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–+ servings

Best Funfetti Cake Recipe for Celebrations

A soft, fluffy funfetti cake loaded with rainbow sprinkles and topped with creamy buttercream frosting, perfect for birthdays and special occasions.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 1
Course: Cake, Dessert
Cuisine: American
Calories: 680
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 1/3 cups granulated sugar
  • 1 cup unsalted butter softened
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 1/3 cups buttermilk
  • 7 large egg whites
  • 2/3 cup rainbow jimmies sprinkles
For the Frosting
  • 1 pound unsalted butter softened
  • 2 pounds powdered sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 3 to 4 tablespoons heavy cream
  • 1/2 cup rainbow sprinkles for decoration

Method
 

For the Cake
  1. Preheat your oven to 350°F. Grease three 8-inch round cake pans with baking spray or butter and flour, then line the bottoms with parchment paper. For extra even layers, use cake strips if you have them.
  2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, and oil on medium speed until light and creamy, about 3 minutes.
  4. Add the egg whites one at a time, mixing on low after each until fully incorporated. Scrape down the sides as needed. Beat in the vanilla extract until fluffy, about 20 seconds.
  5. Add one-third of the flour mixture and mix on low until just combined. Pour in half of the buttermilk and mix. Repeat with another third of the flour, the remaining buttermilk, and finally the last third of the flour, mixing after each addition. Scrape down the bowl and mix until smooth. Gently fold in the rainbow jimmies with a silicone spatula.
  6. Divide the batter evenly among the prepared pans and smooth the tops. Tap each pan on a towel-lined counter a few times to release air bubbles. Bake for 32 to 38 minutes, rotating the pans halfway through, until the centers spring back when lightly touched.
  7. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Remove the parchment paper and let cool completely.
For the Frosting
  1. In a large mixing bowl, beat the butter and salt on medium speed until very soft and smooth, about 2 minutes.
  2. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed. Add the heavy cream 1 tablespoon at a time as needed to keep the mixture creamy. Beat in the vanilla extract. Increase speed to medium and beat for 1 to 2 minutes until light and fluffy.
For the Assembly
  1. Place one cooled cake layer top-side up on a cake stand. Spread 1 cup of frosting evenly over the top. Repeat with the remaining two layers.
  2. Transfer 1 cup of frosting to a piping bag fitted with a large open star tip. Spread the remaining frosting all over the top and sides of the cake.
  3. Press rainbow sprinkles into the frosting around the bottom 2 to 3 inches of the cake, creating a decorative skirt.
  4. Pipe dollops of frosting in 8 to 10 spots around the top edge of the cake. Garnish with extra sprinkles if desired.

Nutrition

Calories: 680kcalCarbohydrates: 87gProtein: 5gFat: 36gSaturated Fat: 22gCholesterol: 95mgSodium: 350mgFiber: 1gSugar: 68g

Notes

To make your own buttermilk substitute, stir 1 1/3 cups whole milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes. For a different frosting, try cream cheese or chocolate buttercream. Store leftover cake in an airtight container at room temperature for up to 3 days. For best results, make sure your butter and eggs are at room temperature before starting. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar. The cake layers can be baked a day ahead, wrapped in plastic, and kept at room temperature.

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