If you have a celebration coming up, this funfetti cake recipe is for you. Fluffy and moist vanilla cake layers dotted with sprinkles and frosted with a super creamy vanilla buttercream. It’s the best funfetti cake ever, and you can learn how to make it from scratch with this detailed recipe.
Last week was my birthday and if you follow me then you know that I like to celebrate my birthday like a 5 year old girl – with lots of sprinkles and pink vibes. Every year I make a chocolate cake for myself but this year I wanted something extra special so I made a festive funfetti birthday cake. I made a mini 6-inch cake although the recipe I’m sharing is for a 9-inch cake, a more common cake size (for a 6-inch cake I cut the cake ingredients by half and slightly reduced the baking time). It was the best week ever, filled with food and love from family and friends.
The Recipe
If you’ve read my white cake post, then you know I’ve been trying lots of different vanilla cake recipes lately. I’ve been looking for great white cakes and butter cakes, and the recipe I’m sharing today is the perfect match for this sprinkle cake, and the batter is easy to make. If you prefer a white cake, you can use my other recipe and add ¾ cup sprinkles to the batter.
The Cake
I don’t think I need to convince you that this cake is gorgeous, but it also tastes delicious. It’s fluffy, tender, moist and buttery. For the best vanilla flavor I use pure vanilla extract (not imitation vanilla extract). I use buttermilk which gives the cake a moist texture. If buttermilk isn’t available, you can (1) use 1 cup of milk plus ½ cup sour cream instead of the buttermilk, or (2) make homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes. It will look curdled and that’s ok.
Probably the most important ingredient in this recipe is sprinkles. The best kind of sprinkles to use in cakes and cookies is jimmies and circle quins. I used these sprinkles. They don’t bleed to the batter and I like their popping colors and tasty flavor.
The Frosting
I use my vanilla buttercream frosting because it’s a classic combination. For a less sweet frosting you can use cream cheese frosting or chocolate fudge frosting. If you have leftover frosting you can decorate the top of the cake as you wish.
More Layer Cake Recipes:
- Ultimate White Cake
- Ultimate Chocolate Layer Cake
- Incredibly Moist Carrot Cake
- Black Forest Cake
- Boston Cream Pie
- My Favorite Red Velvet Cake
Funfetti Cake Recipe
Ingredients
Cake
- 3 cups (420 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ cups (3 sticks/340 g) unsalted butter, softened to room temperature
- 1 and ¾ cups (350 g) granulated sugar
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1 and ½ cups (360 ml) buttermilk
- ¾ cup sprinkles
Vanilla Buttercream Frosting
- 1 and ½ cups (3 sticks/340 g) unsalted butter, softened to room temperature
- ⅛ teaspoon salt
- 5-6 cups (600-700 g) powdered sugar, sifted
- 5 tablespoons (75 ml) heavy cream
- 1 tablespoon pure vanilla extract
Instructions
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Preheat oven to 350°F/180 °C. Butter three 9-inch cake pans that are at least 2-inch high, and line the bottoms with parchment paper.
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In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Do not overmix this batter. The less you mix, the lighter the cake will be. Fold in sprinkles.
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Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
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Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add 5 cups powdered sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
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Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer and spread a thick layer of the frosting. Finish with the third cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.
Recipe Notes
Frosting can be made 3 days ahead of time and kept in the fridge, covered. Cakes (unfrosted) can be made a day ahead and kept in the fridge, covered. The next day, bring frosting to room temperature and frost the cake. Frosted cake can be kept tightly covered in the fridge for 3-4 days. Leftovers can be kept in the freezer for up to 2 months and thawed overnight in the fridge.
Kim says
When you halved recipe for 6” tins, how many eggs did you use?
Shiran says
Hi Kim, you can use 3 medium eggs, or 2.5 large eggs. The half egg can be measured out by whisking an egg and using only half of it.
