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Vanilla Funfetti Cake

A delightful celebration cake featuring a soft, buttery vanilla crumble enriched with colorful rainbow sprinkles, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 2.75 cups 2 and 3/4 cups all-purpose flour
  • 2.5 teaspoons 2 and 1/2 teaspoons baking powder
  • 0.5 teaspoon 1/2 teaspoon baking soda
  • 0.5 teaspoon 1/2 teaspoon salt
  • 1 cup 1 cup unsalted butter, softened at room temperature
  • 1.75 cups 1 and 3/4 cups granulated white sugar
  • 4 large eggs 4 large eggs, room temperature
  • 2 teaspoons 2 teaspoons pure vanilla extract use the best quality
  • 1 teaspoon 1 teaspoon almond extract optional
  • 1 cup 1 cup full-fat buttermilk, room temperature
  • 0.25 cup 1/4 cup sour cream, room temperature adds moisture
  • 1 cup 1 cup rainbow jimmie sprinkles use jimmies, not nonpareils
For the Vanilla Buttercream
  • 1.5 cups 1 and 1/2 cups unsalted butter, softened at room temperature
  • 5 cups 5 cups powdered sugar, sifted
  • 0.25 cup 1/4 cup heavy cream or whole milk
  • 2 teaspoons 2 teaspoons pure vanilla extract
  • 1 pinch Pinch of salt
  • Extra Extra rainbow sprinkles for decorating

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F). Grease two 23cm (9-inch) round cake tins and line the bases with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the unsalted butter and granulated sugar for about 4–5 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and almond extract.
  5. Alternate adding the dry mixture and buttermilk/sour cream mixture to the batter, starting and ending with flour. Do not overmix.
  6. Fold in the rainbow jimmies gently and evenly distribute them without overmixing.
  7. Divide the batter between the prepared tins and smooth the tops with an offset spatula.
  8. Bake for 28–32 minutes until a toothpick inserted comes out clean. Let cool in tins for 15 minutes before transferring to wire racks to cool completely.
Buttercream
  1. Beat the unsalted butter for 3–4 minutes until pale and fluffy, then gradually add powdered sugar, mixing at low speed.
  2. Add vanilla extract, salt, and heavy cream, mixing for another 2–3 minutes.
Assembly
  1. Once cake layers are completely cooled, frost the top of the first layer with a third of the buttercream.
  2. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
  3. Press extra rainbow sprinkles onto the sides of the buttercream while soft.

Notes

Ensure all dairy ingredients are at room temperature before mixing for the best texture. A crumb coat is recommended for a smooth finish.