Funfetti cake

Funfetti cake

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(24 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 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.

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Comments, questions and tips

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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


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
goodfoodteam's picture
7th Feb, 2017
Thanks for your question. There is enough icing to pipe blobs covering each of all the floor layers.
5th Jan, 2017
Hi, can the sponge for this cake be frozen? Thanks
goodfoodteam's picture
9th Jan, 2017
Thanks for your question. Yes it can! Make sure you wrap it well first and freeze for up to a month.
4th Nov, 2016
Hi, the tip says if you use non-pareil sprinkles they won't work, what are these?! I just want to make sure that it looks as great as the picture! Is there something specific I should look for? Thanks
goodfoodteam's picture
14th Nov, 2016
Hi Emily, the non-pareils are the tiny coloured balls, the rainbow sprinkles are the strands. Both work but give a slightly different effect.
6th Oct, 2016
Hi just wondering if this recipe makes the four tiers as shown in the picture? Thanks, Gertrude
goodfoodteam's picture
15th Oct, 2016
Hi Gertrude, yes it does. You need 4 x 20cm cake tins for the recipe and the mixture is sufficient to split between them.
3rd Jul, 2016
I really want to give this a try. Are Rainbow Sprinkles a specific thing? Different to sugar strands? If so, where can I buy them? Thanks Sam


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