Homemade Funfetti Cake
It’t time to celebrate with this ultra fluffy homemade funfetti cake! It’s bursting with sprinkles and topped with a fluffy vanilla buttercream. Bring on the birthdays!! ????????
Ever since I was little I can remember always requesting a funfetti cake for my birthday. It was & still is one of my favorites! It’s been a few years since I’ve had it, so this time I decided it was time to make a homemade version- 100% from scratch. And guess what? It’s even better than the boxed kind!
Making cake from scratch can sometimes be intimidating, but throw it into a 9×13-inch pan and somehow it’s a breeze. Am I right? Seriously though, you’ve totally got this! You’ll need a handful of sprinkles, nothing fancy, just colorful jimmies, along with cake flour, and high quality vanilla extract. Grab a large mixing bowl and a hand mixer (or a stand mixer) and you’re set!
For the base, you’ll want to start by beating the sugar, butter, vanilla extract and almond until they’re light and fluffy. Then add the eggs and egg white, and mix until combined. In a small mixing bowl sift the all-purpose flour, cake flour, baking soda, baking powder and salt. With mixing speed on low, gradually alternate adding the dry ingredients along with the buttermilk. Mix just until combined, then fold a half cup of sprinkles by hand. Pour into a lightly greased baking pan and bake for 25-30 minutes or until golden brown on top.
While the cake is cooling whip up the frosting. It’s really quick, easy and sooo fluffy!! Start by creaming the butter, then add the vanilla extract, salt and powdered sugar. Mix until large crumbs form, then add the heavy cream and beat until light and extremely fluffy, about 2 minutes.
Spread it on top of the cooled cake and garnish with lots of sprinkles. If you’ve got extra special sprinkles, now would be the time to use them! I absolutely adore Sweetapolita’s sprinkle mixes, aren’t they gorgeous? ???? They’re so bright and cheery, perfect for a celebration. Cut and serve big ole slices of this cake and watch it disappear in seconds. There will be smiles all around.
This cake is definitely going to become a tradition in our family. It’s buttery, sweet and bursting with color. Kids will definitely love it, and adults will too! ????
- ¾ c. (1½ sticks) unsalted butter, softened to room temperature
- 1 c. granulated sugar
- 2 eggs, room temperature
- 1 egg white, room temperature
- 1½ tsp. vanilla extract
- ¼ tsp. almond extract
- 1½ c. cake flour
- ½ c. all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher sea salt
- ¾ c. + 2 tbsp. buttermilk, room temperature
- ½ c. rainbow jimmy sprinkles
- For the frosting:
- 1 c. (2 sticks) butter, room temperature
- 1½ tsp. vanilla extract
- Pinch of salt
- 3 tbsp. heavy cream
- 3½ – 4 c. powdered sugar
- sprinkles for garnish
- Preheat oven to 350 degrees. Lightly butter and flour (or spray) a 9x13-inch pan.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and extracts light and creamy, about 3-4 minutes. With mixing speed on low, add the eggs and egg white, beating after each addition.
- In a medium mixing bowl, sift together the flours, baking powder, baking soda, and salt.
- With mixing speed on low, alternate adding the dry ingredients with the buttermilk, taking care not to overmix. Using a rubber spatula, fold the sprinkles.
- Pour the batter into the prepared cake pan, spreading into an even, smooth layer. Place in the oven and bake for 25-30 minutes or until the cake is golden brown on top and a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool before frosting.
- To prepare the frosting, in a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the butter until light and creamy, about 2 minutes. Add the vanilla, salt and powdered sugar, mix until large crumbs form, then slowly pour in the heavy cream. Gradually turn speed up to medium-high and beat for 2-3 minutes or until fluffy.
- Scoop the frosting into the center of the cake, then using a offset spatula, spread over the cake into an even layer. Garnish with sprinkles if desired. Cut and serve, enjoy for up to 3 days at room temperature.
Recipe source: Life Made Simple