Funfetti Birthday Cake


I’m 36! Happy birthday to me 🙂 Ever since I can remember, I’ve always had funfetti cake for my birthday. I’m not sure if my mom made it from scratch or the box cake from pillsbury, but it has always been my favorite! And here I am, a grown adult, baking my own birthday cake. Why not, right?! It’s what I do. For this cake I did a 3 tiers but I’m not sure of the sizes. If you are curious, please let me know and I’ll go measure but this recipe will be perfect for 2 (8) inch cake pans.

If you are in the mood for some birthday cake or celebrating a birthday of a loved one, here you go! Homemade funfetti with buttercream, sure to please ages 1-100 🙂 Let’s bake a cake!

What you will need:

2 (8) inch cake pans, greased and lined with parchment paper

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter at room temp
1 cup granulated sugar
3 egg whites
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup milk
1/3 cup sprinkles (plus more for decorating)

For the buttercream:

1/2 cup butter at room temp
2 (+) cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 340 degrees. In a bowl, whisk together the flour, baking soda, powder and salt. Set aside. In another large bowl, beat together butter and sugar until creamy. Add in egg whites, vanilla, sour cream and milk and beat until combined. Slowly beat in flour mixture until just combined. Fold in the sprinkles.

Divide batter evenly into cake pans. Bake for 20-30 minutes depending on size. Allow to cool slightly before inverting onto a wire rack. Cool completely before frosting and decorating.

To make the buttercream, beat all ingredients until desired consistency. Add more powdered sugar or milk as needed. Decorate cake!

Store covered at room temp or in the fridge.

Funfetti Cake

I’ve been craving cake since over 2 months ago. Well, let’s be real. I’m always craving cake 🙂 Just a good old birthday cake. So when I saw this recipe on Pinterest by I knew I had to make it! And, to make it romantic for Valentine’s Day, I piped roses on with buttercream frosting. Seriously, I love trying new baking/piping techniques. It is so fun. All the steps are in this post so you can try, too 🙂 So, come on! Time to bake a cake…

What you will need:

Two 9 inch (or 8 inch) round cake pans greased and floured

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 1/4 cups buttermilk
4 egg whites
1 1/4 cups granulated sugar
2 teaspoons lemon zest
1 stick unsalted butter at room temperature
1 tablespoon fresh lemon juice
3/4 cup rainbow sprinkles

For the buttercream frosting:

4 cups powdered sugar, sifted
1 cup unsalted butter at room temperature
1 teaspoon lemon extract
Food coloring (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, sift together flour and baking powder. Set aside. In another bowl, whisk together egg whites and buttermilk. Set aside.

In a large bowl (or bowl of your electric mixer), mix together sugar and lemon zest. Add butter and beat until creamy, about 3 minutes. Add lemon juice. Beat in half of flour mixture and half of buttermilk mixture. Add the rest and beat until everything is incorporated. Gently fold in sprinkles.

Divide batter evenly between the prepared cake pans. Bake for about 30 minutes. Let cool 15 minutes on a wire rack before inverting to cool completely.

To make buttercream:

Note: I ended up running out of buttercream! I couldn’t even decorate the sides of my cake. So I would double the recipe I provided if you plan on making roses. If you just frost your cake normally, you will have enough.

In a large bowl, beat butter until light and fluffy. Add lemon extract. Slowly beat in the powdered sugar until you get the consistency you want. Beat in food coloring if using. Use separate bowls if wanting more than one color. Frost cake.

To make the two-tone roses, I used a plastic piping bag (make sure it is a big one), and a Wilton 1M tip. P.S.- Don’t tell anyone but I did not intentionally want to make them ombre. They just sort of turned out that way so I’m sorry, I can’t explain how I did that. I put the frosting in the bag wrong, but it worked out… I guess.

So, take your piping bag, fold down the sides, and put in the darkest color. Close the bag flat so the frosting sticks to the sides. Open the bag and put in your lighter color between the dark color. Pipe how you normally would. I know it is really confusing. I wish I could show you instead of type it.  But this is what I got.

And… the accidental ombre…


Frost cake, slice and enjoy!



Funfetti Cookies

How cute and fun are these cookies?! I think I’m a little obsessed. I love them; they are colorful, they are soft, they are delicious. And they are made with Funfetti cake mix! I’m hosting a jewelry party and these are the perfect “girl” cookie. So, if you need to bring something to a baby shower, bachelorette party, or birthday party, here ya go! Let’s go have some fun…

What you will need:

Cookie sheet lined with parchment paper

For the dough:

8 oz. cream cheese at room temperature
1/2 cup unsalted butter at room temperature
1 egg
1 box Funfetti cake mix (15.25 oz)
1/2 cup powdered sugar
Extra jimmies/sprinkles (optional)

To make the dough:

Note: The dough needs to chill so do not preheat oven yet.

In a large bowl (or bowl of your electric mixer), beat cream cheese can butter until smooth and creamy. Beat in egg until incorporated. Add cake mix and beat until combined. Stir in extra sprinkles if using.

Cover the bowl with plastic wrap and chill dough for at least an hour. How gorgeous??

Preheat oven to 350 degrees fahrenheit. Form dough into 1 inch balls and roll in powdered sugar.

Place on baking sheet 2 inches apart and bake for about 10 minutes. Allow to cool for 2 minutes on baking sheet before moving them to a wire rack to cool completely. Enjoy!