Carole Lamendola says
I have made this for 2 of my grand kids birthdays and it is a big hit! I follow the recipe exactly! Feeds a crowd too, you only need a little slice!
Shamim says
Can I use two 9″ pan for this receipe please
Shiran says
The recipe is best for a 3-layer cake. If you make 2 layers, they will be taller and will need extra baking time.
Amy says
I followed the recipe exactly and used three 9” pans. Just took them out of the oven to cool and the cake layers are only 1/4” high…I’m so confused – are these layers supposed to be this thin? It seems like they should be twice the size that they are. I can double the recipe next time but I keep wondering if I did something wrong or if they are supposed to be this thin?
Shiran says
Hi Amy, I’m not sure what is the exact height. Even if the cakes look thin, with the frosting and layering you might still end up with a tall cake.
Sandie Loizos says
This batter is for a 6 inch cake not a 9 inch cake as she stated.
Kaitlyn says
I made this cake last night. I only had two cake pans so the last third of the batter I put into a cupcake pan. The recipe was easy to follow but the taste was just okay. It seemed too eggy and greasy for my or my husband’s liking.
Cora says
This is hands down the BEST cake recipe I’ve ever made. That includes the icing. This will now be my go to cake recipe – I’ll just omit the sprinkles if needs be.
Talia @ Pretty. Simple. Sweet. says
So glad you liked it Cora!
Lydia says
Making this for my sons 1st birthday and curious if I could bake and ice the cake the day before and then store in fridge? I know you mentioned storing separate but I’ll be short on time the morning Of and was seeing if it would mess anything up that way?
Talia @ Pretty. Simple. Sweet. says
Hi Lydia, yes absolutely!
Kate says
I did this and didn’t use 100% of the batter, it turned out delicious!
Nabila says
How can I turn this into a chocolate confetti cake? (As in adjusting flour, coco powder, and sugar?) My daughter always requests a chocolate cake with sprinkles, never a vanilla.
Also, happy belated birthday to my favorite baking blogger!!!
Shiran says
Thank you so much, Nabila!! Since chocolate cakes are dark, it’s hard to see the sprinkles inside the cake, that’s why it’s always vanilla cake.
Lori says
What about making a chocolate cake and white sprinkles…?? Would your daughter like that?
Nadya says
I am just so glad I stumbled upon your insta post and than discovered your blog!!! This is easily theeee BEST cake batter recipe I’ve ever encountered. I made the cake this afternoon and it came out so delicious and buttery and just melts in your mouth.! Ah it’s so good! Thank you so much
for sharing this recipe! And Happy Belated Birthday! ?
Shiran says
I’m so glad you like it! Thank you!
Lolalobb says
Hi we are going to try this um can you make muffins out of this recipe
Shiran says
Yes you can 🙂
Marsha says
When do you add the sprinklers in to the batter, please?
admin says
Once all the ingredients are mixed, fold in the sprinkles into the batter.
Bernie says
Can I make 1/2 batch and bake in one 8” cake tin
Talia @ Pretty. Simple. Sweet. says
Hi Bernie, I recommend checking out my article on how to convert cake pan sizes 🙂
aya says
can i replace the sprinkle with chocolate chip? please help thanks
Kelly B says
This cake is superb. So nice being able to make my daughters first birthday cake myself! I’d like to try a chocolate buttercream. Do you have a recipe for that? Your icing is the best one I’ve made!! Thanks so much!
Shiran says
Thank you 🙂 Sure! Click here for the recipe!
Samantha Rodriguez says
Hi Aya! You Of Course Use Chocolate Chips Instead Of Sprinkles! If You Dont Want It That Sweet I Would Use Less Tho.
aya says
how much 1 cup sprinkle in gram?
can i leave out the sprinkle to make vanilla cake?
Shiran says
I don’t know exactly how much grams are in a cup of sprinkles. You can leave it out or use chocolate chips.
Eva says
HI this is Eva you’re recipe is so good
Nabila says
Can I turn this cake into cupcakes? How many cupcakes would it make?
Thanks
My daughter wants funfetti cupcakes, wasn’t sure if I should use this recipe or make the plain vanilla cupcakes and add sprinkles
Shiran says
I recommend using the vanilla cupcake recipe and add sprinkles to it.
Jessica says
This cake is way too heavy using all purpose flour. I am kicking myself for not using cake flour. It is not light and fluffy at all.
Stephanie @ Pretty.Simple.Sweet. says
Hi Jessica, cake flour will work too. Overmixing will result in a more dense cake and cake flour can certainly help by lightening the protein content.
Abhi says
Hi,
Since I have one pan and one small oven, can you let me know the quantity for one baking one layer at time? Do I quater the recipe?
Shiran says
It depends on the size of your pan and how tall it is. Make sure to fill the cake pan no more than 2/3-3/4 full with cake batter. There are three layers in the recipe so you can do this three times if you’re using the same pan size (9-inch), or twice to make a two layer cake.
Emily says
Which brand of sprinkles do you use? Yours have a good colours I’m worried about buying just any brand and them not showing up well.
Thanks,
Emily
Shiran says
Hi Emily, there’s a link in the post above. These are the sprinkles I used.
sweetbaker says
How high is the cake once assembled?
Shiran says
I don’t know exactly, sorry!
Lisa says
Hi there can you swap the sprinkles for popping candy in the batter? would it work well?
thanks, Lisa
Shiran says
Hi Lisa, I haven’t tried using popping candy, but in general, you can replace the sprinkles with any other add-in you like.
Brianna Wing says
Hi! If making this cake in a 9X13 do you know how to adjust for bake time/oven temp?
Shiran says
Hi Brianna, I don’t know what’s the exact baking time, but the temperature will be the same.
Elodie says
Hi ,
What substitute can i used for buttermilk please ?
We never find buttermilk in Mauritius ! 🙁
Thanks
Have a nice day
Elodie
Shiran says
If you google it you’ll find a substitute that uses milk and lemon juice, so you can use it 🙂
Jessica says
You can also use sour cream and thin it out with some milk so it is buttermilk consistency. I have used it in many recipes as a buttermilk substitute since I rarely have buttermilk in hand. It has worked for me.
Sara says
I do not have a standing mixer, will a hand mixer work for this recipe ?
Shiran says
Yes, you can use a hand mixer.
Emily says
Can I use 8” cake pans instead?
Shiran says
Yes, just make sure not to fill them with too much batter, so it won’t overflow during baking.
ALISIA PEREZ says
I just made this last night, followed the recipe to a T, and it is the BEST funfetti cake i have ever tasted! Perfectly moist and super buttery as promised. Easy recipe to follow. Thank you so much for sharing, can’t wait to try your other stuff! 🙂
Alison Jakaitis says
Hi – the edges of your cake look so good! Did you shave the edges off so they weren’t browned from the pan?
Shiran says
I used cake strips. It does the trick!
Sandie Loizos says
Thank you , I was just going to ask the same question ?
Kirsty says
Hi came a cross your recipe i have only got two 12 inch round cake tins. Do I need to double the recipe to use the 12 inch cake tins.
Thanks
Mary says
Do you think I could make the same amount of batter for 3 6″ tins, but use 2 layers in 9″ tins instead? Thank you!! Eager to try this.
Shiran says
Hi Mary. For a 6-inch cake you’ll need to use half the amount of ingredients. This recipe is best for a 3-layer cake. If you make 2 layers, they will be taller and need extra baking time.
Kelly says
Delicious cake!!!!!
Zeinab says
Tried this and it was my first time making Funfetti. Sooo good!!
Madison says
Hi, I’m making a cake for my friend’s wedding, but she wants four 9 inch layers. How should i go about changing this recipe to fit those four 9 inch layers?
Thanks!
Shiran says
You can use this recipe to make 4 layers, or multiply the recipe as you wish to make a taller cake.
K-gurl says
Safiya Nygard used your recipe!!! She’s a super famous youtuber!!! Check out her video! I’ll have to try this recipe sometime. 😉
Isabella says
I just wanna say thanks for you actually taking the time to put the measurements in grams and milliliters and the temperatures in Celsius. As a non- American, this is super important to me when following a recipe. Thank you.
Kate Mock says
Best recipe I’ve used and I’m a very picky baker! I hadn’t baked a cake in awhile, usually cupcakes is my norm. But, my friend requested a “Funfetti Cake” for his 34th birthday (store bought box mix tastes like my childhood which I love but I just can’t) so I looked up a new recipe to try from scratch. I followed it perfectly except I baked an addition 15 minutes due to my oven. THIS CAKE WAS AMAZING. I cooled the cakes, chilled the frosting a bit and when I frosted it all I put it back in the fridge. By the time we ate it, it was harder but not so much so you couldn’t eat it right away. Perfection. Not too sweet. The stiffness from having it in the fridge actually enhanced it. Also made it look pretty when it was cut because the slice was perfect. I’ll be using this for any and all future (white) cakes! Thank you!
Isabella says
Hi I only have one 7-inch pan will the recipe still work or will I have to do four layers?
Shiran says
I recommend 4 layers, and the cake will be taller.
Jessica says
I made this and got rave reviews. My husband loved it and he usually hates most desserts. The cake was very moist and delicious.
Kaitlyn says
so when i made it my cake turned out brown/yellow cake instead of white the only thing i did differently was use regular milk alone instead of buttermilk can someone explain to me why it wasn’t the same color
Kaitlyn says
I just made this cake, and it was yellow for me also. I’m wondering if it is because of the eggs I use?
Talia @ Pretty. Simple. Sweet. says
Hi Kaitlyn, different types of eggs can have various colors, and I would say that your cake most likely came out yellow because of the eggs – I’m sure it was just as delicious! 🙂
Cassandra says
Hi!
I use a Kitchenaid. When I’m making the cake should I always use the whisk attachment, or should I switch it, and if yes, then when?
I’m from Denmark, so it’s sometimes hard to know which attachment I should use (when the KitchenAid should be used). That is also why it’s hard to understand the meaning with “to beat”
Jona says
To beat means using the flat beater attachment, as using in most cookie batter or requiring “to not over mixing”. The recipe will say “to whisk” butter or eggs until fluffy if it requires the whisk attachment.
Zaima says
After seeing Safiya’s video I decided I want to try this recipe but roughly how many servings is it?
angie says
could this recipe be used for a half sheet cake (13×18)?
Terri says
Loved the recipe and cake was very good. Your buttercream looks very white. I followed your instructions exactly as to the time and speed to beat the butter etc. How did you get your buttercream almost white. My turned out pale cream vs white. Thanks.
Martha says
I made this cake for my husbands birthday, he loves sprinkles. It turned out beautiful, I used two 9 in pans and it took another 10/15 minutes of baking. The cake and the frosting were among our favorites and will be added to my recipe collection , to be made often!
Marieanna says
Cake turned out beautiful. Did a trial run. Tastes amazing. I have a 7 inch going to do 4 layers. How many people will this feed?
Abbie says
Hi! I found this recipe to be amazing and I was wondering if you could make this recipe into cupcakes. My cousin’s birthday is today and I already made his cake, but I need to know a good vanilla cupcake recipe. Anything I need to change before making them into cupcakes?
Shiran says
Yes you can 🙂
Marieanna Nicou says
Hi. Please tell me how many cupcakes this recipe gave you
Kaitlin O'Neill says
AMAZING. I had never made a homemade Funfetti cake before this, and I now know which recipe I’ll be using for my future baking endeavors.
Sanika Alurkar says
Hii shiran if i plan to cook or rather bake this in a pressure cooker instead of ovenhow much time will it need to bake it?
[email protected] says
I’m really excited to make this for my daughter’s first birthday! Any tips if I needed to make the recipe on a larger scale (needing 30-40 coffee slice).
Thanks!
Kat
Veena says
Excellent recipe. I am going to do it for my husband’s birthday. But I have only 8 inch pans and I don’t want taller cakes. Can I reduce the ingredient by 2/3rd? Will it affect the baking time?
Please reply
Liza Hefele says
Hi! I am planning on using this recipe for a birthday. I am not sure if I should go with the white cake recipe you suggested or this one? I am looking for a very moist, delicious cake. I do want it buttery, but I love the look of a clean white cake.
Thanks!
Shiran says
Both are great, it depends on personal taste. I really love my white cake recipe!
Lauren says
How do you get the edges to come out exposed? I know you referenced using cake strips for baking but I am unclear how you get the brown edges from baking removed in order to expose the interior of the cake. Thanks so much for the clarification! My daughter wants me to make this cake for her party next week.
Hadley says
This cake was simple to make and it tastes AMAZING!!
Hadley says
Best funfetti cake EVER!!! It was moist and delicious. I loved it!
Ranjit says
Hi
I’d like to make this cake in three 8″ pans, could you tell me how much I should reduce the ingredients by?
Thanks
Bianca says
Hey how do I make this a chocolate buttercream?
samara says
Hi i was wondering I wanted to make 1 cake how much ingredients will I need
Hannie says
Made the cake for my daughter’s birthday. The cake portion was great. Came out moist and everything held together really well. The buttercream was way too sweet, though. I would use the cake recipe again but with a less sweeter frosting.
Nadine says
I really would like to try this recipe! 3 cups are equal to 360 grams, right? Did you weigh your ingredients or did you use cup measurements when you made the recipe?
Shiran says
I always weigh the ingredients. The way I measure it – 1 cup of flour equals 140g.
Susan says
I have tried this recipe two times and whatever I do, the sprinkles always melt and make the cake one solid color. Is there a way to solve this or a specific type of sprinkles I need to use?
Shiran says
Hi Susan, it can happen because not all sprinkles work well in baked goods. I use these ones and they are perfect for it!
Aana says
I am pretty eager to try this for a part this weekend. It seems fantastic. But I don’t usually bake much and hence my guesstimate skills are pretty bad. Can you please guide me on how to adjust the recipe to get 3 layers in 8 inch pans.
Shiran says
You can use three 8-inch pans for this recipe, just make sure not to overfill your pans with batter.
Morgan says
I plan on making this for my daughters first birthday next weekend. Is there enough frosting leftover to frost the whole cake? Or will I need to make more? This recipe looks amazing I can’t wait to try it!
Shiran says
It should be enough 🙂 Happy birthday!
Jade says
I just want to bake a single layer cake.
I am using a 6-inch cake mould. 16.8cm by 7.5cm.
How much ingredient should i use?
How long do i need to preheat the oven?
Do we have to use buttermilke? Can we switch to normal milk?
The cake would taste great without the icing too right?
Simone Adrian says
Can I make the cake in advance without frosting of course and take the cake out of the freezer the day before I have to use it and when it is frozen anymore then make the frosting and combine the whole cake?
Shiran says
Yes, you can 🙂
Abir says
Hi I have a 10 inch cake coming up could I use just this one recipe or do I have to double the amount thanks so much
Shiran says
This won’t be enough for a 10-inch layer cake, so you’ll need to multiply the ingredients.
ofir says
Hi,
what’s the recommended size of pans in cm?
Nadia says
Would this recipe stand up to being made into a stacked cake?
Shiran says
Yes 🙂
Charlie says
Hi Shiran
Looking to make a Boston creme/ confetti cake…
Is it possible to use this confetti cake recipe and instead of this icing/filling, use Boston creme, then cover in chocolate?
