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Homemade Easy Homemade FUNFETTI Cake with Vanilla Buttercream recipe photo

Easy Homemade FUNFETTI Cake with Vanilla Buttercream

This FUNFETTI Cake is bursting with color and flavor! Perfect for birthdays or just because, it's a delightful treat!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt optional and to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup sour cream (plain Greek yogurt can be substituted)
  • 1/4 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup sprinkles the star of the show!
For the Vanilla Buttercream:
  • 1/2 cup unsalted butter (softened)
  • 2 teaspoons vanilla extract
  • pinch salt optional and to taste
  • 1 1/2 to 2 cups confectioners sugar
  • 1/4 cup sprinkles for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Parchment paper
  • Spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
  2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt until well combined.
  3. Step 3: In another bowl, whisk together the egg, buttermilk, sour cream, canola oil, and vanilla extract until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the sprinkles until evenly distributed throughout the batter.
  5. Step 5: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  6. Step 6: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the confectioners sugar, mixing on low until combined. Add the vanilla extract and a pinch of salt, then increase the speed and beat until the buttercream is light and fluffy.
  7. Step 7: Once the cakes are completely cool, spread a layer of buttercream on top of one cake layer. Place the second layer on top, and frost the top and sides of the cake with the remaining buttercream. Finish by decorating with additional sprinkles on top.

Notes

  • Store the cake covered at room temperature for up to 3 days.
  • Make cake layers a day in advance and refrigerate wrapped.
  • Buttercream can be stored in the fridge for up to a week.