What kind of sprinkles work best in a funfetti cake?

Rainbow jimmies sprinkles are the best choice for funfetti cake. They hold their color well during baking and do not bleed, keeping the colorful specks bright inside the cake. Avoid nonpareils, which are small round sprinkles that tend to bleed and discolor the batter. If you want to decorate with naturally colored sprinkles, use them only on the outside to avoid fading during baking.

Can I use regular all-purpose flour instead of cake flour in funfetti cake?

Yes, you can substitute all-purpose flour, but the texture will be slightly less soft and tender compared to cake flour. To get closer to cake flour texture, remove about 2 tablespoons of all-purpose flour per cup and replace it with cornstarch. Be careful not to overmix the batter, as that can make the cake dense.

How do I avoid over-browning when baking funfetti cake layers?

To prevent over-browning, tent the cake pans loosely with aluminum foil after the first 15 minutes of baking. This shields the outside from direct heat while allowing the inside to continue cooking evenly. Keep an eye on the cake’s color and remove the foil for the last few minutes if needed to achieve the desired golden top.

Can I freeze funfetti cake layers and frosting for later use?

Yes, funfetti cake layers freeze well for 2–3 months when wrapped tightly in plastic wrap and placed in an airtight container or freezer bag. Frosting can also be frozen but may require gentle re-whipping after thawing. Thaw frozen cake layers overnight in the refrigerator, then bring to room temperature before decorating or serving.

What is the best way to store leftover funfetti cake to keep it fresh?

Store leftover funfetti cake by covering it tightly with plastic wrap or placing it in an airtight container. Keep it refrigerated for up to 5 days. Before serving, allow the cake to sit at room temperature for about 30 minutes so the texture softens and the flavors develop fully. Avoid leaving the cake uncovered to prevent drying out.

Funfetti Cake Recipe Made From Scratch With Sprinkles

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