The Ultimate Homemade Funfetti Cake Recipe: Better Than Any Bakery or Boxed Mix!
Forget the endless bakery lines and those uninspired boxed cake mixes. This isn’t just a cake; it’s *the* homemade funfetti cake that will redefine your celebratory baking. Imagine layers of incredibly moist, exquisitely buttery vanilla cake, baked from scratch, bursting with vibrant rainbow sprinkles, and generously frosted with a cloud-like, simple vanilla buttercream. This recipe isn’t merely good; it’s genuinely better than anything you could ever purchase.
After dedicating months to perfecting every detail, I am utterly convinced that no special occasion is truly complete without this spectacular dessert. It captures that quintessential birthday cake flavor we all adore, elevated with a homemade touch that speaks volumes. If your goal is a funfetti layer cake that’s not only vividly colorful and delightfully nostalgic but also boasts a professional, bakery-worthy quality, then your search ends here. Prepare to fall head over heels for this absolute masterpiece!
I understand that not everyone is a cake fanatic, and that’s perfectly fine! But if you’re still craving that iconic birthday cake flavor and the festive pop of sprinkles without committing to a full cake, my soft and chewy birthday cake cookies are an absolute must-try. They deliver all the joy and deliciousness in a convenient, bite-sized package, complete with a generous scattering of colorful sprinkles!
Table of Contents
Step-by-Step Instructions for Funfetti Cake
Creating this magnificent funfetti cake is a delightful process. Follow these detailed steps to ensure a perfectly moist, tender, and beautifully speckled cake every single time. We’ll start with a unique mixing method that guarantees an exceptionally soft crumb.
1
In a stand mixer bowl, combine the dry ingredients and butter until they resemble coarse sand. This crucial reverse creaming method is the secret to achieving that incredibly soft and tender cake texture we’re aiming for. It minimizes gluten development, resulting in a fine, delicate crumb. Ensure your butter is at a good room temperature for optimal mixing.
2
Mix in half of the wet ingredients until the batter becomes a thick paste. It’s essential to scrape down the sides and bottom of the bowl thoroughly after this step. Dry ingredients often stick to the bottom, and a good scrape ensures everything is evenly incorporated for a uniform cake texture.
3
Mix in the remaining wet ingredients and the rainbow jimmies sprinkles. Continue mixing on low speed just until everything is combined and you achieve a smooth, uniform cake batter. Overmixing here can lead to a tougher cake and cause the sprinkles to dissolve or bleed too much color, so mix just enough.
4
Distribute the cake batter evenly into three 8-inch cake pans. Bake until the edges are beautifully golden brown and a toothpick inserted into the centers comes out with only a few moist crumbs attached. This indicates a perfectly baked, tender cake. Allow them to cool completely on a wire rack while you prepare the frosting.
5
Prepare the luscious vanilla buttercream frosting. This frosting is incredibly easy, made with just a few staple ingredients: butter, powdered sugar, heavy cream, and vanilla. For the most superior flavor, I highly recommend using high-quality pure vanilla bean paste or extract in your buttercream.
6
Carefully stack the cooled cake layers, spreading a generous amount of vanilla frosting evenly between each layer. Once assembled, cover and decorate the entire cake with the remaining buttercream. For that signature funfetti flair, generously garnish with extra rainbow sprinkles before serving. Enjoy your homemade masterpiece!
The Secrets to Achieving That Nostalgic Boxed Mix Flavor
Many of us cherish the distinct, comforting taste of a classic boxed funfetti cake from our childhood. While our homemade version far surpasses it in quality, there are a few clever tricks to capture that beloved nostalgic flavor profile. These three ingredients are key:
Unbleached Cake Flour: This is arguably the most critical ingredient for achieving a supremely soft, delicate, and tender crumb, reminiscent of the best store-bought cakes. Cake flour has a lower protein content than all-purpose flour, which means less gluten development and a more tender result. It absolutely cannot be swapped for all-purpose flour in this recipe, especially when using the reverse creaming method. Trust me, substituting will lead to a dense, tough cake, completely missing the desired texture. Its fine milling also contributes to a smoother batter and a more refined texture.
Vanilla Powder: Unlike liquid vanilla extract, which can lose some of its potency during baking due to evaporation, vanilla powder is a concentrated form of vanilla that is more heat-stable. Adding it to the dry ingredients ensures that the bold, deep vanilla flavor permeates every bite of the cake and remains prominent even after baking. It provides a consistent and intense vanilla note that enhances the overall taste profile.
