Funfetti Cake (Printable Version)
A colorful vanilla cake speckled with rainbow sprinkles, topped with creamy buttercream frosting. Perfect for celebrations.
# What You'll Need:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 1/2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
09 - 3/4 cup rainbow sprinkles (jimmies)
→ Buttercream Frosting
10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 2-3 tablespoons milk or cream
13 - 2 teaspoons vanilla extract
14 - Pinch of salt
15 - Extra rainbow sprinkles for decoration
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until incorporated.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined, taking care not to overmix.
06 - Gently fold in the rainbow sprinkles using a spatula until evenly distributed throughout the batter.
07 - Divide batter evenly between prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cake layers cool in pans for 10 minutes, then carefully turn out onto wire racks to cool completely before frosting.
09 - Beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Continue beating until light, fluffy, and spreadable consistency is achieved.
10 - Once cake layers are completely cool, spread frosting over the top of one layer, stack the second layer on top, then cover the entire cake with remaining frosting. Press extra sprinkles onto the sides and top for decoration.
# Expert Advice:
01 -
- The buttercream is silky smooth and not too sweet, unlike grocery store frosting that leaves you with a sugar headache
- Using jimmies instead of nonpareils means your cake stays vibrant and cheerful without those sad bleeding streaks
02 -
- Cooling cake layers completely is nonnegotiable, otherwise your buttercream will melt into a sad puddle
- Room temperature ingredients blend together properly, cold ingredients create curdled batter and dense texture
03 -
- Test your baking powder for freshness by dropping a teaspoon in hot water, it should bubble vigorously
- Rotate your cake pans halfway through baking for even rising and golden tops