Description
This homemade Soft & Moist Funfetti Cake is a super moist, buttery vanilla cake filled with colorful sprinkles and topped with a creamy vanilla buttercream. It’s festive, fluffy, and easy enough for beginner bakers to master—perfect for birthdays and celebrations.
Ingredients
Scale
Cake
- 1 cup (220g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- ½ cup (110ml) vegetable or canola oil
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3¼ cups (435g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (125g) full-fat sour cream, room temperature
- 1 cup (225ml) buttermilk, room temperature
- ¾ cup (140g) rainbow jimmies sprinkles
Buttercream
- 1½ cups (330g) unsalted butter, room temperature
- 5 cups (600g) powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp milk
- ½ cup (90g) sprinkles for decorating
Instructions
- Preheat and Prep the Pans: Preheat your oven to 350°F and grease three 9-inch cake pans. Line the bottoms with parchment paper and wrap the pans with damp cake strips if you have them for a more even bake.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside so it’s ready when you begin combining the wet ingredients.
- Cream the Butter and Sugar: Use a hand or stand mixer to beat the butter and sugar on medium-high for about 3–5 minutes until light, fluffy, and airy. This helps create a lighter cake crumb.
- Add the Oil and Eggs: Lower the mixer speed and slowly pour in the oil. Scrape the bowl to ensure even mixing. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
- Add Sour Cream and Alternate the Dry Ingredients and Buttermilk: Mix in the sour cream until fully incorporated. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mix. Stir just until no flour streaks remain.
- Fold in the Sprinkles: Gently fold the rainbow jimmies into the batter using a spatula. Be careful not to overmix or the sprinkles may bleed.
- Pour and Bake: Divide the batter evenly between the pans, filling each slightly over halfway. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 30 minutes, then run a knife around the edges and flip them onto a wire rack. Let them cool completely before frosting.
- Make the Buttercream: Beat the butter until smooth, then gradually mix in the powdered sugar, vanilla, and milk until light and fluffy. Add a bit more milk if the frosting is too thick.
- Assemble and Decorate: Level the cooled cakes if needed. Spread a thin layer of buttercream between the layers, apply a crumb coat to the outside, and chill for 20 minutes. Finish frosting the cake and decorate with sprinkles as desired.
Notes
- If using 8-inch cake pans, leave out about 1½ cups of batter to avoid overfilling.
- To make your own buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 10 minutes.
- For vegan or dairy-free adaptations, use plant-based yogurt and milk substitutes, and dairy-free butter.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg