Description

A moist, tender homemade funfetti cake with fluffy vanilla buttercream, made with simple pantry staples for a nostalgic, bakery-quality dessert.

Ingredients

Scale

3 cups (375g) All-Purpose Flour
2 cups (400g) Granulated Sugar
1 cup (2 sticks / 226g) Unsalted Butter, room temperature
4 Large Eggs, room temperature
2 teaspoons Vanilla Extract
1 tablespoon Baking Powder
1 teaspoon Salt
1 cup (240ml) Whole Milk
½ cup Rainbow Sprinkles (jimmies)
4 cups (480g) Confectioners’ Sugar, sifted
2–3 tablespoons Heavy Cream
¼ teaspoon Salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and 1 teaspoon of salt. Set aside.
In a large bowl, beat the room-temperature butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl.
Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk in two parts, starting and ending with the dry ingredients. Mix just until combined.
Gently fold in the rainbow sprinkles using a rubber spatula.
Spread batter evenly into prepared pans. Bake for 25-30 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, beat 1 cup of room-temperature butter until smooth. Gradually add sifted powdered sugar on low speed.
Add vanilla, ¼ teaspoon salt, and heavy cream. Beat on high for 2-3 minutes until fluffy.
Place one cake layer on a serving plate, spread a layer of buttercream, add the second layer, and frost the top and sides. Decorate with extra sprinkles.

Notes

Ensure all ingredients are at room temperature for the best texture. Do not overmix the batter once flour is added to avoid a dense cake. Sift powdered sugar for smooth frosting. Use jimmies instead of nonpareils to prevent color bleeding. Cake can be stored in the fridge for up to 5 days or frozen unfrosted for 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 420
Sugar: 40
Sodium: 350
Fat: 20
Saturated Fat: 12
Carbohydrates: 55
Fiber: 1
Protein: 5

Keywords: funfetti cake, homemade cake, vanilla buttercream, easy dessert, birthday cake, 5-ingredient recipe, baking from scratch