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This Funfetti Cake: the recipe is everything it should be: fluffy, creamy and filled with rainbow sprinkles, then finished with classic vanilla buttercream. The batter comes together in less than 15 minutes, and you can bake the cake in advance for birthdays, celebrations, or just for fun. No wonder this is the cake recipe I made, this one and mine strawberry layer cake are my favourites.
Nothing sounds more like a celebration than a funfetti cake, I mean it’s named FUNfetti! The joy I feel when I cut into this cake, seeing the rainbow flecks, makes me feel like a kid again. Buttery vanilla cake and vanilla buttercream frosting are classics for a reason. And this recipe rivals Pillsbury’s best. If it was my birthday, I would like it on my birthday lamb bolognese for lunch, a dirty shirley cocktail and this cake for dessert. Now that sounds like a party.
Ingredients you need for Funfetti Cake
- All purpose flour – The base of the cake, giving it enough structure to hold all those colorful sprinkles while keeping the crumbs tender.
- Fat butter – Adds a rich, buttery flavor to the cake and helps create that classic birthday cake taste.
- Neutral oil – A little oil keeps the cake moist and tender.
- Buttermilk – Adds moisture while helping to create a soft, fluffy crumb.
- Rainbow sprinkles – The main “funfette” ingredient. Use rainbow sprinkles that hold their shape and color when baked. I used Dallyes rainbow sprinkles from Aldi.
Please refer to the recipe index card below for the remaining ingredients.
Stand-Up MixerThis recipe is easiest to make with a stand mixer, as it helps cream the butter and sugar properly for a light, fluffy cake. If you don’t have one, an electric hand mixer will work just fine.
Kitchen scaleI like to add weight measurements to my baking recipes for accuracy. A kitchen scale makes baking super quick and easy.
Cookie Scoop: I like to use a cookie scoop to scoop the batter into the pan and frost it over the cake layers.
Offset spatulaUseful for spreading cake batter evenly in baking pans and smoothing frosting between layers and around the cake.
Silicone spatulaA handy tool for scraping each piece of dough into the bowl and folding or flattening the frosting as needed.
Bench scraperI prefer a flexible bench grater for frosting cakes. It makes it much easier to smooth the sides and create clean edges.
Rotating cake standIf you make cakes often, this is worth having. The rotating base makes frosting faster, easier and much neater.
Quick Tips for the Best Funfetti Cake!
Avoid “bleeding” splashes. Using American jimmy or candy discs keep their bright color and don’t run into the batter. I used the Dallies brand from Aldi.
Do not overmix the dough. Once the flour and buttermilk are incorporated, mix until combined before adding the sprinkles.
Cool the cookie layers completely. Make sure the layers are completely cool before frosting so the butter stays firm and easy to spread.
Don’t skip the crisp coat. A thin layer of frosting helps trap the crumbs before adding the final layer of butter for a cleaner finish.
Cool before slicing. You can serve the cake immediately, but refrigerating it for at least an hour will give you the cleanest layers.
Preparation, storage and maintenance
Make forward. Bake the cake layers up to 2 days in advance. Cool completely, wrap tightly and store at room temperature. The frosting can be made 1 day in advance and stored in the refrigerator.
Storage. Keep the collected cake covered in the refrigerator for up to 4 days.
Serving. Before serving, let the cake sit at room temperature for 30-45 minutes to allow the frosting to soften and the texture of the cake to be at its best.
Freezing. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.
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3 (8-inch) cookies
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standing mixer
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bench scraper
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offset spatula
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Cake stand
Vanilla Creamy Frosting.
To make the cake:
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Preheat oven to 350 degrees F. Coat three 8-inch cake pans with cooking spray or a little oil, then line the bottoms with parchment paper. Put it aside.
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Add the sugar, butter, and vanilla extract to the bowl of a standing mixer fitted with the paddle attachment (or you can use a large bowl with a hand mixer). Beat until light and fluffy. Then stir in the oil until combined. Add the eggs and beat until very smooth, about 1 minute.
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In a medium bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients and half of the buttermilk to the bowl of the butter mixture. Mix on low speed until combined. Add remaining dry ingredients and buttermilk and mix until combined. Fold in the sprinkles at the end.
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Divide the dough evenly between the prepared baking forms, about 430 grams per layer. Transfer the pans to the oven to bake for 20-22 minutes, until a skewer inserted in the center comes out clean.
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Let the cakes cool in the cake pans for 15 minutes, then turn out onto racks to cool completely.
To prepare the ice.
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Using a mixer with the paddle attachment (or a hand mixer), beat the butter with the vanilla and salt on medium speed for 1 minute until light and fluffy. Scrape down the sides of the bowl.
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Add a cup of powdered sugar with a mixer on low speed. I like to use a silicone spatula to scrape down the sides and bottom of the bowl to collect the powdered sugar. Now add the heavy cream or buttermilk and beat the frosting on medium-high speed for one minute until light and fluffy.
To assemble the cake.
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Place one cake layer on a serving plate or cake stand and use an offset spatula to spread the top evenly with about ⅔ cup of frosting. Repeat with the second cake layer and another ⅔ cup of frosting, then top with the third cake layer.
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Using about ½ cup of frosting, spread a crumbled coat all over the cake, then transfer to the refrigerator to chill for 20 minutes. Then spread the remaining frosting over the cake and decorate with more sprinkles. Refrigerate the cake for another 20 minutes before slicing and serving.
Quick tips
Avoid “bleeding” splashes. Using American jimmy or candy discs keep their bright color and don’t run into the batter. I used the Dallies brand from Aldi.
Do not overmix the dough. Once the flour and buttermilk are incorporated, mix until combined before adding the sprinkles.
Cool the cookie layers completely. Make sure the layers are completely cool before frosting so the butter stays firm and easy to spread.
Don’t skip the crisp coat. A thin layer of frosting helps trap the crumbs before adding the final layer of butter for a cleaner finish.
Cool before slicing. You can serve the cake immediately, but refrigerating it for at least an hour will give you the cleanest layers.
Forwarding, storage and maintenance
Make forward. Bake the cake layers up to 2 days in advance. Cool completely, wrap tightly and store at room temperature. The frosting can be made 1 day in advance and stored in the refrigerator.
Storage. Keep the collected cake covered in the refrigerator for up to 4 days.
Serving. Before serving, let the cake sit at room temperature for 30-45 minutes to allow the frosting to soften and the texture of the cake to be at its best.
Freezing. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.
Calories. 1180will you |: Carbohydrates. 156:is |: Proteins. 7:00is |: Fats. 60:is |: Saturated fats. 32:00is |: Polyunsaturated fats. 5:00is |: Monounsaturated fats. 19:00is |: Trans fats. 2:is |: Cholesterol. 189:mg |: Sodium. 348:mg |: Potassium. 217:mg |: Fiber. 1:is |: Sugar. 124:is |: Vitamin A. 1586IU: |: Vitamin C. 0.02:mg |: Calcium. 101:mg |: iron 2:mg
Nutritional information is automatically calculated and should only be used as an approximation.