If you’re looking for a cake that feels like a celebration in every bite, this homemade Funfetti Cake is exactly what you need. It’s soft, fluffy, buttery, and filled with colorful sprinkles, then covered with a smooth and creamy vanilla buttercream.
Perfect for birthdays, parties, holidays, or simply when you want to make an ordinary day a little sweeter.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- ¾ cup rainbow sprinkles
For the Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons heavy cream or milk
- Pinch of salt
For Decoration
- Rainbow sprinkles
- Extra buttercream for piping, optional
How to Make Funfetti Cake
1. Prepare the Oven and Pans
Preheat your oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment paper.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together for about 3–4 minutes, until light, fluffy, and pale.
This step helps create a lighter cake texture.
4. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix until combined.
5. Combine Everything
Add the dry ingredients to the butter mixture in three additions, alternating with the milk.
Begin and end with the dry ingredients.
Mix just until the batter is smooth. Do not overmix.
6. Add the Sprinkles
Gently fold the rainbow sprinkles into the batter using a spatula.
For the best results, use jimmies-style sprinkles rather than nonpareils, which can bleed their color into the batter.
7. Bake
Divide the batter evenly between the prepared pans.
Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Buttercream
Beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, about ½ cup at a time, mixing well between additions.
Add the vanilla, salt, and 3 tablespoons of cream or milk.
Beat for another 3–5 minutes until the frosting becomes light, fluffy, and smooth.
Add another tablespoon of milk or cream if the buttercream is too thick.
Assemble the Cake
Place one completely cooled cake layer on a serving plate.
Spread a generous layer of buttercream over the top.
Place the second cake layer on top and cover the entire cake with the remaining buttercream.
Smooth the sides and top with a spatula or cake scraper.
Finish with plenty of rainbow sprinkles.
For an extra festive look, pipe small buttercream swirls around the top edge and decorate them with additional sprinkles.
Tips for the Best Funfetti Cake
Use room-temperature ingredients: This helps the batter come together smoothly.
Don’t overmix: Once the flour has been incorporated, stop mixing to keep the cake tender.
Choose the right sprinkles: Rainbow jimmies hold their color better during baking.
Cool completely before frosting: Warm cake can melt the buttercream and make decorating difficult.
Beat the buttercream well: A few extra minutes of mixing can make it noticeably lighter and creamier.
How to Store It
Store the finished cake covered at room temperature for up to 2 days, or refrigerate it for longer storage.
If refrigerated, allow it to sit at room temperature for a little while before serving so the buttercream becomes soft and creamy again.
Final Thoughts
This Funfetti Cake with Buttercream is soft, colorful, and packed with classic vanilla flavor. The rainbow sprinkles make every slice look festive, while the homemade buttercream adds the perfect creamy finish.