Funfetti Cake Recipe
Funfetti Cake Recipe
Table of Contents
Funfetti Cake Recipe
Celebrate in style with this easy Funfetti cake recipe. Perfect for birthdays, holidays, or any occasion, this moist vanilla cake is loaded with rainbow sprinkles and topped with creamy vanilla buttercream. Learn how to make a homemade Funfetti Cake Recipe that’s soft, fluffy, and bursting with color. Includes tips for perfect sprinkles, storage, and customization.
Description
There’s nothing quite as joyful as a Funfetti cake recipe. Originating in the 1980s as a boxed mix, this iconic dessert has become a symbol of celebration. Our homemade version skips the preservatives and delivers a richer flavor and texture. The secret? Real butter, buttermilk for moisture, and jimmies (long shaped sprinkles) that won’t bleed color into the batter.
Why This Recipe Works
- Moist crumb: Buttermilk and butter ensure a tender, fluffy cake.
- Sprinkle perfection: Jimmies stay vibrant and don’t dissolve.
- Easy frosting: A simple vanilla buttercream holds its shape and pairs perfectly with the cake.
Key Ingredients & Substitutions
- Buttermilk: Substitute with 1 cup milk + 1 tbsp lemon juice or vinegar.
- Sprinkles: Use jimmies, not nonpareils (tiny round sprinkles), to prevent color bleeding.
- Vanilla extract: Opt for pure vanilla for the best flavor.
Customization Ideas
- Cupcakes: Bake for 18–20 minutes for Funfetti cupcakes.
- Layers: Double the recipe for a 4 layer cake.
- Flavor twists: Add almond extract or lemon zest to the batter.
FAQs
- Can I freeze this cake? Yes! Wrap unfrosted layers tightly for up to 3 months.
- Why did my sprinkles sink? Toss them in flour before folding into the batter.
- How to store leftovers? Keep refrigerated in an airtight container for up to 5 days.
Ingredients
For the Cake:
- 2 ½ cups (315g) all purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- ½ cup rainbow jimmies (sprinkles)
For the Frosting:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 tsp pure vanilla extract
- 2–3 tbsp heavy cream or milk
- ¼ cup rainbow jimmies (for decoration)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
- Dry Mix: Whisk flour, baking powder, and salt in a bowl. Toss 2 tbsp of this mix with the sprinkles (to prevent sinking).
- Cream Butter & Sugar: Beat butter and sugar until fluffy (3–4 minutes). Add eggs one at a time, then vanilla.
- Combine Wet & Dry: Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Fold in sprinkles.
- Bake: Divide batter into pans. Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
- Frosting: Beat butter until smooth. Gradually add powdered sugar, vanilla, and cream. Whip 3–4 minutes until light.
- Assemble: Frost cooled cake layers, stacking with frosting in between. Cover exterior with frosting and press sprinkles on the sides.
Notes
- Storage: Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Gluten-Free: Substitute 1:1 gluten-free flour.
- Dairy-Free: Use plant based butter and milk + 1 tbsp vinegar for buttermilk.
Funfetti Cake Recipe
Celebrate in style with this easy Funfetti cake recipe. Perfect for birthdays, holidays, or any occasion, this moist vanilla cake is loaded with rainbow sprinkles and topped with creamy vanilla buttercream. Learn how to make a homemade Funfetti cake that’s soft, fluffy, and bursting with color. Includes tips for perfect sprinkles, storage, and customization.
Ingredients
- For the Cake:
- 2 ½ cups 315g all purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup 170g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 3 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1 cup 240ml buttermilk, room temperature
- ½ cup rainbow jimmies sprinkles
- For the Frosting:
- 1 cup 226g unsalted butter, softened
- 4 cups 480g powdered sugar
- 2 tsp pure vanilla extract
- 2 3 tbsp heavy cream or milk
- ¼ cup rainbow jimmies for decoration
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
- Dry Mix: Whisk flour, baking powder, and salt in a bowl. Toss 2 tbsp of this mix with the sprinkles (to prevent sinking).
- Cream Butter & Sugar: Beat butter and sugar until fluffy (3–4 minutes). Add eggs one at a time, then vanilla.
- Combine Wet & Dry: Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Fold in sprinkles.
- Bake: Divide batter into pans. Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
- Frosting: Beat butter until smooth. Gradually add powdered sugar, vanilla, and cream. Whip 3–4 minutes until light.
- Assemble: Frost cooled cake layers, stacking with frosting in between. Cover exterior with frosting and press sprinkles on the sides.
Notes
- Storage: Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Gluten-Free: Substitute 1:1 gluten-free flour.
- Dairy-Free: Use plant based butter and milk + 1 tbsp vinegar for buttermilk.
