Funfetti cake

Funfetti cake

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(33 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
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  • 300g golden caster sugar
  • 450g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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.

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Comments, questions and tips

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Becca Rhodes's picture
Becca Rhodes
19th Jan, 2020
Definitely need 4 tins. I tried it in 2 and the cake ended up being very dry as needed to cook longer due to still bring raw in the middle. Lovely flavour though so will try again. Could also halve the mixture and use 2 tins.
4th Mar, 2019
Nice cake but the sprinkles I used (Cake Angels Rainbow) did not work very well. They were the best/most expensive ones in the supermarket as I didn't have time to shop around.
11th Dec, 2018
When I made this cake I done it in two batches to see which one would turn out better and the second batch turned out much better than the first. The only difference I did was I melted the butter and whisk it in with the sugar in the second batch and got a much better consistency and it turned out really well.
Kate Flynn's picture
Kate Flynn
19th Nov, 2018
I found this a simple cake to make. I used whatever coloured sprinkles I could buy/afford. They were not very visible after baking. I made the icing thicker after reading other comments. I ended up with a cake that 17 people admired and enjoyed, with leftovers for the birthday girl. A fun party cake, without all that fondant nonsense.
14th Nov, 2018
Seems to be quite a temperamental recipe. I used it because I wasn't sure if a simple victorian sponge recipe would work with the sprinkles. I had to make in two batches as I only had 2 tins. The first batch took longer to bake but came out perfectly. The second batch didn't rise much and are very greasy with all the sprinkles sunk to the bottom. It looks fine assembled but, from the off-cuts, I'm not particularly impressed with the taste. Very high in fat and even the fully risen cakes seem dense and sickly :(
31st Oct, 2018
The colours totally faded, the cake is huge and to be honest a bit overbearing on a plate (never thought I would say that). As the sprinkles faded I felt that the sugar left added too much sugar to the cake itself and left it feeling too dense - I also felt the icing was a bit too wet and maybe next time will use a buttercream instead of the cream cheese - however, it all got eaten and was nicer having been left a couple of days
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!


bradley bell's picture
bradley bell
27th Feb, 2020
my cream cheese frosting is always runny help
Barney Good Food's picture
Barney Good Food
28th Feb, 2020
If you're using Philadelphia cream cheese we would suggest trying an own brand cream cheese instead which has a higher fat content and shouldn't go as runny. Also make sure your cream cheese is fridge cold when you add it.
18th Feb, 2019
Is there a way to change the weights of the recipes from metric to imperial please?
goodfoodteam's picture
19th Feb, 2019
Thanks for your question. Use the following: 300g = 10 1/2 oz, 450g =, 1 lb, 200g = 7oz, 150g = 5 oz, 180g = 6oz
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.


11th Dec, 2018
When making the icing I slightly softened the butter in the microwave and then mixed it in with the icing sugar. In a separate bowl I creamed the cream cheese for about a minute and then added in the rest of the icing sugar until the mix looked glossy. After that I added in the butter cream mix to the cream cheese mix and folded it in to incorporate it.
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.
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