Homemade Funfetti Cake
Sophie’s Ultimate Homemade Funfetti Cake is soft, fluffy, and bursting with colorful sprinkles — a joyful, from-scratch celebration cake perfected after nine test runs. With tender vanilla layers and creamy buttercream frosting, it’s better than any boxed mix — pure comfort food happiness made simple!
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hr 5 mins
- Yield: 10 servings
- Category: Cake
- Cuisine: American
Ingredients
2½ cups (295 g) cake flour
2½ teaspoons baking powder
½ teaspoon salt
½ cup (115 g) unsalted butter, softened
½ cup (120 ml) vegetable oil
1¾ cups (350 g) granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
½ teaspoon almond extract
1⅓ cups (320 ml) buttermilk, room temperature
½ cup (80 g) rainbow Jimmie-style sprinkles
For the Frosting:
1 cup (230 g) unsalted butter, softened
4 cups (480 g) powdered sugar
2 teaspoons pure vanilla extract
⅛ teaspoon salt
3–4 tablespoons whole milk (as needed for consistency)
Extra sprinkles, for decorating
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter, oil, and sugar until light, pale, and fluffy (about 4–5 minutes).
Add eggs one at a time, then mix in the vanilla and almond extracts until well incorporated.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix only until combined.
Gently fold in the sprinkles, being careful not to overmix or cause colors to bleed.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting: Beat softened butter and powdered sugar until fluffy. Add vanilla, salt, and milk one tablespoon at a time until creamy and spreadable.
Frost the cooled cakes, stacking the layers and covering the top and sides evenly. Decorate generously with sprinkles and enjoy!
Notes
✨ **Sophie’s Expert Tips for Perfect Funfetti Cake**
• Use room-temperature butter, eggs, and buttermilk for the best texture.
• Cake flour creates the lightest, softest crumb — avoid substituting with all-purpose if possible.
• Jimmie-style sprinkles hold color best; avoid nonpareils as they tend to bleed.
• Don’t overmix once the flour is added — mix just until combined.
• Let cake layers cool fully before frosting to prevent melting.
• Store covered at room temperature for up to 3 days, or refrigerate up to a week.
• Freeze unfrosted cake layers (tightly wrapped) for up to 3 months.
Find it online: https://pinchofwarmthbakes.com/homemade-funfetti-cake/