If you are looking for the perfect homemade cake for a loved one’s birthday, then this is the cake for you! It’s a gorgeous and colorful cake and tastes even better!
This funfetti/confetti cake is a vanilla cake that is speckled with brightly colored sprinkles and then topped with a yummy vanilla frosting. It is moist, light and absolutely delicious.
- 4 cups all-purpose flour (500 g)
- 2 cups granulated sugar (400 g)
- ½ cup light brown sugar (110 g)
- 1 cup unsalted butter (225 g), 2 sticks
- ½ cup rainbow sprinkles (80 g)
- 1 ½ cups buttermilk (360 ml)
- ½ cup vegetable oil (120 ml)
- 4 large eggs
- 4 large egg yolks
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 ½ teaspoons kosher salt
For the Vanilla Frosting:
- 2 cups unsalted butter (460 g), 4 sticks
- 3 cups powdered sugar (360 g)
- 1 lb. cream cheese (455 g)
- ½ cup rainbow sprinkles (80 g), for decoration
- salt to taste
- Preheat the oven to 350°F (180°C).
- Spray three 9-inch (23 cm) round cake pans with nonstick spray, and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda, then set aside.
- In a medium bowl, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
- In a different large bowl, add in the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed for about 5 minutes until super light and fluffy.
- Add in the eggs and egg yolks one at a time, beating in between additions. Beat the batter for about 5 minutes until almost doubled in volume and very light and fluffy.
- Reduce the mixer speed to low, gently beat in a third of the flour mixture. Before it’s fully combined, add half of the buttermilk mixture.
- Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
- Then add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
- Evenly transfer the cake batter into the prepared baking pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
- Place in the oven and bake for about 30-35 minutes, or until golden brown, and the cakes pull away from the sides of the pans, and the tops spring back slightly when pressed. (Be sure to rotate the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly.)
- Remove the cakes from the oven and invert them onto a wire rack to cool completely.
- Make the frosting: In a large bowl, add in the butter, cream cheese, and salt then beat on high speed for about 4 minutes until light and creamy.
- Add in the powdered sugar and beat on low speed to combine, then beat on high speed for about 5 minutes until there are no lumps and the frosting is super white and fluffy.
- Place a dab of frosting on a cake stand or an inverted plate.
- Lay one cake on the cake wheel, then evenly spread frosting on top with an offset spatula.
- Place the next layer of cake on top of the frosted layer, and spread the frosting on top. Then add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat and chill the cake in the refrigerator for about 20 minutes.
- Remove the cake from the fridge and use the remaining icing to frost the cake in an even layer.
- Place the sprinkles around the edge of the cake. Feel free to get creative with your sprinkle decoration here.
- Serve and enjoy!