Funfetti Cake Recipe from Scratch with Colorful Sprinkles and Easy Step-by-Step Instructions

Why You’ll Love This Funfetti Cake

• Ease of preparation: This funfetti cake recipe is incredibly simple to prepare, requiring minimal ingredients and straightforward steps that even beginners can follow. Its quick cooking time allows you to enjoy a delicious treat without spending hours in the kitchen.
• Health benefits: Beyond being a delightful dessert, this funfetti cake incorporates ingredients that offer nutritional advantages. Using wholesome components enhances its wellness aspects, making it a better choice compared to traditional cakes.
• Versatility: The recipe is adaptable to various dietary needs, including vegan, gluten-free, and low-calorie versions. This flexibility ensures everyone can indulge in a funfetti cake tailored to their preferences.
• Distinctive flavor: What sets this funfetti cake apart is its unique combination of colorful sprinkles and moist texture, delivering a festive and enjoyable eating experience that stands out from standard cakes.

Essential Ingredients for Funfetti Cake

• 3 ¾ cups cake flour (or 3 ¾ cups all-purpose flour with 2 tablespoons less per cup for denser crumb)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 to 1 ½ teaspoons salt (depending on recipe variation)
• 1 ¼ cups (285g) unsalted butter, softened
• ⅓ cup (80ml) vegetable oil (neutral oil like canola or avocado oil can be used)
• 2 to 4 large eggs at room temperature (commonly 4 eggs plus 2 to 7 large egg whites, all at room temperature)
• 3 teaspoons pure vanilla extract or clear vanilla extract
• 1 ½ cups (360ml) buttermilk, at room temperature (or substitute: 1 tbsp white vinegar or lemon juice mixed with milk to equal 1 ½ cups, let sit 5 minutes)
• ½ to ¾ cup (100g) rainbow jimmies sprinkles (avoid nonpareils to prevent color bleeding)

Vanilla Buttercream Frosting:

• 1 ½ cups to 1 pound (about 285g – 450g) unsalted butter, softened
• 5 ½ to 6 cups (660g – 720g) confectioners’/powdered sugar
• ⅓ cup (80ml) heavy cream, room temperature (add gradually to adjust consistency)
• 3 teaspoons pure vanilla extract or clear vanilla extract (or flavoring emulsion)
• ¼ to ⅛ teaspoon salt (to cut sweetness)
• Optional additional rainbow sprinkles for decoration

How to Prepare the Perfect Funfetti Cake: Step-by-Step Guide

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper, then grease the paper. Optionally, use cake strips around pans for even layers.
2. Whisk together cake flour, baking powder, baking soda, and salt in a bowl; set aside.
3. In a mixer, beat butter and sugar on high speed for 3-5 minutes until fluffy and creamy. Add vegetable oil and mix for 1 minute. Add eggs and egg whites at room temperature, mixing until fully combined. Beat in vanilla extract.
4. Alternately add dry ingredients and buttermilk in three parts, mixing on low speed just until combined after each addition to avoid overmixing.
5. Gently fold in rainbow sprinkles using a spatula, being careful not to overmix or cause color bleeding.
6. Divide the batter evenly among prepared pans and tap pans gently to release any air bubbles.
7. Bake for 25-40 minutes, depending on oven and pan size, rotating pans halfway through baking. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
8. Cool cakes in pans for 10-20 minutes before transferring to wire racks to cool completely.
9. For frosting, beat softened butter at medium speed until creamy. Gradually add confectioners’ sugar, mixing well after each addition. Add heavy cream tablespoon by tablespoon to reach desired consistency. Beat in vanilla extract and salt. Beat on high speed for 2 minutes until light and fluffy.
10. Level cake tops if necessary. Assemble cake by layering with frosting between each cake layer. Apply a thin crumb coat around the entire cake and chill for 30 minutes to 3 hours to set.
11. Finish by applying remaining frosting smoothly around the cake. Decorate with additional rainbow sprinkles as desired.

Dietary Substitutions to Customize Your Funfetti Cake

• Use flax eggs or applesauce as vegan egg substitutes.
• Substitute dairy milk with almond, soy, or oat milk for lactose intolerance or vegan needs.
• Replace unsalted butter with vegan margarine or coconut oil for dairy-free options.
• Use gluten-free baking mix containing xanthan gum as an all-purpose flour replacement for gluten-free baking.
• Incorporate fruit purees such as applesauce to reduce fat content and add natural sweetness.
• Add almond, lemon, or other extracts to vary flavor.

