Description
This Easy Funfetti Cake is a soft, colorful, and festive treat perfect for birthdays and celebrations. Made with a tender cake base mixed with rainbow sprinkles and topped with a fluffy buttercream frosting, this cake is sure to delight kids and adults alike. The recipe features simple ingredients and straightforward instructions, making it an ideal choice for bakers of all skill levels.
Ingredients
Scale
Cake
- 1 cup butter, softened to room temperature (227g)
- 1/2 cup shortening
- 2 cups granulated sugar (400g)
- 4 large eggs, at room temperature
- 2 egg whites, at room temperature
- 1 1/2 cups buttermilk, at room temperature
- 3 teaspoons vanilla extract, clear if available
- 3 3/4 cups cake flour (469g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup rainbow sprinkles
Frosting
- 1 1/2 cups butter, softened to room temperature (341g)
- 5–6 cups powdered sugar, sifted
- 5–6 Tablespoons heavy cream
- 1 Tablespoon vanilla extract, clear if available
- 1/8 teaspoon salt
- Additional sprinkles for decorating
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line three 9-inch cake pans with parchment paper circles on the bottoms and spray the sides with baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Shortening: Using a stand mixer fitted with a paddle attachment, beat the softened butter and shortening on high speed for 1 minute until smooth and creamy. Gradually add the granulated sugar on low speed, then increase to high speed and beat for 5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl.
- Add Eggs and Vanilla: Add the eggs and egg whites one at a time, beating well after each addition to fully incorporate. Then add the vanilla extract and scrape the sides of the bowl again to ensure even mixing.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and buttermilk to the batter in 2 to 3 additions, starting and ending with the dry ingredients. Mix just until combined, taking care not to overmix to keep the cake tender.
- Fold in Sprinkles and Divide Batter: Gently fold the rainbow sprinkles into the batter using a spatula. Evenly divide the batter among the prepared cake pans.
- Bake the Cakes: Bake for 25 to 28 minutes, or until a toothpick inserted into the center of each cake layer comes out clean or with a few moist crumbs. Remove from the oven and let the cakes cool in the pans for 5 to 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make the Frosting: In a clean mixing bowl, beat the softened butter on medium speed for 2 minutes until light and creamy. With the mixer on low, gradually add the sifted powdered sugar, heavy cream, vanilla extract, and salt. Increase the speed to high and beat for 3 minutes. Adjust the frosting consistency by adding more powdered sugar or cream as needed for spreading.
- Assemble the Cake: Place one cooled cake layer on a cake stand or plate. Spread a generous layer of frosting evenly over the top. Repeat with the second and third layers. Frost the sides of the assembled cake smoothly. Optionally, reserve some frosting and tint it with food coloring to pipe decorative swirls using a star tip like Wilton 1M.
- Decorate: Finish by decorating the cake’s top and sides with additional rainbow sprinkles for a festive touch. Slice, serve, and enjoy your colorful Funfetti cake!
Notes
- You can bake the cake layers in advance and cool them completely. Cover and store them at room temperature overnight or freeze for up to 2 months before frosting.
- Ensure all cold ingredients like butter, eggs, and buttermilk are brought to room temperature to help achieve a smooth batter and even baking.
- Use clear vanilla extract if you want a whiter frosting, otherwise a standard vanilla extract is fine.
- Be careful not to overmix the batter after adding the flour and buttermilk to maintain a tender crumb.
- Gently fold in the sprinkles to prevent them from bleeding color into the batter.
