Homemade Funfetti Cake with Vanilla Buttercream

Name: Homemade Funfetti Cake with Vanilla Buttercream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9 serving
Ingredients: 1 cup all-purpose flour; ¾ cup granulated sugar; 2 teaspoons baking powder; pinch salt; 1 large egg; ½ cup buttermilk; ⅓ cup sour cream; ¼ cup canola or vegetable oil; 2 teaspoons vanilla extract; ½ cup Sprinkles; ½ cup unsalted butter; 2 teaspoons vanilla extract; pinch salt; 1 ½ to 2 cups confectioners’ sugar; ⅓ cup Sprinkles

User Reviews

4.6

489 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
9
Calories
523 kcal
Course
Cake
Cuisine
American

Homemade Funfetti Cake with Vanilla Buttercream

Jade Rice

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🎂🎉🍰 This cake is as close to store-bought funfetti cake mix that I’ve been able to replicate at home. I have no shame in admitting my love for that stuff, but it’s nice to be able to pronounce all the ingredients and prep a cake from scratch in literally 5 minutes!

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Ingredients

Servings

Funfetti Cake

1 cup all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
pinch salt optional and to taste
1 large egg
½ cup buttermilk
⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
¼ cup canola or vegetable oil
2 teaspoons vanilla extract
½ cup Sprinkles or to taste

Vanilla Buttercream Frosting

½ cup unsalted butter softened
2 teaspoons vanilla extract
pinch salt optional and to taste (helps offset the sweetness)
1 ½ to 2 cups confectioners’ sugar I use 2 cups
⅓ cup Sprinkles or to taste

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Instructions

Make the Cake:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
Gently stir in the sprinkles, taking care not to overmix or they could bleed.
Turn batter out into prepared pan and bake for about 30 minutes (start checking at 25 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Place pan on a wire rack and allow cake to cool. While cake cools, make the frosting.

Make the Vanilla Buttercream Frosting:

To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners’ sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
Evenly sprinkle the sprinkles before slicing and serving.

Notes

Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge) or in the freezer for up to 6 months.
Cake base adapted from Vanilla Cake with Vanilla Bean Browned Butter Glaze.

Nutrition Information

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Serving 1 Calories 523kcal (26%) Carbohydrates 77g (26%) Protein 3g (6%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 14g Cholesterol 53mg (18%) Sodium 177mg (7%) Sugar 62g (124%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 523 kcal

% Daily Value*

Serving	1
Calories	523kcal	26%
Carbohydrates	77g	26%
Protein	3g	6%
Fat	23g	35%
Saturated Fat	8g	40%
Polyunsaturated Fat	14g	82%
Cholesterol	53mg	18%
Sodium	177mg	7%
Sugar	62g	124%