Description
This Homemade Funfetti Cake is a colorful treat loaded with rainbow sprinkles. It’s moist, fluffy, and made with simple ingredients, making it perfect for celebrations and special occasions. Enjoy a slice that’s bursting with fun flavors!
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 your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, beat the melted butter and sugar together on medium speed until smooth. Add the eggs one at a time and mix in the vanilla.
- Alternately add the buttermilk and the dry ingredients to the butter mixture, mixing on medium-high speed. Start and end with the buttermilk, and scrape the sides as needed. Fold in the sprinkles.
- Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted comes out clean. Let it cool completely before frosting.
- To prepare the frosting, beat the softened butter until creamy. Gradually add the powdered sugar until a crumbly texture forms. Mix in the vanilla and salt, then blend in the heavy cream until smooth, adjusting the amount to achieve your desired consistency. Stir in sprinkles.
- Once the cake is cool, frost it and add extra sprinkles on top as a final touch. Store the cake lightly covered for up to 2 days.
Notes
Ensure the buttermilk is at room temperature for best results.
You can substitute the rainbow sprinkles with any color or type based on your theme or occasion.
This recipe can also be used to make 24 cupcakes, two 9-inch round cakes, or three 8-inch round cakes.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg