The Best Funfetti Cake

funfetti cake with slices missing on cake sand with flowers around, a slice of cake behind, and a jar of sprinkles in front.

The perfect cake for any celebration! A moist, tender, and fluffy vanilla cake that's full of vibrant rainbow sprinkles, sandwiched between layers of luscious vanilla buttercream. Not only is this cake cute and delicious, but it's super simple to make!

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 30

Total Time: 1 5

Servings: slices

Calories: 937kcal

Ingredients

Cake

1¾ cups granulated sugar
¾ cup unsalted butter room temperature
3 cups sifted cake flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup whole milk room temperature
3 large eggs room temperature
1 large egg yolk room temperature
1 Tablespoon vanilla extract
⅓ cup rainbow sprinkles

Frosting

2¼ cups salted butter room temperature
6 cups powdered sugar sifted
3 Tablespoons heavy cream
1½ teaspoons vanilla extract

Instructions

Cake

Heat oven to 350℉/177℃.
Spray 3 8-inch pans with baking spray. Set aside.
Whisk together cake flour, baking powder, and salt. Set aside.
Beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with milk, beginning and ending with flour mixture.
Add vanilla.
Stir in sprinkles.
Pour into prepared pans.
Bake for 20 minutes, or until cake tests done.

Frosting

With an electric mixer, beat butter and sugar until light until smooth.
Add cream and vanilla.
Beat until light and fluffy.

Assembly

Level cake layers, if needed.
Place one cake layer on cake plate.
Spread with a layer of frosting.
Repeat with second layer.
Add third layer.
Frost entire outside cake with a thin layer of frosting (crumb coat).
Set in refrigerator to set, about 5-10 minutes.
Frost entire cake.
With remaining frosting, decorate as desired.

Notes

Remember to sift your cake flour before you measure it!
For the best color, use rainbow sprinkle jimmies. They will have a more vibrant color and not bleed when mixed into the wet batter!
For an easier time mixing, make sure your butter, eggs, and milk are room temperature.
Room temperature is about 70℉/21℃.
To substitute salted butter for the unsalted in the cake, reduce the salt to ⅔ teaspoon.
To substitute unsalted butter for the salted in the frosting, add 1 teaspoon salt.
Be careful not to over mix the cake.
Let the cake layers cool completely before frosting this cake.
Depending on how you decorate this cake, you may need more or less frosting.
When assembling this cake, try and get the frosting layers as even as you can! I used about ½ cup of frosting per layer.

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