Funfetti Cake!

*This post may contain affiliate links. Please see my disclosure for more details!*

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

5 from 2 votes
Funfetti Cake
Funfetti Cake!
Prep Time
15 mins
Cook Time
30 mins
Decorating Time
25 mins
Total Time
1 hr 10 mins

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

Course: Cake
Cuisine: Cake
Keyword: Funfetti
Servings: 18 Slices
Calories: 608 kcal
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!
  1. Preheat your oven to 180C/160C Fan and line three 8"/20cm Cake Tins with parchment paper!

  2. Beat your Butter and Sugar together until light and fluffy - I use my Kitchenaid with the Paddle attachment!

  3. Add your Flour, Eggs and Vanilla to the mix, and beat again till smooth.

  4. Pour in your Funfetti Sprinkles, and fold through with a spatula!

  5. 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!)

  6. Leave your sponges to cool in the tin for 10-15 minutes, and then on a wire rack to cool fully!

For the Decoration!
  1. Beat your room temperature Unsalted Butter (not stork) for a couple of minutes to loosen it and make it lighter!

  2. Add in your Icing Sugar a bit at a time and mix in fully!

  3. 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)

  4. Using a Jumbo round piping tip, pipe buttercream onto your sponges, and add each layer of cake as you go!

  5. Once you have piped all of the buttercream on, sprinkle the cake with some more Funfetti Sprinkles and enjoy!

Recipe Notes
  • 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%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



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!


  • 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.

  • 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!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.