Here’s a cheerful, crowd-pleasing funfetti cake recipe: a moist vanilla layer cake flecked with rainbow sprinkles and topped with smooth vanilla buttercream. It’s easy to make, slices beautifully, and adds a festive touch to birthdays, gatherings, or weeknight baking when you want something fun and nostalgic.
Ingredients
– 2 1/2 cups (312g) all-purpose flour
– 2 1/2 tsp baking powder
– 1/2 tsp fine salt
– 1 1/4 cups (250g) granulated sugar
– 1 cup (226g) unsalted butter, room temperature
– 3 large eggs, room temperature
– 2 tsp pure vanilla extract
– 1 cup (240ml) whole milk, room temperature
– 1/2 cup rainbow sprinkles (jimmies or non-bleeding)
– For the buttercream:
– 1 cup (226g) unsalted butter, room temperature
– 3-4 cups (360-480g) powdered sugar, sifted
– 2 tsp vanilla extract
– 2-4 tbsp heavy cream or milk
– Pinch of salt
Servings and Cooking Time
– Servings: Makes one 8-inch two-layer cake (about 8–12 slices)
– Preparation time: 25 minutes
– Baking time: 22–28 minutes per layer (total ~25–30 minutes active in oven for both layers if baked separately)
– Total time: ~1 hour 15 minutes including cooling and frosting
Nutritional Value
The following is approximate nutritional information for one serving (1 slice = 1/12 of cake, about 150 g). This is for one person:
– Calories: ~420 kcal
– Fat: ~22 g
– Saturated Fat: ~13 g
– Carbohydrates: ~53 g
– Sugars: ~35 g
– Protein: ~4 g
– Sodium: ~220 mg
– Fiber: ~0.7 g
Step-by-Step Cooking Process
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Whisk together flour, baking powder, and salt in a bowl; set aside.
3. In a stand mixer, cream butter and sugar until light and fluffy, about 3–4 minutes.
4. Add eggs one at a time, mixing well after each; scrape bowl. Stir in vanilla.
5. With mixer on low, add one-third of the dry ingredients, then half the milk; repeat, ending with dry ingredients. Mix just until combined.
6. Fold in sprinkles gently to avoid streaking color. Do not overmix.
7. Divide batter evenly between prepared pans; smooth tops. Tap pans on counter to remove air bubbles.
8. Bake 22–28 minutes, or until a toothpick comes out with a few moist crumbs and tops spring back. Rotate pans halfway if necessary.
9. Cool cakes in pans 10 minutes, then invert onto a rack to cool completely. Trim domes if needed.
10. Make buttercream: beat butter until creamy, add powdered sugar gradually, then vanilla, salt, and cream until spreadable. Adjust consistency.
11. Place one layer on a cake board; spread a generous layer of buttercream. Top with second layer and apply a thin crumb coat; chill 15–20 minutes.
12. Finish with final layer of buttercream, smooth or decorate with extra sprinkles. Chill briefly to set, then serve at room temperature.
Alternative Ingredients
You can use cake flour for a finer crumb (reduce by 2 tbsp or use a cake flour conversion). Substitute yogurt or sour cream for part of the milk for more tender texture. Use dairy-free butter and plant milk to make it vegan (replace eggs with commercial egg replacer or flax eggs, though texture will differ).
Serving and Pairings
Serve funfetti cake with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries to cut sweetness. It pairs well with coffee, milk, or a light sparkling wine for celebrations. Ideal for birthday parties, baby showers, and festive gatherings.
Storage and Reheating
Store frosted cake covered at room temperature for up to 2 days or refrigerated for up to 5 days in an airtight container. For longer storage, freeze unfrosted layers wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the fridge and frost after reaching room temperature. Reheat slices briefly in a warm oven (300°F / 150°C for 6–8 minutes) if desired.
Cooking Mistakes
– Overmixing batter can cause dense cake.
– Using wet sprinkles will bleed colors into the batter.
– Opening the oven early may cause layers to collapse.
– Underbaking leaves a gummy crumb; use a toothpick test.
– Frosting a warm cake causes buttercream to melt.
– Skipping sifting powdered sugar can make buttercream grainy.
Helpful Tips
– Use room-temperature ingredients for even mixing.
– Measure flour by spooning into the cup and leveling.
– Fold sprinkles in last and gently to minimize color bleed.
– Chill for a clean crumb coat before final frosting.
– Toast sprinkles briefly for a firmer texture (optional).
FAQs
How do I prevent sprinkles from bleeding color into the batter?
Use jimmies or non-bleeding sprinkles (not nonpareils coated in sugar glaze). Fold them in gently and toss them in a tablespoon of flour before adding to batter; this helps suspend them and reduces color runoff.
Can I make funfetti cake from a boxed cake mix?
Yes — you can enhance boxed mix by using real butter instead of oil, adding an extra egg or an egg yolk, and folding in sprinkles at the end. This yields a richer, less artificial flavor while keeping convenience.
What’s the best way to level cake layers for stacking?
Cool layers completely, then use a serrated knife or a cake leveler to trim domes. Rotate the cake as you cut in small motions for an even, flat surface that stacks cleanly.
Can I make this cake ahead of time?
Yes — bake layers up to 3 days ahead and refrigerate wrapped tightly, or freeze layers for up to 3 months. Wrap cooled layers in plastic and foil; thaw in the fridge overnight before frosting.
How should I transport a frosted funfetti cake?
Place the cake on a flat, non-slip surface in a cake box or shallow container. Chill briefly to set the frosting before transport and keep it level in your vehicle; use non-slip mats to prevent shifting.
Is it possible to color the frosting for a themed cake?
Yes — use gel food coloring in small amounts to avoid thinning the buttercream. Add color gradually and stir until uniform; chilling helps maintain vibrant hues.
Can I make this recipe gluten-free?
Replace all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Baking time and texture may vary slightly; the cake often benefits from an extra egg or a tablespoon of xanthan if your blend lacks it.
Conclusion
Funfetti cake is a simple, joyful dessert that brings color and celebration to any table. With basic pantry ingredients and a few technique tips, you can bake a moist vanilla layer cake dotted with sprinkles and finished with smooth buttercream — perfect for parties or a fun weekend bake.
Funfetti Cake
Ingredients
- 2 1/2 cups 312g all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 1/4 cups 250g granulated sugar
- 1 cup 226g unsalted butter, room temperature
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 cup 240ml whole milk, room temperature
- 1/2 cup rainbow sprinkles non-bleeding
- For the buttercream: 1 cup 226g unsalted butter, room temperature
- 3 –4 cups 360–480g powdered sugar, sifted
- 2 tsp vanilla extract
- 2 –4 tbsp heavy cream or milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- In a stand mixer, cream butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each; scrape the bowl and stir in vanilla.
- With mixer on low, add one-third of the dry ingredients, then half the milk; repeat, ending with the dry ingredients and mixing just until combined.
- Fold in sprinkles gently to avoid color bleeding and overmixing.
- Divide batter evenly between prepared pans and smooth the tops; tap pans to release air bubbles.
- Bake 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs; rotate pans halfway if needed.
- Cool cakes in pans 10 minutes, then invert onto a rack to cool completely. Trim domes if necessary.
- Make buttercream: beat butter until creamy, add powdered sugar gradually, then vanilla, salt, and cream until smooth and spreadable.
- Assemble the cake: place one layer on the board, spread buttercream, top with second layer, apply a thin crumb coat and chill 15–20 minutes.
- Finish with a final layer of buttercream, smooth or decorate with extra sprinkles. Chill briefly to set, then serve at room temperature.
Nutrition
