January 10, 2024
Review RecipeFunfetti Cake
Funfetti cake is a joyous celebration captured in a slice, boasting a moist, colorful crumb enriched with the whimsy of colorful sprinkles.
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Get ready to sprinkle some joy into your kitchen with this irresistible funfetti cake! Bursting with vibrant colors and flavors, this fluffy vanilla cake is an edible celebration that’s perfect for any occasion.
Funfetti Cake Ingredients
Pantry staples form the base of this moist and delicious cake, while the rainbow sprinkles add playful color, turning each slice into a festive delight.
The creamy buttercream frosting adds even more festive fun to your already colorful cake.
You’ll need:
For The Cake Batter:
- 3½ cups of all-purpose flour, spooned, leveled, and sifted
- 1½ teaspoons of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of salted butter, softened
- ½ cup of vegetable oil
- 1¾ cups of granulated sugar
- 2½ teaspoons of pure vanilla extract
- ½ teaspoon of pure almond extract
- 3 extra large egg whites, room temperature
- 2 extra large whole eggs, room temperature
- 1¼ cups of buttermilk
- 1 cup of rainbow sprinkles
For The Vanilla Buttercream Frosting:
- 2 cups of salted butter, softened
- 1½ teaspoons of clear vanilla flavoring
- ½ teaspoon of almond extract
- 8 cups of powdered sugar, sifted
- 3 tablespoons of heavy cream
- ½-⅔ cup of rainbow sprinkles, optional garnish
Substitutions and Additions
BUTTERMILK: By adding vinegar to milk, it gains an acidity similar to buttermilk. To make one cup of buttermilk substitute, add one tablespoon of vinegar to a liquid measuring cup. Fill to the 1-cup line with milk, and then stir.
RAINBOW SPRINKLES: Experiment with themed or colored sprinkles for different occasions.
VANILLA AND ALMOND EXTRACTS: Try other extracts like coconut or lemon for unique twists.
FROSTING: If you are pressed for time, you can substitute canned vanilla frosting for homemade buttercream frosting. I recommend four cans of frosting.
How To Make This Funfetti Cake Recipe
Let’s dive into making the cake batter for this magical cake before assembling it with the vanilla frosting.
STEP ONE: Preheat the oven to 350°F. Line three 9-inch round cake pans with round parchment paper liners. Spray the cake pans with baker’s spray (Baker’s Joy or a generic version).
OUR RECIPE DEVELOPER SAYS
If you do not have any premade parchment circles, you can make your own. Simply trace the bottom of the cake pan onto regular parchment paper and cut it out.
STEP TWO: Add the flour, baking powder, baking soda, and salt to a medium bowl (2-3 quarts). Whisk to combine.
STEP THREE: Using a stand mixer or a large mixing bowl (4-6 quarts) and a hand mixer on medium-high speed, beat the butter for about 1 minute until smooth.
Add the vegetable oil and continue to mix for another 1-1½ minutes until smooth and completely incorporated.
STEP FOUR: Add the sugar, vanilla, and almond extract. Continue mixing for 1½-2 minutes until the mixture is combined and smooth.
STEP FIVE: Lower the mixer to medium-low speed. Add the eggs and egg whites, one at a time, until no yellow streaks remain and no streaks of the egg whites are visible.
STEP SIX: Add the flour mixture 1½ cups at a time, alternating with the buttermilk, mixing well after each addition just until well incorporated.
STEP SEVEN: Fold in the rainbow sprinkles.
STEP EIGHT: Divide the batter evenly between the three prepared cake pans. This measures out to about 3-3¼ cups per pan.
Bake for 30-35 minutes, or until a toothpick inserted comes away clean. Allow the cakes to cool completely while you prepare the frosting.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP NINE: Beat the softened butter for 1½-2 minutes or until smooth. Add the clear vanilla flavoring and almond extract. Mix just until incorporated.
