Easy Homemade FUNFETTI®-Inspired Cake with Vanilla Buttercream

This Funfetti Cake recipe is as close to store-bought Funfetti Cake Mix that I’ve been able to replicate at home. I have no shame in admitting my love for that stuff, but it’s nice to be able to pronounce all the ingredients and make a scratch cake in literally 5 minutes!

This is a repost of a recipe from a few years back. Enjoy! And to all of those celebrating the Fourth of July, Happy Fourth!

Funfetti Cake for a Celebration

I’ve always loved Funfetti. Who can resist all those sprinkles buried in soft, fluffy cake? None of us in my house can.

This Funfetti Cake has sprinkles in the batter and also has a wall of sprinkles in the Funfetti Frosting. Sprinkle overload, such a beautiful thing.

How to Make Homemade Funfetti Cake

For this Funfetti Cake (sometimes called Confetti Cake) I use an easy, no mixer cake that’s adapted my favorite buttermilk cake base that I’ve used for so many cakes including Vanilla Cake with Vanilla Bean Browned Butter Glaze, Lemon Buttermilk Cake with Lemon GlazeBlueberry Muffin and Buttermilk Pancakes CakeCream Cheese-Swirled Cherry and Mixed Berries Cake, The Best Pineapple Upside-Down Cake, and Caramelized Banana Upside-Down Cake and many more.

I love the cake base because it’s fast and easy to make, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil.

That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake.

Do I Have To Make The Frosting From Scratch

If you’re in a time crunch you don’t necessarily need to make scratch frosting. You can cheat and use a tub of store bought frosting.

However, since you’re making a scratch cake, making scratch frosting is the way I would do things. It only takes a couple minutes to whip together.

More Funfetti recipes:

Here’s a video showing you just how I make the cake.

Easy Homemade FUNFETTI®-Inspired Cake with Vanilla Buttercream

The recipe is as close to cake mix Funfetti that I’ve been able to replicate at home. I love that stuff, but it’s nice to be able to pronounce all the ingredients and make a scratch cake in literally 5 minutes. This easy, no mixer cake is adapted my favorite buttermilk cake base that I’ve used for so many cakes. I love the cake base because it’s fast and easy to make, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake. Between the sprinkles in the batter and a nice wall of sprinkles on the buttercream, you’ll be in sprinkle overload, such a beautiful thing.

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Ingredients:

Cake

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 1/4 cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup sprinkles, or to taste

Vanilla Buttercream Frosting

  • 1/2 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • pinch salt, optional and to taste (helps offset the sweetness)
  • 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
  • 1/3 cup sprinkles, or to taste

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
  3. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
  4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
  5. Gently stir in the sprinkles, taking care not to overmix or they could bleed.
  6. Turn batter out into prepared pan and bake for about 30 minutes (start checking at 25 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  7. Place pan on a wire rack and allow cake to cool. While cake cools, make the frosting.
  8. Vanilla Buttercream Frosting – To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners’ sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
  9. Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
  10. Evenly sprinkle the sprinkles before slicing and serving. Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge) or in the freezer for up to 6 months.

Cake base adapted from Vanilla Cake with Vanilla Bean Browned Butter Glaze

Only Eats

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