homemade birthday cake for women - funfetti cake

This delicious vanilla birthday cake filled with sprinkles and creamy vanilla buttercream. The cake is enrobed in a silky Italian meringue buttercream and topped with a light pink ganache. this makes it the perfect birthday cake, yes this is the most amazing funfetti cake too!

homemade birthday cake for women - funfetti cake

This cake is delicious, moist remind me of my childhood with my mom! All those magic sprinkles make it the ultimate birthday cake!  

I love the color scheme and all the cute sprinkles on the bottom. I know a lot of people are not into drip cakes but I love the soft pink crown on this cake! are you like me?

Some advice

If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. I’ve made this recipe quite a bit so I’d like to pass along some pointers: if you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.

Adding too much flour to the recipe is the most common mistake. Measure your flour correctly. The best way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
If sour cream isn’t available you can substitute whole milk yogurt, I do it all the time and can’t really tell the difference.

You can make the Italian meringue buttercream a day ahead, and leave it on the counter covered. Before you use it just give it a quick whip RIGHT before piping on as it loses it’s silky consistency quickly. You can check out my Italian buttercream post here for more tips and a full how-to.

To get FLAT layers that are moist inside and out to try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post about it so check it out if you’re interested!

homemade birthday cake for women - funfetti cake


Heat the cream up to just under a boil then pour over white chocolate and butter. You can play with the proportions on the ganache and use only cream and white chocolate if you desire as well. Allow to sit for a couple of units and then whisk until there are no lumps.

You might have to pop it into the microwave for 20 seconds on half power if there are bits of unmelted chocolate. Add a drop of oil-based soft pink food coloring (I use AmeriColor soft gel food coloring). The color will lighten slightly when the ganache cools. If you’re using white chocolate be warned that water-based dyes will make the chocolate seize up!



For the Cake:

  1. 1 2/3 cups all-purpose flour 213g
  2. 1 cup granulated sugar 200g
  3. 1/4 tsp baking soda 2g
  4. 1 tsp baking powder 4g
  5. 3/4 cup unsalted butter 176g, room temperature
  6. 3 egg whites
  7. 3 tsp vanilla extract
  8. 1/2 cup sour cream 120ml
  9. 1/2 cup milk 120ml
  10. 1/3-1/2 cup sprinkles 55g
  11. 1 pinch kosher salt

For the Ganache:

  1. 2 tbsp white chocolate chips
  2. 1/2 cup candy melts 100g
  3. 3 tbsp heavy cream

For the Italian Buttercream:

  1. 5 large egg whites room temperature
  2. 1 1/3 cups sugar 304g
  3. 1/3 cup water 80ml
  4. 1 pinch kosher salt
  5. 2 cups unsalted butter 456g, room temperature
  6. 2 tsp vanilla extract
  7. 2 dashes cream of tartar

For the American Buttercream:

  1. 1 lb unsalted butter 445g, room temperature
  2. 2 lb confectioners sugar 907g
  3. 1 tsp milk
  4. 3 tsp vanilla
  5. 1 drop pink food coloring
  6. 1/3 cup sprinkles 55g
  7. 1/4 tsp salt


For the Cake:

  1. Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well. Sift the dry ingredients together in a large bowl. Sift the dry ingredients together in a large bowl.
  2. Mix the wet ingredients together in a medium bowl.
  3. Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
  4. Pour the batter into the buttered and floured pans. 
  5. Bake at 340 for about 30-35 minutes or until the centers are springy to the touch.

For the Italian Buttercream:

  1. In a stand mixer fitted with a whisk attachment, beat the room temperature egg whites, 2 dashes of cream of tartar, a dash of salt and 1/3 cup of sugar until soft peaks form.
  2. In a medium saucepan add 1 cup sugar and 1/3 cup water then place on low heat.
  3. Stir constantly until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
  4. Drizzle the sugar into the mixer immediately. Run mixer until meringue is room temperature.
  5. Switch to a paddle attachment. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency. Add vanilla at this stage. Mix, then transfer to a piping bag.

For the Funfetti Buttercream:

  1. Beat the butter until light and fluffy. Add the confectioners' sugar, salt, milk, vanilla, and mix. Divide into 2 batches. 
  2. Add pink food coloring to one batch. Mix until the desired color is reached. Fold in sprinkles to both.   
  3. Transfer into 4 piping bags. Add a pink bag and a white bag to one piping bag and snip off the tip.

For the Ganache:

  1. Chop up the candy melts. Transfer to a bowl. Melt candy melts, white chocolate and cream in the microwave until smooth. 
  2. Allow to sit for a couple of minutes and then whisk until there are no lumps. You might have to pop into the microwave for 20 seconds on half power if there are bits of unmelted chocolate.
  3. Add in a drop of pink food coloring (I use AmeriColor soft gel food coloring). The color will lighten slightly when the ganache cools. Transfer to a piping bag. 

For the Assembly:

  1. Pipe the pink/white buttercream between each cake layer. Use the individual bags of pink and white to alternate a piped crumb coat. Smooth out with an offset spatula. Chill for about 10 minutes.
  2. Pipe the Italian meringue buttercream on the outside of the cake. Smooth out.
  3. Chill for another 10 min. Add a skirt of confetti sprinkles to the bottom of the cake.
  4. Add ganache to the top of the cake. Smooth to create a drip look. Let the ganache cool. 
  5. Pipe dollops of Italian meringue buttercream around the edge with an 869 tip. 

Post a Comment


  1. the ads of ear wax cleaners within this recipe makes it disgusting. I had to spend 15 mins cutting and pasteing onto a word doc to be able to print it out. Would be nice if you had a "print recipe" tag attached. Looks like a yummy cake though......minus the earwax