Use either a stand mixer, or a large bowl and a handheld mixer, on medium-high speed to do this.
STEP TEN: Add the powdered sugar two cups at a time, alternating with the heavy cream, beating well after each addition until smooth. Be sure to scrape down the sides of the bowl. Measure out a generous ½ cup of frosting to pipe the rosettes (this is optional)
PRO TIP:
If your kitchen is warm and humid, you will probably need to sift your powdered sugar mixture into the butter.
STEP ELEVEN: Once the cakes have completely cooled, remove the first cake from the pan. Peel the parchment paper circle from the bottom of the cake.
Place the first layer on a serving plate or a disposable cake circle.
STEP TWELVE: Add 1½ cups of the frosting to the top of the cake. Use an offset spatula to smooth the frosting over the top of the cake.
Repeat the steps for the remaining layers. For the top layer, you can add a bit of a thicker layer of frosting.
STEP THIRTEEN: Smooth the remaining frosting over the sides of the cake. If there are quite a few cake crumbs, you can spread a very thin layer of frosting around the sides of the cake and then chill the cake in the refrigerator for 10-15 minutes. This is called a crumb coat.
This will firm up the thin layer of frosting. You can then have a firmer base to spread the remaining frosting.
STEP FOURTEEN: Add the rainbow sprinkles to the bottom half of the cake.
STEP FIFTEEN: Add the reserved frosting to a disposable piping bag fitted with a star-shaped decorator’s tip (I used Wilton 1M).
Using even steady pressure, hold the tip ½ inch above the surface edge of the cake to form the rosettes. Sprinkle with the rainbow sprinkles once all rosettes are made. Slice and serve.
How To Serve
Serve the funfetti layer cake as a centerpiece dessert at birthdays, graduations, or family gatherings.
Add a dollop of whipped cream or a scoop of vanilla ice cream to complement the cake’s sweetness.
Pair slices of this delectable cake with a cup of hot chocolate or pumpkin spice latte for a cozy winter treat.
Funfetti treats always delight everyone, young and old alike. Check out our funfetti cupcakes and funfetti dip, too.
MORE CAKE RECIPES
Storage
We have a few tips to help you to store this colorful confection.
MAKE AHEAD: Prepare the cake layers and frosting ahead of time. Store the layers in an airtight container and the frosting in the fridge. Assemble before serving.
IN THE FRIDGE: Store leftover cake covered in the fridge for up to five days. Let it come to room temperature before enjoying it.
IN THE FREEZER: Freeze unfrosted cake layers for up to three months. Thaw in the fridge before frosting.
Why We Love This Recipe
CELEBRATORY VIBES: Every bite of this funfetti cake is a celebration on your taste buds, making it a go-to for festive occasions.
CROWD-PLEASER: From kids’ parties to elegant soirées, this cake suits any event, earning it a special place in our hearts.
In a world that sometimes needs more color and joy, our homemade funfetti cake recipe brings a celebration to your table. From birthdays to simple gatherings, this cake infuses every moment with a burst of vibrant sweetness.
Frequently Asked Questions
Can I reduce the amount of sugar in the recipe?
While you can adjust the sugar, keep in mind that it might affect the taste and texture of this homemade cake.
Can I add other mix-ins to the batter?
Feel free to experiment with mini chocolate chips, crushed nuts, or dried fruit for added texture and flavor.
Can I skip the frosting and serve the cake plain?
Absolutely, the confetti cake itself is delicious, even without frosting.
Can I freeze the frosted cake?
It’s better to freeze the unfrosted cake layers and assemble after thawing.
Can I use regular milk instead of buttermilk?
Buttermilk adds tenderness, but you can make a substitute by adding vinegar or lemon juice to regular milk.
Can I make this cake without the almond extract?
You can omit the almond extract or use more vanilla extract if you prefer.
