Description
This classic Funfetti Cake is a delightful celebration dessert featuring moist vanilla cake layers packed with colorful sprinkles and topped with a creamy buttercream frosting. Perfect for birthdays and special occasions, the vibrant rainbow sprinkles add a festive touch to each bite, making it a crowd-pleaser for all ages.
Ingredients
Scale
Cake
- 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
- 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
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and line them with parchment paper to ensure your cakes release easily after baking.
- 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 bowl, beat the unsalted butter and granulated sugar together until the mixture is 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, beating well after each addition. Follow by mixing in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Stir in the sour cream. Then, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Gently fold in the 3/4 cup of rainbow sprinkles to evenly distribute them without overmixing.
- Divide and Bake: Evenly divide the batter among the three prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once done, allow the cakes to cool completely on wire racks.
- Prepare Buttercream Frosting: Beat the 1 1/2 cups of unsalted butter until smooth and creamy. Gradually add the powdered sugar, followed by the vanilla extract and 2 to 3 tablespoons of milk, beating continuously until the frosting is fluffy and spreadable.
- Assemble and Decorate: Once the cakes are fully cooled, frost them with the prepared buttercream. Finish the cake by decorating the top with the remaining 1/2 cup of sprinkles for a fun and festive appearance.
Notes
- Ensure all your wet ingredients are at room temperature for the best batter consistency and rise.
- Do not overmix the batter after adding flour to keep the cake light and tender.
- Use colorful rainbow jimmies sprinkles rather than nonpareils to prevent color bleeding into the batter.
- The cake layers can be baked a day in advance and stored wrapped tightly to maintain freshness.
- If you prefer a lighter frosting, you can reduce the amount of butter slightly or add more milk to adjust consistency.
