Description
This classic Funfetti Cake is a celebration in every bite, featuring a moist and tender vanilla-flavored cake loaded with colorful rainbow sprinkles. Layered and frosted with a creamy vanilla buttercream and adorned with more sprinkles, it’s perfect for birthdays and special occasions. Easy to bake and delightfully festive, this recipe yields three beautiful 9-inch cake layers that come together to create a fun and festive treat everyone will love.
Ingredients
Scale
Cake
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup full-fat sour cream, room temperature
- 1 cup buttermilk, room temperature
- 3/4 cup rainbow jimmies sprinkles
Buttercream Frosting
- 1 1/2 cups unsalted butter, room temperature
- 5 cups powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp milk
- 1/2 cup sprinkles for decorating
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper to ensure easy cake removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside; it will be incorporated into the wet ingredients later.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the vegetable or canola oil and mix thoroughly to combine.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then stir in the vanilla extract to infuse a warm flavor throughout the batter.
- Combine Wet and Dry Ingredients: Mix in the sour cream to add moisture and richness. Alternately add the dry flour mixture and buttermilk to the batter, starting and ending with the dry ingredients. Fold in the rainbow sprinkles gently to prevent them from bleeding their color into the batter.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks before frosting.
- Prepare Buttercream Frosting: Beat the unsalted butter in a mixing bowl until smooth and creamy. Gradually add powdered sugar, then vanilla extract. Add milk one tablespoon at a time and continue beating until the frosting is light, fluffy, and spreadable.
- Assemble and Decorate: Once the cakes have cooled, frost each layer with a generous amount of buttercream. Stack the layers to create a tall cake. Finish by decorating the top and sides with the additional sprinkles for a festive appearance.
Notes
- To avoid sprinkles bleeding into the batter, fold them in gently and avoid overmixing.
- Ensure all dairy ingredients are at room temperature for the best cake texture.
- You can substitute sour cream with Greek yogurt if preferred.
- For best results, cool the cakes completely before frosting to prevent the buttercream from melting.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
