Homemade Red White and Blue Funfetti Cake is patriotic and festive! A extremely moist buttermilk sprinkle cake topped with homemade vanilla buttercream. This recipe will yield either one 2-layer cake, one 13×9 cake or 24 cupcakes.

Red White and Blue Funfetti Cake

Looking for the best Red White and Blue Funfetti Cake you’ll ever taste?

This is IT! I used my homemade funfetti cake mix, swapped out the colorful sprinkles for patriotic ones and subbed in buttermilk for regular milk. That’s it! Now I haven’t had cake in a long time, but everyone here agreed that this cake was incredibly moist and delicious.

My not-so-secret secret to this cake being moist while also having a delicate crumb is these two things; cake flour and buttermilk. The cake flour (in my opinion) is crucial to the texture and I personally wouldn’t substitute all-purpose in it’s place. I mean, you can but there’s a reason why cake flour exists.. for cakes!🥰

Red White and Blue Funfetti Cake

This is SO much better than boxed cake mix.

ingredients for Red White and Blue Funfetti Cake

To Make This Red White and Blue Funfetti Cake You Will Need:

  • homemade funfetti cake mix – Just swap in red white and blue sprinkles!
  • egg whitesLeaving out the egg yolks is key for a white cake.
  • buttermilkAdds a pleasant tanginess.
  • vanilla extractAdds warmth and enhances all of the other flavors in this recipe.
  • sprinklesFunfetti isn’t funfetti with out them! The long slender red, white and blue sprinkles work best.
  • buttercream frosting – sweet, rich and a go-to when frosting cakes.

buttermilk, egg whites and vanilla

In a large liquid measuring cup add 1 and 1/4 cups buttermilk, 4 egg whites and 2 teaspoons vanilla extract.

What Type Of Buttermilk To Use in Baking?

Regular buttermilk is always my first choice and I love Guernsey brand (not sponsored!). Not only because Guernsey is a local Michigan brand but also because of their high standards and quality products. With that said, with most recipes calling for buttermilk, low-fat and regular buttermilk can be used interchangeably. And if ever in a pinch you can mix milk with lemon juice or white vinegar, let it sit for 5 minutes and you will get a tangy mixture quite similar to buttermilk.

How To Make A Buttermilk Substitute:

For every 1 cup of buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or vinegar. For this recipe, you would need 3/4 cup milk and 3/4 tablespoon (eyeball it) of lemon juice or white vinegar.

whisked wet ingredients

Whisk well to combine.

homemade cake mix

Earlier in the morning I whipped up my homemade funfetti cake mix recipe. It’s super easy and calls for cake flour, sugar, baking powder, salt and unsalted butter. You will need a pastry blender in order to work that butter into the dry ingredients.

adding wet into dry ingredients

Add the cake mix to a large mixing bowl (or bowl of your stand mixer) and pour in the buttermilk mixture.

mix until blended

Mix on low to medium-low speed until combined. Some small lumps are totally okay.

add sprinkles

To the cake batter, add 1/2 cup of red, white and blue sprinkles.

fold in sprinkles

Fold them in using a rubber spatula.

pour batter into prepared pan

Spoon cake batter into a lined 13 x 9 x 2 pan (or 9-inch cake pan or cupcake liners) that has been sprayed with a nonstick spray with flour. Alternatively you can butter and dust with flour – just make sure to tap out any excess flour.

If using liners, there’s no need to spray them.

spread evenly

Spread the cake batter out evenly before slipping the whole thing into your preheated 350° 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 tester comes out with only a few crumbs attached. In my oven it’s about 33 minutes.

bake and cool

After about 15 to 20 minutes, I run a knife around the edge and invert it onto a wire cooling rack. Remove the parchment paper and leave the cake upside down (even if this picture says otherwise 🤦🏻‍♀️) while it cools for about 1 hour or longer. By doing this, you can easily invert the cake back into the pan, of course this is if you plan to serve it from the pan. Doing it this way also allows the cake to cool faster. And it will also give you peace of mind when you’re serving the cake, knowing that it won’t be sticking to the pan.