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Funfetti Cake
Funfetti cake is a joyous celebration captured in a slice, boasting a moist, colorful crumb enriched with the whimsy of colorful sprinkles.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12 slices
Ingredients
Cake Batter
- 3½ cups all-purpose flour (spooned, leveled, and sifted)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup salted butter, softened
- ½ cup vegetable oil
- 1¾ cups granulated sugar
- 2½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 3 extra large egg whites, room temperature
- 2 extra large whole eggs, room temperature
- 1¼ cups buttermilk
- 1 cup rainbow sprinkles
Frosting
- 2 cups salted butter, softened
- 1½ teaspoons clear vanilla flavoring
- ½ teaspoon almond extract
- 8 cups powdered sugar, sifted
- 3 tablespoons heavy cream
- ½ to ⅔ cup rainbow sprinkles, optional garnish
Instructions
- Preheat the oven to 350°F. Line three 9-inch round cake pans with round parchment paper liners. Spray the cake pans with baker’s spray (Baker’s Joy or a generic version).
- Add the flour, baking powder, baking soda, and salt to a medium-sized mixing bowl (2-3 quarts). Whisk to combine.
- Using a stand mixer or a large mixing bowl (4-6 quarts) and a handheld mixer on medium-high speed, beat the butter for about 1 minute until smooth. Add the vegetable oil and continue to mix for another 1-1½ minutes until smooth and completely incorporated.
- Add the sugar, vanilla, and almond extract. Continue mixing for 1½-2 minutes until the mixture is combined and smooth.
- Lower the mixer speed to medium-low. Add the eggs and egg whites, one at a time, until no yellow streaks remain and no streaks of the egg whites are visible.
- Add the flour mixture 1½ cups at a time, alternating with the buttermilk, mixing well after each addition just until well incorporated.
- Fold in the rainbow sprinkles.
- Divide the batter evenly between the 3 prepared cake pans. This measures out to about 3-3¼ cups per pan. Bake for 30-35 minutes, or until a toothpick inserted comes away clean. Allow the cakes to cool completely while you prepare the frosting.
- Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1½-2 minutes or until smooth. Add the clear vanilla flavoring and almond extract. Mix just until incorporated.
- Add the powdered sugar 2 cups at a time, alternating with the heavy cream, beating well after each addition until smooth. Be sure to scrape down the sides of the bowl. Measure out a generous ½ cup of frosting to pipe the rosettes (this is optional).
- Once the cakes have completely cooled, remove the first cake from the pan. Peel the parchment paper circle from the bottom of the cake. Place the first layer on a serving plate or a disposable cake circle.
- Add 1½ cups of the frosting to the top of the cake. Use an offset spatula to smooth the frosting over the top of the cake. Repeat the steps for the remaining layers. For the top layer, you can add a bit of a thicker layer of frosting.
- Smooth the remaining frosting over the sides of the cake. If there are quite few cake crumbs, you can spread a very thin layer of frosting around the sides of the cake and then chill the cake in the refrigerator for 10-15 minutes. This is called a crumb coat. This will firm up the thin layer of frosting. You can then have a firmer base to spread the remaining frosting.
- Add the rainbow sprinkles to the bottom half of the cake.
- Add the reserved frosting to a disposable piping bag fitted with a star-shaped decorator’s tip (I used Wilton 1M). Using even steady pressure, hold the tip ½ inch above the surface edge of the cake to form the rosettes. Sprinkle with the rainbow sprinkles once all rosettes are made. Slice and serve.
Notes
- If you do not have any premade parchment circles, you can make your own. Simply trace the bottom of the cake pan onto regular parchment paper and cut it out.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- If your kitchen is warm and humid, you will probably need to sift your powdered sugar mixture into the butter.
Nutrition
Calories: 1098kcal | Carbohydrates: 157g | Protein: 7g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 609mg | Potassium: 170mg | Fiber: 1g | Sugar: 127g | Vitamin A: 1565IU | Vitamin C: 0.02mg | Calcium: 79mg | Iron: 2mg
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