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!
Prep Time 15minutes
Cook Time 40minutes
Total Time 1hour
Author Dorothy Kern
2cups all-purpose flour248g
1cupunsalted buter, melted227g
1 1/2cupsgranulated sugar297g
1tablespoon vanilla extract15ml
1cupbuttermilk (see note)237 ml
1cupunsalted butter, softened227g
1tablespoonvanilla extract15 ml
2-5tablespoonsheavy whipping cream30-75ml
1/2cupsprinklesplus more for topping
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.
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.