Description
This Homemade Funfetti Cake delights with its colorful sprinkles and rich flavor. Easy to make and perfect for celebrations, it promises a sweet experience for all!
Ingredients
Scale
- 2 cups (248g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (226g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (237ml) buttermilk
- 1 cup (225g) rainbow sprinkles
- 1 cup (226g) unsalted butter, softened
- 4 cups (452g) powdered sugar
- 1 teaspoon (15 ml) vanilla extract
- ½ teaspoon salt
- 2–5 tablespoons (30-75ml) heavy whipping cream
- ½ cup (112g) sprinkles plus more for topping
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the melted butter and sugar together on medium speed until smooth. Add in eggs one at a time and then mix in vanilla extract.
- Alternately add the buttermilk and the dry ingredients to the butter mixture, mixing on medium-high speed, starting and finishing with buttermilk. Mix until just combined and stir in sprinkles.
- Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
- For the frosting, cream the softened butter with a mixer. Gradually add powdered sugar until a crumbly texture forms, then mix in vanilla and salt. Add heavy cream to achieve desired consistency and fold in sprinkles.
- Frost the cooled cake and top with additional sprinkles. Use an offset spatula for easy frosting. Store covered for up to 2 days.
- This batter can also be made into 24 cupcakes, two 9-inch rounds, or three 8-inch rounds.
Notes
Ensure all ingredients are at room temperature for best results.
Alternate baking pans may affect cook time; check for doneness regularly.
Store leftover cake in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg