Homemade Funfetti Cake with Vanilla Buttercream
🎂🎉🍰 As close to store-bought funfetti cake mix that I’ve been able to replicate at home and a reader favorite for a decade! This cake is SO EASY, no mixer required, and you can get this scratch cake into the oven in 5 minutes! Change up the color of the sprinkles for various holidays to stay festive and seasonally on point.
Servings: 9
Calories: 439cal
Equipment
Ingredients
Funfetti Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- pinch salt optional and to taste
- 1 large egg
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- ¼ cup canola or vegetable oil
- 2 teaspoons vanilla extract
- ½ cup sprinkles or to taste
Vanilla Buttercream Frosting
- ½ cup unsalted butter softened
- 2 teaspoons vanilla extract
- pinch salt optional and to taste (helps offset the sweetness)
- 1 ½ to 2 cups confectioners’ sugar I use 2 cups
- ⅓ cup sprinkles or to taste
Instructions
Cake:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
- 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.
- Gently stir in the sprinkles, taking care not to overmix or they could bleed.
- 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.
- Place pan on a wire rack and allow cake to cool. While cake cools, make the frosting.
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. (Tip - You can buy a tub of store bought frosting such as vanilla or buttercream and then stir in the sprinkles if you don't want to make it.)
- Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
- Evenly sprinkle the sprinkles before slicing and serving.
Video
Notes
Storage: 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 3 months.
Cake base adapted from my own Vanilla Cake with Vanilla Bean Browned Butter Glaze
Nutrition
Serving: 1serving | Calories: 439cal | Carbohydrates: 63g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 121mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 51g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 1mg
