Best Funfetti Cake Recipe

INGREDIENTS:

For Cake

• 2 cups granulated sugar 400 grams
• 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• 4 large eggs 200 grams, room temperature
• 1 tablespoon pure vanilla extract 12 grams
• 3 cups all-purpose flour 360 grams
• 3 teaspoons baking powder 12 grams
• 1 teaspoon baking soda 6 grams
• ½ teaspoon kosher salt
• 1¼ cups milk 284 grams
• ¾ cup rainbow sprinkles 144 grams

FOR THE FROSTING

• 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• 4 cups powdered sugar 452 grams
• 2 teaspoons pure vanilla extract 8 grams
• 3 tablespoons milk or heavy cream 43 grams
• Optional – food coloring, sprinkles or decorations

EQUIPMENT

• Kitchen Scale (optional)
• 2 8-inch Round Cake Pan
• Hand Mixer (optional)
• Stand Mixer (optional)

Instructions:

1. Preheat oven to 350°F. Spray 2 8-inch round baking pans with a nonstick baking spray. Set aside.
2. In a large bowl, with a hand or stand mixer, cream together the sugar and butter until well combined and fluffy, about 3-5 minutes. Mix in the eggs, one at a time, mixing well between each addition. Mix in the vanilla. Turn the mixer on high and continue mixing until fluffy and creamy, about 2-3 minutes. Set aside.2 cups granulated sugar,1 cup unsalted butter,4 large eggs,1 tablespoon pure vanilla extract
3. In a small bowl, sift together the flour, baking powder, baking soda and salt. Turn on the mixture and pour ⅓ of the flour mixture into the batter, mix well. Add ⅓ of the milk into the batter, mix well. Keep alternating between the flour and milk until all is mixed in continue mixing for another 2-3 minutes. Gently fold in the sprinkles. The batter will be creamy smooth.3 cups all-purpose flour,3 teaspoons baking powder,1 teaspoon baking soda,½ teaspoon kosher salt,1¼ cups milk,¾ cup rainbow sprinkles
4. Bake for 35-40 minutes. Until a toothpick is inserted in the center and comes out clean.
5. Cool for 10 minutes before inverting the pan and removing the cake to a cooling rack. Cool completely before frosting.

FOR THE FROSTING

• In a large bowl, cream the butter until smooth. Add in ⅓ of the powdered sugar and beat until mixed in. Slowly add in the remaining powdered sugar and continue mixing until a stiff frosting has formed. Add in the vanilla extract and half of the cream. Mix well. Continue adding the cream and mixing continuously until the desired consistency has been reached. If a color is desired, add in the food coloring and mix until the color is evenly distributed.1 cup unsalted butter,4 cups powdered sugar,3 tablespoons milk or heavy cream,Optional – food coloring, sprinkles or decorations,2 teaspoons pure vanilla extract
• Spread the frosting on the bottom cake layer, add the top cake layer and spread the remaining frosting around the cake. Top with some sprinkles or decorate as you would like.

NOTES

• I’ve made this with both a hand mixer and a stand mixer using a paddle attachment. Both methods will work. The best results came from the stand mixer and the paddle attachment.
• This cake can be made in advance if needed. Wrap the cake in plastic wrap and refrigerate overnight. Frost the day you plan to serve it.
• Personalize this cake with whatever color sprinkles you want! If it’s Christmas, consider using red and green sprinkles for a fun, festive touch.
• Fully insert a toothpick in the middle of the cake to check for doneness. If it comes out clean, the cake is baked!
• If you like a hint of almond with your vanilla desserts, add a tablespoon of almond extract to the batter.
• Nutritional information does not include optional ingredients.

Storage: Store funfetti cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.