Best Homemade Funfetti Cake
User Reviews
5
Best Homemade Funfetti Cake
Description
Best Homemade Funfetti Cake is a multi-layered vanilla cake that integrates rainbow sprinkles directly into the batter, creating cheery specks throughout each slice. The combination of butter and shortening provides a balanced fat content that contributes to a tender crumb and moist texture, while buttermilk adds subtle tang and softness. The batter is carefully mixed with dry ingredients and buttermilk alternately to avoid overmixing, preserving lightness.
After baking, the layers are frosted with a generous homemade buttercream that combines softened butter, sifted powdered sugar, heavy cream, and vanilla extract to achieve a fluffy and spreadable consistency. Additional sprinkles on top provide colorful decoration. The contrast of the cake's tender crumb with the sweet, creamy frosting creates a delightful textural combination.
This cake is ideal for birthdays or festive occasions when a classic funfetti cake is desired. It can be made in advance by baking layers and storing them appropriately, then adding frosting shortly before serving to maintain freshness. The sprinkles embedded in the cake provide visual interest, while the smooth buttercream complements the tender cake layers.
You can bake the cake layers ahead of time, cooling them completely before storing at room temperature or freezing for up to 2 months.For the whitest buttercream frosting, use clear vanilla extract.Be gentle when folding sprinkles into the batter to prevent color bleeding.
Ingredients
Cake
- 1 cup butter softened to room temperature (227g)
- 1/2 cup shortening
- 2 cups granulated sugar (400g)
- 4 egg at room temperature, large
- 2 egg at room temperature, white
- 1 1/2 cups buttermilk at room temperature
- 3 teaspoons vanilla extract clear if you have it
- 3 3/4 cups cake flour (469g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup Rainbow sprinkles
Frosting
- 1 1/2 cups butter softened to room temperature (341g)
- 5-6 cups powdered sugar sifted
- 5-6 Tablespoons heavy cream
- 1 Tablespoon vanilla extract clear if you have it for the whitest frosting
- 1/8 teaspoon salt
- Sprinkles additional, for decorating
Instructions
Make the cake layers:
- Preheat oven to 350°F. Line three 9-inch cake pans with circles of parchment paper on the bottom and spray the sides with baking spray.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and shortening on high speed for 1 minute until smooth and creamy. With the mixer running on low speed, add the sugar, then increase the speed and beat on high speed for 5 minutes until light. Scrape the sides of the bowl using a rubber spatula.
- Add eggs and egg whites one at a time, beating well after each addition. Add in the vanilla extract and scrape the sides of the bowl again.
- Add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until incorporated. Do not overmix.
- Add the sprinkles and use a spatula to gently fold the sprinkles into the batter. Divide batter evenly between the prepared cake pans.
- Bake for 25-28 minutes or until the cakes are baked through. To test for doneness, insert a toothpick or sharp knife into the center of each layer. It should come out clean or with just a few moist crumbs if the cake is done.
- Let the cakes cool for 5-10 minutes in the pans before turning them out onto wire racks to cool completely. Do not try to assemble and frost the layer cake before the layers are completely cool.
Make the frosting:
- In the bowl of a stand mixer, beat the butter on medium speed for 2 minutes until light and creamy using the whisk or paddle attachment. Add powdered sugar, cream, vanilla extract, and salt with the mixer running on low, then increase the speed to high and beat for 3 minutes. Add more powdered sugar or cream to get the consistency you desire for frosting the cake.
- Assemble the cake by placing 1 layer on a cake stand or serving plate then covering that generously with an even layer of frosting. Repeat with the second and third layers, then finish the cake by frosting the sides. You might want to reserve a small amount of frosting to tint a different color and using a decorative tip (I used a Wilton 1M tip) to pipe swirls around the edges of the cake. Decorate the sides and top of the cake with sprinkles, if desired.
- Slice, serve, enjoy!
Notes
- Bake cake layers completely and cool before frosting; layers can be kept at room temperature overnight or frozen for up to two months.
- Use clear vanilla extract in frosting for a bright, white finish.
- Gently fold sprinkles into batter to keep their color intact and avoid bleeding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-14 servings
Amount Per Serving
Calories 991 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 991kcal | 50% |
| Carbohydrates | 123g | 41% |
| Protein | 9g | 18% |
| Fat | 53g | 82% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 3g | 150% |
| Cholesterol | 168mg | 56% |
| Sodium | 738mg | 31% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 93g | 186% |
| Vitamin A | 1403IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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