Imitation Vanilla: Yes, you read that right! While pure vanilla is often lauded for its complex flavor, imitation vanilla is the surprising secret behind that uniquely sweet, slightly artificial (in the best possible way) vanilla flavor associated with classic boxed birthday cakes. It evokes a specific sense of nostalgia. However, for the buttercream frosting, where it’s not exposed to high heat, I recommend opting for a genuine vanilla flavor. For a truly authentic and rich taste in your frosting, pure vanilla bean paste is my top recommendation, offering visible flecks of vanilla bean for an elegant touch.
Tips for a Perfect Funfetti Cake Every Time
Achieving a truly exceptional funfetti cake goes beyond just following the steps. Here are a few extra tips and considerations to ensure your cake turns out flawlessly and delights everyone:
- Room Temperature Ingredients are Key: Ensure all your cold ingredients like butter, eggs, milk, heavy cream, and sour cream are at room temperature. This allows them to emulsify properly, creating a smooth, uniform batter that traps air efficiently, resulting in a lighter and more tender cake.
- Measure Dry Ingredients Accurately: Baking is a science! Using a kitchen scale for dry ingredients, especially flour, is the most accurate method. If you don’t have one, use the spoon-and-level method: lightly spoon flour into your measuring cup until it’s overflowing, then level it off with a straight edge. Never scoop directly from the bag, as this compacts the flour and leads to over-measuring.
- Don’t Overmix the Batter: After adding the wet ingredients and especially the sprinkles, mix only until just combined. Overmixing develops gluten, which can lead to a tough, dry cake. A few small lumps in the batter are perfectly fine.
- Choose the Right Sprinkles: For funfetti, “jimmies” (rod-shaped sprinkles) are best. They hold their shape and color well during baking. Nonpareils (tiny, round sprinkles) tend to bleed their color excessively and melt into the batter.
- Cool Completely Before Frosting: Patience is a virtue when it comes to cake! Ensure your cake layers are completely cool before you even think about frosting them. Warm cake will melt your buttercream, leading to a messy and uneven finish.
- Level Cake Layers (if needed): While this recipe is designed for flat-baking layers, sometimes ovens can be temperamental. If your cakes dome slightly, use a serrated knife or a cake leveler to trim the tops flat. This creates a stable base for stacking and a professional-looking finish.
- Crumb Coat for a Smooth Finish: The initial thin layer of frosting (crumb coat) is essential for trapping loose crumbs and creating a smooth canvas for your final layer of frosting. Don’t skip the refrigeration step after the crumb coat!
For those moments when you’re craving the joyful spirit of funfetti but are truly in a brownie mood, my fudgy birthday cake brownies are the perfect solution. They are incredibly soft, rich, and loaded with colorful sprinkles, offering a delightful twist on a classic treat!
If you tried this or any other recipe on my website, please let me know how it went in the comments below; I absolutely love hearing from you! Also, please take a moment to leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Homemade Funfetti Cake
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Equipment
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3 8 inch cake pans
Ingredients
Funfetti Cake Batter
- 2 1/3 cups cake flour, *See notes below*
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon vanilla powder
- 1 teaspoon fine sea salt
- 12 tablespoons cubed unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup vegetable oil
- 1 tablespoon imitation vanilla, for a classic box cake flavor, sub real vanilla if desired
- 1/3 cup rainbow jimmies sprinkles
Vanilla Buttercream Frosting
- 1 cup salted butter, room temperature
- 1 1/2 cups unsalted butter, room temperature
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla bean paste or extract
Instructions
For the Cake Batter
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Preheat your oven to 325°F/160°C. Prepare three 8-inch cake pans by greasing and flouring the sides thoroughly, then lining the bottoms with parchment paper. This preparation ensures your cakes release easily and bake beautifully. Set them aside.
