leanne
    December 11, 2019 at 10:36 am

    Hi this looks great. If I wanted to make a green buttercream frosting (Christmas tree) , will it work by just adding food colouring into the existing recipe?

    Many thanks in advance.

    • Jane's Patisserie
      December 11, 2019 at 10:40 am

      Yes, for the frosting just add in colouring! I only recommend good quality colours though otherwise it could look/taste weird if you use supermarket own.

    • Jag
      May 15, 2020 at 10:35 am

      Hi Jane, what butter or stork do you use? If stork, is it the block or the spread? Thanks

    • Jane's Patisserie
      May 15, 2020 at 1:28 pm

      You can use unsalted butter or stock tub for the cake, but only actual unsalted butter for the buttercream! x

  • Priya
    December 9, 2019 at 11:27 am

    Hi Jane, firstly can I say thank you for this fab recipe, baked it for the office and it went down a treat!. I wanted to make a large version of this cake for my daughters birthday. I wanted to use a 12″ tin, and only bake 2 tiers, could you assist with advising what quantities I should use and how long I should bake the sponges for and on what gas mark please

  • Carole Coffey
    November 9, 2019 at 10:00 am

    Hi Jane I’ve used this recipe several times each time it’s turned out great. Could you tell me if I used 6inch tin how long would I cook it for and the oven temperature please. I’m attempting birthday cakes for my grandchildren this month

    • Jane's Patisserie
      November 10, 2019 at 5:22 pm

      Hiya! I’m afraid I rarely bake 6″ sponges so I’m not 100% sure on time – it will depend if you are reducing the quantities as well!

  • Doreen
    August 5, 2019 at 3:07 pm

    5 stars
    Wow i love the look of this cake ive ordered my sprinkles from iced jems cant wait to make it, your recipes are the best ive ever, do you have a recipe for a rainbow cake please ? Xx

  • Helen Webb
    July 20, 2019 at 9:16 am

    I made this for work this week. It looked and tasted fantastic, thank you for another great recipe 🙂

  • Jessica
    July 19, 2019 at 1:45 pm

    Hi Jane,

    Is there any supermarket brand of sprinkles you can recommend? as I don’t have time to order any 🙁 Alternatively, as I’m making this with short notice, I was also thinking of an option of using colouring to colour the sponge layers and sprinkles on top , which supermarket brand to colour do you recommend? Or Would any food colouring work? or would you recommend the extra strong gels? and would i need to alter the recipe at all when adding these? Thank you so much for all your help I love working my way through your recipes and you’re so helpful 🙂

    • Jane's Patisserie
      July 19, 2019 at 7:27 pm

      Hiya – I really don’t recommend any sprinkles or colourings from supermarkets. They’re just not good enough at all. You can buy decent colourings from a hobby craft store – sugarflair or Progel are great!

  • Helen
    June 26, 2019 at 10:45 am

    I made confetti muffins a while back and that is what happened to them all the sprinkles seemed to disappear at least I now know why.

    • Jane's Patisserie
      June 26, 2019 at 5:08 pm

      Yes! It really is down to having the correct sprinkles!

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