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Funfetti Cake Recipe

Funfetti Cake Recipe

★★★★★

5.2 from 12 reviews
  • Author: Zoe
  • Total Time: 1 hour
  • Yield: 12-15 servings 1x
  • Diet: Vegetarian

Description

This Funfetti Cake is a classic celebration cake featuring moist, tender layers bursting with colorful sprinkles and coated in a rich, creamy vanilla buttercream. Perfect for birthdays or any festive occasion, this cake combines the joyful texture of rainbow jimmies inside with a smooth, sweet frosting decorated with extra sprinkles for a playful finishing touch.

Ingredients

Scale

Cake

  • 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. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 9-inch cake pans with parchment paper. Optionally, line the pans with cake strips to ensure even baking. Ensure not to overfill pans—fill slightly over halfway to prevent sinking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Using a stand or hand mixer fitted with a whisk attachment, cream together the room temperature unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture is light and fluffy.
  4. Add Oil: With the mixer on low speed, slowly pour in the vegetable or canola oil. Scrape down the sides of the bowl and mix again to combine thoroughly.
  5. Incorporate Eggs and Vanilla: Add the eggs one at a time while mixing on medium speed, ensuring each egg is fully incorporated before adding the next. Follow with the vanilla extract. Scrape the bowl after every two eggs for even mixing.
  6. Add Sour Cream: Mix in the full-fat sour cream until well blended.
  7. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture and buttermilk to the batter alternately, starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Mix until just combined.
  8. Fold in Sprinkles: Remove the bowl from the mixer and use a rubber spatula to scrape the bottom and sides well. Gently fold in the 3/4 cup of rainbow jimmies sprinkles to avoid bleeding their colors into the batter.
  9. Pour and Bake: Evenly distribute the batter among the prepared pans and smooth the tops. Bake 9-inch pans for 30-35 minutes, or 8-inch pans for 35-40 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
  10. Cool the Cakes: Allow cakes to cool in the pans for 30 minutes. Run a knife around the edges, invert onto a cooling rack, and remove parchment. For same-day frosting, chill cakes on the rack in the fridge for about an hour. If making ahead, cool to room temperature for 1 hour, wrap in plastic wrap, and refrigerate overnight.
  11. Prepare Buttercream: With a mixer using the whisk attachment, beat the room temperature butter until smooth. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add vanilla extract and 2-3 tablespoons of milk as the mixture thickens, adjusting for desired consistency. Add an extra tablespoon of milk if too thick.
  12. Level and Assemble Layers: If needed, level the chilled cakes to create flat surfaces. Spread a thin layer of buttercream between each cake layer.
  13. Crumb Coat: Apply a very thin layer of buttercream around the entire cake to seal in crumbs. Refrigerate for 20 minutes to set.
  14. Final Frosting and Decorating: Apply the remaining buttercream smoothly over the cake. Decorate with the remaining sprinkles for a festive touch. Slice and serve.

Notes

  • Using room temperature ingredients ensures the batter blends smoothly and rises evenly.
  • Cake strips are optional but help prevent dome-shaped cakes by insulating the pan edges during baking.
  • Do not overmix the batter after adding flour to avoid a dense cake.
  • Folding sprinkles gently avoids bleeding colors that can turn the batter a muddy color.
  • Buttermilk can be substituted with 1 cup milk plus 1 tablespoon lemon juice or vinegar, rested for 5 minutes.
  • For best results, chill the cakes before frosting to avoid crumb contamination.
  • Store leftover cake wrapped in airtight containers in the refrigerator for up to 4 days.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 1/12th of cake)
  • Calories: 510 kcal
  • Sugar: 39 g
  • Sodium: 220 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 59 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 95 mg

Keywords: Funfetti cake, birthday cake, sprinkle cake, vanilla cake, rainbow sprinkles, celebration dessert

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Find it online: https://cookingwithzoe.com/funfetti-cake-recipe-2/