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In a large stand mixer bowl, whisk together the cake flour, granulated sugar, baking powder, vanilla powder, and fine sea salt until well combined. This initial dry mixture forms the foundation of our tender cake.2 1/3 cups (300 g) cake flour, 1 1/2 cups (300 g) granulated sugar, 1 tablespoon (13 g) baking powder, 1 tablespoon (13 g) vanilla powder, 1 teaspoon (4 g) fine sea salt
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On low speed, gradually add the cubed unsalted butter to the dry ingredients. Mix for about 2-3 minutes until the mixture takes on a coarse, sandy texture. This “reverse creaming” method coats the flour in fat, inhibiting gluten development and ensuring a super tender cake.12 tablespoons (169 g) cubed unsalted butter
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In a separate medium bowl, whisk together the large eggs, whole milk, heavy cream, sour cream, vegetable oil, and imitation vanilla until thoroughly combined. These wet ingredients provide richness and moisture to the cake.3 (165 g) large eggs, 1/2 cup (120 g) whole milk, 1/2 cup (120 g) heavy cream, 1/2 cup (113 g) sour cream, 1/4 cup (56 g) vegetable oil, 1 tablespoon (8 g) imitation vanilla
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Add half of the whisked wet ingredients to the dry mixture in the stand mixer. Mix on low speed until all the flour has been moistened and a thick paste forms. Scrape down the bowl thoroughly to ensure no dry pockets remain. Then, add the remaining wet ingredients along with the rainbow jimmies sprinkles. Mix on low speed until just combined and the batter is smooth, scraping the bowl once more to integrate everything without overmixing.1/3 cup (80 g) rainbow jimmies sprinkles
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Evenly distribute the cake batter into your three prepared cake pans. For consistent layers, aim for approximately 475 grams of batter in each pan. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in their pans on a wire rack for 20-30 minutes before inverting them onto the racks to finish cooling completely.
For the Frosting
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In a clean stand mixer bowl fitted with the paddle attachment (or using a hand mixer), beat the room temperature salted and unsalted butter on medium speed for 2-3 minutes until it becomes light, fluffy, and pale in color.1 cup (226 g) salted butter, 1 1/2 cups (339 g) unsalted butter
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Gradually add the powdered sugar, starting with a low pulse to combine and prevent a sugar cloud. Once partially combined, increase the speed to medium and beat for 4-5 minutes. Continue until the buttercream is light, white, and wonderfully fluffy.4 cups (480 g) powdered sugar
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Finally, add the heavy cream and pure vanilla bean paste or extract. Mix on low speed just until these ingredients are fully incorporated and the frosting is smooth and velvety. Be careful not to overmix.3 tablespoons (42 g) heavy cream, 2 teaspoons pure vanilla bean paste or extract
For Assembly
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Carefully place your first cooled cake layer onto your chosen serving platter or cake stand. These cake layers are designed to bake very flat, so you should find trimming unnecessary, making assembly even easier!
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Spread an even, generous layer of frosting across the top of the first cake layer. Gently place the second cake layer on top, aligning it carefully. Repeat this process with the second layer. For the final top layer, place it upside down; this creates a perfectly flat and smooth surface for your cake’s crowning glory.
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Apply a thin, even layer of frosting over the entire cake – this is your “crumb coat.” Its purpose is to trap any loose crumbs, ensuring a pristine finish. Refrigerate the cake for 20-30 minutes to allow the crumb coat to set firm.
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Once the crumb coat is set, apply the remaining frosting over the entire cake. Use a cake scraper or offset spatula to achieve a smooth finish. Feel free to use any extra frosting to pipe decorative borders or swirls if desired. Finally, generously garnish your magnificent creation with more rainbow sprinkles for that iconic funfetti look. Slice, serve, and enjoy every celebratory bite!
Notes
The cake flour specified in this recipe is crucial for the desired tender crumb and cannot be substituted with all-purpose flour. It should be store-bought cake flour, not a homemade substitute (which often involves cornstarch and all-purpose flour, and won’t yield the same results for this method). Not using proper cake flour will result in a significantly drier and more crumbly cake texture.
Notes on vanilla: To achieve that signature, nostalgic boxed-mix flavor in the cake batter, I highly recommend using imitation vanilla. Its unique profile is key. However, for the frosting, where the flavor is more pronounced and raw, imitation vanilla doesn’t taste as good. Therefore, for the buttercream, I strongly advise using pure vanilla bean paste or high-quality vanilla extract for the best and most authentic vanilla flavor.
Storage: To keep your homemade funfetti cake fresh and delicious, store any leftover cake in an airtight container. It will remain wonderfully moist and flavorful in the refrigerator for up to 5 days.
Freezing: For longer preservation, this cake freezes beautifully. You can freeze the cake whole (unfrosted or frosted, tightly wrapped) or as individual slices. Ensure each portion is wrapped securely in plastic wrap, then an additional layer of aluminum foil, to prevent freezer burn. It can be stored in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.