Description
This classic Funfetti Cake recipe features a moist and fluffy vanilla cake studded with colorful rainbow sprinkles. Layered with rich, creamy buttercream frosting and decorated with extra sprinkles, it’s the perfect festive treat for birthdays and celebrations.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup full-fat sour cream, room temperature
- 1 cup buttermilk, room temperature
- 3/4 cup rainbow jimmies sprinkles
Buttercream Frosting Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 5 cups powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp milk
- 1/2 cup sprinkles for decorating
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper to prevent sticking and ensure easy removal of cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture becomes light and fluffy. Then add the vegetable or canola oil and mix well to combine.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture, beating thoroughly after each addition. Stir in the vanilla extract once all eggs are combined.
- Combine Wet and Dry Ingredients: Mix in the sour cream until fully incorporated. Then, alternately add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Be careful not to overmix.
- Fold in Sprinkles: Gently fold 3/4 cup of rainbow jimmies sprinkles into the batter to distribute them evenly without bleeding too much color.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Once baked, cool the cakes completely on wire racks.
- Make the Buttercream: To prepare the frosting, beat the unsalted butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk, beating the mixture until it becomes fluffy and spreadable.
- Assemble and Decorate: Frost the cooled cakes with the buttercream, layering them as desired. Finish by decorating with the remaining 1/2 cup of sprinkles for a festive touch.
Notes
- Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Use parchment paper to line pans for easy cake removal.
- Be gentle when folding in sprinkles to avoid color bleed.
- To keep cakes moist, wrap leftover pieces tightly and store in the refrigerator.
- This cake can be made a day ahead and frosted when ready to serve.
