Funfetti Sprinkle Cake

Short description

Funfetti Sprinkle Cake is a light, fluffy vanilla cake loaded with colorful sprinkles and topped with rich vanilla buttercream. This celebratory dessert is perfect for birthdays, parties, or any joyful gathering that calls for a touch of whimsy and sweetness.

Why You’ll Love This Recipe

• The cake is incredibly moist and tender with a soft crumb.

• It’s bursting with vanilla flavor and dotted with colorful sprinkles in every bite.

• The recipe uses simple ingredients that are easy to find.

• The buttercream frosting is smooth, sweet, and perfectly complements the cake.

• It’s a fun and festive dessert that appeals to both kids and adults.

• You can make it as a layer cake, sheet cake, or cupcakes.

• It looks impressive yet is easy enough for beginner bakers.

• The cake holds up well and slices cleanly, making it great for serving at events.

• It can be made ahead of time and stored for convenience.

• It brings nostalgic charm reminiscent of childhood birthday parties.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Funfetti Cake

• Unsalted butter, softened

• Vegetable oil

• Granulated sugar

• Eggs or egg whites

• Vanilla extract

• Cake flour or all-purpose flour

• Baking powder

• Salt

• Buttermilk

• Rainbow sprinkles (jimmies recommended)

Vanilla Buttercream

• Unsalted butter, softened

• Powdered sugar

• Milk or heavy cream

• Vanilla extract

• Pinch of salt

• Sprinkles for decoration (optional)

directions

1. Preheat the oven to 350°F (175°C) and prepare two or three round cake pans by greasing and lining with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, cream the butter, oil, and sugar together until light and fluffy.

4. Add the eggs (or egg whites) one at a time, mixing well after each addition.

5. Stir in the vanilla extract.

6. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.

7. Gently fold in the sprinkles using a spatula.

8. Divide the batter evenly between the prepared pans and smooth the tops.

9. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

10. Let the cakes cool in the pans for about 15 minutes before transferring to wire racks to cool completely.

11. For the buttercream, beat the butter until creamy. Gradually add powdered sugar, then mix in vanilla, salt, and enough milk or cream to reach your desired consistency.

12. Once the cakes are cool, frost the layers with the buttercream and decorate with additional sprinkles if desired.

Servings and timing

• Servings: 12–14 slices

• Prep time: 30 minutes

• Bake time: 30–35 minutes

• Total time: 1 hour 30 minutes (including cooling and frosting)

Variations

• Use egg whites only for a whiter cake and fluffier texture.

• Substitute sour cream for half of the buttermilk for a richer crumb.

• Add a touch of almond extract for a more complex flavor.

• Use different colored sprinkles to match a theme or holiday.

• Turn the recipe into cupcakes by baking in a lined muffin tin for 20–22 minutes.

• Swap the vanilla frosting for chocolate or cream cheese frosting.

• Make a sheet cake instead of layers for easier serving.

storage/reheating

• Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Bring refrigerated cake to room temperature before serving for best texture.

• Freeze unfrosted cake layers for up to 2 months, tightly wrapped in plastic and foil. Thaw completely before frosting.

• Leftover slices can also be individually wrapped and frozen.

FAQs

How do I keep the sprinkles from bleeding into the batter?

Use jimmies instead of nonpareils and fold them in gently at the end of mixing to avoid color bleeding.

Can I use all-purpose flour instead of cake flour?

Yes, all-purpose flour works well, though cake flour gives a lighter, more tender texture.

What’s the purpose of using both butter and oil?

Butter adds flavor while oil keeps the cake moist. The combination gives the best texture and taste.

Can I use sour cream instead of buttermilk?

Yes, you can substitute with sour cream or plain yogurt for a similar texture and tang.

How do I know when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs.

Can I make this cake ahead of time?

Yes, the cake layers can be made a day or two in advance and stored in the refrigerator or freezer.

Can I make cupcakes with this recipe?

Absolutely. Bake in cupcake liners at 350°F for 20–22 minutes or until a toothpick comes out clean.

What kind of sprinkles should I use?

Use jimmies for best results. Nonpareils tend to bleed color and can change the texture.

Can I color the batter for a themed cake?

Yes, divide the batter and add food coloring to create a layered or marbled effect.

How do I get smooth, professional-looking frosting?

Apply a thin crumb coat, chill the cake, then add a final layer of frosting and smooth with an offset spatula.

Conclusion

Funfetti Sprinkle Cake is a joyful, crowd-pleasing dessert that’s both nostalgic and delicious. Its soft, moist crumb, rich vanilla flavor, and colorful sprinkles make it a go-to choice for celebrations. Whether made as a layered masterpiece or simple cupcakes, it brings happiness to any occasion.