Homemade Funfetti Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: slices

Calories: 769kcal

Author: Becky Hardin

This homemade Funfetti cake is soft, moist, and far better than a boxed mix. It features a tender vanilla crumb packed with colorful rainbow jimmies and is finished with a silky smooth vanilla buttercream frosting.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
2 8-inch Round Cake Pan(s)
Hand Mixer or Stand Mixer

Ingredients

For the Cake:

2 cups granulated sugar
1 cup salted butter room temperature (2 sticks)
4 large eggs room temperature
1 tablespoon pure vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1¼ cups milk room temperature
¾ cup rainbow sprinkles plus more, for decorating*

For the Frosting:

1 cup salted butter room temperature (2 sticks)
4 cups powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons milk or heavy cream
Food coloring optional, for decorating

Instructions

For the Cake:

Preheat oven to 350°F. Spray two 8-inch round baking pans with a nonstick baking spray. Set aside.
In a large bowl, with a hand or stand mixer, cream together the sugar and butter until well combined and fluffy, about 3-5 minutes. Mix in the eggs, one at a time, mixing well between each addition. Mix in the vanilla, turn the mixer on high, and continue mixing until fluffy and creamy, about 2-3 minutes. Set aside.
2 cups granulated sugar, 1 cup salted butter, 4 large eggs, 1 tablespoon pure vanilla extract
In a small bowl, sift together the flour, baking powder, and baking soda. Turn on the mixer to low speed and pour ⅓ of the flour mixture into the batter, mixing well. Add ⅓ of the milk into the batter, mixing well. Keep alternating between the flour and milk until all is mixed in. Gently fold in the sprinkles. The batter will be creamy and smooth.
3 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, 1¼ cups milk, ¾ cup rainbow sprinkles
Divide the cakes evenly between the prepared baking pans (about 822 grams per pan). Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before inverting the pan and removing the cake to a cooling rack. Cool completely before frosting.

For the Frosting:

In a large bowl, cream the butter until smooth. Add in ⅓ of the powdered sugar and beat until mixed in. Slowly add in the remaining powdered sugar and continue mixing until a stiff frosting has formed. Add in the vanilla extract and half of the cream. Mix well. Continue adding the cream and mixing continuously until the desired consistency has been reached. If a color is desired, add the food coloring and mix until the color is evenly distributed.
1 cup salted butter, 4 cups powdered sugar, 3 tablespoons milk or heavy cream, Food coloring, 2 teaspoons pure vanilla extract
Spread the frosting on the bottom cake layer, add the top cake layer, and spread the remaining frosting around the cake. Top with some sprinkles or decorate as you would like.

Notes

*Use the jimmies style of sprinkles (long skinny type), not the round ball type (nonpareils). The nonpareils tend to bleed color into the batter.

Tips:

Use room-temperature ingredients for fluffier cakes and frosting.
For a richer birthday cake flavor, add 1 tsp of almond or butter extract to the batter.
Fold in the sprinkles gently to avoid a dense, chewy cake.
Divide the batter evenly for uniform layers.
Level the baked cake layers with a serrated knife for easier stacking.
Crumb-coat the stacked cake with frosting for a cleaner finish.
Chill for 20 minutes before adding the final layer of frosting for a smoother finish.
Nutritional information does not include optional ingredients.

For Cupcakes: Divide the batter evenly between the wells of a cupcake tin, filling them no more than ¾ full. Bake at 350°F for 15-20 minutes.

Make-Ahead: Wrap the baked cake in plastic wrap and refrigerate overnight. Frost the day you plan to serve it.

Storage: Store frosted cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

Nutrition