When you want a FUN cake to make, funfetti cake is the perfect treat! Not only is it light and fluffy, but the frosting is so dreamy and creamy! Rainbow sprinkles just make everything better!

If it is not for a surprise party, enlist a little help to toss the rainbow sprinkles onto the top and sides of the cake! Throw on a few sprinkles, or fully cover the cake with funfetti rainbow sprinkles! Naturally you will want to ensure there are plenty of sprinkles to be used!

Undoubtably a funfetti cake is so fun for a party! On the other hand, if you want to make funfetti cupcakes, this recipe will convert to just over 2 dozen cupcakes!

❤️ 3 Reasons You’ll Love This Recipe

1. Festive Appearance: The colorful sprinkles throughout the cake and on top make it perfect for celebrations.

2. Light & Fluffy Texture: Using egg whites and cake flour results in a tender, airy crumb.

3. Versatility: This recipe can be made as a full cake or converted into over two dozen cupcakes, making it adaptable for different occasions.

🎂 Key Ingredients & Their Importance

For the Cake:

• Butter: Adds richness and moisture.

• Sugar: Sweetens and helps with browning.

• Egg Whites: Provide structure and a light texture.

• Vanilla Extract (clear): Enhances flavor without affecting the cake’s white color.

• Cake Flour: Creates a tender crumb due to its lower protein content.

• Salt: Balances sweetness and enhances flavors.

• Baking Powder: Leavens the cake, making it rise.

• Buttermilk: Adds tanginess and moisture.

• Rainbow Sprinkles: Provide bursts of color and fun.

For the Frosting:

• Butter: Forms the creamy base.

• Powdered Sugar: Sweetens and thickens the frosting.

• Salt: Balances the sweetness.

• Vanilla Extract: Adds depth of flavor.

• Heavy Cream: Adjusts consistency for spreadability.

• Rainbow Sprinkles: Decorate and add festive flair.

👩‍🍳 Step-by-Step Instructions

Preparing the Cake:

1. Preheat Oven: Set to 350°F (175°C).

2. Prepare Pans: Grease three 8-inch round cake pans and line the bottoms with parchment paper.

3. Cream Butter & Sugar: In a stand mixer, beat butter and sugar on medium speed until light and fluffy (about 5 minutes).

4. Mix Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt.

5. Combine Wet Ingredients: Stir vanilla extract into buttermilk.

6. Add Egg Whites: To the butter mixture, add egg whites one at a time, mixing on low speed until incorporated.

7. Alternate Mixing: Alternately add the dry ingredients and buttermilk mixture to the batter, starting and ending with the dry ingredients.

8. Fold in Sprinkles: Gently fold rainbow sprinkles into the batter.

9. Bake: Divide batter evenly among prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool: Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Preparing the Frosting:

1. Cream Butter: In a stand mixer, beat butter until smooth.

2. Add Sugar & Salt: Gradually add powdered sugar and a pinch of salt, beating until combined.

3. Add Vanilla & Cream: Mix in vanilla extract and heavy cream, beating until the frosting is light and fluffy.

Assembling the Cake:

1. Level Cakes: If necessary, level the tops of the cakes to ensure even stacking.

2. Layer & Frost: Place one cake layer on a serving plate, spread frosting on top, and repeat with remaining layers.

3. Frost Sides: Apply a thin crumb coat to the sides and top, chill briefly, then apply a final thick layer of frosting.

4. Decorate: Press rainbow sprinkles onto the sides and top of the cake as desired.

🧊 Storage Tips

• Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 2 days.

• Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Bring to room temperature before serving.

• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.

Funfetti Cake or Cupcakes

Print Recipe Pin Recipe Rate Recipe

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Course: desserts

Cuisine: American

Keyword: funfetti

Servings: 12 Slices

Calories: 1290kcal

Author: theperksofbeingus

Equipment

• 3 8 inch round cake pans
• mixer
• Spatula
• sheet pan

Ingredients

• For the cake
• 1 ½ cup butter
• 2 ¼ cups sugar
• 9 egg whites
• 1 ½ Tbls vanilla extract use clear to keep the cake white
• 4 ½ cups cake flour
• 1 1/2 teaspoon salt
• 3 ¾ teaspoon baking powder
• 1 ¼ cups buttermilk
• 1 cup rainbow sprinkles

Frosting

• 2 cups butter
• 4.5 cups powdered sugar
• Pinch salt
• 2 Tbls vanilla extract
• ¼ cup heavy cream
• 1 cup rainbow sprinkles for decoration

Instructions

Cake:

• First, preheat the oven to 350°F. Grease 3 8-inch round cake pans. Line the bottoms with parchment paper.  
• Next, using a stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. After that, whisk the flour, baking powder, and salt in a medium bowl.  Stir the vanilla to the buttermilk.  
• Now it is time to add the egg whites to the butter mixture, one at a time, mixing on low speed until incorporated. 
• Alternate adding the flour mixture and the buttermilk, Starting and ending with the flour. Beat on low speed until just combined.  Carefully fold in the sprinkles by hand. Do not over mix or the sprinkle color will start to bleed into the batter. 
• Divide the batter evenly between the prepared pans. Bake for 20-25 minutes rotating the pans half way through. Cool in the pans for 15 minutes. Remove from the pans and cool completely on a wire rack. 

Frosting:

• First, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes. 
• Next, gradually add the powdered sugar, one cup at a time. After each addition, beat on low speed just until the sugar has fully moistened, then turn the speed up and beat until incorporated, about 3-5 minutes. 
• Now it’s time to measure in the vanilla and salt. Turn the mixer on low speed and slowly add 1 tablespoon at a time of the heavy cream. Turn the mixer up to medium-high and beat until the cream is incorporated. 

Frost the Cake:

• First you must use a cake leveler slice rounded top of  cakes off to create flat surfaces. Make sure layers are even.
• Next, place one cake, cut side up onto serving plate, and frost, repeat with next 2 cakes.
• Frost top and sides of cake, and using a flat edge, smooth sides and top.
• Before frosting sets up, place cake in center of a jelly roll pan. Cover the top of the cake with sprinkles. Using a throwing motion, throw sprinkles onto the lower side of the cake creating a pattern. The pan will keep sprinkles from going all over your floor!

Nutrition

Serving: 1slice | Calories: 1290kcal | Carbohydrates: 157g | Protein: 11g | Fat: 70g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 181mg | Sodium: 1100mg | Potassium: 175mg | Fiber: 1g | Sugar: 115g | Vitamin A: 2124IU | Vitamin C: 0.04mg | Calcium: 158mg | Iron: 1mg

Tried this recipe?Let us know how it was!

You may also like: