This funfetti cake is my light and airy vanilla cake with bright and cheerful sprinkles in the batter. Frosted with sweetened condensed milk frosting this is a fun cake to serve kids or adults.
Table of Content
Do you love sprinkles? Who doesn't, right? So, we added sprinkles inside and around the cake. As a result, I find kids are most fascinated with this cake.
In fact, I made this cake for a kid's party recently and it was gone in 5 minutes. And everyone said it was the lightest and airiest cake they ever tasted.
About this cake
I must admit this is one of the easiest cakes on this blog. And that's one of the reasons I love making it often. The batter is my butter-based vanilla cake batter that comes together in just about 5 to 7 minutes and bakes for about 30 minutes.
The frosting is another fun element on this cake because it uses only two ingredients, butter and condensed milk. Know anyone that loves condensed milk? I must warn you though the frosting is addictive and I find it so difficult to stop tasting everytime I am frosting a cake with it.
If there is one piece of advice I'd give you about this cake it is to make more than you think you need. It gets over so quickly.
Ingredients and substitutes
- All-purpose flour - I use regular all-purpose flour. If you use cake flour, reduce the baking powder in the recipe by ½ tsp.
- Sugar - I'm using white sugar, but you can certainly use both white or brown.
- Butter- Use room temperature, unsalted butter. If salted butter is all you have, you can use it, but omit salt in the recipe.
- Buttermilk - Gives a nice soft crumb and texture to the cake. You can make buttermilk at home in just 5 minutes.
- Vanilla - Priced like gold, but so important to use good quality vanilla. I make my own vanilla extract, bean paste, and vanilla sugar.
Step by step instructions
Cake
- Preheat the oven at 325 F / 165 C / Gas Mark 3
- Grease and line a 9-inch round cake pan or 8-inch square baking pan.
- Dry ingredients - whisk or combine flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla extract.
Pro tip - ensure the eggs are room temperature and add them gradually one at a time to prevent the batter curdling. - Next, add the flour and buttermilk in three batches. Then, fold in the sprinkles with a spatula.
Pro tip - Scrape the bottom and sides of the bowl to ensure you have a smooth batter. Do not overmix at this point to prevent bleeding. - Pour the batter into the prepared baking pan. Bake in the preheated oven for 35 to 45 minutes until a skewer inserted in the center comes out clean.
- Cool on the baking tray for 10 minutes. Then, invert onto a cooling rack until completely cold.
Prepare frosting
- In the bowl of a stand mixer with the paddle attachment, whip the butter until light and fluffy for at least 2 to 3 minutes. Add condensed milk in three batches whipping well after each addition.
Pro tip - the batter will look very loose at first then as you will it will become light and fluffy - Add the vanilla extract and whip some more until light and airy
Assemble
- Spread a generous amount of frosting on the cake. Use an offset spatula to spread it evenly.
- Sprinkle the edges with more sprinkles.
Frequently asked questions
This unfrosted funfetti cake will keep at room temperature for 3 to 4 days. Frosted for just a few hours because of the condensed milk.
You can keep it in the fridge for up to a week and can be frozen for up to a month. Make sure to wrap well to prevent it from drying out.
I use all-purpose flour and it works wonderfully in this recipe.
If you want to omit the condensed milk buttercream, try serving the coffee cake with whipped cream. Or, you can try a few other types of buttercream frostings. See my 30 plus buttercream frosting recipes.
No, this recipe works best with eggs. But, I do have an eggless vanilla cake that is very popular with my visitors. Perhaps you can use that for the batter and add the sprinkles to the batter just before baking.
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Best Funfetti Cake
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cake
- 8 oz (227 g) Butter ((2 sticks) unsalted room temperature)
- 1 cup (200 g) Sugar
- 4 Eggs (large)
- 2 cups (250 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Buttermilk
- ½ cup (80 g) Sprinkles
- 1 teaspoon Vanilla extract
Frosting
- 4 oz (113 g) Butter (unsalted, room temperature)
- ½ can (198 g) Condensed milk (7 oz)
- ½ teaspoon Vanilla extract
Plus
- ½ cup (80 g) Sprinkles (for garnish)
Instructions
Cake
- Preheat the oven at 325 F / 165 C / Gas Mark 3
- Grease and line a 9-inch round cake pan or 8-inch square baking pan.
- Dry ingredients - whisk or combine flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla extract. Pro tip - ensure the eggs are room temperature and add them gradually one at a time to prevent the batter curdling.
- Next, add the flour and buttermilk in three batches. Then, fold in the sprinkles with a spatula. Pro tip - Scrape the bottom and sides of the bowl to ensure you have a smooth batter. Do not overmix at this point to prevent bleeding.
- Pour the batter into the prepared baking pan. Bake in the preheated oven for 35 to 45 minutes until a skewer inserted in the center comes out clean.
- Cool on the baking tray for 10 minutes. Then, invert onto a cooling rack until completely cold.
Prepare frosting
- In the bowl of a stand mixer with the paddle attachment, whip the butter until light and fluffy at least 2 to 3 minutes. Add condensed milk in three batches whipping well after each addition. Pro tip - the batter will look very loose at first then as you will it will become a light and fluffy
- Add the vanilla extract and whip some more until light and airy
Assemble
- Spread a generous amount of frosting on the cake. Use an off-set spatula to spread it evenly.
- Sprinkle the edges with more sprinkles.
Recipe Notes & Tips
- You can use yogurt, sour cream, or buttermilk for this cake. They all work wonderfully.
- Cream the butter, sugar, eggs, until light and airy but do not overmix once you add the sprinkles as the colors will bleed
- You can use any sprinkles you like. Avoid the flat types that bleed easily
- Do not overmix the batter once you add the sprinkles to avoid color bleed
- Layer cake - you can bake this cake in 2x8-inch round cake pans, divide into two and frost it
- Sheet cake - you can double this batch and pour the batter into a 9 x 13 sheet cake pan.
- Cupcakes - these will make 15 regular size cupcakes or 12 large cupcakes.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
chinenye cynthia
Thanks veena for sharing with us really appreciate
Veena Azmanov
You are welcome Chinenye