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Strawberry Funfetti Cake

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Strawberry cake filled with lots of sprinkles covered in a vanilla buttercream with you guessed it... more sprinkles! Top with fresh strawberries, and you have a burst of strawberry funfetti celebration in each and every slice.

Ingredients

Strawberry Funfetti Cake

  • 3 whole eggs room temperature
  • 1 egg white room temperature
  • 2/3 cup buttermilk room temperature
  • 2/3 cup sour cream room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 2 teaspoons strawberry emulsion
  • 1/8 cup freeze dried strawberry powder (freeze dried strawberries pulsed to a powder - the powder should fill up 1/8 cup)
  • 1 15.25 oz box Strawberry Cake Mix I used Duncan Hines for the best taste and texture, but you can use any similar cake mix
  • 1/2 cup rainbow jimmies sprinkles

Vanilla Funfetti Buttercream

  • 1 1/2 cup (or 3 sticks) unsalted butter Left out at room temp for about 10 minutes
  • 1 pinch salt
  • 1 Tablespoon pure vanilla
  • 1/4 cup heavy cream (plus more if needed to thin out the buttercream)
  • 1/2 cup rainbow jimmies sprinkles
  • 7-8 cups powdered sugar

Extras

  • 1 cup rainbow jimmies
  • sliced strawberries

Instructions

Strawberry Funfetti Cake

  • Preheat the oven to 325 degrees convection bake (if using traditional bake oven settings, just leave the cake in the oven a little longer). Prep three 6" cake rounds (or two 8" cake rounds) with a wipe of shortening and dust of flour. Set aside.
  • In a large bowl, whisk together all the ingredients except for the cake mix and rainbow jimmies. Stir until all the ingredients have been fully incorporated. Sift in the cake mix and gently fold in the jimmies. Don't overmix! Split the batter evenly between the prepared cake rounds.
  • Bake for 25-27 minutes until the centers have baked through completely (don't overbake). Remove from the oven, let cool in the pan for 30 seconds, then flip the cake rounds out onto a wire rack to cool completely.
  • Wrap the cake rounds up in plastic wrap and store in the freezer until you're ready to frost the cake.

Vanilla Funfetti Buttercream

  • In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Scrape down the sides of the bowl, then add in the salt, vanilla, and heavy cream. Whip up again until combined. Slowly add in the powdered sugar 1/2 cup at a time until fully incorporated. It may be thick, so add in a Tablespoon of heavy cream if needed. Toss in the rainbow jimmies.
  • Turn the mixer to a HIGH speed and let the buttercream whip up to lighten texture and color, about 2 minutes.

Assembly

  • On a cake turntable, layer and crumb coat the cake on a cardboard cake round. Crumb coat, the freeze for 5 minutes.
  • Beat down the buttercream with a wooden spoon to get out any air bubbles and help make the buttercream more smooth.
  • Spread on a layer of buttercream, then use a cake scraper for smooth sides and edges. The jimmies will want to drag, so if they get in the way, you can use a more gentle touch with the cake scraper, or simply remove the sprinkle that is causing problems.
  • For the sprinkle border and top, use a sheet of parchment paper around the top half of the cake while the buttercream is still wet. Add the sprinkles to the bottom exposed half of the cake, and also on top. Freeze for 5 minutes, then carefully pull the parchment sheet off the cake.
  • Using a Wilton 1A piping tip, pipe dollops on top of the cake around the outside rim of the top. Carefully add on a few sliced strawberries. Enjoy!