Description
This Funfetti Cake is a delightful celebration classic featuring moist vanilla cake layers filled with colorful rainbow sprinkles and topped with a creamy, fluffy buttercream frosting. Perfect for birthdays, parties, or any joyful occasion, this cake offers a tender crumb and a burst of fun in every bite.
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
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this mixture for later use.
- Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. Add the vegetable or canola oil and mix well to combine.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract.
- Add Sour Cream and Combine Wet and Dry: Mix in the sour cream thoroughly. Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Sprinkles: Gently fold the rainbow jimmies sprinkles into the batter, spreading them evenly throughout without excessive stirring to prevent color bleeding.
- Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool completely on wire racks before frosting to prevent the buttercream from melting.
- Prepare Buttercream: Beat the unsalted butter until smooth and creamy. Gradually add the powdered sugar, followed by the vanilla extract and 2 to 3 tablespoons of milk, beating continuously until the frosting is light and fluffy.
- Frost and Decorate: Frost the cooled cake layers evenly with the prepared buttercream. Decorate the top and sides with the remaining 1/2 cup of sprinkles for a festive finish.
Notes
- For best results, ensure all dairy ingredients and eggs are at room temperature before mixing.
- Do not overmix the batter once the dry and wet ingredients are combined to maintain a tender crumb.
- If rainbow sprinkles bleed into the batter, chill the batter before baking or fold sprinkles in gently.
- Make sure cakes are completely cooled before frosting to prevent melting or sliding of the buttercream.
- Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
