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Slice of confetti layer cake with vanilla buttercream frosting and colorful sprinkles on a white plate.

Moist Confetti Layer Cake Easy Homemade Funfetti Cake - Colorful, Soft, and Celebration-Ready

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 Slices

Ingredients
  

  • 2 3/4 cups (345 g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp fine salt
  • 1 3/4 cups (350 g) granulated sugar
  • 3/4 cup (170 g) unsalted butter, softened
  • 1/4 cup (60 ml) neutral oil (canola or vegetable)
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional but recommended for classic bakery flavor)
  • 1 cup (240 ml) buttermilk, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 3/4 cup rainbow jimmies sprinkles (not nonpareils)
  • 1 1/2 cups (340 g) unsalted butter, softened
  • 5–6 cups (600–720 g) powdered sugar, sifted
  • 1/4 cup (60 ml) heavy cream or whole milk
  • 2 tsp pure vanilla extract
  • 1/8–1/4 tsp fine salt, to taste
  • Extra sprinkles for decorating

Instructions
 

  • Prep the pans: Heat oven to 350°F (175°C). Grease and line three 8-inch round cake pans (or two 9-inch) with parchment. Lightly flour the sides to prevent sticking.
  • Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter and sugar: In a large bowl, beat butter and sugar on medium-high for 2–3 minutes until light and fluffy. This adds air and helps the cake rise.
  • Add oil and eggs: Beat in oil until combined. Add eggs one at a time, mixing well after each. Scrape the bowl as needed. Stir in vanilla and almond extract.
  • Alternate dry and wet: Mix buttermilk and whole milk together. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with dry. Mix on low just until combined. Do not overmix.
  • Fold in sprinkles: Gently fold in the rainbow jimmies with a spatula. Do not use nonpareils (the tiny balls) since they bleed color.
  • Fill pans: Divide batter evenly among pans. Smooth tops with a spatula and tap pans lightly on the counter to release large air bubbles.
  • Bake: Bake 22–26 minutes for 8-inch layers (25–30 for 9-inch), or until a toothpick comes out clean with a few moist crumbs. The tops should spring back when lightly pressed.
  • Cool completely: Let cakes cool in pans 10 minutes, then invert onto wire racks. Peel off parchment and cool fully before frosting.
  • Make the frosting: Beat butter on medium-high until creamy, about 2 minutes. Add 3 cups powdered sugar, vanilla, and salt. Beat on low to combine, then increase speed. Add remaining sugar and cream in stages until light and fluffy, 2–3 minutes. Adjust cream or sugar for spreadable consistency. Taste and add a pinch more salt if needed.
  • Assemble: Level cake tops if domed. Place the first layer on a board, spread a generous layer of frosting, and repeat with the second and third layers. Apply a thin crumb coat around the sides, chill 15–20 minutes, then finish with a smooth final coat.
  • Decorate: Press sprinkles around the base and scatter on top. For a clean look, add a ring of sprinkles on the edges and keep the center smooth.
  • Set and serve: Chill 20–30 minutes to set the frosting, then slice with a sharp, warm knife for neat pieces.