Comments on: Funfetti Cake from Scratch

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 19:10:12 +0000

In reply to Sylathia D Quarterman. Yes! We provide storing instructions in the recipe notes :)

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 19:08:19 +0000

In reply to Samantha Campbell. We're so happy it was a hit, Samantha! Thanks for your support

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 19:07:49 +0000

In reply to Sylathia D Quarterman. It should do fine as long as it's not too warm :)

By: Samantha Campbell

Samantha Campbell — Sun, 26 Jul 2026 02:41:17 +0000

In reply to Sam Merritt.

Thank you! I was going to make the batter the night before, but decided to make the cake at one time. The cake turned out great! I made it for my younger sisters’ birthday party and everyone enjoyed it.

Thank you so much for sharing all your recipes! I have been using them for years and really enjoy them! Thank you again!

– Samantha 🙂

By: Sylathia D Quarterman

Sylathia D Quarterman — Sat, 25 Jul 2026 02:56:46 +0000

will frosting hold on cake in car for 1hr drive?

By: Sylathia D Quarterman

Sylathia D Quarterman — Fri, 24 Jul 2026 22:28:22 +0000

In reply to Sam Merritt. if i apply the frosting can i still store the cake until the next day

By: Sam Merritt

Sam Merritt — Fri, 24 Jul 2026 13:52:50 +0000

In reply to Samantha Campbell. Hi Samantha! How far do you want to make this in advance. The batter would probably only be good for an hour or so. I wouldn't make it well in advance.

By: Samantha Campbell

Samantha Campbell — Fri, 24 Jul 2026 01:40:11 +0000

Hi Sam! Can the battery be made ahead of time? I have made ths recipe before and it is wonderful!!

By: Sam Merritt

Sam Merritt — Thu, 23 Jul 2026 02:55:34 +0000

In reply to Alysse. I'm so sorry to hear this happened, Alysse! Did you make any substitutions? What happened to the cake? I may be able to help trouble shoot. :)

By: Alysse

Alysse — Wed, 22 Jul 2026 14:05:38 +0000

I’m sure it’s a good recipe but for me it was an epic fail. I must’ve done something terribly wrong because this was the worst cake I’ve ever made. The whole thing went into the trash. 4 stars though because I’m sure the original was great!

By: Sam Merritt

Sam Merritt — Tue, 21 Jul 2026 01:31:26 +0000

In reply to Seyrel Williams. What a great bonding experience! Thank you so much for trying my recipe, Seyrel! I'm so glad everyone enjoyed it. :)

By: Seyrel Williams

Seyrel Williams — Mon, 20 Jul 2026 23:44:29 +0000

My 6 yo grandson told me he wanted to spend the day together and bake a cake. He wanted to make a Funfetti that he saw on junior chef tv. While it took a while to make, it was filled with great teaching times. We thought the cake and buttercream were moist and delicious . We made it in a sheet pan (he wanted a rectangular cake) and we made 4 tiers.

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 16:13:57 +0000

In reply to Sidney Moore. Hi Sidney! I hope you love the cake! Personally I always use gel coloring. It gives you a lot more vibrant color with a lot less being added. :)

By: Sam Merritt

Sam Merritt — Wed, 15 Jul 2026 01:40:19 +0000

In reply to Laura. Hi Laura! I'm glad you enjoyed the cake over-all. The eggy taste typically comes from over-baking the cake. To test if it is done, you insert a toothpick into the center of the cake it and it should come out with a few moist crumbs. If it comes out completely dry it may be over-baked. I hope this helps! :)

By: Laura

Laura — Tue, 14 Jul 2026 22:13:26 +0000

This cake is delicious and so moist and I’ve made it twice now. The second time I made it, however, I noticed an “eggy” taste once baked. I followed the recipe exactly and my eggs were fresh. I have noticed this in other cakes I’ve made before as well and am not sure why?! I have read that vanilla extract helps to negate an “eggy” taste and wonder if, perhaps, it’s my vanilla? I use the vanilla from Mexico, and it is not as high in alcohol as the American brands. Could this be the reason?

By: Sidney Moore

Sidney Moore — Tue, 14 Jul 2026 18:07:05 +0000

Hello! I’m getting ready to try this for the first time and I’m home teaching myself I seen you recommend gel food coloring for the cake but if I want to color the icing would I use the same gel based food coloring?

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 20:40:45 +0000

In reply to Isabel. Thank you so much for trying my recipe, Isabel! Sounds like everyone had a lot of fun! I haven't tried reducing the sugar that much so I can't say for sure how it would turn out. You can certainly use a stabilized whipped cream. :)

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 17:38:46 +0000

In reply to Annie. I'm so sorry to hear this happened, Annie! The most likely cause of the collapse would be under or over-baking or under or over mixing the egg whites. Did your egg whites reach stiff peaks? Were you gentle folding them in? Did you open your oven prematurely while the cake was baking?

By: Isabel

Isabel — Mon, 13 Jul 2026 15:33:39 +0000

I made this cake for the “Blind, Deaf, Mute” baking challenge with a few friends, and it was amazing!!! So much fun to make and eat! Highly recommend! I got complements saying it was the best Funfetti cake they have ever eaten, and it didn’t taste like a box mix.
I was wondering, would it be possible to half the amount of sugar in the cake and use stabilized whip cream instead of butter cream for a smash cake? If not, what type of cake do you think i should try to make that has less sugar, but is still able to be decorated pretty?

By: Annie

Annie — Sat, 11 Jul 2026 21:42:16 +0000

I followed all the instructions and I’m an experienced baker and the middle still collapsed. What did I do wrong ?

By: Sam Merritt

Sam Merritt — Fri, 10 Jul 2026 20:40:33 +0000

In reply to mercy. Hi Mercy! I've never heard of such a thing! What kind of sprinkles did you use? They should melt in the batter, but leave the color behind. Did they sink in the cake? This is quite odd.

By: mercy

mercy — Thu, 09 Jul 2026 21:51:28 +0000

hi there! i made the cake today, and the sprinkles are completely invisible inside for some reason, although they were of correct type do you know what could affect this? the cake is delicious and very big nonetheless, i’m happy with it even without the colours

By: Danielle

Danielle — Thu, 09 Jul 2026 20:10:16 +0000

The recipe was really good and it was really moist and delicious I want you to know that i have been looking for a perfect confetti cake for so long and I think yours is the best!

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 17:38:56 +0000

In reply to Douglas Nelms. Hi Douglas! I haven't personally tried this as an ice cream cake. It is a pretty sturdy cake so I think it could potentially work. You would want to reduce the recipe by 1/3 for 2 8 inch layers. Let me know how it goes if you try it! :)

By: Douglas Nelms

Douglas Nelms — Tue, 07 Jul 2026 19:06:50 +0000

Sam,
Would this cake be OK to use for an Ice Cream cake or would the cake be susceptible to collapsing under the weight of the ice-cream?
I would also make this a 2 layer cake instead of 3. I figured 4 cups of batter per 8 inch pan, so reduce the recipe by 1/3?
I would also use your Whipped Frosting instead of the BC.