Recipe by Orlie Perl

Funfetti Cake

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Dairy Dairy
Easy Easy
8 Servings
50 Minutes

This colorful and moist cake is the perfect thing to have at your next birthday party or any occasion. I’ve made this cake for my mother in law’s birthday, as well as my aunt and uncle’s 55th wedding anniversary. It’s so versatile and delicious that you can make this cake anytime and anywhere (as long as you have an oven).


The beauty about this recipe is that it’s so easy, you won’t need to devote half your day to make it. Since it’s so versatile, you can use whatever cake pans you like. I use a 9-inch cake pan, and I double the recipe if I want to make a layered cake.


This recipe can also be divided into two 6 inch pans or even cupcakes!


Main ingredients

  • 1 stick unsalted butter, room temperature

  • 3/4 cup white sugar

  • 1 and 1/2 cups all-purpose flour, spooned and leveled

  • 2 large eggs

  • 1 and 1/2 teaspoons spiced rum

  • 1 and 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup milk

  • 1/2 cup sprinkles


Prepare the Funfetti Cake


Preheat oven to 350 degrees Fahrenheit and grease a round nine-inch baking pan.


In a medium-size bowl, whisk together the flour, baking powder, and salt. Set aside.


In a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy, about two minutes.


Add eggs one at a time until fully incorporated, then add the rum. Mix on low until combined.


Add the dry ingredients to the mixer and mix until combined. You should have a doughy consistency at this point.


Pour in the milk and mix on low. Your cake batter should be the same consistency as a pancake batter. Do not over-mix.


Fold in sprinkles.


Bake for 30 minutes and you’ll know when the cake is ready when you insert a toothpick in the center and it comes out clean.


  ● Yes, you can bake with sprinkles. ● If you’re looking to make a dairy-free cake, use margarine instead of butter, or substitute with 1/4 cup of a neutral flavor oil like vegetable or canola. You can also use almond milk or water instead of dairy milk. ● You want to make sure your butter is softened, but not completely softened to a point where it’s almost melted. You should take the butter out of your refrigerator about 30-60 minutes before starting to bake. ● Don’t skip to spoon and level the flour. If you do, then you end up packing in more flour into the cake and you can end up with the wrong consistency – your cake will end up more dense instead of light and fluffy. ● Make sure you do not over-mix the batter. If you do then there’s a good chance you’ll end up with cakey bread instead of a light and airy funfetti cake. ● You may substitute the spiced rum with vanilla extract.
Funfetti Cake

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