Who doesn’t LOVE a classic funfetti cake? This one is a winner! It’s perfect for any fun gathering you have coming up (or hey, just make it just because you love cake, and I’m all for that, too!). I knew it definitely needed to be included in my “Six Essential Cakes for Every Baker” series. We’re 4 cakes in, with two more to come next week! How have you been enjoying it so far? Hopefully there’s been a couple you’re excited to try if you haven’t already :).

The Best Vanilla Funfetti Cake is decadent, playful, cheerful, delicious, and I have come back to this recipe over and over again (like so many of you!). I’ve shared this recipe in my Cake Confidence cookbook, and even snuck it into my new I’ll Bring the Cake cookbook (release in April 2023). But I figured it needed a permanent place on my website with new photos and it’s own twist. Here we go!

THE ULTIMATE PERFECT CHOCOLATE CAKE

It’s finally here!!! This cake is seriously the best! I have been wanting to do this “6 Essential Cake Recipes for Every Baker” series for a while and it’s finally time to share everything with you! It’s something special that I think will help so many bakers immensely. I knew I couldn’t include an “essential” cake list without the classic funfetti cake! Funfetti is definitely a nostalgic cake that every baker needs to have ready in their back pocket. So far we’ve shared my red velvetc cake, chocolate peanut butter cake, and chocolate cake. Today, we’re tackling this bright and cheery funfetti cake. For those who are barely tuning in, here’s a little intro on this series:

SIX ESSENTIAL CAKE RECIPES FOR EVERY BAKER SERIES

I know we all love the new flavors with different textures and flavors, but there’s always a few cakes I come back to. We will always need a few classic flavors that our clients, family, friends, and even kiddos will request for their gatherings. It’s always nice to have a handful of classic cake recipes in your back pocket that you know will work each and every time. You want them to be easy to make, you want them to taste delicious, and you need them to be a winner that you come back to each and every time.

TASTED, TESTED, AND TRUE

You guys, I have you covered!!! Throughout this month, I’ve been sharing SIX of my go-to-classic cakes that I know will up your baking game, improve your business (if that’s what you’re here in cake land for – your clients will go crazy over these cakes!) and become your new favorite recipes. They’re easy, fool-proof, and have been proven over the YEARS to be the best of the best. They’ve won blind taste-tests, sold hundreds of thousands of cookbooks, and earned so many bakers increased revenue because their customers LOVE the way these cakes taste.

Let’s dive right in with the best funfetti cake!

White cake mix?

Most of the ingredient for this cake you’ll already have around, except for the white cake mix. I know cake mixes aren’t for everyone, but hear me out – we’ve done blind taste tests with this doctored cake mix (meaning, we add in different ingredients other than the usual oil, water, egg) recipe against some of the most famous baker’s scratch recipes and guess who won…. yep. You’re looking at it right here! So trust me, give it a try, and tell me what you think. I know you’re going to just love it!

Ingredients for funfetti cake:

  • BUTTERMILK – Use room temperature. If you don’t have any, you can make some! Simply add in lemon juice or white vinegar to whole milk and let it curdle for an hour or so into buttermilk.
  • SOUR CREAM – Room temperature is best. I love the huge Costco tub of sour cream. You can also sub in plain greek yogurt.
  • EGGS – Room temperature (notice a pattern here?). And I always use large eggs, not extra large.
  • VANILLA – There’s plenty of flavor in the cake, but this adds in a little something extra.
  • VEGETABLE OIL – You can also use melted butter, but vegetable oil is pretty inexpensive these days, so I usually stick with it. I would not sub in canola oil or anything else.
  • DUNCAN HINES WHITE CAKE MIX– I prefer the taste and texture of Duncan Hines, but anything similar should be fine.

Mix everything together in a bowl with a whisk (yep, no mixer needed for these cake rounds!), and then sift in the cake mix and fold in the sprinkles. Bake them up and let them cool on a wire rack. Detailed directions are below.

I LOVE using my favorite mixing bowls (the bottoms have a good grip so they stay in one place).

