Funfetti Celebration Cake
A vibrant and colorful cake perfect for birthdays and festive occasions. This vanilla Funfetti cake is filled with sprinkles and topped with creamy frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
Add-ins
- 1/2 cup rainbow sprinkles
Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 cup rainbow sprinkles for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the rainbow sprinkles, being careful not to overmix.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the butter in a large bowl until smooth. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat on medium-high speed until light and fluffy.
- Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake. Decorate with additional sprinkles.
- Slice the cake into 8 pieces and serve at room temperature for the best flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smooth batter. Use rainbow jimmies for the best color retention.
Ingredient Substitutions: Use almond or coconut milk for a dairy-free cake.
How to Serve: Pair with ice cream or whipped cream for a delightful treat.
Storage & Freshness: Store in an airtight container for up to 3 days at room temperature.
Make-Ahead Tips: Bake the cake layers a day in advance and frost on the day of serving.
Ingredient Substitutions: Use almond or coconut milk for a dairy-free cake.
How to Serve: Pair with ice cream or whipped cream for a delightful treat.
Storage & Freshness: Store in an airtight container for up to 3 days at room temperature.
Make-Ahead Tips: Bake the cake layers a day in advance and frost on the day of serving.