Funfetti Cake
intro
Fluffy vanilla layer cake studded with bright rainbow sprinkles, frosted in smooth vanilla buttercream. This nostalgic, festive treat is a beloved birthday classic.
Ingredients
Steps
Prep Oven and Pans
Preheat your oven to 175°C (350°F) with an oven rack adjusted to the middle position. Grease two 9-inch round cake pans with softened butter, line the bottom of each pan with a cut-to-fit parchment paper round, then lightly flour the pan sides to prevent the cake from sticking during baking.
Whisk Dry Ingredients
In a medium mixing bowl, combine 315g all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon fine table salt. Whisk continuously for 30 seconds to evenly distribute the leavening and salt, breaking up any small flour lumps, then set the bowl aside.
Cream Butter and Sugar
In a large stand mixer fitted with a paddle attachment, beat 113g (1 stick) of the softened unsalted butter and 300g granulated sugar on medium speed (mixer level 4) for 3 full minutes until the mixture is pale, light, and fluffy. Add the room-temperature eggs one at a time, beating for 30 seconds after each egg is fully incorporated, then stir in 2 teaspoons of the vanilla extract. Reduce mixer speed to low, and alternate adding ⅓ of the dry flour mixture and ½ of the 240ml room-temperature whole milk, repeating until all ingredients are just combined (stop mixing as soon as no dry flour is visible to avoid overmixing).
Fold Sprinkles and Bake
Use a silicone spatula to gently fold 80g (½ cup) of the rainbow jimmie sprinkles into the cake batter with only 3 slow, broad turns to avoid breaking the sprinkles or causing color bleed. Divide the batter evenly between the two prepared pans, smooth the tops with an offset spatula, and bake for 24-26 minutes. Test for doneness by inserting a wooden toothpick into the center of each cake: it should come out with 2-3 moist, not wet, crumbs attached.
Cool Cake Layers
Let the freshly baked cakes rest in their pans on a wire cooling rack for 10 minutes, then run a thin offset knife around the inner edge of each pan to loosen the cake. Turn the layers out directly onto the wire rack, and let them cool completely to room temperature (approximately 1 hour) before frosting—warm cake layers will melt buttercream and cause sliding.
Whip Vanilla Buttercream
While the cake layers cool, make the buttercream: in a clean stand mixer bowl, beat the remaining 226g (2 sticks) of softened unsalted butter on medium-high speed (mixer level 6) for 4 minutes until completely smooth and pale yellow. Reduce speed to low, gradually add 480g sifted powdered sugar, the remaining 1 teaspoon vanilla extract, and 30ml heavy cream. Once the sugar is fully incorporated, turn the mixer to medium-high speed and whip for 2 minutes until the buttercream is light, fluffy, and easily spreadable.
Frost and Decorate Cake
Set one fully cooled cake layer on a cake stand or serving plate, and spread 1 cup (about 240ml) of the buttercream in an even layer across the top. Place the second cake layer directly on top of the frosted first layer, then use the remaining buttercream to coat the top and sides of the assembled cake in a smooth, even layer. Press the remaining 40g (¼ cup) of rainbow sprinkles along the bottom edge of the cake and across the top for a classic funfetti finish.
Tips
2.Bring all cold ingredients (butter, eggs, milk) to 68-70°F (room temperature) before mixing: this creates a smooth, evenly emulsified batter that rises consistently, instead of curdling or baking into a dense, heavy crumb.
3.Avoid overmixing the cake batter once the flour is added: overmixing develops tough gluten strands in the flour, resulting in a chewy, dense cake instead of the light, tender, fluffy crumb classic to funfetti cake.
OMG this funfetti cake was an absolute hit at my daughter’s 8th birthday party! I was worried it would turn out dry like every other boxed mix I’ve tried, but it was so moist even the picky parents asked for seconds. The only tiny tweak I made was adding a little extra rainbow sprinkles to the buttercream because my kid is obsessed. 10/10 will make again for our next potluck!
Pretty solid recipe! Cook time was pretty accurate even for someone like me who’s still pretty new to baking, though I definitely messed up the first round of frosting because I overmixed it. The cake itself was SO good though, my roommates devoured half of it before I even got the frosting on. Only knocking a star because I wish the instructions for the frosting were a little more specific for newbies.
I was so nervous to make a cake from scratch for my partner’s promotion dinner, but this recipe walked me through every step! The crumb was so tender and moist, none of that weird dense homemade cake texture I always end up with. We had leftover slices for breakfast the next two days and it still tasted fresh. Obsessed!
Made this for my son’s soccer team potluck and all the kids were begging their parents for the recipe! It’s so moist even without simple syrup, which I usually have to brush on my homemade cakes to keep them from drying out. The vanilla flavor is perfect, not too artificial tasting like the funfetti box mixes. 10/10!