Funfetti Cake
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What makes this funfetti cake so great?
This funfetti cake recipe is super versatile – you can use it for layer cakes, tiered cakes, sheet cakes, or cupcakes!
I used this recipe in the bakery for all our vanilla based cakes and cupcakes. You can swap out the sprinkles with chocolate chips or toffee pieces or leave them out all together for a classic vanilla cake. There are so many options!
But for now, let’s stick with sprinkles, because sprinkles are awesome. This recipe is for a 6” cake, which you can fill & frost with my Swiss meringue buttercream.
Tips & Tricks for Making this Cake
You will need 2 6” cake pans that are at least 3” tall, and a stand or handheld mixer for this recipe.
These Fat Daddio's Cake Pans are my favourite!
There are a few really important things that you need to do to make sure that your cake is as fluffy & delicious as possible:
1. Make sure all your ingredients are at room temperature before starting! You’ll need to leave your butter out to soften overnight or for at least 2 hours and leave your eggs and buttermilk at room temperature for at least an hour before you start to bake.
2. You need to whip your butter & sugar together real good. You want it to be fluffy AF. This will incorporate air into your batter and give you delightful fluffy cake layers. But not too fluffy. They will be just the perfect amount of fluffy to be delicious but still dense enough for layer cakes and tiered cakes.
3. Don’t go crazy with the sprinkles. I know it’s tempting to add more (or is It just me who’s always tempted to add more??), but I promise you, my measurement is the perfect amount of sprinkles to be fun but not mess up your cake batter. Sprinkles are made of sugar, and too many sprinkles, just like too much sugar, will mess up the way your cake bakes. You’ll end up with dense, gummy cake and nobody wants that. Believe me, we used this recipe daily in the bakery!
Alright, now that you know all the secrets to making a perfect cake, here’s the full recipe & instructions:
Funfetti Cake
Ingredients
- 270 g (2 cups plus 2 TBSP) All Purpose Flour
- 1 tsp Baking Powder
- 3/4 tsp Sea Salt
- 360g (1 3/4 cups) Granulated Sugar
- 115g (1/2 cup) Salted Butter (Room Temperature)
- 30g (2 TBSP) Canola Oil
- 10g (2 tsp) Vanilla Extract
- 4 Eggs (Room Temperature)
- 250g (1 cup) Buttermilk (Room Temperature)
- 45g (1/4 cup) Rainbow Sprinkles
Instructions
- Prepare your cake pans by greasing each pan with butter, dusting with flour, and lining the bottom with a parchment circle. (use the bottom of your cake pan to trace an outline on parchment then cut out with scissors)
- Put sugar, butter, and canola oil, in a mixer bowl and beat on medium-high speed in your stand mixer with a paddle attachment until light and fluffy, about 4-5 minutes, stopping to scrape down the sides of the mixer bowl with a rubber spatula if needed.
- While your butter and sugar is whipping, whisk together flour, baking powder, and salt in a bowl. Set aside.
- Crack your eggs into a bowl or pitcher and add vanilla extract. With mixer running on medium speed, add your eggs one at a time, waiting until each is incorporated before adding the next.
- Stop the mixer and scrape down sides and bottom of bowl with a rubber spatula, then continue to mix on medium-high speed for a few minutes to add air into the batter.
- Weigh your buttermilk into a pitcher, and add flour mixture and buttermilk alternately to mixer bowl, doing 3 additions of flour mixture and 2 of buttermilk, beating on low speed in between each addition until ingredients are just incorporated. DO NOT OVERMIX.
- Remove bowl from mixer and scrape down sides and bottom. Stir gently with a spatula until all ingredients are evenly incorporated and batter is smooth. Gently stir in sprinkles.
- Divide your batter between your 2 cake pans (if you want to weigh it, it will be approximately 640g per pan)
- Bake cakes at 325 F for 40-50 minutes. Cake will spring back when poked gently when done. Alternatively, you can test with a toothpick. The toothpick should come out clean when poked into the middle of the cake.
Notes
You will need 2 6" cake pans that are at least 3" tall for this recipe.
You will also need a stand mixer with a paddle attachment. You can use a hand mixer, but you will likely have to mix for longer to get your cake to be fluffy!
