Description
A delightful and colorful Funfetti Cake that’s perfect for celebrations and special occasions. This classic vanilla cake is filled with rainbow sprinkles and frosted with a creamy homemade buttercream icing, creating a festive and delicious treat that everyone will love.
Ingredients
Scale
Cake
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup full-fat sour cream, room temperature
- 1 cup buttermilk, room temperature
- 3/4 cup rainbow jimmies sprinkles
Buttercream Frosting
- 1 1/2 cups unsalted butter, room temperature
- 5 cups powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp milk
- 1/2 cup sprinkles for decorating
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper to ensure the cakes do not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry ingredient mixture aside.
- Cream butter and sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. Add the vegetable or canola oil and mix well to combine.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, ensuring each egg is fully blended before adding the next. Then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Mix in the sour cream thoroughly. Alternately add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix to keep the cake tender.
- Fold in sprinkles: Gently fold the 3/4 cup of rainbow jimmies sprinkles into the batter to evenly distribute them without bleeding the colors.
- Bake the cakes: Divide the batter equally among the three prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on wire racks.
- Make the buttercream frosting: Beat the unsalted butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, beating well after each addition. Add the vanilla extract and 2 to 3 tablespoons of milk, continuing to beat until the frosting is light, fluffy, and spreadable.
- Assemble and decorate: Once the cakes are fully cooled, frost each layer generously with the buttercream. Stack the layers carefully, then cover the top and sides of the cake with the remaining frosting. Finish by decorating with the remaining 1/2 cup of sprinkles for a festive touch.
Notes
- Use room temperature ingredients to ensure smooth batter and even baking.
- Be careful not to overmix the batter after adding dry ingredients to keep the cake light and fluffy.
- If rainbow jimmies are unavailable, you can substitute with other non-melting sprinkles to maintain shape and color in the batter.
- The cake layers can be baked a day ahead and wrapped tightly to keep fresh before frosting.
- Store the frosted cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
