Funfetti Cake Recipe
Introduction
Funfetti Cake is a delightful, colorful treat that brings joy to any celebration with its vibrant sprinkles folded into a moist vanilla batter. This classic party cake is perfect for birthdays or whenever you want a slice of happiness.
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 (for buttercream)
- 2-3 tbsp milk
- 1/2 cup (90g) sprinkles for decorating
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 9-inch cake pans with parchment paper. If using 8-inch pans, reduce the batter by about 1 cup to prevent sinking. Fill each pan a little over halfway. Optionally, line the pans with cake strips for even baking.
- Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3: Using a hand or stand mixer with the whisk attachment, cream together the butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
- Step 4: With the mixer on low, slowly pour in the oil. Scrape down the bowl and mix again briefly.
- Step 5: Add the eggs one at a time, mixing well after each addition. Follow with the vanilla extract. Scrape down the bowl after every two eggs to ensure even mixing.
- Step 6: Mix in the sour cream until combined.
- Step 7: Add the dry ingredients and buttermilk alternately, starting and ending with the dry ingredients (dry, wet, dry, wet, dry), mixing gently until just combined.
- Step 8: Remove the bowl from the mixer and fold in the rainbow sprinkles carefully to avoid color bleeding.
- Step 9: Pour the batter evenly into the prepared pans and smooth the tops. Bake 9-inch cakes for 30-35 minutes, or 8-inch cakes for 35-40 minutes. Use a toothpick to check doneness; it should come out clean.
- Step 10: Let the cakes cool in the pans for 30 minutes. Run a knife around the edges, then invert onto a cooling rack and remove the parchment. Chill the cakes completely in the fridge for about an hour before assembling, or wrap and refrigerate overnight if baking ahead.
- Step 11: To make the buttercream, beat the butter with a mixer until smooth. Gradually add powdered sugar, one cup at a time, mixing in vanilla and 2-3 tablespoons of milk as it thickens. Add more milk if the frosting is too thick.
- Step 12: Level the chilled cakes if needed. Spread a thin layer of buttercream between each cake layer. Apply a thin crumb coat around the entire cake to seal in crumbs, then refrigerate for 20 minutes.
- Step 13: Frost the cake with the remaining buttercream and decorate with sprinkles on top. Serve and enjoy your colorful Funfetti Cake!
Tips & Variations
- Use rainbow jimmies sprinkles instead of nonpareils to prevent color bleed in the batter.
- Room temperature ingredients help achieve a smooth, even batter and frosting.
- Wrap leftover cake tightly in plastic wrap and freeze for up to 3 months.
- For a dairy-free version, substitute sour cream and buttermilk with coconut yogurt and a plant-based milk with lemon juice.
Storage
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it come to room temperature for about 30 minutes for the best texture and flavor. Unfrosted layers can be wrapped tightly and refrigerated for up to 3 days or frozen for several weeks.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
You can substitute regular milk with 1 tablespoon of lemon juice or vinegar added per cup to mimic buttermilk’s acidity, which helps the cake rise and stay tender.
Why do the cakes sometimes sink in the middle?
Sinking often happens if batter is overfilled in the pans or underbaked. Make sure to fill pans only about halfway and test with a toothpick before removing from the oven.
Print
Funfetti Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12–16 servings 1x
Description
This Funfetti Cake is a festive, moist, and fluffy layered cake bursting with colorful rainbow sprinkles baked into the batter and decorated with a smooth buttercream frosting and extra sprinkles on top. Perfect for celebrations and birthdays, this classic cake combines a tender crumb with creamy frosting to delight all ages.
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
- Prep Oven and Pans: Preheat your oven to 350°F (177°C). Grease and line the bottoms of three 9-inch cake pans with parchment paper. Use cake strips on pans if available. If using 8-inch pans, reduce batter by about 1 cup to avoid overflow.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl; set aside for later use.
- Cream Butter and Sugar: Using a stand or hand mixer with a whisk attachment, beat the unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture is light and fluffy.
- Add Oil: Turn the mixer to low speed and slowly pour in the vegetable or canola oil, then scrape down the sides and mix again briefly to combine.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition, scraping down the bowl every two eggs. Then mix in the vanilla extract.
- Incorporate Sour Cream: Mix in the full fat sour cream to the batter until smoothly blended.
- Alternate Dry and Wet Ingredients: Add the dry ingredients and buttermilk alternately to the batter, starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Mix until just combined.
- Fold in Sprinkles: Remove the bowl from the mixer and gently fold in the 3/4 cup of rainbow jimmies sprinkles using a rubber spatula to prevent the colors from bleeding.
- Fill and Bake: Pour the batter evenly into the prepared cake pans, filling them just over halfway. Bake 9-inch pans for 30-35 minutes or 8-inch pans for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 30 minutes. Run a knife around the edges, invert the cakes onto a wire rack, and peel off the parchment paper. Chill in the refrigerator for about 1 hour before frosting or wrap and refrigerate overnight if preparing ahead.
- Make Buttercream: With a mixer and whisk attachment, beat the softened butter until smooth. Gradually add powdered sugar, one cup at a time, mixing well. Add vanilla extract and milk as needed to reach a smooth, spreadable consistency. Add extra milk if buttercream is too thick.
- Assemble Cake: Level the chilled cakes if necessary. Spread a thin layer of buttercream between layers. Apply a thin crumb coat around the entire cake and refrigerate for 20 minutes to set.
- Final Frosting and Decoration: Finish frosting the cake with the remaining buttercream, smoothing evenly. Decorate the top and sides with the remaining sprinkles. Serve and enjoy your festive Funfetti Cake!
Notes
- Ensure all ingredients like eggs, sour cream, and buttermilk are at room temperature for best mixing results.
- Use rainbow jimmies sprinkles rather than nonpareils to avoid color bleeding in the batter.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Filling the cake pans only halfway prevents the cakes from sinking in the middle.
- Chilling the cakes thoroughly before assembling helps keep the buttercream from melting during application.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Funfetti Cake, birthday cake, rainbow sprinkles cake, layered buttercream cake, celebration cake, vanilla cake with sprinkles
