Description

This Homemade Funfetti Cake features a moist and fluffy texture that’s filled with colorful sprinkles, making it an ideal treat for celebrations or a simple dessert at home. With easy preparation and delightful flavors, it’s a cake everyone will love!

Ingredients

Scale

2 cups (248g) all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 cup (226g) unsalted butter, melted
1 ½ cups (300g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (237ml) buttermilk
1 cup (225g) rainbow sprinkles
1 cup (226g) unsalted butter, softened
4 cups (452g) powdered sugar (confectioners' sugar)
1 teaspoon (15 ml) vanilla extract
½ teaspoon salt
2–5 tablespoons (30-75ml) heavy whipping cream
½ cup (112g) sprinkles plus more for topping

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing and flouring it.
In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
In a large mixing bowl, combine the melted butter and granulated sugar, mixing on medium speed until the mixture is smooth. Gradually add the eggs, one at a time, followed by the vanilla extract.
Alternately add the buttermilk and dry ingredients to the butter mixture, mixing on medium-high speed. Begin and end with the buttermilk, making sure to scrape the bowl during mixing. Gently fold in the rainbow sprinkles.
Transfer the batter into the prepared baking pan and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually mix in the powdered sugar until a crumbly texture develops. Add the vanilla extract and salt, then gradually mix in the heavy cream until you achieve your desired consistency. Stir in additional sprinkles to the frosting.
Spread the frosting generously on top of the cooled cake and add more sprinkles for decoration. Store the cake loosely covered for up to 2 days.

Notes

For a lighter texture, ensure the butter is melted and not too hot when adding.
If you want to make cupcakes, this recipe can also yield 24 cupcakes.
Store remaining cake or cupcakes in an airtight container to keep fresh.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 30g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0g
Protein: 3g
Cholesterol: 60mg