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Funfetti Cake

Funfetti Cake is a delightful dessert that brings joy and celebration to any occasion, featuring colorful sprinkles and a fluffy crumb.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 1/2 cups 3 1/2 cups (455g) all-purpose flour Provides structure, giving it a fluffy and airy quality.
  • 2 1/2 teaspoons 2 1/2 teaspoons baking powder Key leavening agent.
  • 1/2 teaspoon 1/2 teaspoon baking soda Enhances leavening process.
  • 1 teaspoon 1 teaspoon salt Balances sweetness.
  • 1 cup 1 cup (224g) unsalted butter (room temperature) Adds richness and moisture.
  • 2 1/4 cups 2 1/4 cups (466g) sugar Sweetens the cake.
  • 1/2 cup 1/2 cup (120ml) vegetable oil Keeps the cake moist.
  • 1 1/2 tablespoons 1 1/2 tablespoons vanilla extract Infuses flavor.
  • 5 large 5 large eggs (room temperature) Binds ingredients together.
  • 1 1/2 cups 1 1/2 cups (360ml) buttermilk Adds moisture and tang.
  • 3/4 cup 3/4 cup rainbow jimmies sprinkles Adds color.
For the frosting
  • 2 1/2 cups 2 1/2 cups (560g) unsalted butter (room temperature) Base for the buttercream.
  • 10 cups 10 cups (1150g) powdered sugar Sweetens and thickens frostings.
  • 1 tablespoon 1 tablespoon vanilla extract Adds flavor.
  • 6-8 tablespoons 6-8 tablespoons (90ml-120ml) heavy cream Ensures a smooth texture.
  • 1 pinch Pinch of salt Balances sweetness.
  • Sprinkles for decorating Optional decoration.

Method
 

Preparation
  1. Prepare your cake pans: Grease the sides of three 9-inch cake pans and line with parchment paper. Preheat your oven to 350°F (176°C).
  2. In a medium bowl, combine all-purpose flour, baking powder, baking soda, and salt. Whisk together and set aside.
Mixing the batter
  1. In a large mixing bowl, beat the room-temperature butter and sugar until light and fluffy, about 2-3 minutes.
  2. Add vegetable oil and vanilla extract, mixing well until combined.
  3. Add eggs one at a time, mixing after each addition.
  4. Add half of the dry flour mixture, mix until just combined, then gradually add buttermilk.
  5. Mix in the remaining dry ingredients until smooth, then gently fold in rainbow jimmies.
Baking
  1. Divide the batter among the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Allow cakes to cool for 2-3 minutes in pans before transferring to cooling racks.
Frosting
  1. Beat room-temperature butter until smooth, then gradually add half of the powdered sugar and mix until smooth.
  2. Add vanilla extract, heavy cream, and pinch of salt, mixing until smooth.
  3. Incorporate the remaining powdered sugar, adjusting with cream to reach desired consistency.
Assembly
  1. On a serving plate, place the first cake layer and spread over one cup of frosting.
  2. Add the second layer, frosting again with about one cup of frosting, then top with the final layer.
  3. Frost the outer surface of the cake with the remaining frosting, smoothing as desired.
  4. Press sprinkles onto the sides and top of the cake.
Storage
  1. Store the cake in an airtight container at room temperature for up to 24 hours, then refrigerate or freeze for longer storage.

Notes

Use room temperature ingredients and measure flour correctly for best results. Chill frosting if too soft. Pair with ice cream, fresh fruit, or dessert wine for serving.