A birthday just isn’t complete without a fun-filled funfetti cake! This recipe gives you an ultra-moist cake bursting with sprinkles and real vanilla extract. It’s all topped off with a smooth vanilla buttercream and an extra layer of colorful sprinkles. One look at this cake is sure to bring a smile to your face!
WHAT FLAVOR IS FUNFETTI CAKE?
Funfetti cake is a step above your standard vanilla cake! Beyond being packed with colorful sprinkles, it has a buttery, rich texture that’s moist and a bit sweeter than regular cake.
Traditional funfetti recipes use whole eggs, which contribute to its dense, rich crumb. In my version, I add a bit of oil to make it even moister, along with an extra splash of vanilla extract for a bold, delicious vanilla flavor.
INGREDIENTS
For the Funfetti Cake:
- 1 cup (220g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 1/2 cup (110ml) vegetable or canola oil
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 1/4 cups (435g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (125g) full-fat sour cream, at room temperature
- 1 cup (225ml) buttermilk*, at room temperature
- 3/4 cup (140g) rainbow jimmies sprinkles
For the Buttercream:
- 1 1/2 cups (330g) unsalted butter, at room temperature
- 5 cups (600g) powdered sugar
- 1 tablespoon vanilla extract
- 2–3 tablespoons milk
- 1/2 cup (90g) sprinkles for decorating
INSTRUCTIONS
For the Funfetti Cake:
- 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, reserve about 1 cup of batter to prevent overflow.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a stand mixer or using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3–5 minutes.
- With the mixer on low, gradually add the oil. Scrape down the sides of the bowl and mix again.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and scrape down the bowl after every two eggs.
- Incorporate the sour cream into the batter.
- Gradually add the dry ingredients and buttermilk, alternating between the two, starting and ending with the dry ingredients (dry, wet, dry, wet, dry).
- Once combined, use a rubber spatula to scrape down the bowl and fold in the sprinkles.
- Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes for 9-inch cakes or 35–40 minutes for 8-inch cakes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 30 minutes, then run a knife around the edges and turn them out onto a cooling rack. If frosting the cakes the same day, refrigerate them on the rack for about 1 hour to chill. If preparing in advance, cool completely for 1 hour, wrap in plastic wrap, and refrigerate overnight.
For the Buttercream:
- Using a stand mixer or hand mixer, beat the butter until smooth.
- Gradually add the powdered sugar, one cup at a time, mixing in the vanilla extract and milk as the mixture thickens. If the buttercream is too thick, add an additional tablespoon of milk.
To Assemble:
- Level the cooled cakes if needed.
- Spread a thin layer of buttercream between each cake layer, then apply a thin crumb coat around the entire cake to seal in crumbs. Chill the cake in the fridge for 20 minutes.
- Frost the cake with the remaining buttercream and decorate with additional sprinkles. Enjoy!
EQUIPMENT NEEDED
- 9-inch cake pans
- Layer cake container
- Stand mixer
Note: *To make your own buttermilk, combine 1 cup of milk (subtract 1 tablespoon) with 1 tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes until it thickens and curdles like buttermilk.
