Description
This Homemade Funfetti Cake is a delightful sweet treat featuring vibrant sprinkles and a moist texture. With simple ingredients like buttermilk and vanilla, it’s perfect for parties or just a fun dessert.
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 granulated sugar using a mixer on medium speed until smooth. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
- Alternately add the buttermilk and dry ingredients into the butter mixture, mixing on medium-high speed. Start and end with the buttermilk, and remember to scrape the bowl. Gently fold in the rainbow sprinkles.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, one cup at a time, until a crumbly texture forms. Blend in vanilla and salt, then add 2 tablespoons of heavy cream, mixing until smooth. Adjust with more cream to achieve the desired consistency, then fold in sprinkles.
- Frost the cake and top with additional sprinkles, using an offset spatula for ease. Store loosely covered for up to 2 days.
- This recipe can also be used to make 24 cupcakes, two 9-inch rounds, or three 8-inch rounds.
Notes
Ensure the butter is not too hot when mixing with sugar to avoid cooking the eggs.
Use a toothpick to check for doneness to prevent over-baking the cake.
For extra flavor, consider adding almond extract to the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg