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Funfetti birthday cake on a cake stand with one slice missing
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4.71 from 17 votes

Classic Birthday Cake Recipe

This Birthday Cake is a homemade Funfetti Layer Cake with chocolate frosting! This is the perfect easy from scratch cake for anyone who loves sprinkles! Everyone loves this easy cake recipe and it's so good as a layer cake, sheet cake or cupcakes.
Prep Time30 minutes
Cook Time30 minutes
Assembling Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Author: Dorothy Kern
Cost: $8-12


For the Cake:

  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (226g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 ¼ cups (296) ml buttermilk
  • 1 cup rainbow sprinkles

For the frosting:

  • 1 ½ cups (339g) unsalted butter, softened
  • ¾ cup (60g) unsweetened cocoa powder
  • 4 ⅓ cups (486g) powdered sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 2-3 tablespoons (15-45ml) heavy whipping cream
  • More sprinkles for decorating


For the cake:

  • Preheat oven to 350°F. Grease and flour cake pan(s). I like to line the bottom of my pan with parchment paper for easy removal.
  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract. You can stir by hand or use a hand mixer or a stand mixer fitted with the paddle attachment.
  • Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
  • Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
  • Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9x13-inch pan: 30-40 minutes

For the frosting:

  • Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
  • Add powdered sugar, one cup at a time, along with cocoa, and beat on medium speed until crumbly. Mix in salt and vanilla.
  • Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
  • Frost cake or cupcakes as desired and add lots of sprinkles.



  • You can use a 9x13-inch pan, two 8-inch or 9-inch rounds, or make 24 cupcakes.
  • Store cake loosely covered on the counter - store in the fridge and it will last longer but serve it room temperature.
  • Cakes and frosting can be frozen separately and the cake can be assembled later after thawing. I've also frozen slices of finished cake!


Serving: 1serving | Calories: 408kcal | Carbohydrates: 53g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 262mg | Potassium: 140mg | Fiber: 1g | Sugar: 40g | Vitamin A: 771IU | Calcium: 53mg | Iron: 1mg

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