Funfetti Cake

This funfetti cake is a yummy vanilla cake filled with sprinkles of all colors and frosted in a creamy vanilla frosting. The perfect cake for any celebration!

WHAT IS A FUNFETTI CAKE EXACTLY

Funfetti cake has always been a favorite of mine. When I got married many, many years ago I requested a layer of funfetti in my wedding cake, and the baker wouldn't do it. They said it wasn't a flavor they offered and didn't want to try. But over the years this cake has become one that I think more and more people are accustomed to eating, because who wouldn't want something so cheery and filled with sprinkles?

Although similar to a traditional white cake, a funfetti usually uses both eggs and egg whites, leaving it a little more dense. It's also has more vanilla than your average cake, so the flavor is so powerful and wonderful.

HOW TO MAKE FUNFETTI CAKE

1. Preheat oven to 350°F. Grease and lightly flour three 8-inch cake pans.
2. In a medium bowl whisk flour, salt, powder and soda. Set aside.
3. In a large mixing bowl fitted with the paddle attachment cream together butter and sugar on high for 5 minutes.
4. On medium-high speed, add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in. Set the 2 egg whites aside for now. Beat in the vanilla extract. Scrape sides of bowl if needed.
5. With the mixer on low, add the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Be careful not overmix the batter.
6. In a seperate bowl beat egg whites until stiff peaks form. Fold the egg whites into the batter. Followed by folding in the sprinkles.
7. Pour batter evenly between the three pans. If weighing, this should be about 605g for each cake pan.
8. Bake for about 26-30 minutes, or until a toothpick comes out clean from the center of that cake. Let cakes cool in the pans for about 30 minutes before turning onto a cooling rack. If baking the cakes a day ahead, allow the cakes to cool to room temp on the rack for 1 hour, then wrap in plastic wrap and place in the fridge overnight.

TO MAKE FROSTING

• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed for a few minutes until creamy. Add the powdered sugar a few cups at a time and continue to mix. Add cream, vanilla and salt and mix together on high for about 3 minutes until nice and smooth. You may need to add a bit more cream or sugar to get the desired consistency.

HOW TO ASSEMBLE THE CAKE

• Level the cakes if they have any bit of a dome on the top, this makes it easier to frost.
• Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
• Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
• Place final cake layer, top side down.
• Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
• Pull the chilled cake out, and frost the cake with the remaining frosting. Top cake with extra sprinkles.

WHAT TYPE OF SPRINKLES SHOULD I USE?

Rainbow jimmies, which are the long skinny sprinkles are the best kind to use for funfetti cakes because the color doesn't bleed at all through the batter. If you have other kinds on hand I do like to use all the different kinds for the outside on top of the frosting.

CAN I MAKE MY OWN BUTTERMILK, OR USE REGULAR MILK?

I would suggest making your own buttermilk if you don't have any. To make your own buttermilk, just add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then fill the rest of the 1 cup up with milk. Let the mixture sit for about 10 minutes until it's curdled.

DOES IT REALLY MATTER IF INGREDIENTS ARE ROOM TEMPERATURE?

Yes! This really does make a difference, especially when making a cake, so try and plan ahead if possible when making this.

SOME OTHER GREAT CAKE OPTIONS TO TRY:

• THE BEST COCONUT CAKE EVER
• GERMAN CHOCOLATE CAKE
• THE BEST CARROT CAKE

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

Funfetti Cake

Brooke Homec

This funfetti cake is the perfect vanilla cake filled with sprinkles of all colors and frosted in a creamy vanilla frosting. The perfect cake for any celebration!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

cooling cake 2 hours hrs

Course Dessert

Cuisine American

Servings 16

Calories 719 kcal

Bake ModePrevent your screen from going dark

Ingredients

 

.5x1x2x

For the Cake:

• ▢ 3¼ cup (430 g) cake flour or AP flour
• ▢ 1 teaspoon salt
• ▢ 2½ teaspoon (2.5 teaspoon) baking powder
• ▢ ½ teaspoon (0.5 teaspoon) baking soda
• ▢ 1 cup (227 g) butter room temperature
• ▢ 1¾ cup (350 g) granulated sugar
• ▢ ⅓ cup (74.67 g) oil
• ▢ 4 large eggs room temperature
• ▢ 2 large egg whites room termperature
• ▢ 1 tablespoon vanilla extract
• ▢ 1 cup (240 g) buttermilk room temperature
• ▢ ½ cup (115 g) sour cream room temperature
• ▢ ½ cup (80 g) jimmie sprinkles

For the Frosting:

• ▢ 1½ cups (340.5 g) butter room temperature
• ▢ 6 cups (720 g) powdered sugar
• ▢ ¼ cup (59.5 g) cream or milk
• ▢ 1 tablespoon vanilla extract
• ▢ pinch of salt

Instructions

 

To make the cake:

• Preheat oven to 350°F. Grease and lightly flour three 8-inch cake pans.
• In a medium bowl whisk flour, salt, powder and soda. Set aside.
• In a large mixing bowl fitted with the paddle attachment cream together butter and sugar on high for 5 minutes.
• On medium-high speed, add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in. Set the 2 egg whites aside for now. Beat in the vanilla extract, oil and sour cream. Scrape sides of bowl if needed.
• With the mixer on low, add the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Be careful not overmix the batter.
• In a seperate bowl beat egg whites until stiff peaks form. Fold the egg whites into the batter. Followed by folding in the sprinkles.
• Pour batter evenly between the three pans. If weighing, this should be about 605g for each cake pan.
• Bake for about 26-30 minutes, or until a toothpick comes out clean from the center of that cake. Let cakes cool in the pans for about 30 minutes before turning onto a cooling rack. If baking the cakes a day ahead, allow the cakes to cool to room temp on the rack for 1 hour, then wrap in plastic wrap and place in the fridge overnight.

To make the Frosting:

• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed for a few minutes until creamy. Add the powdered sugar a few cups at a time and continue to mix. Add cream, vanilla and salt and mix together on high for about 3 minutes until nice and smooth. You may need to add a bit more cream or sugar to get the desired consistency.

To assemble cakes:

• Level the cakes if they have any bit of a dome on the top, this makes it easier to frost.
• Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
• Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
• Place final cake layer, top side down.
• Frost the entire cake, top and sides, with a thin crumb coat layer of the buttercream frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
• Pull the chilled cake out, and frost the cake with the remaining frosting. Top cake with extra sprinkles.

Notes

Cakes will have the best results if made with room temperature ingredients. I like to pull my butter, eggs, buttermilk, and sour cream out of the fridge an hour or two before I start baking.

Sprinkles: Avoid using sprinkles that will bleed into your batter. Rainbow jimmies are my favorite and the best to use for this cake. Steer clear from nonpareils, which are the little balls.  

Make Ahead Instructions: The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.

Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

 

Nutrition

Calories: 719kcalCarbohydrates: 92gProtein: 6gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 129mgSodium: 549mgPotassium: 97mgFiber: 1gSugar: 72gVitamin A: 1030IUVitamin C: 1mgCalcium: 87mgIron: 1mg

Tried this recipe?Let us know how it was!