It's officially Leo season—when the sun shines brighter, the shorts get shorter and we party harder than any other time of year. It is also Devon Lee Carlson's birthday, who, as Wildflower co-founder and curator of immaculate vibes, deserves the kind of cake that matches her freak.

Enter: little sister Sydney. Fresh off the launch of her Lynnee x For Love & Lemons collection (which included the cutest baker's apron), she got back in the kitchen to whip up an extra sugary creation for our maximalist queen. We're talking fluffy vanilla layers, rainbow sprinkle chaos, and optimum number of maraschino cherries, in the form a Funfetti cake.

Okay, sure—you might be thinking: Funfetti? That’s not exactly the white chocolate-raspberry-ganache-rose petal-spectacle I expect from anything baked on the Internet. But while avant-garde flavors might dazzle the food snobs, this nostalgic, bake sale classic remains a true crowd-pleaser. It all started with Pillsbury in 1989, when they reimagined their classic vanilla cake mix with rainbow sprinkles inspired by confetti. The result? Instant party. Funfetti took off, becoming a beloved staple in both DIY kitchens and upscale bakeries, with TikTok tutorials and even wedding cakes keeping the legacy alive.

Basically, it's a perfect fit for a mid-summer celebration, and perfectly emulates the playful energy of DLC herself. Recreate it with the recipe Sydney used below, courtesy of baker Kayla Berman (find all her tips and tricks here). We promise you'll never go back to boxed. 

Funfetti Layer Cake

Ingredients

• 1 cup salted butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups all purpose flour
• 1 cup milk 
• 2 tsp vanilla extract
• 4 tsp baking powder
• 1/2 cup rainbow sprinkles

Vanilla Buttercream Frosting

• 1 cup unsalted butter, softened
• 1 cup salted butter, softened
• 6 cups powdered sugar
• 1/4 cup milk
• 4 tsp vanilla extract

Instructions

— Set the oven to 350 degrees. 

— Start by making the cake batter. Add the softened butter and sugar to a large mixing bowl. Beat with an electric mixer until soft and fluffy. Then add in the eggs one at a time, beating until combined after each addition.

— In a separate bowl combine the dry ingredients – flour and baking powder. Add the flour mixture and milk alternately into the cake batter until all is combined, beating after each addition. Begin and end with the flour for the best results.

— Stir in the vanilla extract and rainbow sprinkles.

— Next generously grease or parchment paper line 3 8″ cake pans.  Add about 1 1/2 cups of the cake batter to each pan. Spread evenly. Bake for 30 minutes.

— Remove the cakes from the oven and let cool completely before removing from pans. — While the cakes are cooling work on the vanilla buttercream. Start by beating both the softened butters with an electric mixer until smooth. Then add in the powdered sugar little by a little. Begin by beating on a low speed and work up to medium once all the sugar is added. Next beat in the milk and vanilla extract until evenly combined.

— For cake assembly begin with one of the 8″ cakes.  Add a scoop of the frosting on top, spread evenly, and then add the next cake. Repeat this step again for the third layer.

— Decorate! Have fun with it.