Homemade funfetti cake is perfect for birthday celebrations! This vanilla cake is packed with colorful sprinkles and topped with buttercream frosting.
Birthday cakes are nothing without sprinkles which is why funfetti cakes are the best for such celebrations! This three layered cake is packed with vanilla flavor and sprinkles. The buttercream frosting adds a rich flavor inside and out.
Why this recipe works: This recipe is an adaptation of my popular vanilla cupcake recipe so you can count on tons of vanilla flavor as well as buttery taste. There is also a perfect balance of moist and fluffy texture thanks to the eggs and buttermilk. Bonus: this recipe can be made in three 6-inch round pans OR two 9-inch round pans.
Step by step instructions
Below is an overview of how to make homemade funfetti cake.
- Preheat oven to 350 F. Grease and flour three 6-inch round cake pans or two 9-inch cake pans. Set aside.
- Whisk together dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla and mix just until incorporated.
- Alternate adding the flour mixture and the buttermilk. Start and end with the dry ingredients. Avoid over-mixing.
- Stir in sprinkles by hand. Scrape the sides and the bottom of the bowl while doing so.
- Divide evenly batter among prepared pans. Tap the pans against the countertop to remove any air bubbles.
- Bake at 350 F for 28 to 30 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow cakes to cool in the pan for 15 minutes before removing from the pans and transferring to a wire rack to cool completely. Prepare frosting.
Love frosting? Check out my buttercream frosting post for detailed instructions and tips on making this fan favorite frosting.
Frequently Asked Questions
How to store funfetti cake: Once the cake is cooled and frosted, lightly wrap it with plastic wrap and store at room temperature. If you are in a warm environment, store the cake in the refrigerator. Funfetti cake is best when eaten the day it is baked, but will keep for about 3 days.
Can you freeze funfetti cake? Yes, freeze individual layers wrapped in plastic wrap and in a freezer safe bag for up to 1 month. Defrost in the refrigerator before frosting and serving. You can also freeze the assembled cake. Place the frosted cake in the freezer for 1 hour to set. Wrap it securely in a few layers of plastic wrap. Store on a flat surface in the freezer for 1 month.
What frosting goes with funfetti cake? My favorite is vanilla buttercream frosting, however you can use whichever is your favorite!
- Buttercream frosting is a top post on If You Give a Blonde a Kitchen and is used in this cake!
- Vanilla cupcakes are another option for birthdays.
- Funfetti cake dip is a no bake recipe ready in minutes.
- Birthday donuts are packed with rainbow sprinkles too!
|Use my magic cake pan release to grease your cake pans. The cakes will fall right out of the pan without breaking!|
|Level the cakes if they domed in the center. Use a serrated knife to make a nice flat top on each cake to provide better structure.|
|Let the cakes cool completely before frosting (otherwise the frosting will melt).|
|Add a crumb coat. This is a thin layer of frosting on the cake before the final layer of frosting goes on. It will catch the crumbs and set them in place so the final layer is flawless!|
Funfetti cake is a must for birthdays! Who will you be baking this cake for? Let me know on social media by tagging @ifyougiveablondeakitchen.
Homemade Funfetti Cake
- 3 cups (375 g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks or 226 g) unsalted butter, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 1/2 cups (360 mL) buttermilk, room temperature
- 1 Tablespoon pure vanilla extract
- 3/4 cup rainbow sprinkles
- 1 1/2 cups (3 sticks or 339 g) unsalted butter, room temperature
- 3 3/4 cups (450 g) confectioners' sugar
- 1 Tablespoon pure vanilla extract
- 2-3 Tablespoons milk
- Preheat oven to 350° F. Grease three 6-inch round cake pans (or two 9-inch pans) and set aside. Pro tip: use my magic cake pan release for flawless cakes.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and mix just until combined.
- With the mixer on low, alternate adding the flour and buttermilk. Gradually add about one third of the flour mixture followed by half of the buttermilk. Repeat. Add remaining flour mixture and mix just until combined (avoid over mixing).
- Using a silicone spatula, stir in the sprinkles by hand making sure to scrape the bottoms and sides of the bowl.
- Divide batter among prepared pans. Tap pans gently against the countertop to remove any air bubbles. Bake cakes at 350° F for 28 to 30 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow cakes to cool in the pan for 15 minutes before removing them and transferring to a wire rack to cool completely. Prepare frosting.
- In the bowl of a stand mixer, beat the butter on medium high speed until fluffy (about 5 minutes). With the mixer on low, gradually add confectioners' sugar and beat until incorporated.
- Increase speed to medium and add the vanilla. Check consistency. If the frosting is too thick to spread, add milk 1 tablespoon at a time.
- Level the cakes if necessary by cutting off the domed top (my cakes only had very slight doming so you may not need to do this.)
- Place one round cake on a cake stand or plate. Evenly spread a thick layer of frosting on top. Place another cake round on top and add another layer of frosting. Repeat if doing a three layer cake.
- Frost a crumb layer. Spread a thin layer of frosting around the sides and top of the cake. This will catch all the crumbs to they won't spread on the final layer of frosting. Place cake in the refrigerator for 30 minutes (or the freezer for 10).
- Frost the cake with remaining frosting. Using an off-set spatula works best for this. If desired, pipe more frosting on top for decoration and add additional sprinkles. Slice and serve!