Homemade Funfetti Cake Recipe
A from scratch Homemade Funfetti Cake is one of my favorite birthday cakes or for any occasion! Fluffy white cake mix is full of sprinkles, topped with a heavenly sprinkle buttercream frosting!
Servings: 24 servings
Calories: 404kcal
Cost: $8
Ingredients
Cake:
- 2 cups (248g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (226g) unsalted buter, melted
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (237ml) buttermilk (see note)
- 1 cup rainbow sprinkles
Frosting:
- 1 cup (226g) unsalted butter , softened
- 4 cups (452g) powdered sugar (confectioners' sugar)
- 1 teaspoon (15 ml) vanilla extract
- ½ teaspoon salt
- 2-5 tablespoons (30-75ml) heavy whipping cream
- ½ 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 on medium-high speed between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Be sure to scrape the bowl while mixing. Stir in sprinkles.
- Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out clean. 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. I find it easiest to frost with an offset spatula. Store loosely covered for up to 2 days.
- Also makes 24 cupcakes, two 9-inch rounds, or three 8-inch rounds.
Video
Notes
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- Room temperature ingredients help the vanilla cake stay moist and fluffy.
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- Be sure your baking powder is fresh and not expired.
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- Make it Gluten Free: This cake also works with gluten-free 1:1 all purpose flour.
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- 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.
- If you decide to make a layer cake, you can torte the cake layers using a serrated knife and make double the layers. I also like coating the cake with a crumb coat before applying the final layer of frosting.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 2540mg | Fiber: 1g | Sugar: 34g