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Funfetti Cake Recipe

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★★★★★

4.5 from 60 reviews

This vibrant and delicious Funfetti Cake is a classic celebration treat featuring a moist vanilla batter loaded with colorful rainbow sprinkles. Layered with a creamy vanilla buttercream frosting and decorated with more sprinkles, it’s perfect for birthdays, parties, or any joyful occasion.

Ingredients

Scale

Cake

  • 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

Buttercream Frosting

  • 1 1/2 cups (330g) unsalted butter, room temperature
  • 5 cups (600g) powdered sugar
  • 1 tbsp vanilla extract
  • 2–3 tbsp milk
  • 1/2 cup (90g) sprinkles for decorating

Instructions

  1. Preheat and prep pans: Preheat the oven to 350°F. Grease and line the bottoms of three 9-inch cake pans with parchment paper. Optionally, line the pans with cake strips. If using 8-inch pans, reduce batter accordingly to avoid overfilling.
  2. Mix dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. Cream butter and sugar: Using a hand or stand mixer with a whisk attachment, beat the butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
  4. Add oil and eggs: With the mixer on low, slowly pour in the oil. Scrape down the bowl, then add eggs one at a time, mixing thoroughly after each. Add vanilla extract and scrape down the bowl as needed.
  5. Incorporate sour cream: Mix in the sour cream until fully combined.
  6. Alternate adding dry ingredients and buttermilk: Slowly mix in the flour mixture and buttermilk alternately, starting and ending with the dry ingredients (dry, wet, dry, wet, dry) until just combined.
  7. Fold in sprinkles: Remove the bowl from the mixer, use a spatula to scrape the sides and bottom well, then gently fold in the rainbow sprinkles to distribute evenly.
  8. Fill pans and bake: Pour the batter evenly into the prepared pans, filling just over halfway. Bake for 30-35 minutes for 9-inch pans or 35-40 minutes for 8-inch pans, until a toothpick comes out clean.
  9. Cool the cakes: Let cakes cool in pans for 30 minutes. Run a knife around edges, turn cakes out onto a cooling rack, and remove parchment. Chill fully in fridge if frosting the same day or cool to room temperature then refrigerate wrapped if preparing ahead.
  10. Prepare buttercream frosting: Beat butter with a mixer until smooth. Gradually add powdered sugar one cup at a time plus vanilla extract and 2-3 tablespoons of milk until the frosting reaches desired consistency. Add more milk if necessary.
  11. Assemble the cake: Level cakes if needed. Spread a thin layer of buttercream between each cake layer. Apply a thin crumb coat all around the cake and refrigerate for 20 minutes.
  12. Frost and decorate: Use the remaining buttercream to fully frost the cake. Decorate with sprinkles on top. Serve and enjoy!

Notes

  • Use room temperature ingredients for best mixing and texture.
  • Filling cake pans only halfway prevents sinking in the middle.
  • Chill cakes before assembling to make leveling and frosting easier.
  • Use cake strips to promote even baking and reduce doming.
  • Customize the sprinkles by choosing your favorite colors or types for fun variations.
  • Store leftover cake covered in the fridge for up to 3 days.

Keywords: funfetti cake, sprinkle cake, birthday cake, vanilla cake, celebration cake, rainbow sprinkles, buttercream frosting

Find it online: https://thedishspot.com/funfetti-cake-recipe/