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Funfetti Rainbow Cake

Perfectly festive rainbow cake! 
Course: Dessert
Keyword: cake, frosting, rainbow, gay pride, funfetti
Author: Shaun Myrick



  • 1 cup all purpose flour
  • 2 1/4 cups cake flour
  • 1/2 teaspoon salt
  • 3 teaspoon baking powder
  • 16 tablespoons unsalted butter 2 sticks, softened
  • 2 cups sugar
  • 6 large eggs
  • 1/2 cup half & half
  • 1/2 cup milk
  • 1 tablespoon vanilla clear vanilla best
  • rainbow sprinkles, see notes


  • 2 sticks unsalted butter softened
  • pinch salt
  • 1 tablespoon vanilla clear
  • 4 1/2 cups powdered sugar sifted
  • 1/4 cup cream
  • rainbow sprinkles



  • Preheat oven to 350 degrees F. 
    Butter and line with parchment three 8-inch round cake pans. 
  • Whisk together the flour, baking powder and salt in a bowl. 
  • In a mixer beat the butter and sugar with paddle attachment until fluffy and white. 
  • Add in the eggs one at a time, increase speed of mixer after each egg is added. Add in the vanilla.
  • Lower the speed and add the flour mixture and the milk, in alternating additions. End with flour. 
  • Divide batter equally between three bowls, about 1 1/2 cups per bowl. Add in 1/3 cup of rainbow sprinkles per bowl. Gently stir in the sprinkles. Pour batter into the three prepared pans. 
  • Bake in oven for about 25 minutes, about 1/2 way thru rotate pans. DO NOT OVER BAKE.  Test with a toothpick, 
  • Remove cakes from oven and let cool in pans until cool enough to the touch to invert and remove from pans. Cool cakes on cooling rack until fully cooled. 


  • Beat the butter in a mixer bowl, add the salt and vanilla.  With the speed on low add in the powdered sugar slowly in 1/2 cup increments. As the sugar gets incorporated each time increase the speed to fully fluff up the mixture. 
  • Once the sugar is all incorporated slowly stream in the cream until you get a soft and spreadable frosting!  
    You can easily double the frosting recipe if you want to cover the entire cake.


  • Once cakes are cooled decide which cake has the best top, and then take a serrated knife and level off the other two cakes for the bottom layers. 
  • Start with one of the sliced layers and put it on a cake stand, spread enough frosting to cover the layer, top and repeat. Once you get to the top third cake spread the remaining frosting over the top, this top layer should have the most frosting. 
  • With a knife lightly score a middle line in the frosting, then divide each side into 3 sections. Now starting at the left side sprinkle a row of red, then orange, followed by yellow, green, blue and purple sprinkles.  
  • Let cake sit at room temperature until ready to serve! 


Rainbow Sprinkles:
Each layer of cake needs 1/3 cup of sprinkles, I mixed 1 tablespoon of each rainbow color.