Funfetti Cake

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This Funfetti Cake is fluffy, buttery, and filled with colorful rainbow sprinkles, then layered with creamy vanilla buttercream. It’s a classic celebration cake that’s simple to make and just as fun to eat.

Prep Time15

Cook Time20

Assembly40

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Adrianna Adarme

Equipment

3 (8-inch) cake pans
stand mixer
bench scraper
offset spatula
Cake stand

Ingredients

1½ cups (300g) granulated sugar
½ cup (113g) unsalted butter at room temperature
1 tablespoon vanilla extract
⅓ cup (67g) neutral oil such as avocado or canola
3 large eggs
2½ cups (325g) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
¾ cup (184g) buttermilk
1 cup (170g) rainbow sprinkles plus more for decorating

Vanilla Buttercream Frosting:

1½ cups (283g) unsalted butter at room temperature
1½ teaspoons vanilla paste or 1 tablespoon vanilla extract
Pinch kosher salt
4½ cups (508g) powdered sugar
4½ teaspoons heavy cream or buttermilk

Instructions

To Make the Cake:

Preheat the oven to 350degreesF. Grease three 8-inch cake pans with cooking spray or a bit of oil and then line the bottoms with rounds of parchment paper. Set aside.
Add the sugar, unsalted butter, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment (or you can use a large bowl with a hand mixer). Beat until light and fluffy. Then, mix in the oil until just combined. Add the eggs and beat until very smooth, about 1 minute.
In a medium bowl, whisk together the flour, baking powder, and salt. To the bowl of the butter mixture, add half of the dry ingredients and half of the buttermilk. Mix on low speed until combined. Add the remaining dry ingredients and buttermilk and mix until just combined. Lastly, fold in the sprinkles.
Divide the batter evenly between the prepared baking pans about 430 grams per layer. Transfer the pans to the oven to bake for 20 to 22 minutes until a skewer inserted into the center comes out clean.
Let cakes cool for 15 minutes in the cake pan, then invert onto racks to cool completely.

To Make the Frosting:

Using a stand 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.
Add the powdered sugar a cup at a time with the mixer on low speed. I like to use a silicone spatula to scrape the sides and the bottom of the bowl to pick up any bits of 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:

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 the frosting. Repeat with the second cake layer and another ⅔ cup of frosting, then top with the third cake layer.
Using about ½ cup of frosting, spread a crumb coat over the entire cake, then transfer to the fridge to chill for 20 minutes. Then spread the remaining frosting over the cake and decorate with more sprinkles. Allow the cake to set in the fridge for another 20 minutes before slicing and serving.

Notes

Quick Tips

Avoid using sprinkles that "bleed". Using American jimmies or confetti discs hold their bright color and don't bleed into the batter. I used Dallies brand from Aldi.

Don't overmix the batter. Once the flour and buttermilk are incorporated, mix just until combined before folding in the sprinkles.

Cool the cake layers completely. Make sure the layers are fully cool before frosting so the buttercream stays firm and easy to spread.

Don't skip the crumb coat. A thin layer of frosting helps trap crumbs before you add the final layer of buttercream for a cleaner finish.

Chill before slicing. You can serve the cake right away, but refrigerating it for at least an hour will give you the cleanest slices.

Make Ahead, Storage & Serving

Make Ahead: Bake the cake layers up to 2 days in advance. Cool completely, wrap tightly, and store at room temperature. Frosting can be made 1 day ahead and refrigerated.

Storage: Store the assembled cake covered in the refrigerator for up to 4 days.

Serving: Let the cake sit at room temperature for 30 to 45 minutes before serving so the frosting softens and the cake texture is at its best.

Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

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