Funfetti Cake

I’ve debated on whether I should mention this on my food blog.

How much of my personal life do readers really want to know? Well, here goes.

My dad passed away a week ago. He had been in the hospital since Thanksgiving, and had been going steadily downhill. We are having a memorial service for him in a few weeks. It was my job to gather photos of him for a slideshow. It made me feel better to see lots of pictures of him smiling and not in pain.

This cake takes me right back to my childhood. I always requested tall, colorful cakes for my birthday. I remember cakes with lots of pink and yellow frosting, dotted with life savers on the top and sides. My dad was the baker in the family. He taught me all the basics – measuring ingredients, baking cookies, rolling pie dough, whipping cream (and licking the beaters)….

My dad also taught me to make things from scratch. Sure, there is funfetti cake mix that is a snap to make. But homemade is always better. My dad would’ve been proud of this cake.

adapted from Williams-Sonoma, Baking
edited by Chuck Williams

Funfetti Cake

Funfetti Cake


2 c all purpose flour
1 Tbs baking powder
1/2 tsp salt
3/4 c unsalted butter, room temperature
1 1/2 c sugar
2 tsp vanilla extract
1 c milk
5 large egg whites, room temperature
ΒΌ c multi-colored nonpareils


  1. Preheat oven to 350 degrees F. With butter, grease 2 9-inch round cake pans. Dust with flour, and shake out excess.
  2. In a medium bowl, sift together flour, baking powder, and salt. In a larger bowl, using a mixer, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in vanilla extract. Reduce speed to low, and alternately beat in the flour mixture and the milk, beginning and ending with the flour mixture. Do not overmix.
  3. In a large bowl, using a stand mixer with the whisk attachment (if available), beat the egg whites on high speed until stiff peaks form. Using a rubber spatula, gently fold the whites into the batter until just combined. Fold in the nonpareils. Divide batter between prepared pans, and smooth with a spatula.
  4. Bake about 30 minutes, or until a tester comes out clean. Transfer to wire racks; let cool for 10 minutes. Invert onto racks, and cool completely.


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Sweet Comments:

  1. I’m so sorry for your loss. I am one that associates food with memories, so I hope this homemade cake did bring back those comforting feelings for you.

  2. I’m so sorry for your loss.

    This is a beautiful cake.

  3. I’m so sorry for your loss. Your post is beautiful, he would be proud, and I hope his memory continues for years to come through your food.

  4. I am so sorry for your loss. I know what you are going through as I lost my husband suddenly last year. My blog keeps me going and brings back memories as he was my “official” taster. The cake is gorgeous and I am sure he would have been so proud.

  5. Beautiful cake. I am so sorry for your loss.

  6. What a beautiful post. I’m so, so sorry for your loss. This cake is a beautiful tribute to your father! He would be so proud, I’m sure!

  7. We are sorry you have lost your dad, we pray you and your family will be strong for each other. Thanks for sharing your pictures.

  8. I’m so sorry for your loss. My thoughts are with you and your family. Beautiful cake!

  9. Your cake is beautiful. I’m so sorry for your loss.

  10. Sorry for your loss πŸ™
    the cake looks delicious, i love the addition of the sprinkles to the batter, it makes it look so pretty,

  11. Hugs!

  12. I am so sorry for your loss. Your dad would have been proud of this cake and you should be to. I love remembering people with food memories.

  13. i hope your dad is in a better place now, i lost my sister 1 yr and 1 mth ago, and to this day i still think of her daily, i’d do anything to see her again – i sometimes see her in my dreams too

    this is a gorgeous cake who would’ve thought to add hundreds and thousands into the batter – fabulous!

    hope you are well xox

  14. I just stumbled on your post and wanted to say how sorry I am for your loss. I always appreciate learning about the people behind posts I enjoy and was drawn to this cake even more given the personal nature of the post. I have no doubt he would be honored by such a thoughtful post. Best wishes to you and thanks for sharing.

  15. My Mother died 4 years ago and it wasn’t until I read your post that I remembered all the birthday cakes she made for me and my Sister, sometimes it’s just too painful to look back.
    Thank you for the beautiful post and the wonderful recipe.

  16. Sorry for your loss πŸ™ Beautiful cake and was wondering what kind of frosting did you use?

  17. Such a lovely way to honour your father

  18. Sorry to be a pest but can I ask what you used for teh frosting? It’s such a lovely colour. Thanks very much

  19. Rachel A – I used a standard buttercream with a little bit of cocoa powder mixed in to give it a slight chocolate flavor.

  20. So sorry for your loss.
    That is one beautiful cake. It’s making me hungry. πŸ™‚

    You are very talented!

  21. This cake is absolutely beautiful! How did you get your frosting that color?

  22. Such a pretty cake!! And it looks delicious too, might have a go baking one at the weekend for no particular reason other than I really want cake!

  23. DOROTHY says:

    I feel for your pain, I lost my mom 6 years ago, it was just her and me growing up and she was my best friend!! A month after she died my husband of 39 years told me he was having an affair, I staid with him for 6 years after that because I can not work and have no money. My moms family all turned their backs on me and my family basically have had nothing to do with me since I left my husband. I have been trying so desperately to get this recipe and you are the only one I can find with it but not the icing recipe !! Is there any chance at all you could email me the icing recipe also, please!! Cooking and baking is my way of not thinking and feeling good!!! Again sorry for your loss THANKYOU

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