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Funfetti Cake Recipe Birthday

Funfetti Cake Recipe

A classic, fluffy Funfetti cake loaded with vibrant rainbow sprinkles and slathered in a creamy vanilla buttercream. This joyful cake is perfect for birthdays and celebrations.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 705
Ingredients Method Notes

Ingredients
  

For the Funfetti Cake
  • 340 g plain flour
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 170 g unsalted butter at room temperature
  • 250 g caster sugar
  • 60 ml vegetable oil or other neutral oil
  • 3 large free-range eggs at room temperature
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract optional, but recommended
  • 240 ml buttermilk at room temperature
  • 100 g rainbow sprinkles jimmies/strands
For the Vanilla Buttercream
  • 225 g unsalted butter softened
  • 450 g icing sugar sifted
  • 60 ml double cream or whole milk at room temperature
  • Pinch of salt
  • Extra rainbow sprinkles for decorating

Method
 

  1. Prepare Your Tins: Preheat your oven to 180°C (160°C fan). Grease and flour two 20cm round cake tins, and line the bottoms with parchment paper.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and salt. Set this aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the room-temperature butter and caster sugar on medium-high speed for a full 4-5 minutes, until it’s very light, pale, and fluffy. Scrape down the sides and bottom of the bowl as needed.
  4. Add Wet Ingredients: With the mixer on low, drizzle in the vegetable oil. Then, add the eggs one at a time, beating well after each addition. Finally, mix in the vanilla and almond extracts.
  5. Alternate Flour and Buttermilk: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix only until just combined – do not overmix. I find that it’s best to finish the last few folds by hand with a spatula to ensure you don’t overwork the gluten.
  6. Fold in the Sprinkles: Gently fold the 100g of rainbow sprinkles into the finished batter using a rubber spatula.
  7. Bake the Cakes: Divide the batter evenly between your prepared tins and smooth the tops. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
  8. Cool Completely: Let the cakes cool in their tins on a wire rack for 15 minutes before inverting them onto the rack to cool completely. Do not attempt to frost a warm cake!
  9. Make the Buttercream: While the cakes cool, beat the softened butter in a clean mixer bowl until creamy. Gradually add the sifted icing sugar, mixing on low speed until incorporated. Add the vanilla, salt, and double cream, then increase the speed to medium-high and beat for 3-4 minutes until light and fluffy.
  10. Assemble and Decorate: Place one cooled cake layer on your serving plate. Spread a generous layer of buttercream on top. Place the second cake layer on top. Cover the top and sides of the entire cake with the remaining buttercream. Decorate with the extra rainbow sprinkles. For a really lovely finish, press sprinkles around the base of the cake.

Notes

For best results, ensure all cold ingredients (butter, eggs, buttermilk, cream) are at room temperature before you begin. Store leftover cake in an airtight container at room temperature for up to 3 days.