Introduction

Funfetti Cake is a joyful, colorful treat perfect for celebrations or any time you want a slice of happiness. This classic vanilla cake studded with rainbow sprinkles is moist, tender, and topped with creamy buttercream frosting. Let’s bring some festive fun to your kitchen!

A small round cake with two thick layers covered in smooth white frosting, decorated all over with colorful rainbow sprinkles that scatter across the top surface, sides, and base, sitting on a white cake stand with a wooden pedestal, on a white marbled surface slightly scattered with more sprinkles in the background photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (220g) unsalted butter, room temperature
2 cups (400g) granulated sugar
1/2 cup (110ml) vegetable or canola oil
4 large eggs, room temperature
1 tbsp vanilla extract
3 1/4 cups (435g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup (125g) full-fat sour cream, room temperature
1 cup (225ml) buttermilk, room temperature
3/4 cup (140g) rainbow jimmies sprinkles
1 1/2 cups (330g) unsalted butter, room temperature (for buttercream)
5 cups (600g) powdered sugar
1 tbsp vanilla extract (for buttercream)
2-3 tbsp milk (for buttercream)
1/2 cup (90g) sprinkles for decorating

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line the bottoms of three 9-inch cake pans with parchment paper. If using 8-inch pans, leave out about 1 cup of batter to avoid overfilling. Fill each pan a little over halfway. Optional: wrap pans with cake strips.
Step 2: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a mixer with a whisk attachment, cream the butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
Step 4: With the mixer on low, slowly add the oil. Scrape down the bowl and mix briefly.
Step 5: Add eggs one at a time, mixing well after each, followed by the vanilla extract. Scrape down the bowl every two eggs.
Step 6: Mix in the sour cream until combined.
Step 7: Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Mix until just combined.
Step 8: Remove the bowl from the mixer and fold in the sprinkles gently using a rubber spatula, ensuring they are evenly distributed without overmixing.
Step 9: Divide the batter evenly among the prepared pans and smooth the tops. Bake 30-35 minutes for 9-inch pans, or 35-40 minutes for 8-inch pans. The cakes are done when a toothpick inserted in the center comes out clean.
Step 10: Let cakes cool in pans for 30 minutes. Run a knife around the edges, then invert onto a cooling rack and remove the parchment. Chill in the fridge for at least 1 hour before assembling, or wrap and refrigerate overnight if baking ahead.
Step 11: For the buttercream, beat the butter with a whisk attachment until smooth. Gradually add powdered sugar, one cup at a time, mixing well. Add vanilla and 2 tablespoons of milk as it thickens; add a bit more milk if frosting is too stiff.
Step 12: Level the chilled cakes if needed. Spread a thin layer of buttercream between each layer. Apply a thin crumb coat to the entire cake and refrigerate for 20 minutes.
Step 13: Frost the cake completely with the remaining buttercream and decorate with sprinkles as desired. Slice and enjoy your colorful funfetti celebration cake!

Tips & Variations

Use high-quality vanilla extract for the best flavor.
To prevent sprinkles from bleeding color, toss them lightly in flour before folding into the batter.
Substitute sour cream with Greek yogurt for a lighter version.
Try almond extract instead of vanilla for a nutty twist.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

A three-layer cake with white frosting is covered in colorful sprinkles on the outside and top. Each cake layer is light yellow with small, bright rainbow sprinkles inside, and white frosting separates the layers evenly. A slice of cake is removed from the whole cake and placed on a small white plate in the front left of the image, showing the inside layers clearly. The cake sits on a white plate on a wooden pedestal, all set on a white marbled texture surface with more sprinkles scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

How do I prevent my sprinkles from bleeding into the batter?

Coating sprinkles lightly in flour before folding them into the batter helps prevent color bleeding and keeps them vibrant throughout baking.