Introduction

Funfetti cake is a joyful, colorful celebration classic that’s perfect for any occasion. Soft, moist, and studded with rainbow sprinkles, it’s a delightful treat that brings smiles to both kids and adults alike.

A two-layer round vanilla cake covered in smooth white frosting with a swirl pattern on the top. The cake is decorated with colorful, thin rainbow sprinkles scattered all over the frosting, with a heavier concentration in the center of the top. Some sprinkles have fallen onto the white cake stand and the white marbled surface below. The cake stand has a wooden base. In the background, there is a small glass bowl filled with more rainbow sprinkles, slightly blurred. 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
2-3 tbsp milk
1/2 cup (90g) sprinkles for decorating

Instructions

Step 1: Preheat the oven to 350°F and grease three 9-inch cake pans. Line the bottoms with parchment paper. If using 8-inch pans, leave out about 1 cup of batter to avoid sinking. Fill pans a little over halfway and use cake strips if available.
Step 2: Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
Step 3: Using a hand or stand mixer with a whisk attachment, cream the butter and sugar on medium-high speed for 3-5 minutes until light and fluffy.
Step 4: With the mixer running on low, slowly add the oil. Scrape down the bowl and mix again to combine.
Step 5: Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. Scrape down the sides and bottom of the bowl as needed.
Step 6: Mix in the sour cream until just combined.
Step 7: Alternately add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Mix gently until combined.
Step 8: Remove the bowl from the mixer. Use a rubber spatula to scrape the sides and bottom, then gently fold in the rainbow sprinkles.
Step 9: Pour batter evenly into the prepared pans and smooth the tops. Bake 30-35 minutes for 9-inch pans or 35-40 minutes for 8-inch pans. Test with a toothpick to ensure they come out clean.
Step 10: Let cakes cool in the pans for 30 minutes. Run a knife around the edges and invert onto a cooling rack, then peel off parchment. Chill in the fridge if frosting the same day, or wrap and refrigerate overnight if baking ahead.
Step 11: To make the buttercream, beat the butter with the mixer until smooth. Add powdered sugar one cup at a time, mixing in vanilla and milk as the frosting thickens. Add extra milk if needed to reach desired consistency.
Step 12: Level the chilled cakes if necessary. Spread a thin layer of buttercream between each layer, then apply a thin crumb coat around the entire cake. Chill for 20 minutes.
Step 13: Frost the cake with the remaining buttercream and decorate with sprinkles. Serve and enjoy!

Tips & Variations

Room temperature ingredients help the batter mix more evenly and produce a lighter cake.
You can substitute buttermilk with 1 cup milk mixed with 1 tbsp vinegar or lemon juice; let sit for 5 minutes before using.
Use high-quality sprinkles that trap less color to avoid streaking the batter.
For a dairy-free version, use non-dairy milk and sour cream alternatives.

Storage

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

How to Serve

A close-up view of two slices of funfetti cake on two white plates with a speckled rim, placed on a white marbled surface. The slice on the upper plate shows three layers of moist light yellow cake with colorful confetti sprinkles scattered inside, separated by two thin layers of creamy white frosting. The top layer is also covered with smooth white frosting and decorated with more colorful round and rod sprinkles. A black fork rests on the bottom edge of the upper slice with some crumbs stuck to it. The bottom plate holds a partially eaten slice with the same layered cake and frosting, covered in vibrant sprinkles along the top edge. Some loose sprinkles are scattered on the surface nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for best results. Baking times may vary slightly.

Why did my cake sink in the middle?

Overfilling the pans or underbaking can cause sinking. Be sure to fill pans only halfway and test doneness with a toothpick before removing from the oven.