Funfetti Birthday Cake

Nostalgia and the “kid in all of us” take over when digging into a colourful funfetti cake of rainbow sprinkles and vanilla extract.

  • Prep Time: 20 min
  • Cook Time: 35 min
  • Makes: 14 servings
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All You Need

  • CAKE
  • 2 2/3 cups (650 mL) all-purpose flour
  • 1 ¼ tsp (6 mL) baking powder
  • ¾ tsp (4 mL) Club House Sea Salt Grinder
  • 1 ¾ cups (400 mL) granulated sugar
  • ½ cup (125 mL) unsalted butter, melted and cooled
  • ½ cup (125 mL) vegetable oil
  • 5 eggs, at room temperature
  • 2 tsp (10 mL) Club House Imitation French Vanilla Extract
  • 1 cup (250 mL) milk, at room temperature
  • 3 tbsp (45 mL) Cake Mate Rainbow Decors
  • 1 ¾ cups (400 mL) unsalted butter, at room temperature
  • ¾ tsp (4 mL) salt
  • 5 cups (1250 mL) icing sugar
  • 2 tsp (10 mL) Club House Imitation French Vanilla Extract
  • 1/3 cup (75 mL) milk
  • 3 tbsp (45 mL) Cake Mate Rainbow Decors


  1. Preheat oven to 350°F (180°C). Grease two 9-in (23 cm) round cake pans; line bottom with parchment paper and dust with flour, tapping out excess.

  2. Whisk flour, baking powder, salt in medium bowl; set aside.

  3. Beat sugar, butter and oil in stand mixer with paddle attachment on medium-high until pale and fluffy, 4-5 minutes. Beat in eggs, one at a time, adding vanilla until just combined.

  4. Beat in flour mixture on low, alternating with milk in three additions, starting and ending with the flour, until just combined. Fold in sprinkles by hand and divide between prepared pans.

  5. Bake for 35 minutes, or until golden and a toothpick inserted in the centre comes out clean. Let cool in pans 10 minutes. Turn out onto cooling rack, peeling off parchment paper. Let cool completely.

  6. Meanwhile, make frosting. Beat butter and salt in stand mixer on medium until smooth. Gradually beat in icing sugar. Scrape sides of bowl, beat on medium-high until very light and fluffy. Beat in vanilla, then 2 tbsp (30 mL) of the milk, adding more to create a smooth, spreadable frosting.

  7. Place 1 cake layer on cake stand and spread with 1 cup (250 mL) of the frosting. Top with 2nd cake layer and frost top and sides with remaining frosting. Garnish with sprinkles.

  8. Tip! Make the cake layers up to 2 days before and assemble up to 1 day before serving.

  9. Tip! Make the cake layers, wrap in plastic wrap and freeze for up to 2 weeks. Thaw at room temperature and frost.

  10. Tip! To line a cake pan with parchment, use the bottom of pan to draw a circle then cut out with scissors.

  11. Tip! To bring eggs to room temperature, place in bowl and fill with hot water for 3 minutes.


Need a little inspiration? We’re ready with a few suggestions.