Desserts

Funfetti Cake

by Spoorthy
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Birthday Funfetti Cake
Birthday Funfetti Cake

  Funfetti Cake has been a favorite Birthday Party cake since Pillsbury founded this cake in 1989. It is debatable whether Funfetti cake is white or yellow, but it always remains a vanilla-flavored cake. The Funfetti cake color is mostly due to using lighter-colored or dark-colored oil or butter and using only egg whites or using both eggs white and yellow.

Anniversary Funfetti Cake
Anniversary Funfetti Cake
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FUNFETTI CAKE

Funfetti Cake

  • Author: Spoorthy
  • Total Time: 1 hour
  • Yield: 14 servings
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Description

Funfetti Cake goes with every fun event in the family. This recipe of Funfetti Cake is buttery, moist, and made with very few ingredients. The hint of vanilla flavor in the cake and buttercream makes this so flavorful. Unlike the traditional confetti cakes that use both butter and oil, this recipe is made only with butter to make it creamy and tasty. This cake tastes best when made with good quality rainbow sprinkles. The frosting used in this recipe is American Buttercream frosting with butter and powdered sugar as the main ingredients.

Ingredients

All-purpose Flour- 1 1/4 cup

Baking Powder- 1 tsp

Salt- 1/4 tsp

Unsalted Butter- 8 Tbsp or 1/2 cup

Granulated Sugar- 3/4 cup

Eggs- 2

Vanilla Extract- 2 tsp

Buttermilk- 1/2 cup

Rainbow Sprinkles- 1/4 cup

Buttercream Frosting :

Unsalted Butter- 1 cup (2 sticks)

Powdered Sugar- 4 cups

Vanilla Extract- 1 tsp

Optional Heavy cream- 1 Tbsp

Instructions

1. Take one stick of butter at room temperature. Beat for 30 seconds, add 3/4 cup of white granulated sugar and beat for additional 30 seconds. 

2. Add 2 tsp of vanilla extract and two eggs, and beat for one minute.

3. Add 1/2 cup of buttermilk, and beat for 30 seconds. 

4. Sift 1 1/4 cup of All-Purpose Flour, 1 tsp baking powder, 1/4 tsp salt into the cake batter. Beat for one additional minute to make a smooth batter. 

5. Add 1/4 cup of rainbow sprinkles into the batter and gently fold in with a spatula. 

6. Transfer the batter to a 6′ by 4 ‘ round greased and lined pan or 8′ by 2’ round pan. Bake the cake at 325 F for 40 minutes or until the toothpick inserted into the middle of the cake comes clean. Cool the cake in a wire rack and flip it over. 

7. Cut the top of the cake and into two layers. Optional trimming of the sides of the cake to make the rainbow sprinkles stand out. 

8. For Buttercream frosting, take two sticks of room temperature butter (1 cup) and beat t on a low speed. Add 4 cups of powdered sugar, 1/2 cup at a time. Beat it on alow speed for about 5 minutes.

9. While beating, add the rest of the powdered sugar in the 5 minutes duration and add 1 tsp of vanilla extract. The cream incorporates the air and starts to become fluffy and more creamy.

10. Fill the piping bag with cream and layer the cakes and decorate with cream in between the cake layers. The piping tip used in this video is 4 B. 

Notes

1. Make sure that the butter is at room temperature for both cake and buttercream frosting. If not at room temperature, it can alter the consistency.

2. It works well to make the buttercream frosting with a hand blender. But, it takes a longer time than the stand mixer. It is optional to use 1 Tbsp of heavy cream.

3. Every oven setting is different. Make sure to check the settings and adjust the temperature accordingly.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 309 Kcal
  • Sugar: 36.3 g
  • Sodium: 119 mg
  • Fat: 13.54 g
  • Saturated Fat: 8.423 g
  • Unsaturated Fat: 0.608 g
  • Trans Fat: 0.005 g
  • Carbohydrates: 44.49 g
  • Fiber: 0.4 g
  • Protein: 2.74 g
  • Cholesterol: 45 mg

Keywords: Funfetti cake, Birthday cake, Rainbow sprinkles cake, easy party cake, 30 minutes cake recipe, best party cake, birthday funfetti cake

Take one stick of butter at room temperature. Beat for 30 seconds, add 3/4 cup of white granulated sugar and beat for additional 30 seconds. 
Add 2 tsp of vanilla extract and two eggs, and beat for one minute.
Add 1/2 cup of buttermilk, and beat for 30 seconds. 
Sift 1 1/4 cup of All-Purpose Flour, 1 tsp baking powder, 1/4 tsp salt into the cake batter. Beat for one additional minute to make a smooth batter. 
Add 1/4 cup of rainbow sprinkles into the batter and gently fold in with a spatula. 
Transfer the batter to a 6′ by 4 ‘ round greased and lined pan or 8′ by 2’ round pan. Bake the cake at 325 F for 40 minutes or until the toothpick inserted into the middle of the cake comes clean. Cool the cake in a wire rack and flip it over. 
Cut the top of the cake and into two layers. Optional trimming of the sides of the cake to make the rainbow sprinkles stand out. 
For Buttercream frosting, take two sticks of room temperature butter (1 cup) and beat t on a low speed. Add 4 cups of powdered sugar, 1/2 cup at a time. Beat it on a low speed for about 5 minutes.
While beating, add the rest of the powdered sugar in the 5 minutes duration and add 1 tsp of vanilla extract. The cream incorporates the air and starts to become fluffy and more creamy.
Fill the piping bag with cream and layer the cakes and decorate with cream in between the cake layers. The piping tip used in this video is 4 B.