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This funfetti cake is super moist and topped with the most delicious vanilla buttercream frosting. It’s the perfect cake for any celebration.
These funfetti cupcakes and this funfetti cheesecake are other favorites of mine!
Why You’ll Love This Cake
- Made entirely from scratch!
- The cake is tender, super soft, and perfectly sweet.
- The buttercream frosting is fluffy and creamy.
- Super easy to make.
- It’s absolutely delicious.
- It’s a sheet cake (single layer) so it’s super easy to frost and decorate.
Ingredient Notes
- Cake Flour – It’s a lot finer, softer, and lighter than regular all-purpose flour. I highly recommend using store-bought cake flour for this recipe.
- Eggs – You’ll need 2 egg whites and 2 whole eggs. Make sure they are room temperature.
- Milk – Room temperature whole milk.
- Sour Cream – Adds moisture, you won’t actually taste it.
- Butter – Unsalted and softened at room temperature.
- Almond Extract – Adds great flavor but is completely optional.
- Sprinkles – Use your favorite sprinkles.
Step-By-Step Instructions
- Preheat your oven to 350 degrees F. and grease a 9×13 baking dish.
- In a large bowl, sift the cake flour, baking powder, baking soda, and salt and set it aside.
- Add 1 cup of unsalted butter to a large bowl and mix until smooth, using an electric mixer. Add the sugar, almond extract, and vanilla extract and mix for 2-3 minutes or until fluffy.
- Add the eggs and egg whites and mix until well combined then add the sour cream and mix for a couple of seconds. Add 1/2 of the flour mixture, mix, and then pour in the milk. Add the remaining flour mixture and mix until well combined but be careful not to overmix. Make sure to scrape the bottom and sides of the bowl.
- Fold in 1/2 cup of sprinkles. Pour the cake batter into the prepared pan and bake for 30 minutes. Don’t overbake.
- To make the vanilla buttercream frosting, add 1 cup of softened salted butter to a large bowl and mix until smooth, using an electric mixer. Add the powdered sugar, vanilla extract, heavy cream, and salt. Mix for 3-4 minutes or until the buttercream is fluffy. If the buttercream is too stiff, add 1-2 tbsp of whole milk to loosen it up. Fold in 1/4 cup of sprinkles.
- Allow the funfetti cake to cool completely before frosting.
Top Tips
- Don’t overbake the cake for even 1 minute. Otherwise, it can end up dry and crumbly.
- Make sure you allow the cake to cool completely before frosting or the buttercream will melt.
- Don’t overmix the cake batter.
- Enjoy this cake at room temperature.
What Flavor Is Funfetti?
Funfetti cake is just a buttery vanilla cake with sprinkles mixed in.
Storage
Place any leftovers in an air-tight container and store it at room temperature. This cake stays fresh for up to 2 days.
More Cake Recipes You’ll Enjoy
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Funfetti Cake
This funfetti cake is super moist and topped with the most delicious vanilla buttercream frosting. It's the perfect cake for any celebration.
Equipment
- Electric mixer
- 9×13 baking dish
- Rubber Spatula
- Bowl
Ingredients
- 2 1/2 cups cake flour , sifted
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 tsp almond extract
- 1 tbsp vanilla extract
- 1 cup unsalted butter , softened
- 2 large whole eggs , room temperature
- 2 large egg whites , room temperature
- 1 cup whole milk , room temperature
- 1/4 cup sour cream , room temperature
- 1/2 cup sprinkles
Vanilla Buttercream
- 1 cup salted butter, softened
- 4 1/2 cups powdered sugar
- 1/4 cup heavy cream , or more if needed
- 1 tsp vanilla extract
- salt to taste
- 1/4 cup sprinkles, optional
Instructions
- Preheat your oven to 350 degrees F. and grease a 9×13 baking dish.
- In a large bowl, sift the cake flour, baking powder, baking soda, and salt and set it aside.
- Add 1 cup of unsalted butter to a large bowl and mix until smooth, using an electric mixer. Add the sugar, almond extract, and vanilla extract and mix for 2-3 minutes or until fluffy.
- Add the eggs and egg whites and mix until well combined then add the sour cream and mix for a couple of seconds. Add 1/2 of the flour mixture, mix, and then pour in the milk. Add the remaining flour mixture and mix until well combined but be careful not to overmix. Make sure to scrape the bottom and sides of the bowl.
- Fold in 1/2 cup of sprinkles. Pour the cake batter into the prepared pan and bake for 30 minutes. Don't over bake.
- To make the vanilla buttercream frosting, add 1 cup of unsalted butter to a large bowl and mix until smooth, using an electric mixer. Add the powdered sugar, vanilla extract, heavy cream, and salt. Mix for 3-4 minutes or until the buttercream is fluffy. If the buttercream is too stiff, add 1-2 tbsp of whole milk to loosen it up. Fold in 1/4 cup of sprinkles.
- Allow the funfetti cake to cool completely before frosting.
Notes
- Don’t overbake the cake for even 1 minute. Otherwise, it can end up dry and crumbly.
- Make sure you allow the cake to cool completely before frosting or the buttercream will melt.
- Don’t overmix the cake batter.
- Enjoy this cake at room temperature.
Nutrition
Calories: 543kcal | Carbohydrates: 73g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 135mg | Potassium: 113mg | Fiber: 1g | Sugar: 58g | Vitamin A: 845IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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