Suggestions welcome. Special request for my 21 year old twins. Thanks
Shiran says
Yes you can, but I recommend sticking to the Boston cream pie recipe, because that cake batter goes really well with the pastry cream!
Jen says
Your blog is beautiful! And this recipe looks amazing for my daughter’s 2nd bday but I’m not known for my frosting capabilities! Do you happen to recall what size tip you used to create the top swirls? Also – any tips for applying even frosting between layers and smoothing the outside? Appreciate your time 🙂
Shiran says
Thank you so much, Jen 🙂 For the swirls (and cupcakes) I use this tip, and I use this icing smoother for the frosting. Spread the frosting almost to the edge, then place the cake on top and very gently press to push the filling just to the edge of the cake. Happy birthday!
Jene says
Thank you so much! All of the frosting tools available can be a bit overwhelming – the recommendations really help! 🙂
audrie says
can you use cake flour or does it have to be only all purpose flour
Shiran says
You can use 420 grams of cake flour instead.
Brenda Neagle says
So cute! Where did you find that cake stand? In love!
Shiran says
It’s this one 🙂 There are many sizes available.
samantha nota says
I was wondering if the cake would be strong enough to have fondant on it
Shiran says
Yes, it should be ok!
Jene says
I would give this recipe 10 stars if I could! Made it last weekend for my daughter’s 2nd birthday – she loved it and people couldn’t believe I made it (possibly the best compliment!) I have zero frosting/decorating experience, but the instructions above and tools made all the difference. (I used my lazy susan to frost since that’s all I had). The cake is dense and not overly sweet – perfect! Thank you for sharing this recipe 🙂
Sheila says
I made this cake and it was absolutely delicious! I am wondering if there is an adaptation for it to be a chocolate cake? It was just so good I want to use something similar to this recipe.
Shiran says
I’m glad you like it, Sheila 🙂 This recipe is best as vanilla cake. For a chocolate cake I love using this recipe.
Caroline says
I made this cake today and halved the recipe as suggested to do a three layer 6″ round but sadly the cakes didn’t rise as high as I thought they would!! Do you happen to know why? I wonder whether it’s because I used three large eggs as the 9″ recipe called for 5 and I aired on rounding up to 3 eggs….
I baked them at the same time, same shelf, for 20 mins (checked them) and then a further 2 mins with the stick coming out perfectly clean.
Please let me know what I may have done wrong as I’m eager for this to work out for my daughters birthday 🙂
Thank you so much, Caroline
PS Sorry it’s hard to rate at the moment! Have yet to frost/decorate and try…..but have three rather shallow cakes..umm
Shiran says
Hi Caroline. The eggs aren’t be the problem, and baking the cakes in the same shelf is perfectly ok. It’s hard to tell what exactly happened without being there, there could be many things that went wrong in the process. The cake rises a little bit but not a lot and should stay quite flat, which is perfect for a layer cake. I hope you liked the flavor, that’s the important part 🙂
Rachel Zygmunt says
I have milk/lemon to make my own buttercream, so the only ingredient I’m missing is heavy cream. I don’t want to go to the store to get it because it’s not essential in this time of quarantine! Can i use regular milk in the frosting instead?
Shiran says
Hi Rachel. The flavor would be slightly different but you can. You don’t need to use the same amount of milk, it will make the frosting too soft. Just add some milk until you like the flavor and texture
Pammy says
Hi,
If I were to use self-raising flour, would the baking powder and baking soda quantities be the same? Also, will it make a different using self-raising rather than plain flour? I usually can’t find buttermilk where I live so if I did a milk and lemon substitute would it change the outcome?
Shiran says
Self-raising flour can’t be used unfortunately because the baking soda and baking powder in the recipe are the exact amounts you need.
Rachael Varghese says
I haven’t even made the cake, but just looking at it, my mouth is watering!I have a question, what can I substitute for buttermilk in the cake? I don’t want to run down to the store and get some buttermilk, because we all know, during this lockdown, we shouldn’t be going outside. Can I use regular milk or should I use milk and lemon juice? ( I found the milk and lemon juice substitute online, I wasn’t sure.) Thanks, and I look forward to making this cake!!
Shiran says
Hi Rachael. You can use the milk and lemon juice substitution. The result won’t be the same but it would be good.
Vid says
Made this a week ago as a test cake…just one later Making the real (3 layers) for a quarantine birthday cake this week. Test cake was amazing!!! Most of disappeared that day with one slice remaining for breakfast the following day. So simple and so good!
Sloane says
This is my favorite cake recipe, I used it for my birthday last year with great success! This year I was wondering if this batter could have lemon zest/juice added to it to make a lemon cake. I’m trying to get away with my 6” pans. Any advice on whether it would mess with the batter or the amount of lemons I would need would be greatly appreciated!
Adriana says
Do you have a video making this recipe ?
Shiran says
Sorry, I don’t!
Louise says
HI! I would like to use the same amount of ingredients but use 6 inch pans. How many layers would this give me please?
Shiran says
In my opinion it’s best to halve the recipe and use 3 pans.
Melissa says
I made this and it tasted delicious but I feel like my cake looked more dense and yellowish than yours pictured. Yours is fluffy and more white. What could I have done wrong? My batter was very thick, so maybe something happened there.
Also, did you cut the sides to make them even while layering?
Shiran says
Hi Melissa, I used cake strips. It does the trick! The cake should be quite dense, but it is fluffy. It’s hard to tell what went wrong without being there. Color can very slightly and it depends on the ingredients (butter, egg yolks).
Douglas says
hello, i’m happy to join you in your kitchen…thanks for inviting me~! having said that, i absolutely deplore confetti sprinkles. they ruin perfectly tasty cake frosting and gourmet cake batter ice cream for that matter. i know i am very particular about my taste, but in the end, confetti sprinkles always end up leaving a bitter aftertaste, and are waxy to the texture. granted, they LOOK nice, but who cares if the taste is spoiled? and i don’t mean to be so negative, but i was wondering if you had any ideas for alternatives? btw, if the sprinkles contain confectioner’s sugar, they are NOT vegan! happy baking~!
Sarah says
Hey! I’m from the U.K. and we have Plain or Self Raising flour, so just wanted to double check – is all purpose flour the same as what we would call ‘self raising’ flour?!
Thanks!!
Shiran says
Hi Sarah. They’re not the same, all purpose flour is just the common plain white flour while the one you’ve mentioned has baking powder in it.
Toke Ibraheem says
This cake recipe was amazing I made a cake and after saw a comment saying I could make cupcakes out of them. I tried this and the cupcakes turned out good but there was a lot of excess oil like a bunch coming out of the liners. Would it be better to use your vanilla cupcake recipe and add sprinkles or can I still use this because it worked really well and just change something . Just wondering if you know why it turned out like that. I was also wondering how long I should bake them for thank you!!
Sophie says
Hello, I tried your recipe but my sprinkles ended up melting and left me with 3x vanilla cake layers instead! The taste is great but I wanted the colours to show up. Am i doing something wrong?
Shiran says
Hi Sophie. The issue is probably with the sprinkles. Some brands are good for baking and some aren’t. I used these ones.
Terri Greenberg says
How long would you cook the cake fir 10 inch pans?
Shiran says
Sorry Terri, but I don’t know the exact time without trying it. It will depend on how tall the cake is. It’s ready when a toothpick comes out clean.
Emma says
I don’t have a paddle attachment will my cake still turn out alright with regular whisk attachments?
Shiran says
Yes 🙂
Sydney says
Sorry if this is an obvious question but do I cook all 3 cake pans in the oven at the same time?
