When I was a kid, my favorite cake was yellow with chocolate frosting. No questions asked.

Now that I'm a "grownup," my favorite is the most artificial funfetti cake you can buy. But is homemade better here? The jury's still out. Should you still make it? Absolutely.

Homemade Funfetti Cake // Hunt & Harvest

I can try and pretend like this tastes just like the boxed mix, but honestly it's just different. There's something about that artificial whatever that gives the real deal funfetti its magic. Don't get me wrong though, this guy is awesome, just not the same. There are almost donut-y notes. It's weird but it works.

Homemade Funfetti Cake // Hunt & Harvest



1 cup all purpose flour

3/4 cup sugar

2 teaspoons baking powder

Pinch of salt

1 egg

1/2 cup buttermilk

1/3 cup plain greek yogurt

1/4 cup canola oil

2 teaspoons vanilla extract

1/2 cup sprinkles


1/2 cup unsalted butter, softened

2 teaspoons vanilla extract

pinch of salt

2 cups powdered sugar

1/3 cup sprinkles


  1. Preheat oven to 350 degrees. Line an 8-inch square pan with foil, then lightly coat with cooking spray. 
  2. In a large bowl, sift flour, sugar, baking soda and salt. Set aside. In a small bowl, whisk together egg, buttermilk, yogurt, oil and vanilla. Fold the wet ingredients into the dry using a spatula, careful not to overmix. There will be lumps. Very gently fold in the sprinkles, careful not to overmix. Pour the batter into the prepared pan and bake for 30 minutes, or until a cake tester inserted into the center comes out clean.
  3. Cool cake on a wire rack while you make the frosting: In a large bowl, add butter, vanilla and salt. Using an electric mixer on low speed, slowly add powdered sugar, beating continuously until smooth and fluffy. Spread frosting on cooled cake and top with sprinkles as desired.

Adapted from Averie Cooks

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