A few months ago, I was looking for a homemade funfetti recipe for a potential client. Every post seemed to have the same problem. . .the sprinkles wouldn't stay suspended in the batter during the baking process. I tried making it with Colette Peters' Heavenly White Cake recipe and I found the same results.

HOWEVER, I made a scratch white butter cake and decided to mix the sprinkles in with the egg whites once they had reached a sparrow's peak. I mixed in about a 1/4 - 1/3 cup (a Tablespoon at a time) and let the mixer mix them in at high speed just for a few secs until they were evenly distributed. I folded the egg whites into the batter and baked it. THEY STAYED where they belonged!!! Yea!

Hope this helps you all!

I actually just made Elmo cupcakes with homemade funfetti cake but I didn't have any problems with the sprinkles. It worked out great and tasted awesome too! I didn't realize others were having trouble, but I'm glad you found a recipe that works!

when I want to suspend things like confetti or chocolate chips I sub 1 cup of the water in the recipe for 1 cup of sourcream. It does the trick every time.

An age-old trick for keeping things like chocolate chips or fun-fetti particles suspended in a batter is simply to dust them in flour before adding to the batter. I simply throw them in a baggie, add about a half teaspoon for fun fetti and shake. No issues ever.

This post is very informative. Thank you all for responding!

I like funfetti cakes.