Homemade Funfetti Cake with Vanilla Buttercream
User Reviews
4.6
Homemade Funfetti Cake with Vanilla Buttercream
Description
Homemade Funfetti Cake starts with a batter made from all-purpose flour, granulated sugar, baking powder, and a pinch of salt combined with wet ingredients including egg, buttermilk, sour cream or plain Greek yogurt, oil, and vanilla extract. The batter has small lumps to avoid overmixing and includes colorful sprinkles that add visual interest without bleeding excessively.
Baked at 350°F in an 8x8-inch pan until the center is set and a toothpick comes out clean, the cake yields a soft, tender crumb scattered with sprinkles for a playful appearance. While cooling, vanilla buttercream frosting is prepared by creaming softened butter with vanilla, a pinch of salt, and confectioners' sugar, then folding in sprinkles to mirror the cake's fun texture and appearance.
Once frosted, this cake serves as a festive and simple dessert suitable for celebrations or casual treat occasions. The balance of sour cream and buttermilk keeps the cake moist and tender, while the buttercream adds creamy sweetness.
The cake keeps well airtight at room temperature for up to five days or can be frozen for up to six months. Storing frosted cake at room temperature is recommended to maintain texture. This recipe adapts a vanilla cake base enhanced by sprinkles for a classic funfetti effect.
Ingredients
Funfetti Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- pinch salt optional and to taste
- 1 egg large
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- ¼ cup canola oil or vegetable oil
- 2 teaspoons vanilla extract
- ½ cup Sprinkles or to taste
Vanilla Buttercream Frosting
- ½ cup butter softened, unsalted
- 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
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
- Store the cake airtight at room temperature for up to 5 days to maintain moistness.
- Frozen cake can be kept for up to 6 months; thaw before serving.
- Using sour cream or plain Greek yogurt in the batter contributes moisture and tenderness.
- Buttercream frosting contains a pinch of salt to balance sweetness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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