Print

Funfetti Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This Funfetti Cake recipe features a moist and fluffy vanilla cake loaded with colorful rainbow jimmies, layered with smooth and creamy buttercream frosting, and topped with festive sprinkles for a joyful celebration dessert perfect for birthdays and special occasions.

Ingredients

Cake Ingredients

  • 3¾ cups all-purpose flour (450g)
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 2⅓ cups granulated sugar (466g)
  • 1 cup unsalted butter, softened (227g)
  • ⅓ cup vegetable oil (80mL)
  • 1 tablespoon vanilla extract
  • 1⅓ cups buttermilk, room temperature (320mL)
  • 7 large egg whites, room temperature
  • ⅔ cup rainbow jimmies (100g)

Frosting Ingredients

  • 1 pound unsalted butter (450g)
  • 2 pounds powdered sugar (900g)
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • 3 to 4 tablespoons heavy cream
  • Rainbow sprinkles (for garnish)

Instructions

  1. Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease three 8-inch round cake pans with baking spray or butter and dust with flour. Line the bottoms with parchment paper. Optionally, use cake strips around the pans for even baking layers.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer with paddle attachment, beat the sugar, softened butter, and vegetable oil on medium speed until the mixture is completely smooth and creamy, about 3 minutes.
  4. Add Egg Whites and Vanilla: Add the egg whites slowly in three parts, mixing on low speed until fully combined after each addition. Scrape down the bowl occasionally. Add the vanilla extract and beat until the batter is fluffy, about 20 seconds.
  5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk into the batter: start with one-third of the flour mixture, mix on low until combined, then half of the buttermilk, and repeat finishing with the remaining flour. Scrape down the sides and ensure the batter is smooth and lump-free.
  6. Fold in Sprinkles: Gently fold the rainbow jimmies into the batter using a silicone spatula, taking care not to overmix to avoid color bleed.
  7. Divide and Bake: Evenly divide the batter among the prepared pans. Spread to an even layer and tap each pan on the countertop to release large air bubbles. Bake for 32 to 38 minutes, rotating pans halfway through, until the cake springs back when pressed gently.
  8. Cool Cakes: Let the cakes cool in pans for 10 minutes before transferring to wire racks. Remove parchment paper once cooled.
  9. Prepare Frosting: In a clean large bowl, beat the butter and salt on medium speed until soft and smooth, about 2 minutes.
  10. Add Sugar and Cream: Gradually add powdered sugar on low speed, adding heavy cream one tablespoon at a time as needed to maintain a creamy consistency. Beat in the vanilla extract. Increase to medium speed and beat for 1 to 2 minutes until light and fluffy.
  11. Assemble Cake: Place one cake layer top side up on a stand. Spread about 1 cup of frosting evenly over the top. Repeat layering with remaining cake layers and frosting.
  12. Frost Sides and Top: Transfer 1 cup of frosting to a piping bag fitted with a large open star tip. Use remaining frosting to coat the sides and top of the cake smoothly.
  13. Decorate: Press rainbow sprinkles around the bottom edge of the cake about 2 to 3 inches high to create a skirt effect. Pipe dollops of frosting (8 to 10) around the top edge and garnish with additional sprinkles as desired.

Notes

  • Room temperature ingredients (egg whites, buttermilk, butter) help create a better batter and improve cake texture.
  • Use cake strips on pans to ensure even baking and flat layers if available.
  • Be gentle when folding in sprinkles to prevent them from bleeding color into the batter.
  • If you don’t have buttermilk, make a substitute with 1⅓ cups milk plus 1½ teaspoons lemon juice or vinegar, let sit 5 minutes.
  • Store cake covered in the refrigerator up to 3 days or freeze wrapped tightly up to 2 months.

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