Thanks and can’t wait to bake it!!
Shiran says
Yes 🙂 all of them at the same time.
Fadwa says
How long should I put them in the oven if I am baking them in 1 x 9 inch Tin?
Shiran says
I’m not sure, as I haven’t baked it in one pan. Just make sure not to overfill the pan with batter.
Lindsau says
Hi! I’m wondering if you, or anyone else that has made this recipe has done an egg substitute? I have an egg allergy kiddo and looking to make an egg free cake, totally new to this and wondering if substituting eggs will work! Thanks!!
Jann says
Hi, could I leave out the baking soda and use only baking powder? If so how much baking powder would I use? Thanks 🙂
Natalie DeBartolo says
How long would these last assemble in jars? And would you say it’s okay to assemble them in advanced with the icing?
Shiran says
Hi Natalie 🙂 I recommend making it up to one day in advance. Leftovers can be kept in the fridge for up to 3 days.
Kelli says
Thank you for this recipe! You made my 3 year old daughter so happy on her birthday!
Of note, I added a package of “decorative food colors from nature” from color kitchen in pink (her favorite color) to the frosting and it worked really well!
This cake came out beautifully. Now, every member of the family wants one for their birthdays too!
Marina says
Can I make this in just a 9×15 cake pan?
Shiran says
Yes, and you’ll need to adjust the baking time.
Oran says
Hi Shiran,
I only have one 9-inch pan, can I bake one layer at a time and the rest of the batter will wait on the side at this time?
Shiran says
Hi Oran, you might be able to bake all the batter at once if your cake pan is tall enough (about 3 inches deep) and then cut it into layers once the cake is fully cooled. If you choose to bake the batter all at once, you’ll need to extend the baking time. You can also definitely bake the batter in batches, it will just be more time consuming. However, my recommendation is to bake each layer seperately in different pans for the best result.
Julie says
Hi!! Will make this for my son’s birthday! Can I use salted butter and then just leave out the salt from the batter recipe?
Shiran says
Hi Julie, I like to control the amount of salt in the recipe, so I haven’t tried it with salted butter instead.
Oran says
Hi Shiran,
I only have one 9-inch pan, can I bake one layer at a time and the rest of the batter will wait on the side at this time?
Jeremy Weinman says
Great cake!!! Do you have a recipe for an explosion/surprise cake? I’d love to make this cake for my son but he’s asking for a sprinkle explosion cake!
Celeste Kilday says
Best tasting cake, sooo good. The only thing I would do differently next time is not make the frosting the night before and refrigerate. It had nothing like the same texture and smooth consistency that it did at midnight 🙂 the night before. Still trying to get over my 37 year old daughter wanting a confetti cake but I guess everyone wants to be a little girl again once in a while. Thanks!
Aisha says
Hi, I want to try this recipe, how many cupcakes does this recipe make or 6 inch cakes?
Shiran says
Hi Aisha, the recipe will be enough for at least 24 cupcakes. For a 6-inch cake you need to cut the recipe by about half (make sure not to overfill the pan with cake batter).
Jenn says
I came across this recipe on Pinterest and used it for my three year old’s birthday-it was delicious!! Will definitely use this recipe as my go-to😄
Angie says
Amazing Recipe! Used a vanilla milk soak on the layers and it was perfect.
Thank you!
Dianne says
Delicious cake! I’m not an experienced baker and this turned out so good!
Lots of compliments from the family.
Can I ask, do I need to adjust the temperature of the oven if I’m using a fan forced oven?
Stephanie @ Pretty.Simple.Sweet. says
Hi Dianne, that’s a great question! If you typically need to adjust your oven for other recipes, then you probably should for this one as well. It still should turn out just fine, just watch the cake as it gets close to being finished. It may just need to bake slightly shorter or longer, depending on your oven.
Suzanne says
This looks so good! What a great recipe to make for friends on the weekend!