Description
This Homemade Funfetti Cake is an irresistible delight! Featuring rainbow sprinkles and a buttery frosting, it’s perfect for celebrations or anytime you crave a sweet treat.
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
- 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
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl, mix the melted butter and sugar on medium speed using a stand mixer or hand mixer until smooth. Add eggs one at a time, and then mix in vanilla.
- Gradually add the buttermilk along with the dry ingredients, mixing on medium-high speed after each addition. Begin and end with the buttermilk, scraping down the bowl as needed. Stir in the sprinkles.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling completely before frosting.
- For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, one cup at a time, until a crumbly mixture forms. Then mix in vanilla and salt, followed by 2 tablespoons of heavy cream until smooth. Adjust cream to reach the desired consistency and fold in the sprinkles.
- Frost the cooled cake with the prepared frosting and top with additional sprinkles. Frosting is easier with an offset spatula. Store covered loosely for up to 2 days.
- This recipe can also be adapted to make 24 cupcakes, two 9-inch rounds, or three 8-inch rounds.
Notes
Ensure the buttermilk is at room temperature for best results.
Feel free to use different colored sprinkles for a fun twist!
This cake can be made a day in advance; just frost it the day of serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg