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No Birthday Is Complete Without A Sprinkle Filled FUNFETTI CAKE! – Funfetti Cake Recipe

No celebration is complete without a funfetti layer cake! This recipe is super moist and loaded with rainbow sprinkles and real vanilla extract. The entire cake is smothered in a simple vanilla buttercream and loaded up with even more sprinkles. It’s so hard to look at this cake and not smile!

Part of what makes my funfetti cake so yummy is that the base is my ever popular wh̾i̾t ̾e cake recipe. The crumb is delicate and fine and just melts in your mouth. I use farm fresh eggs, high quality butter and really good vanilla so that I get the most flavor possible into this cake.

The whole cake is layered up with creamy dreamy easy buttercream and a few more swirls of buttercream and some sprinkles and your cake is done! You don’t have to be a professional cake decorator to make a great birthday cake. The most important thing is that you made it with love and it tastes amazing!

INGREDIENTS

FUNFETTI CAKE

3 1/4 cups all purpose flour

2 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 cup unsalted butter

2 cups granulated sugar

1/2 cup full fat sour cream

4 large eggs

1 tbsp vanilla extract

1/2 cup vegetable oil

1 cup buttermilk

3/4 cup rainbow jimmies sprinkles

BUTTERCREAM

5 cups powdered sugar

1 1/2 cups unsalted butter

2–3 tbsp milk

1 tbsp vanilla extract

1/2 cup sprinkles for decorating

INSTRUCTIONS

FUNFETTI CAKE

Preheat the oven to 350 degrees. Line three 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Set aside.

Using a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium high speed until smooth and creamy – about 3-5 minutes.

With the mixer running on low, pour in the oil. Scŕäṗệ down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in.

Beat in the vanilla extract and the sour cream.

Alternate adding in flour mixture with buttermilk into the batter, being sure to start and end with flour. Mix each addition just until incorporated. Do not overmix this batter.

Finally, fold the sprinkles into the batter. Pour batter evenly into each cake pan and smooth the top.

Bake for 35-40 minutes. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.

Cool for 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and assembling.

BUTTERCREAM

Mix the butter using a stand mixer with the whisk attachment until smooth.

Mix in one cup of powdered sugar at a time, adding the vanilla and milk as it begins to thicken.

If the buttercream is still too thick when you’re done, add another tablespoon of milk.

Remove half of the frosting and set aside.

Fold in sprinkles by hand to the other half of the frosting. This is the funfetti frosting you will fill the cakes with.

 ASSEMBLING THE CAKE 

Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with about 3/4 cup funfetti frosting. Repeat with remaining cake layers.

Use about half of the plain frosting to coat the entire cake evenly in a thin crumb coating. Place the cake in the fridge for 10 minutes. Frost the cake with the rest of the buttercream and decorate with extra sprinkles.

Serve, enjoy!

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