Mastering Funfetti Cake: Advanced Tips and Variations

• Sift flour to aerate the batter and prevent lumps.
• Fold in sprinkles gently to avoid color bleeding.
• Use room temperature ingredients for smooth, even mixing.
• Try adding citrus zest or chocolate chips for flavor variations.
• Garnish with extra sprinkles, whipped cream, or edible glitter for a festive presentation.
• Bake cake layers ahead of time, wrap tightly, and refrigerate or freeze for easier scheduling.

How to Store Funfetti Cake: Best Practices

• Store the cake in an airtight container in the refrigerator for 3-4 days to preserve freshness.
• Wrap cake layers tightly in plastic wrap and aluminum foil before freezing; freeze up to 2 months.
• Thaw frozen cake layers overnight in the refrigerator; allow cake to come to room temperature before frosting and serving.
• For meal prep, slice and wrap portions individually for grab-and-go convenience ensuring moist, fresh cake.

FAQs: Frequently Asked Questions About Funfetti Cake

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🎂 Funfetti Cake is a festive delight filled with colorful sprinkles that bring joy to any celebration.
🌈 From scratch, it’s both easy to make and utterly delicious with its moist and fluffy crumb.

• Total Time: Approximately 2 to 4 hours
• Yield: 12-14 servings

Ingredients

– 3 ¾ cups cake flour (or 3 ¾ cups all-purpose flour with 2 tablespoons less per cup for denser crumb)

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 to 1 ½ teaspoons salt (depending on recipe variation)

– 1 ¼ cups (285g) unsalted butter, softened

– ⅓ cup (80ml) vegetable oil (neutral oil like canola or avocado oil can be used)

– 2 to 4 large eggs at room temperature (commonly 4 eggs plus 2 to 7 large egg whites, all at room temperature)

– 3 teaspoons pure vanilla extract or clear vanilla extract

– 1 ½ cups (360ml) buttermilk, at room temperature (or substitute: 1 tbsp white vinegar or lemon juice mixed with milk to equal 1 ½ cups, let sit 5 minutes)

– ½ to ¾ cup (100g) rainbow jimmies sprinkles (avoid nonpareils to prevent color bleeding)

– 1 ½ cups to 1 pound (about 285g – 450g) unsalted butter, softened

– 5 ½ to 6 cups (660g – 720g) confectioners’/powdered sugar

– ⅓ cup (80ml) heavy cream, room temperature (add gradually to adjust consistency)

– 3 teaspoons pure vanilla extract or clear vanilla extract (or flavoring emulsion)

– ¼ to ⅛ teaspoon salt (to cut sweetness)

– Optional additional rainbow sprinkles for decoration

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Instructions

1-Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper, then grease the paper. Optionally, use cake strips around pans for even layers.

2-Whisk together cake flour, baking powder, baking soda, and salt in a bowl; set aside.

3-In a mixer, beat butter and sugar on high speed for 3-5 minutes until fluffy and creamy. Add vegetable oil and mix for 1 minute. Add eggs and egg whites at room temperature, mixing until fully combined. Beat in vanilla extract.

4-Alternately add dry ingredients and buttermilk in three parts, mixing on low speed just until combined after each addition to avoid overmixing.

5-Gently fold in rainbow sprinkles using a spatula, being careful not to overmix or cause color bleeding.

6-Divide the batter evenly among prepared pans and tap pans gently to release any air bubbles.

7-Bake for 25-40 minutes, depending on oven and pan size, rotating pans halfway through baking. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.

8-Cool cakes in pans for 10-20 minutes before transferring to wire racks to cool completely.

9-For frosting, beat softened butter at medium speed until creamy. Gradually add confectioners’ sugar, mixing well after each addition. Add heavy cream tablespoon by tablespoon to reach desired consistency. Beat in vanilla extract and salt. Beat on high speed for 2 minutes until light and fluffy.

10-Level cake tops if necessary. Assemble cake by layering with frosting between each cake layer. Apply a thin crumb coat around the entire cake and chill for 30 minutes to 3 hours to set.

11-Finish by applying remaining frosting smoothly around the cake. Decorate with additional rainbow sprinkles as desired.

Last Step:

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Notes

🥄 Use rainbow jimmies for best color in the cake.
🧈 Combining butter and oil gives great texture and flavor.
🍰 Using room temperature ingredients makes the batter mix more smoothly.

• Author: Brandi Oshea
• Prep Time: 25-50 minutes
• Cooling and Chilling Time: 1 to 3 hours
• Cook Time: 25-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 1100-1140 kcal
• Sugar: 100-123 g
• Sodium: 345-450 mg
• Fat: 50-55 g
• Saturated Fat: 25-32 g
• Carbohydrates: 150-155 g
• Fiber: 1-2 g
• Protein: 7-11 g
• Cholesterol: 100-130 mg