Funfetti Cake

Funfetti Cake is a delightful celebration in the form of a cake, bursting with color and nostalgia. Growing up, this was the highlight of many birthdays and special occasions, thanks to those vibrant rainbow jimmies that peeked through each slice. What makes this cake truly special is its ability to transform an ordinary day into a joyful celebration. Plus, it’s incredibly versatile—suitable for birthdays, holidays, or just whenever you want to infuse a bit of fun into your life.

Why make this recipe

There are many reasons to whip up a Funfetti Cake, but let’s start with the fact that it’s simply irresistible. This cake is a hit with kids and adults alike, making it the perfect choice for parties and celebrations. It’s also relatively straightforward to make, so even beginner bakers can achieve fabulous results. Whether you’re hosting a family get-together or simply want to brighten up your week, this cake fits the bill. Best of all, the ingredients are budget-friendly, making this a cake that won’t break the bank!

Step-by-step overview

Making Funfetti Cake is an enjoyable and rewarding process that leads to a beautiful dessert. You’ll start by preparing the cake batter, beating together the wet ingredients and gradually incorporating the dry ones. Don’t forget to fold in those fun rainbow sprinkles! After baking, cool the layers before frosting them with creamy buttercream that enhances the cake’s festive appeal. Once it’s all put together, you’ll have a stunning centerpiece for your dessert table.

Ingredients

To get started, here’s what you’ll need for the cake itself:

• 3 cups (380g) cake flour
• 1 3/4 cups (350g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (180g) unsalted butter, room temperature
• 1/3 cup (80mL) vegetable oil
• 2/3 cup (160mL) buttermilk, room temperature
• 1 cup (240g) full-fat sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 4 large eggs, room temperature
• 3/4 cup (120g) rainbow jimmies sprinkles

For the buttercream frosting, you’ll need:

• 1 1/2 cups (340g) unsalted butter, room temperature
• 6 cups (700g) powdered sugar, sifted
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 to 5 tablespoons whole milk, as needed for consistency

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans or three 8-inch pans. It’s also a good idea to line the bottoms with parchment paper to ensure easier release.

2. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium speed until light and fluffy, which should take about 3 to 4 minutes.

4. Add the vegetable oil and mix for an additional 30 seconds to combine. Then, add the eggs one at a time, mixing well after each addition.

5. Mix in the vanilla extract until fully incorporated.

6. Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk and sour cream. Start and end with the dry ingredients. Be careful not to overmix; you want it just combined.

7. Carefully fold in the rainbow jimmies, ensuring you don’t overstir them to prevent color streaking in the batter.

8. Divide the batter evenly between your prepared pans and smooth the tops.

9. Bake in the preheated oven for about 25 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean and the cake should spring back when lightly touched.

10. Let the cakes cool in the pans for 10 minutes. Run a knife around the edges to loosen them, then invert them onto a wire rack. Remove the parchment and let them cool completely.

11. For the buttercream, in a clean mixer bowl, beat the butter on medium speed until creamy.

12. Gradually add the sifted powdered sugar one cup at a time, mixing on low to avoid any sugar cloud. Remember to scrape the sides of the bowl as needed.

13. Add salt and vanilla extract, beating on medium-high until light and creamy, about 3 minutes.

14. Add whole milk, one tablespoon at a time, until you reach a good spreadable consistency.

15. Trim the cake layers if necessary for a flatter surface. Place one cake layer on a cake board or serving plate and spread an even layer of buttercream on top. Stack the remaining layers, adding buttercream in between each.

16. Apply a thin crumb coat all around the cake and chill it in the fridge for 20 to 30 minutes.

17. Finish the cake with a smooth outer layer of buttercream. Feel free to press extra sprinkles along the sides or on top for that festive touch.

Best ways to enjoy it

Serve Funfetti Cake sliced and enjoyed on its own, or pair it with a scoop of vanilla ice cream for an indulgent treat. Fresh fruit, like strawberries or raspberries, complements the sweetness and adds a touch of tartness. You could even drizzle some chocolate sauce over the top to elevate the flavor dimension. For a fun twist, cut the cake into smaller squares and serve with whipped cream and additional sprinkles for a party vibe!

