Print

Funfetti Cake Recipe

Print Recipe

★★★★★

5 from 145 reviews

This vibrant and festive Funfetti Cake is a classic celebration dessert featuring a moist vanilla cake filled with colorful rainbow sprinkles and topped with a smooth, creamy vanilla buttercream frosting. Perfect for birthdays, parties, or any joyful occasion, this cake combines rich buttery flavor with a fun burst of colors inside and out.

Ingredients

Scale

Cake Batter

  • 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. Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 9-inch cake pans with parchment paper. Alternatively, use three 8-inch pans but remove about 1 cup of batter to prevent sinking. Fill pans just over halfway and optionally wrap pans with cake strips.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: Using a hand or stand mixer fitted with a whisk attachment, cream the butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
  4. Add Oil: With the mixer on low speed, slowly add the vegetable or canola oil. Scrape down the sides of the bowl and mix again to incorporate.
  5. Add Eggs and Vanilla: Add eggs one at a time, mixing each fully before adding the next. After two eggs, scrape down the bowl to ensure even mixing. Then add the vanilla extract and mix well.
  6. Add Sour Cream: Mix in the full-fat sour cream until smooth.
  7. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients and buttermilk to the batter, alternating between the two and starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Mix gently until just combined.
  8. Fold in Sprinkles: Remove the bowl from the mixer and use a rubber spatula to scrape the bottom and sides. Fold in the rainbow jimmies sprinkles carefully to avoid bleeding their colors.
  9. Pour and Bake: 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. Cakes are done when a toothpick inserted in the center comes out clean.
  10. Cool Cakes: Let cakes cool in their pans for 30 minutes. Run a knife around the edges and invert onto cooling racks. Remove parchment paper. If frosting same day, chill cakes in refrigerator for about 1 hour. If preparing ahead, cool to room temperature for 1 hour, wrap tightly in plastic, and refrigerate overnight.
  11. Prepare Buttercream Frosting: Beat unsalted butter with a mixer until smooth. Gradually add powdered sugar, one cup at a time, mixing well between additions. Add vanilla extract and 2-3 tablespoons of milk as frosting thickens to desired consistency. Add additional milk if frosting is too thick.
  12. Assemble Cake: Level the tops of chilled cakes if needed. Spread a thin layer of buttercream between each cake layer. Apply a very thin crumb coat around the entire cake to seal in crumbs. Chill cake in fridge for 20 minutes.
  13. Frost and Decorate: Apply the remaining buttercream smoothly over the cake. Decorate the cake with extra sprinkles on top and sides as desired. Serve and enjoy your festive Funfetti Cake!

Notes

  • Using room temperature ingredients ensures better mixing and texture.
  • Filling the cake pans just over halfway prevents sinking and overflow.
  • Gently folding in sprinkles helps prevent color bleeding into the batter.
  • If buttermilk is not available, you can substitute with 1 cup milk plus 1 tbsp lemon juice or vinegar, let sit 5 minutes.
  • Chilling the cake before frosting makes assembly easier and cleaner.
  • Store frosted cake in the refrigerator; bring to room temperature before serving for best flavor.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix with xanthan gum included.

Keywords: Funfetti Cake, Vanilla Layer Cake, Birthday Cake, Sprinkles Cake, Buttercream Frosting, Celebration Cake

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