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Funfetti Cake Recipe

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4.1 from 40 reviews

This Funfetti Cake is a vibrant, festive layer cake perfect for celebrations. Moist and tender with bursts of colorful rainbow sprinkles throughout, it’s layered and frosted with a smooth vanilla buttercream and adorned with more sprinkles for a joyful finish. Made with a combination of butter, oil, sour cream, and buttermilk, this cake achieves a moist texture and delightful flavor. It’s baked in round pans and chilled before being layered and frosted, making it an impressive yet approachable dessert.

  • Total Time: 2 hours 40 minutes
  • Yield: 9 servings

Ingredients

Cake

  • 1 cup (220g) unsalted butter, room temperature
  • 2 cups (400g) granulated sugar
  • 1/2 cup (110ml) vegetable or canola oil
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 3 1/4 cups (435g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup (125g) full-fat sour cream, room temperature
  • 1 cup (225ml) buttermilk, room temperature
  • 3/4 cup (140g) rainbow jimmies sprinkles

Buttercream Frosting

  • 1 1/2 cups (330g) unsalted butter, room temperature
  • 5 cups (600g) powdered sugar
  • 1 tbsp vanilla extract
  • 2-3 tbsp milk
  • 1/2 cup (90g) sprinkles for decorating

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 9-inch cake pans with parchment paper. Optionally, use cake strips around the pans to ensure even baking. If using 8-inch pans, reduce batter by about 1 cup to avoid overflow.
  2. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Using a hand or stand mixer with a whisk attachment, beat the unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
  4. Add Oil: With the mixer on low speed, slowly pour in the vegetable or canola oil. Scrape down the bowl and mix briefly to combine.
  5. Incorporate Eggs and Vanilla: Add eggs one at a time to the batter, mixing well after each addition. After every two eggs, scrape down the bowl’s sides. Then add the vanilla extract and mix until combined.
  6. Add Sour Cream: Mix in the full-fat sour cream thoroughly.
  7. Alternate Dry Ingredients and Buttermilk: Add the flour mixture and buttermilk in alternating additions, starting and ending with the flour mixture. Mix on low speed just until combined after each addition.
  8. Fold in Sprinkles: Remove the bowl from the mixer. Use a rubber spatula to gently fold the rainbow jimmies sprinkles into the batter, scraping the bottom and sides to ensure even distribution.
  9. Pour and Bake: Divide the batter evenly among the prepared pans, filling each just over halfway. Bake 9-inch pans for 30-35 minutes or 8-inch pans for 35-40 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool Cakes: Let cakes cool in the pans for 30 minutes. Run a knife around the edges, invert onto cooling racks, and peel off parchment paper. Chill cakes in the fridge for about 1 hour if frosting same day, or wrap and refrigerate overnight if baking in advance.
  11. Prepare Buttercream: Beat 1 1/2 cups softened butter with a mixer until smooth. Gradually add powdered sugar one cup at a time while mixing, then add vanilla extract and 2 tablespoons milk as the mixture thickens. If needed, add an additional tablespoon of milk to reach desired spreadable consistency.
  12. Assemble Cake: Level the chilled cake layers if necessary. Spread a thin layer of buttercream between each layer.
  13. Crumb Coat: Apply a very thin crumb coat of frosting around the entire cake to seal in crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
  14. Final Frosting and Decoration: Frost the cake with the remaining buttercream smoothly and decorate the top and sides with extra sprinkles.

Notes

  • Use cake strips around pans to help the cakes bake evenly and prevent doming.
  • Make sure all your ingredients are at room temperature to ensure proper mixing and texture.
  • If you cannot find buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.
  • Don’t overfill the pans to avoid sinking cakes.
  • Sprinkles should be folded in gently to prevent color bleeding.
  • Chilling the cakes before assembling helps with cleaner layers and easier frosting.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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