Description
This Funfetti Cake with Buttercream Frosting is the ultimate celebration cake, perfect for birthdays, holidays, and any special occasion. With a moist, fluffy cake filled with vibrant sprinkles and topped with a creamy buttercream frosting, this colorful dessert is sure to delight everyone at your event. Easy to make and fully customizable, it’s a fun, festive treat that brings joy in every bite!
Ingredients
Cake:
9 Tablespoons (127 g) unsalted butter, softened
3 cups (600 g) granulated sugar
1 cup (236 ml) neutral cooking oil (canola, vegetable, or avocado oil)
4 teaspoons vanilla extract
4 cups + 2 Tbsp (516 g) all-purpose flour
4 ½ teaspoons baking powder
1 ½ teaspoons table salt
1 ½ cup (355 ml) milk
9 large egg whites (315 ml, room temperature preferred)
½ cup (80 g) sprinkles
Buttercream Frosting:
1 lb (453 g) unsalted butter, softened
¼ teaspoon salt
6 cups (750 g) powdered sugar
6 Tbsp (89 ml) heavy cream
2 teaspoons LorAnn Princess emulsion or vanilla extract
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add oil and vanilla extract, mixing until well combined.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients into the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.
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In a separate bowl, whisk the egg whites until soft peaks form. Gently fold them into the batter.
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Fold the sprinkles into the batter, being careful not to overmix.
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Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Buttercream:
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Beat the softened butter and salt in a large mixing bowl until creamy.
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Gradually add the powdered sugar, 1 cup at a time, beating on medium speed until smooth.
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Add the heavy cream and LorAnn Princess emulsion (or vanilla extract) and beat on high for 2-3 minutes until light and fluffy.
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Frost the cooled cake layers, spreading the buttercream evenly between and over the top of the cake.
Notes
To make sure the cake stays moist, use room temperature egg whites and milk. Avoid overmixing the batter.
Different sprinkles, such as star-shaped or heart-shaped, can be used for special occasions.
If you prefer a less sweet frosting, reduce the amount of powdered sugar or add a pinch more salt.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
