🎂 Vanilla Funfetti Cake
🧾 Ingredients
For the cake:
2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup (170g) unsalted butter, softened
1 ¾ cups (350g) sugar
4 large eggs (room temperature)
1 tbsp vanilla extract
1 cup (240ml) milk (room temperature)
½ cup rainbow sprinkles (jimmies, not nonpareils)
For the vanilla buttercream:
1 cup (225g) unsalted butter, softened
3–4 cups (360–480g) powdered sugar
2–3 tbsp milk or cream
2 tsp vanilla extract
Pinch of salt
👩🍳 Instructions
- Prep the oven & pans
Preheat oven to 180°C (350°F).
Grease and flour two 8-inch (20 cm) round cake pans. - Mix dry ingredients
In a bowl, whisk together flour, baking powder, and salt. - Cream butter & sugar
In another bowl, beat butter and sugar until light and fluffy (about 3–4 minutes). - Add eggs & vanilla
Beat in eggs one at a time.
Mix in vanilla extract. - Combine wet & dry
Add dry ingredients in 3 parts, alternating with milk.
Mix just until combined (don’t overmix). - Fold in sprinkles
Gently fold in sprinkles. - Bake
Divide batter evenly between pans.
Bake for 25–30 minutes, or until a toothpick comes out clean. - Cool
Let cakes cool completely before frosting.
🍰 Make the frosting
Beat butter until creamy.
Gradually add powdered sugar.
Add vanilla, salt, and milk until smooth and spreadable.
🎉 Assemble
Frost between layers, then cover the whole cake.
Add extra sprinkles on top for that funfetti look!
💡 Tips:
Use jimmies sprinkles so the colors don’t bleed.
Don’t overmix once flour is added—this keeps the cake soft.
Chill cake slightly before frosting for cleaner layers.