Description
This Confetti Birthday Cake, also known as Funfetti Cake, is a colorful and festive vanilla cake studded with rainbow sprinkles inside and topped with creamy buttercream frosting. Perfect for celebrations, this moist and fluffy cake is baked in layers and coated with a smooth, sweet vanilla buttercream, then garnished with extra sprinkles for a fun finishing touch.
Ingredients
Cake:
- 3 and 3/4 cups (443g) cake flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 4 large eggs, at room temperature
- 2 large egg whites, at room temperature
- 3 teaspoons (15ml) pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature
- 3/4 cup (135g) rainbow sprinkles
Frosting:
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream, at room temperature
- 3 teaspoons (15ml) pure vanilla extract (or clear imitation vanilla extract for stark white frosting)
- 1/8 teaspoon salt
- Optional: additional sprinkles for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans and line them with parchment paper rounds. Grease the parchment paper thoroughly to ensure a smooth release after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later incorporation.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 5 minutes until the mixture is fluffy and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add Oil, Eggs, and Vanilla: Mix in the vegetable oil until combined. Then add the eggs, egg whites, and vanilla extract, beating on medium-high speed until everything is fully incorporated. Scrape the bowl again to ensure even mixing.
- Incorporate Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk alternately in three additions, mixing only until just combined after each addition. Avoid over-mixing to keep the batter velvety and thick.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles to evenly distribute them throughout the batter without causing them to bleed color excessively.
- Fill Pans and Bake: Divide the batter evenly into the prepared cake pans, spreading it out smoothly. Bake for 25–26 minutes for 9-inch pans, or 27–28 minutes for 8-inch pans. After 15 minutes of baking, tent the cakes with foil to prevent over-browning. Use a toothpick inserted into the center to check for doneness; it should come out clean.
- Cool Cakes: Let the cakes cool in their pans on wire racks for 20 minutes. Then run a knife around the edges and remove the cakes from the pans. Place cakes directly on wire racks and allow them to cool completely before frosting.
- Make Frosting: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add confectioners’ sugar, heavy cream, vanilla extract, and salt, starting on low speed for 30 seconds, then increasing to high speed for 2 minutes. Adjust consistency by adding more sugar if too thin or more cream if too thick. Adjust sweetness with a pinch more salt if desired.
- Level Cake Layers: Using a serrated knife, slice a thin layer off the tops of the cooled cakes to create flat surfaces for stacking. Save the trimmings for snacking or topping ice cream.
- Assemble Cake and Crumb Coat: Place one cake layer on your serving plate or cake stand. Spread about 1 cup (250g) of frosting evenly over the top. Repeat with the second layer and frosting, then place the final cake layer on top. Apply a thin crumb coat layer of frosting around the sides and top of the cake to seal in crumbs. Smooth with a bench scraper. Refrigerate uncovered for 30 minutes up to 3 hours to set the crumb coat.
- Final Frosting and Garnish: Spread the remaining frosting evenly over the top and sides of the cake. Decorate with additional sprinkles if desired for a festive look.
- Serve and Store: Serve the cake immediately, or store it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate the covered cake for up to 1 day and allow it to come to room temperature for 30 minutes before serving. Leftover cake can be tightly wrapped and refrigerated for up to 5 days.
Notes
- Use room temperature ingredients for best mixing results and cake texture.
- Do not over-mix the batter once the dry ingredients and buttermilk are added to avoid a dense cake.
- Gently fold in sprinkles to prevent them from bleeding colors into the batter.
- Tenting with foil mid-bake prevents over-browning and helps the cake bake evenly.
- Level cake layers for a stable, even cake stack.
- Refrigerate crumb coat to trap crumbs before final frosting for a clean finish.
- Use clear imitation vanilla extract in frosting for a pure white look.
- Allow refrigerated cake to sit at room temperature before serving for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
