Homemade Funfetti Cake
A from scratch Homemade Funfetti Cake is the perfect cake for any birthday or occasion! Fluffy white cake mix is full of sprinkles, topped with a heavenly sprinkle buttercream frosting!
Servings: 12 servings
Calories: 404kcal
Cost: $8
Ingredients
Cake:
- 2 cups all-purpose flour 248g
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup unsalted buter, melted 227g
- 1 ½ cups granulated sugar 297g
- 4 large eggs
- 1 tablespoon vanilla extract 15ml
- 1 cup buttermilk (see note) 237 ml
- 1 cup rainbow sprinkles
Frosting:
- 1 cup unsalted butter, softened 227g
- 4 cups powdered sugar 452g
- 1 tablespoon vanilla extract 15 ml
- 1/2 teaspoon salt
- 2-5 tablespoons heavy whipping cream 30-75ml
- 1/2 cup sprinkles plus more for topping
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Mix butter and sugar on medium speed in a large bowl using a hand or a stand mixer until smooth. Mix in eggs one at a time, then mix in vanilla.
- Add the buttermilk alternately with the dry ingredients, mixing between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Stir in sprinkles.
- Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out with just a few crumbs sticking too it. Cool completely before frosting.
- To make the frosting: beat butter with a hand or a stand mixer until creamy. Slowly add in powdered sugar, 1 cup at a time, until a crumbly mixture forms. Mix in vanilla and salt, then add 2 tablespoons heavy cream. Mix until smooth, adding more cream until you reach your desired consistency. Stir in sprinkles.
- Frost cake with frosting and top with more sprinkles. Store loosely covered for up to 2 days.
- Also makes 24 cupcakes or two 8-inch rounds.
Video
Notes
- Room temperature ingredients help the vanilla cake stay moist and fluffy.
- Be sure your baking powder is fresh and not expired.
- Make it Gluten Free: This cake also works with gluten-free 1:1 all purpose flour.
- If you want to be able to remove the cake from the pan, be sure to line the pan with parchment or foil and spray with baking spray (the kind with flour).
- To substitute for buttermilk you can make your own by adding 1 teaspoon lemon juice or white vinegar to your measuring cup and filling it with milk to the 1 cup line. This recipe also works with regular milk and nondairy milk, I just like the extra fluffiness and moisture that the buttermilk lends.
- Pan Substitutions: I have made this cake in two 9-inch rounds, three 8-inch rounds, and 24 cupcakes. Then stack the cake layers with frosting between them.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 2540mg | Fiber: 1g | Sugar: 34g