This Homemade Funfetti Cake Mix is the best way to enjoy a sprinkle filled cake! You will find that this is one of the best tasting cakes you will ever have, not to mention fun to look at!
homemade funfetti cake mix
- 2 1/4 c 281g all-purpose flour
- 1 tbsp. 15ml McCormick® vanilla extract
- 1 stick butter 113g softened
- 2 tbsp. 30ml vegetable oil
- 1 1/4 350ml cups milk
- 1 c 160g rainbow jimmies
- 1 tsp. 6g salt
- 3 1/2 tsp. 17g baking powder
- 1 1/2 c 300g granulated sugar
- 3 large eggs
- Add all the dry ingredients to a bowl and sift. Add the rainbow jimmies and stir by hand until combined.
- Pour all dry ingredients into an airtight container and store for up to 3 months.
- When ready to prepare cake batter:
- Place softened butter into stand mixer and mix on medium for 1-2 minutes.
- Add milk, oil, vanilla and eggs and mix on low for one minute.
- Place dry ingredients into stand mixer and combine on low for 30 seconds.
- Remove from mixer and scrape down sides. Finish stirring by hand if not all combined.
- Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes.
- For cupcakes start checking around 15 minutes. Cool before frosting.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe is totally based on my Homemade Yellow Cake recipe except with one fun addition…
I mean, who doesn’t love sprinkles? If it is you then I demand an explanation as to why you are dead inside.
For the outside of the cake I called upon a technique I used before on a Candy Corn Cake. The difference being that I used a much larger tip (I believe it is the Ateco #195 tip) and only two colors, light yellow and white.
The outside is every bit as fun as the inside… because a cake should be glorious inside and out, right?
Tips for Success:
Make sure all “wet” ingredients are at room temperature. It is important in this recipe to not over mix the dry and wet ingredients or else the sprinkles may break and bleed. If the butter is soft (room temperature) it will be much easier to combine.
Try as I might, I could not get the sprinkles to SHOW when I placed them in the glass jar. Rest assured, they are there! It seems they just like to naturally settle away from the sides of the glass jar. (This is a good reminder to label your container with not only the contents, but the date.)
I did NOT use the traditional rainbow sprinkles. You know, the ones that look like little perfect round circles? I found that they bleed considerably more when baked and tend to blend together. The rainbow jimmies work better. You can see them here.
If you want to give this for a gift (I would LOVE this as a gift!) simply print out the ‘wet’ ingredients and the directions and attach to the jar.
Be sure to add some instructions though~ something like, “After cake is cooled call me and I will be right over.” 😉
If you like this recipe be sure to check out my other Homemade Recipes~