While it cools, make the vanilla buttercream.

top with buttercream

Once the cake has cooled, top with all that delicious buttercream. Using an offset spatula helps spread it evenly.

add more sprinkles on top

Lastly,  sprinkle with more red, white and blue sprinkles.

Red White and Blue Funfetti Cake

Slice and serve and maybe add a few candles to celebrate Independence Day!

Red White and Blue Funfetti Cake

Now, prepare yourself for the fluffiest most delicious sprinkle cake!

You might never go back to boxed mixes ever again!

Red White and Blue Funfetti Cake

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

Red White and Blue Funfetti Cake

Red White and Blue Funfetti Cake
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Yield: 12 to 24 (depending)

Red, White and Blue Funfetti Cake

Homemade Red White and Blue Funfetti Cake is patriotic and festive! A extremely moist buttermilk sprinkle cake topped with homemade vanilla buttercream. This recipe will yield either one 2-layer cake, one 13x9 cake or 24 cupcakes.


  • nonstick spray with flour, see notes
  • 1 recipe homemade funfetti cake mix
  • 4 egg whites
  • cup buttermilk, I used low-fat for this recipe
  • 2 teaspoons vanilla extract
  • 1/2 cup red, white and blue sprinkles, the long slender sprinkles are best
  • vanilla buttercream


  • Preheat your oven to 350°.
  • Line the bottom of your 9x13x2 metal baking pan or 2 (9-inch) round cake pans pan(s) with parchment paper before spraying with nonstick spray with flour. Alternatively, you can butter and dust with flour.
  • Add homemade cake mix into a large mixing bowl or stand mixer, fitted with a paddle attachment.
  • In a separate bowl, whisk the egg whites, buttermilk and vanilla together before adding it to the cake mix. With your mixer on low speed, mix until just combined. Some small lumps are okay.
  • Lastly, add the sprinkles and use a rubber spatual to fold them in.
  • Pour the cake batter into the prepared pan and spread evenly.
  • Bake on the middl rack of your 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 tester comes out with a few crumbs attached.
  • Let cool for 20 minutes before running a knife around the edge of the cake. Invert onto a wire cooling rack, remove parchment and cool completely. Once cooled completely, invert it back into the cake pan and frost with vanilla buttercream or frosting of your choice. before frosting.


You can also butter and lightly flour your cake pan(s) just tap out any excess flour.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1slice, Calories: 190kcal, Carbohydrates: 27g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 9mg, Sodium: 189mg, Sugar: 16g


Homemade Funfetti Cake Mix l SimplyScratch.com
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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


White Buttercream Frosting
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Yield: 20 servings

Simple Vanilla Buttercream Frosting

A simple vanilla buttercream frosting is what most of us frost our cakes with. It's as simple as creaming butter, adding in sifted powdered sugar, vanilla and enough milk until it reaches your preferred consistency.


  • 1 cup softened unsalted butter
  • 4 to 5 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1 pinch fine salt
  • 4 tablespoons of whole milk, or more as needed


  • In the bowl of your stand mixer, fitted with the paddle attachment, add the two sticks of softened butter. Beat on medium speed until smooth and creamy and light in color. About 2 minutes.
  • Next add in 4 cups sifted powdered sugar and kosher salt. Mix on low speed until all ingredients are incorporated. Sifting powdered sugar beforehand, insures a clump-less buttercream.
  • Then add in the vanilla and add a tablespoon or two of milk at a time until your frosting is a desired consistency. If you need a stiffer frosting, simply add more sifted powdered sugar. If your frosting is too stiff, continue adding a little more milk.
  • The frosting should be soft yet hold it's shape well.


Set your butter out the night before so it can soften at room temperature. Microwaving your butter could cause it to soften too quickly (i.e. melt) and you risk your buttercream being too thin and runny or worse grainy.
*This recipe makes quite a bit of frosting, two and a half cups so if you are frosting a cake than you should have plenty, but keep in mind that it depends on how thick of a layer of frosting you want. Consider making a batch and a half if wanting thick frosting layers, pipe flowers or if baking a lot of cupcakes.
Serving: 2tablespoons, Calories: 178kcal, Carbohydrates: 24g, Protein: 1g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 5mg, Potassium: 8mg, Sugar: 24g, Vitamin A: 288IU, Calcium: 6mg, Iron: 1mg