Skip store-bought cake mix and make your own Homemade Funfetti Cake Mix yourself! Just a few ingredients is all you need to throw this together in no time whatsoever! Use it right away or make it in advance and stored in your refrigerator until your ready to bake. Homemade Funfetti Cake is at your fingertips!

Homemade Funfetti Cake Mix

who doesn’t love funfetti cake?

Add this homemade funfetti cake mix to your recipe box because it’s the best when celebrating a birthday, favorite holiday or just because it’s Friday and you’re in the mood for a homemade funfetti cake?

Funfetti (the word just doesn’t get old) cake is a vanilla white cake that is studded with colorful sprinkles. The best sprinkles to use for this is the sprinkles that resemble small, thin strands also known as “jimmies”. The more colors the better! And to keep things festive around the holidays, you can use red and green for Christmas. Red, white and blue for the Fourth of July and orange and black for Halloween. You get the idea.

Homemade Funfetti Cake Mix ingredients

To Make This Homemade Funfetti Cake Mix You Will Need:

  • cake flour (see notes for substituting with all-purpose flour)
  • baking powder
  • fine salt (sea salt or Himalayan)
  • granulated sugar
  • unsalted butter
  • sprinkles

whisk dry ingredients

Start by whisking the 3 cups of cake flour (see recipe card notes for substituting with all-purpose flour) with 1 tablespoon plus 1 teaspoon baking powder and 1 teaspoon fine salt, until the dry ingredients are light and airy.

What Is the Best Way to Dry Measure Flour?

Give the flour a quick stir to fluff it up a tad. Spoon flour into measuring cup and then level it off with a knife.

add sugar

Next add in 1 and 1/2 cups sugar and whisk to incorporate.

add in butter

Once your dry ingredients are thoroughly combined, drop in 1-1/2 sticks (or 3/4 cup) of softened unsalted butter.

cut butter into dry ingredients using a pastry blender

Use a pastry cutter (or a couple of knives or a fork will do) and cut the butter into the flour.

blended cake mix

Keep going until the butter is in very small pieces, nearly undetectable in the dry ingredients.

Homemade Funfetti Cake Mix in a jar

Use it immediately to make a homemade funfetti cake or cover tightly and refrigerate until the mood for cake strikes!

As a side note, you’ll want to keep the sprinkles out of the mix until you’re ready to make the cake. I do this because you don’t want to take the chance of the color leaking from the sprinkles as you mix in the wet ingredients. I know, I know. Yes this really is homemade funfetti cake mix without the sprinkles mixed in. You could always remeasure 1/2 cup of them and store in a resealable baggie, storing in your pantry.

Give Homemade Cake Mix As A Gift:

If you want to give homemade chocolate cake mix as a gift, omit the butter and store all the dry ingredients in a glass jar with a tight fitting lid. Write out the remaining ingredients (include the butter!) and then recipe instructions (start by creaming the butter, vanilla, eggs and adding the dry ingredients, water, oil etc.) out onto a note card and tie it around the jar with string.

Make The Cake:

The recipe for making the cake is below, however if you want to see a step-by-step for the cake and frosting, click here

Other Homemade Cake Mixes:

Chocolate Cake Mix

Lemon Cake Mix

Yellow Cake Mix

White Cake Mix

Homemade Funfetti Cake Mix

Enjoy! And if you give this Homemade Funfetti Cake Mix recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Funfetti Cake Mix

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Homemade Funfetti Cake Mix

Skip store-bought cake mix and make your own Homemade Funfetti Cake Mix yourself! Just a few ingredients is all you need to throw this together in no time whatsoever! Use it right away or make it in advance and stored in your refrigerator until your ready to bake. Homemade Funfetti Cake is at your fingertips!


  • 3 cups unbleached cake flour
  • cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon fine salt, sea salt or Himalayan
  • 3/4 cup unsalted butter


  • In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
  • Then use a pastry blender to cut the butter into the dry ingredients. Blend until the butter is in very small pieces.
  • Store in an airtight container and refrigerate until ready to use.


Can you Substitute cake flour for all-purpose?
Yes! If using all-purpose flour instead of cake flour, you will only need 2½ cups plus 2 tablespoons. However the cakes crumb/texture will be different.

Nutritional Value Is for the Entire Cake Mix.

Serving: 1g, Calories: 3738kcal, Carbohydrates: 575g, Protein: 46g, Fat: 145g, Saturated Fat: 88g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 36g, Trans Fat: 6g, Cholesterol: 366mg, Sodium: 3469mg, Potassium: 425mg, Fiber: 9g, Sugar: 301g, Vitamin A: 4262IU, Calcium: 1041mg, Iron: 5mg
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Yield: 12 servings

Homemade Funfetti Cake

This Homemade Funfetti Cake is a fun cake for all ages! Using my homemade confetti cake mix, it tastes infinitely better than any prepackaged cake mix and is just as easy to prepare. Yields a 9x13 or a 2-layer (9-inch) cake or 24 cupcakes. 



  • Preheat your oven to 350℉ (or 180℃).
  • Use a nonstick baking spray that contains flour or simply butter and flour a 9x13x2 metal baking pan or 2 (9-inch) round cake pans and line with parchment paper. Or
  • Add the funfetti mix to the bowl of your stand mixer fitted with the paddle attachment.
  • In a 4-cup measuring cup, whisk the egg whites, milk and vanilla.
  • With the mixer on low-speed, slowly pour the wet ingredients into the dry. Mix until just combined.
  • Add sprinkles and gently fold them in with a rubber spatula
  • Pour cake batter into the prepared pan and bake on the middle rack of you preheated oven for 30 to 35 minutes (20 to 25 minutes for for two 9-inch pans or 17 to 20 minutes cupcakes) or until a cake tester comes out clean.
  • Allow the cake to cool in the pan for 20 minutes before running a dull knife around the edge of the cake in pan to release.
  • Invert the cake onto a wire rack, remove parchement and cool completely. Once cooled, invert it back into the cake pan and frost with vanilla buttercream or frosting of your choice.
  • Top with sprinkles before cutting and serving.
Serving: 1piece, Calories: 122kcal, Carbohydrates: 5g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 52mg, Potassium: 53mg, Fiber: 1g, Sugar: 17g, Vitamin A: 101IU, Calcium: 31mg, Iron: 1mg