Funfetti Cake Recipe with Rainbow Sprinkles

Cake Ingredients:

• 1 cup unsalted butter – softened to room temperature
• 1 ½ cups granulated sugar
• 3 large eggs – room temperature
• 1 teaspoon almond extract and 2 teaspoons vanilla extract
• ¼ cup vegetable oil – helps keep the cake moist
• 2 cups all-purpose flour (cake flour may be substituted)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk – warmed slightly or room temperature
• ½ cup rainbow Jimmies – use non-bleeding sprinkles for best results

Frosting Ingredients:

• 2 cups unsalted butter – softened
• 8 cups powdered sugar (adjust for desired sweetness and consistency)
• 2 teaspoons vanilla extract and ½ teaspoon almond extract
• 1 cup heavy cream – to thin and lighten the buttercream
• Additional rainbow sprinkles for decorating

Substitutions and Variations

• Pan size: This recipe uses three 7-inch pans. You can also bake in two 8-inch or 9-inch pans — reduce or increase bake time slightly and check for doneness.
• Colored frosting: Tint buttercream with gel food coloring for a vibrant finish without thinning the icing.
• Cupcakes: Use the same batter to make cupcakes; fill liners two-thirds full and shorten baking time until a toothpick comes out clean.
• Chocolate option: If you prefer chocolate, use this assembly method with a white or yellow crumb base for visible sprinkles, or add sprinkles on top of a chocolate frosting.

Step 1: In a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and creamy. Add the eggs one at a time, beating after each addition and scraping the bowl as needed.

Step 2: Mix in the vanilla and almond extracts and the vegetable oil on low speed until combined.

Step 3: Whisk together the flour, baking powder, and salt in a separate bowl.

Step 4: Add half the dry ingredients to the wet mixture and beat briefly. Pour in half the milk, then add the remaining dry ingredients, followed by the rest of the milk. Mix until just combined to avoid overworking the batter.

Step 5: Gently fold in ½ cup of sprinkles with a rubber spatula so they are evenly distributed.

Step 6: Divide the batter among the prepared pans, smoothing the tops evenly.

Step 7: Bake 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pans on a wire rack for 10–15 minutes, then remove and cool completely.

Step 8: To make the buttercream, beat softened butter on medium-high until light and fluffy. Gradually add powdered sugar, then beat in vanilla and almond extracts.

Step 9: With the mixer running, add heavy cream a little at a time until the frosting is light, fluffy, and spreadable.

Step 10: Reserve about 1 cup of frosting if you want a funfetti filling. Stir 2 tablespoons of sprinkles into that portion and set aside.

Step 11: Place the first cake layer on your board or stand and spread about ½ cup frosting to the edges. Repeat for the second layer, then top with the third.

Step 12: Apply the remaining frosting to the outside of the cake. Pipe swirls or decorations as desired and press sprinkles around the base or on top.

• Freeze layers for easier frosting: Chilling or briefly freezing the layers firms them up and makes assembly cleaner.
• Frosting quantity: This recipe yields extra frosting for thick filling and decorations; halve the frosting recipe if you prefer less.
• Whiter frosting: Use clear vanilla extract for a paler buttercream.
• Leveling: Trim dome tops with a serrated knife for even stacking.
• Crumb coat: Apply a thin crumb coat and chill 10–15 minutes before the final layer to prevent crumbs from showing.
• Room temperature ingredients: Bring butter, eggs, and milk to room temperature for the best texture and even mixing.

Uncut cakes can be stored at room temperature or refrigerated. Once cut, keep the cake in an airtight container in the refrigerator for up to 5 days.

Yes. After the layers cool completely, wrap them well in plastic wrap and freeze. Thaw in the refrigerator before assembling and frosting. A finished, well-wrapped cake can also be frozen for up to 3 months.

Funfetti is essentially a buttery vanilla cake flavored with vanilla and almond extracts, accented by colorful sprinkles and paired traditionally with vanilla buttercream.