How to make vanilla buttercream:

This buttercream comes together easily and has been my go-to for years!

  • UNSALTED BUTTER – leave it out at room temperature for a little bit until it’s not as cold. This way it will mix better with the other ingredients.
  • SALT – just a little bit to balance out the sweet.
  • VANILLA – I love this brand, but also the one from Costco is a frequent pick in my kitchen
  • HEAVY CREAM – You may not need all of it. This is already a pretty soft buttercream.
  • POWDERED SUGAR – Sifted or unsifted. I don’t care, haha. You’re going to need a lot of it!

The directions are below for the vanilla buttercream. So you’ll find everything you need typed out below!

Where do I find those rainbow sprinkles?

I found them at my local grocery store, but you can also order them online. I would not recommend using nonpareils. Those little tiny spheres bleed into the cake batter and you will have a goopy purple-grey mess!

Here’s a quick video of the process:

As always, I LOVE to see what you’re baking! If you make my cake, make sure to tag me @bakingwithblondie or #bakingwithblondie on Instagram, Facebook, TikTok, or Youtube so I can join in on all the fun!

Happy Baking,

xo, Mandy

Get the Recipe: The Best Vanilla Funfetti Cake

5 from 1 vote
Classic Funfetti Cake filled with rainbow sprinkles and frosted in a smooth vanilla buttercream – perfect for any birthday party or fun celebration!
Servings: 12 slices
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Ingredients
 

Funfetti Cake Layers

  • 3/4 cup buttermilk, room temperature
  • 2/3 cup sour cream , room temperature
  • 4 egg whites , room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1 15.25oz Classic White Cake Mix , I prefer the taste and texture of Duncan Hines, but if you use anything similar it should be fine.
  • 1/2 cup rainbow sprinkles/jimmies

Vanilla Buttercream

  • 1 1/2 cup unsalted butter, left out at room temperature for 10 minutes
  • 1 pinch salt
  • 1 Tablespoon pure vanilla
  • 1/4 cup heavy cream
  • 7-8 cups powdered sugar

Extra

  • 3 cups rainbow sprinkles

Instructions
 

For the funfetti cake Layers

  • Preheat the oven to 325 degrees. Prep two 8" cake pans (or three 6" cake pans) with a swipe of shortening and dust of flour to prevent sticking. Set aside.
  • In a large bowl, hand whisk together all the ingredients except for the cake mix and sprinkles. Sift in the cake mix and gently stir to combine. Fold in the sprinkles, then split the cake batter between the prepared cake rounds. Bake for 25-27 minutes. Flip the cakes out onto a wire rack to cool completely, then wrap up in plastic wrap to freeze until assembly. Before frosting, I sliced my 8" cake rounds in half so that I would have 4 skinny layers, but you can skip this step and just have two rounds if that's easier.

For the vanilla buttercream

  • In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy, then add in the salt, vanilla, and heavy cream. Whip up again.
  • With the mixer speed on low, slowly add in the powdered sugar until it's all incorporated, then add in a touch more heavy cream if needed. Flip the stand mixer onto the highest speed and whip up until it's lightened in texture, about 2 minutes.

Assembly

  • On a cake turntable with a cardboard cake round, spread on a little buttercream in the middle, then put down the first cake round. Spread on a generous amount of buttercream, then place down the next cake layer.
  • Crumb coat the cake by applying a thin layer of buttercream. Freeze for 5 minutes.
  • Use a wooden spoon to beat out any air bubbles in the remaining buttercream, then spread on the rest of the buttercream on the top and sides of the cake. Use an offset icing spatula and a turntable to make the swirl on top, then use a cake scraper to make smooth sides on the outside.
  • Place the cake onto a cookie sheet, then place the cookie sheet onto the cake turntable. The cookie sheet will catch any sprinkles that don't stick to the cake! Slowly and gently press on the sprinkles around the outside of the cake until it's covered. Enjoy!
Author: Mandy Merriman – Baking with Blondie