This homemade funfetti cake is moist, soft, and loaded with colorful sprinkles. The vanilla buttercream frosting makes this cake so delicious and fun to eat. This is a regular 9-inch cake that is perfect for a family birthday treat.
The cake flour is lighter than all-purpose flour and produces a soft cake. No need to use whole eggs in this recipe, just egg whites can do the job to make a fluffy cake. The sour cream produces the perfect amount of moisture.
The cake will be tender, light, delicious, and beautiful with colorful rainbow sprinkles. You can store the leftover cake in the refrigerator for up to 5 days.
Ingredients
- 1 1/2 cups (177g) cake flour
- 6 tbsp (85g) unsalted butter, softened
- 2 large egg whites
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80g) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (80ml) whole milk, at room temperature
- 1/2 cup (70g) sprinkles
Vanilla Buttercream
- 3/4 cup (12 tbsp) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 3 tbsp (45ml) heavy cream or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- Salt to taste
- Sprinkles for garnish
How to make funfetti cake
Preheat the oven to 350F. Grease a regular 9-inch cake pan with nonstick spray. Arrange the parchment paper in the pan and grease it as well.
In a large bowl, whisk the cake flour, baking soda, baking powder, and salt together. Set aside.
Beat the butter with a stand mixer fitted with a paddle or whisk attachment on high speed for 1 minute until smooth. Add sugar and beat for 1 minute until creamy. After that, add egg whites and beat on high speed. Then, add vanilla extract and sour cream and beat again.
Pour the flour mixture into the butter mixture and mix on low speed. Pour in milk slowly and beat on low speed until all the ingredients are very well combined. Do not overbeat and make sure that there are no lumps at the bottom.
Fold in sprinkles gently into the batter. Pour the batter into the prepared cake pan and bake for 28 to 30 minutes. After 18 minutes of baking, cover the pan with aluminum foil to prevent the top from over-browning.
Place the baked cake on a wire rack and allow it to cool completely before frosting. Start making the vanilla buttercream frosting while the cake takes a rest.
For buttercream: beat the butter on medium speed until creamy. Add sugar, heavy cream and vanilla and beat for 30 seconds on medium speed then increase the speed to high and beat for another 2 minutes.
You can add ¼ cup sugar if the frosting is too thin or add a tablespoon of heavy cream if it is too thick. To balance the flavor, add a pinch of salt.
Spread the frosting on the top and spread the sprinkles over frosting. The colorful funfetti cake is ready to serve.
Funfetti Cake Recipe from Scratch
Ingredients
- 1 1/2 cups (177g) cake flour
- 6 tbsp (85g) unsalted butter, softened
- 2 large egg whites
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80g) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (80ml) whole milk, at room temperature
- 1/2 cup (70g) sprinkles
Vanilla Buttercream
- 3/4 cup (12 tbsp) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 3 tbsp (45ml) heavy cream or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- Salt to taste
- Sprinkles for garnish
Instructions
- Preheat the oven to 350F. Grease a regular 9-inch cake pan with nonstick spray. Arrange the parchment paper in pan and grease it as well.
- In a large bowl, whisk the cake flour, baking soda, baking powder, and salt together. Set aside.
- Beat the butter with a stand mixer fitted with a paddle or whisk attachment on high speed for 1 minute until smooth. Add sugar and beat for 1 minute until creamy. After that, add egg whites and beat on high speed. Then, add vanilla extract and sour cream and beat again.
- Pour the flour mixture into the butter mixture and mix on low speed. Pour in milk slowly and beat on low speed until all the ingredients are very well combined. Do not overbeat and make sure that there are no lumps at the bottom.
- Fold in sprinkles gently into the batter. Pour the batter into the prepared cake pan and bake for 28 to 30 minutes. After 18 minutes of baking, cover the pan with aluminum foil to prevent the top from over-browning.
- Place the baked cake on a wire rack and allow it to cool completely before frosting. Start making the vanilla buttercream frosting while the cake takes a rest.
- For buttercream: beat the butter on medium speed until creamy. Add sugar, heavy cream and vanilla and beat for 30 seconds on medium speed then increase the speed to high and beat for another 2 minutes.
- You can add ¼ cup sugar if the frosting is too thin or add a tablespoon of heavy cream if it is too thick. To balance the flavor, add a pinch of salt.
- Spread the frosting on the top and spread the sprinkles over frosting. The colorful funfetti cake is ready to serve.
