Description

A tender, moist, and easy-to-make homemade funfetti birthday cake with whipped vanilla buttercream. This foolproof recipe balances flavor and texture for a bakery-quality result.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
3 cups (375g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
1 ½ cups (360ml) buttermilk, full-fat
1 cup (100g) funfetti sprinkles (rainbow jimmies)
2 cups (454g) unsalted butter, room temperature (for frosting)
6–7 cups (750g-875g) confectioners’ sugar, sifted (for frosting)
3–4 tablespoons heavy cream (for frosting)
2 teaspoons vanilla extract (for frosting)
½ teaspoon salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line bottoms with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat room-temperature butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down sides of bowl and mix in vanilla extract.
Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
Remove bowl from mixer and gently fold in sprinkles with a rubber spatula until distributed.
Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
In a clean bowl, beat room-temperature butter until creamy. Gradually add sifted confectioners’ sugar, one cup at a time. Add vanilla, salt, and heavy cream. Beat on high for 3 minutes until light and fluffy.
Place one cake layer on serving plate, spread a layer of buttercream, top with second layer. Frost top and sides with remaining buttercream. Decorate with extra sprinkles.

Notes

Ensure all ingredients are at room temperature for best emulsification. Do not overmix the batter once flour is added to avoid a tough cake. Cool cakes completely before frosting to prevent melting. For gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with dairy-free sticks and buttermilk with almond/coconut milk plus vinegar.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 45
Sodium: 280
Fat: 22
Saturated Fat: 13
Carbohydrates: 65
Fiber: 1
Protein: 5

Keywords: funfetti cake, birthday cake, homemade cake, vanilla cake, buttercream frosting, easy baking, party dessert