Description

This Homemade Funfetti Cake is a cheerful, flavorful treat that brings smiles all around. Made with butter, sugar, and rainbow sprinkles, it’s perfect for celebrations or casual gatherings, offering simple preparation for a delightful dessert experience.

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

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Instructions

Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, mix melted butter and sugar on medium speed until smooth. Add eggs one at a time, then mix in vanilla extract.
Gradually add the buttermilk to the mixture, alternating with the dry ingredients, mixing until just combined. Scrape down the bowl as needed. Stir in rainbow sprinkles.
Pour the batter into the prepared pan. Bake for 30-40 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely before frosting.
For the frosting, beat softened butter until creamy. Gradually add powdered sugar until the mixture is crumbly. Mix in vanilla and salt, then add two tablespoons of heavy cream. Adjust the cream to achieve the desired consistency and stir in sprinkles.
Frost the cooled cake with the prepared frosting and top with additional sprinkles. Frosting is best applied with an offset spatula. Store loosely covered for up to 2 days.

Notes

To serve as cupcakes, this batter can yield 24 cupcakes or two 9-inch rounds, or three 8-inch rounds.
Ensure the cake is completely cool before applying frosting to prevent melting.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 300mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 4g
Cholesterol: 120mg