Funfetti cake

Funfetti cake

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 30 mins Cook: 25 mins - 30 mins

More effort

Serves 20 - 25

Perfect for a party, this rainbow-speckled cake screams 'celebrate'! Pipe creamy vanilla icing and scatter over sprinkles for a showstopping cake that adults and kids will love

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (25)

  • kcal441
  • fat24g
  • saturates14g
  • carbs52g
  • sugars38g
  • fibre1g
  • protein4g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.


  • 300g golden caster sugar
  • 450g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp vanilla bean paste
  • 8 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 450g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 tbsp whole milk
  • 200g rainbow sprinkles, plus extra to decorate

For the icing

  • 150g softened butter
  • 450g icing sugar, sifted
  • 180g tub full-fat cream cheese
  • 1 tbsp vanilla paste



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…


  1. Preheat the oven to 180C/160 fan/ gas 4 and grease and line 4 x 20cm cake tins. If you don’t have 4, halve the sponge recipe and bake in 2 batches.

  2. Put the sugar, butter and vanilla paste in a large bowl and beat with an electric whisk (or in a table top mixer) until pale and fluffy. Add the eggs gradually, beating between each addition until fully incorporated. Add a tbsp or 2 of flour if the mixture looks like it’s curdling.

  3. Sift in the flour and baking powder with a tsp of salt and fold into the cake batter. Pour in the milk and beat to loosen the mixture. Scatter over the sprinkles and ripple through the cake batter before dividing between each cake tin. Bake for 25-30 mins until golden and the sponge springs back when you press it lightly. Swap the tins around in the oven after 15 mins to ensure they cook evenly. Cool on wire racks completely before icing.

  4. Meanwhile, make the icing by beating the butter with half of the icing sugar until combined and fluffy. Add the cream cheese and the rest of the icing sugar, beating again until fully combined. Drizzle over the vanilla paste and beat until incorporated. Put a large round nozzle into a piping bag and spoon in the icing.

  5. When the cakes have cooled put a blob of icing onto a cake board and sit 1 of the sponges on top. Pipe blobs of vanilla icing in a circle covering the whole base of the sponge, then top with the next sponge. Repeat with all 3 layers, scattering over some extra sprinkles on the top. Serve in slices.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th May, 2018
Havent tasted yet but wanted to post.... I used the bright and bold mix sprinkles by doctor oetker... they've worked really well, strong colours even after cooking. £2 from Asda. I only used the one tub 89g as felt 200g would be a bit excessive
16th May, 2017
I made a two layer version of this and it turned out really well. I needed about 3/4 of the icing quantity used in the full recipe. Do use the rainbow sprinkles from America that are mentioned in the tips - the colours in the cake were really vivid!
17th Jun, 2017
Which rainbow srpinkles were they if you don't mind my asking? I've tried several varieties with no luck!
12th Mar, 2017
Lovely recipe, worked out really well apart from the colour. I used Waitrose sprinkles and they did not show in the cake as the picture does. Otherwise a great cake!
22nd Feb, 2017
Just made a two layer version of this as a "test run" (so halved the ingredient amounts) and it came out brilliantly. The instructions are well explained and easy to follow. I used rainbow sprinkles bought from Amazon and the colours stayed quite vivid! I found the icing came out a bit too runny to stay in blobs so next time I think I will have to try and get it a bit thicker. Tastes gorgeous so not a huge problem!
23rd Oct, 2016
Love this cake but the sprinkles didn't show. I used ASDA ones which maybe a little cheap! The cake still tastes great though.
26th Aug, 2016
Very nice! I halved the recipe so i had a smaller cake but still looked lovely :) Only thing i would say i used ball sprinkles and the colour didn't show up so make sure you use the proper ones!
1st Jul, 2016
Great recipe. I used sainsburys hundreds and thousands and the colour was lost completely unfortunately. I used 2 cake tins and halved the final cakes which took around 40 mins to cook. Great icing although I used extra icing sugar to make it nice and thick
Karen Moore's picture
Karen Moore
28th Sep, 2018
I am just wondering how to get the icing to make the blobs as they are in the picture. Mine were too runny, tastes great though. I ended up adding a lot of extra icing sugar but i just could get it to go as it should. The blobs all merged into one.
goodfoodteam's picture
3rd Oct, 2018
Thanks for your question. We're glad you enjoyed the cake. As for the icing, it sounds as if the butter might have been too soft or the cream cheese was too runny. We'd recommend using Philadelphia.
29th May, 2018
Can this recipe be used as a tray bake?
goodfoodteam's picture
5th Jun, 2018
Thanks for your question. The cooking times and quantities in this recipe are for 4 x 20cm cake tins. To adapt to a different tin, you'll need to adjust both. Unfortunately we can't give specific recommendations as we haven't tested it. It is possible but you'll need to experiment. Let us know if you decide to give it a go.
28th Jun, 2017
Hi bbc good food. Thinking of making this for a birthday next week and was wondering if the frosting would be ok left out of the fridge for 24hours? or how long would the maximum time it could be out of the fridge. I've seen a mix of answers regarding the storage of cream cheese frosting. Some forums say its fine as the sugar preserves, is this true? Thank you in advance
goodfoodteam's picture
5th Jul, 2017
Thanks for your question. We would suggest refrigerating the cake if you are making it the day before due to the cream cheese.
9th Feb, 2017
I would love to make this soon as a Birthday cake but really struggling to track down the 'right' strand sprinkles which are bright enough to show up. Lakeland don't sell them, nor the big supermarkets. Please help GF magazine team!
goodfoodteam's picture
17th Feb, 2017
Thanks for your question. Sorry to hear you're struggling to track down the sprinkles. Try the following:
17th Jun, 2017
I've tried several like this but they didn't show up! I had some great Sweetly Does it ones but they don't make them any more. can you tell us which brand/what sprinkles you used? That would be really helpful. Thanks
6th Feb, 2017
Does the icing quantity leave enough for at least a small amount across each layer as well as the piped spheres at the edges? Thanks


18th May, 2018
I used Twist Ingredients Vermicelli Multicoloured from Amazon (v large bag though!) and it worked really well. I used a little more icing sugar to thicken the butter cream, and halved the recipe so it was just 2 layers. Tasted lovely, plenty of compliments.
23rd Jul, 2017
Tastes fantastic but like others mentioned- the funfetti was nowhere to be seen. We used the Tesco's sprinkles which (pink, white, yellow and purple) only left yellow spots on the cake- the pinks didn't show up at all! So basically, don't expect to see any colours unless you buy good quality, primary coloured sprinkles.