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Cake, Funfetti, Celebration, Birthday, Gemma Stafford, Bigger Bolder Baking Recipes

Funfetti Birthday Cake with Bubblegum Buttercream Frosting

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Hi Bold Bakers! This week, we have a lot to celebrate so I want to show you how to make a colorful Funfetti celebration cake for birthdays and special events. So let’s get baking!


4.47 from 32 votes
Cake, Funfetti, Celebration, Birthday, Gemma Stafford, Bigger Bolder Baking Recipes
Birthday Cake! Funfetti with Bubblegum Buttercream Frosting
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 12 serving
Author: Gemma Stafford
  • 3 ⅓ cups (1lb 1oz/ 500g) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (12oz/355g) granulated sugar
  • 1/2 cup (3 oz / 90g) light brown sugar
  • 1 cup (8oz / 240g) butter, melted
  • 2 Large eggs
  • 2 cups (16oz / 500g) Buttermilk
  • 1 tablespoon vanilla extract
  • 2/3 cup (3oz/90g) sprinkles
    Buttercream Frosting
  • 1 cup (8oz/240g) butter, softened to room temperature
  • 3 cups (12oz/360g) powdered sugar, sifted
  • 2-3 drops of Green food colouring (use what ever color you like)
  1. Preheat oven to 350F(180oC) degrees. Grease and line a 2x 9-inch springform or baking pan.
  2. In a large bowl, mix together flour, both sugars, baking powder, baking soda, and salt. Set aside.
  3. In a large microwave-safe bowl, melt butter in the microwave.
  4. In a separate jug, whisk the egg, buttermilk, and vanilla extract until combined.
  5. Stir in buttermilk mix into the dry ingredients, followed by the butter until no lumps remain. The batter will be thick.
  6. Lastly, stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
  7. Pour batter into prepared cake pan. Bake for 35-40 minute or until a toothpick inserted in the center comes out clean. Allow to cool.
  8. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, and flavoring (bubble gum or vanilla extract) with the mixer running. Increase to high speed and beat for 3 minutes.
  9. Frost cooled cake: Start by frosting a thin ‘crumb layer’. Chill for 30 minutes to set the frosting. Once that layer is set apply a second layer of thicker frosting
  10. Using a butter knife, pressing gently run it from the bottom to the top all the way around. You will create lovely, rough texture. Continue on the top of the cake moving from the edge of the cake to the center.
  11. Decorate as desired with candy and sprinkles. There may be leftover frosting depending how much you wish to use.
  12. Cover cake and store at room temperature for up to 7 days. Enjoy!
  13. Bubblegum and other extracts here: (



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Michael on July 25, 2019 at 8:07 pm

    I’ve made this twice tonight and both times it comes out raw in the middle!!

    • Gemma Stafford on July 26, 2019 at 11:19 am

      Hi Michael,

      I’m sorry to hear that. I surprised this happened as I make this cake often.

      Was it in the oven for the full time given?


  2. Olivia S on June 13, 2019 at 11:50 am

    I made this recipe into cupcakes and it turned out amazing! I used cake flour instead of all purpose and added an extra third cup of flour to compensate. I used a custom mix of only pink blue and white sprinkles to enhance the bubblegum vibe, and topped each cupcake with a blue pearl gumball.

    • Gemma Stafford on June 13, 2019 at 3:49 pm

      Well done, Olivia!

  3. Jennifer on June 1, 2019 at 11:19 am

    Hi Gemma,

    I would like to use 3 8in cake pans for this recipe. Will the recipe fill all 3? Do I just need to adjust baking time?

    • Gemma Stafford on June 3, 2019 at 3:54 am

      Hi Jennifer,
      I do a simple math exercise to work this out, but I am not a mathematician, just a chef!
      8×8 = 64 x 3 = 192 sq inches.
      9×9 = 81 x 2 = 162 sq inches.
      Your two pans will not be filled by the mix, however, they will not be far off. I think I would not adjust the recipe for the little difference.
      I hope this helps,
      Gemma 🙂

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