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A slice of funfetti cake recipe on two white plates ready to enjoy with cake in background
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Funfetti Cake Recipe

My funfetti cake recipe is the only one you need. It's perfectly fluffy, moist and full of fun sprinkles plus its topped with a buttery vanilla buttercream that ties it all together.
Prep Time40 minutes
Cook Time25 minutes
Cool Time30 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Author: Jocelyn Delk Adams

Equipment

Ingredients

For Cake

  • 2/3 cup vegetable oil
  • 1/3 cup 5 1/3 tablespoons unsalted butter, room temperature
  • 1 ½ cup granulated sugar
  • 3 large eggs room temperature
  • 2 ¾ cups all-purpose flour sifted
  • 1 ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 ¼ cup sour cream room temperature
  • 1/3 cup whole milk room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup sprinkles*

For Buttercream

  • 2 cups unsalted butter softened
  • 1 teaspoon kosher salt
  • 5 3/4 cups powdered sugar
  • 4 1/2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • Additional sprinkles for garnish

Instructions

For the Cake

  • Preheat your oven to 325°F and place racks in the two middle positions. Prepare three 8-inch round cake pans with nonstick baking spray, then a round of parchment paper, and another layer of spray.
  • In the bowl of your stand mixer, fitted with the whisk attachment, place oil and butter and mix on high for 2 minutes. Reduce the speed to medium and slowly add in sugar. Then return speed to high and mix for an additional 4-5 minutes, until very pale yellow and fluffy.
  • Next, add eggs one at a time, combining well after each addition, and scraping down the bowl as needed.
  • Reduce your mixer speed to low and slowly add in flour, baking powder, salt, and baking soda. Mix until just combined, being careful not to overmix.
  • Lastly, add in sour cream, milk, vanilla, and sprinkles and mix on low until just combined. Turn off mixer.
  • Evenly divide batter among the three prepared pans. Place in the oven to bake for 18-25 minutes, or until a toothpick inserted into the center of the cake comes out just barely clean. Switch the racks the pans are on halfway through baking. Be careful not to over bake! (Begin checking for doneness around 16 minutes, because everyone’s oven is different.)
  • Remove the cakes from the oven and cool in the pans for 10 minutes. Then remove cakes from the pan and set on wire racks to cool completely, for about 20 more minutes.

For the Buttercream

  • While the cakes are cooling, add butter, powdered sugar, and salt in the bowl of your stand mixer, fitted with the whisk attachment. Mix on low until the powdered sugar is incorporated.
  • Then, increase the mixer speed to high until the mixture turns light fluffy. Add the heavy cream and vanilla and mix until smooth and fragrant.

To Assemble

  • Place the first layer of cake in the center of your cake plate/stand. Spread ¼ of the buttercream on top and smooth with an offset spatula. Place the second layer of cake and ¼ of the buttercream.
  • Place the final layer of cake on top and spread ¼ of the buttercream on top of the cake, allowing a little to hang over the edge. Spread the remaining ¼ of the buttercream around the sides of the cake. Smooth evenly, then sprinkle the top with sprinkles. Slice and enjoy!

Notes

The best sprinkles to use for baking are the long sprinkles (aka jimmies). Do not use nonpareils for this.
How to Store
    • Room Temp: Keep it in a cake cover. They will last for up to 3 days.
    • Fridge: You can refrigerate the cake up to 5 days but cut slices and serve at room temp.
    • Freezer: Freeze layers unfrosted for the best results. Wrap with plastic wrap then cover in foil. They will last for up to 3 months.