Funfetti Cake
This from-scratch funfetti cake is the ultimate celebration dessert, with a light and tender vanilla cake base studded with colorful rainbow jimmies and topped with silky vanilla buttercream. It's noticeably more moist, flavorful, and impressive than any boxed mix.
Equipment
- Stand mixer or electric hand mixer
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowls
- Rubber spatula
- Wire cooling rack
- Offset spatula
- cake turntable - (optional)
- Sifter or fine-mesh sieve
- Measuring cups and spoons
- Bench scraper - (optional)
Ingredients
- 2 ¾ cups cake flour - 330g, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter - 225g, softened to room temperature
- 1 ¾ cups granulated sugar - 350g
- 4 large eggs - room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 cup whole milk - 240ml, room temperature
- ¾ cup rainbow jimmies sprinkles - 135g
For the Vanilla Buttercream Frosting
- 1 ½ cups unsalted butter - 340g, softened to room temperature
- 5 cups powdered sugar - 600g, sifted
- 3-4 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1 pinch fine sea salt
- additional sprinkles - for decorating
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
- Sift together the cake flour, baking powder, and fine sea salt in a large bowl. Whisk to combine.
- Beat softened butter until smooth, then gradually add sugar and beat on medium-high for 4-5 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each. Add vanilla and almond extracts and scrape down the bowl.
- Alternate adding dry ingredients and milk, mixing on low speed just until combined. Do not overmix.
- Gently fold in the rainbow jimmies with a rubber spatula using 8-10 slow strokes.
- Divide batter evenly between prepared pans. Bake for 28-33 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then invert onto a wire rack. Cool completely before frosting.
- Beat softened butter for 3-4 minutes until pale and fluffy. Gradually add powdered sugar, then vanilla, salt, and heavy cream. Beat until smooth.
- Place one cake layer on a plate. Spread with frosting, top with second layer. Apply a thin crumb coat and chill for 20-30 minutes.
- Apply final layer of frosting and smooth sides and top. Decorate with additional sprinkles. Serve immediately or refrigerate.
Notes
- Room temperature ingredients are essential: Pull butter, eggs, and milk out of the fridge at least 1 hour before starting.
- Don't skip the creaming time: Beat butter and sugar for a full 4-5 minutes to create a light, airy cake structure.
- Use jimmies, not nonpareils: Elongated rod-shaped sprinkles hold their color and shape better than tiny round ones.
- Fold sprinkles gently: Overmixing causes the colors to bleed and turn the batter gray. 10 slow folds is enough.
- Avoid overmixing after adding flour: Mix just until the dry ingredients disappear to keep the cake tender.
- Make ahead: Bake and cool cake layers up to 2 days ahead. Wrap tightly in plastic wrap and store at room temperature.
- Frosting can be made ahead: Refrigerate in an airtight container for up to 5 days. Re-whip before using.
- Store frosted cake: Keep in the refrigerator for up to 5 days. Let come to room temperature for 30-45 minutes before serving.
- Freeze unfrosted layers: Wrap in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the refrigerator.
- Make cupcakes: Divide batter among 24 lined muffin cups and bake at 350°F (175°C) for 18-22 minutes.