Storage and reheating tips

To keep your Funfetti Cake fresh, store it in an airtight container at room temperature if you plan to eat it within a few days. If you have leftovers, it can also be refrigerated for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze them for up to a month. Just make sure to let it thaw in the fridge overnight before enjoying.

Helpful cooking tips

For the best results, make sure your ingredients are at room temperature, as this helps them mix together smoothly. Be sure to sift your powdered sugar to avoid lumps in your buttercream. If you’re short on time, you can store the buttercream in the refrigerator and beat it back to life with a mixer before frosting your cake.

Creative twists

Feeling adventurous? Try swapping out the rainbow jimmies for any themed sprinkles to fit your celebration—think red and green for Christmas or pastel colors for Easter. You could even add flavored extracts, like almond or lemon, for a unique spin on this classic cake. Another idea is to incorporate layers of different colors, creating a rainbow effect in your cake!

Common questions

How long does it take to prepare Funfetti Cake?

Typically, preparation will take about 30 minutes, and about 30 to 35 minutes for baking, plus cooling time before frosting.

Can I make this gluten-free?

Yes, you can substitute the cake flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for proper texture.

How can I make the frosting dairy-free?

To create a dairy-free version of the buttercream, replace the butter with a plant-based butter alternative and use a dairy-free milk substitute.

Feel free to explore this enchanting recipe that brings a burst of fun and flavor into any occasion!

Funfetti Cake

A delightful celebration cake bursting with color and nostalgia, perfect for birthdays and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Cake, Celebration, Dessert

Cuisine: American

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

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For the Cake

• 3 cups cake flour
• 1 3/4 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, room temperature
• 1/3 cup vegetable oil
• 2/3 cup buttermilk, room temperature
• 1 cup full-fat sour cream, room temperature
• 1 tablespoon pure vanilla extract
• 4 large eggs, room temperature
• 3/4 cup rainbow jimmies sprinkles

For the Buttercream Frosting

• 1 1/2 cups unsalted butter, room temperature
• 6 cups powdered sugar, sifted
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 3 to 5 tablespoons whole milk, as needed for consistency

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans or three 8-inch pans. Line the bottoms with parchment paper.
2. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes.
4. Add the vegetable oil and mix for an additional 30 seconds. Then add the eggs one at a time, mixing well after each addition.
5. Mix in the vanilla extract until fully incorporated.
6. Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk and sour cream, starting and ending with the dry ingredients. Mix until just combined.
7. Fold in the rainbow jimmies carefully.
8. Divide the batter between the prepared pans and smooth the tops.

Baking

1. Bake in the preheated oven for about 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes. Run a knife around the edges, then invert onto a wire rack to cool completely.

Buttercream Preparation

1. In a clean mixer bowl, beat the butter on medium speed until creamy.
2. Gradually add the sifted powdered sugar one cup at a time, mixing on low to avoid a sugar cloud. Scrape the sides of the bowl as needed.
3. Add salt and vanilla extract, beating on medium-high until light and creamy, about 3 minutes.
4. Add whole milk, one tablespoon at a time, until you reach a good spreadable consistency.

Assembly

1. Trim the cake layers if necessary. Place one cake layer on a cake board or serving plate and spread buttercream on top.
2. Stack the remaining layers, adding buttercream in between each.
3. Apply a crumb coat around the cake and chill in the fridge for 20 to 30 minutes.
4. Finish with a smooth outer layer of buttercream, decorating with extra sprinkles if desired.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 55gProtein: 3gFat: 20gSaturated Fat: 12gSodium: 250mgFiber: 1gSugar: 32g

Notes

Serve sliced or with ice cream. Store in an airtight container at room temperature for a few days, or refrigerate for up to a week. Freeze individual slices for up to a month.

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