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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!
Course Dessert
Cuisine American
Keyword cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 servings
Calories 404kcal
Author Dorothy Kern

Ingredients

Cake:

  • 2 cups all-purpose flour 248g
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup unsalted buter, melted 227g
  • 1 1/2 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

To make your own buttermilk, add 1 teaspoon vinegar or lemon juice to a measuring cup then fill with milk to make one cup. Let sit for 5 minutes.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 2540mg | Fiber: 1g | Sugar: 34g