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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 55 minutes
Servings 12 servings
Calories 404kcal
Author Dorothy Kern
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

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