Funfetti Cake Recipe
Calories: 51
Adjust Servings Here: 12 servings
Description
This homemade Funfetti Cake is soft, moist, and packed with colorful rainbow sprinkles in every bite. Made with butter, oil, sour cream, and milk, it has a tender crumb that stays fresh for days while still being sturdy enough for layer cakes and birthday celebrations. Finished with a silky vanilla buttercream and festive sprinkles, it's the perfect cake for birthdays, parties, and special occasions.
Ingredients
For the Cake
- 170 g (¾ cup) Unsalted butter softened
- 90 ml (⅓ cup) Neutral oil such as canola or vegetable oil
- 300 g (1½ cups) Granulated sugar
- 4 large Eggs room temperature
- 2 tsp Vanilla extract
- 375 g (3 cups) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 120 g (½ cup) Sour cream room temperature
- 120 ml (½ cup) Milk room temperature
- 80 g (½ cup) Rainbow jimmies
For the Frosting
- 600 g (2½ cups) Unsalted butter softened
- 600 g (5 cups) Powdered sugar sifted
- 60 ml (tbsp) Cold heavy cream
- 2 tsp Vanilla extract
- ¼ tsp Almond extract optional
- ½ tsp Salt
- Rainbow jimmies for decorating
Instructions
- Oven and pan - Preheat the oven to 350°F / 175°C. Grease and line two 8-inch round cake pans with parchment paper. Note - this batter will also work in 2 x 9-inch round or 3 x 7-inch round cake pans as well as a 9 x 13 sheet cake pan. Reduce baking time accordingly.
- Dry ingredients - In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk well and set aside.375 g All-purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients - In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and scrape the bowl well.170 g Unsalted butter, 90 ml Neutral oil, 300 g Granulated sugar, 4 large Eggs, 2 tsp Vanilla extract, 120 g Sour cream
- Combine - Add the dry ingredients in three additions, alternating with the sour cream and milk. Mix only until combined.120 ml Milk
- Sprinkles - Fold in the rainbow jimmies gently with a spatula. Do not overmix once the sprinkles are added.80 g Rainbow jimmies
- Bake - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
- Cool - Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack and cool completely before frosting.
- Frosting - Beat the butter until pale and creamy, about 8 to 10 minutes. Add the powdered sugar in two additions, then add the vanilla, almond extract, salt, and cold heavy cream. Whip until smooth and fluffy.600 g Unsalted butter, 600 g Powdered sugar, 60 ml Cold heavy cream, 2 tsp Vanilla extract, ¼ tsp Almond extract, ½ tsp Salt
- Fill & Stack - Place one cake layer on a cake board or serving plate. Spread an even layer of buttercream over the top. Place the second cake layer on top and press gently to level.
- Crumb coat - Apply a thin layer of buttercream over the cake and chill for 15 to 20 minutes.
- Final coat - Cover the cake with the remaining buttercream and smooth the top and sides with a spatula or cake scraper.
- Decorate - Pipe swirls around the top edge and bottom border. Add rainbow sprinkles over the top and around the sides.Rainbow jimmies
- Serve - Chill briefly for cleaner slices, then bring to room temperature before serving.
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
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