Vanilla Funfetti Cake

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Why This Recipe Works

• High-ratio buttermilk base – Creates a super tender crumb.

• Real vanilla bean paste – No artificial flavor here; it shines through.

• Sprinkle science – We use rainbow jimmies (the long, soft kind) – they bleed less and stay chewy. Round sprinkles (nonpareils) will bleed color into your batter.

• Reverse creaming method (optional step) – Provides an even tighter crumb structure, but the standard creaming method is easier and just as delicious for home bakers.

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Ingredients

For the Vanilla Funfetti Cake

• 3 cups (360g) cake flour (spooned & leveled) — All-purpose works but cake flour yields a finer crumb.

• 2½ tsp baking powder

• ½ tsp baking soda

• 1 tsp fine sea salt

• 1 cup (227g) unsalted butter, softened (room temperature)

• 1¾ cups (350g) granulated sugar

• 3 large eggs, room temperature

• 1 tbsp pure vanilla extract (or vanilla bean paste for speckles)

• 1 cup (240ml) full-fat buttermilk, room temperature — See note for DIY buttermilk.

• ½ cup (80g) rainbow jimmies (sprinkles) + extra for garnish

For the Vanilla Buttercream Frosting

• 1½ cups (340g) unsalted butter, softened

• 6 cups (720g) powdered sugar, sifted

• ¼ cup (60ml) heavy cream or whole milk

• 2 tsp vanilla extract

• Pinch of salt

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Equipment Needed

• Three 8-inch round cake pans (or two 9-inch rounds)

• Parchment paper rounds

• Stand mixer or hand mixer + large bowls

• Rubber spatula

• Cooling racks

• Offset spatula for frosting

• Cake turntable (optional but helpful)

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Instructions

Intensity Level: Moderate — Take your time with the mixing steps. Do not rush the creaming or the folding of sprinkles.

Step 1: Prep & Preheat (5 minutes)

Preheat oven to 350°F (175°C). Grease three 8-inch cake pans, then line bottoms with parchment rounds. Grease the parchment. This ensures zero sticking.

Step 2: Combine Dry Ingredients (5 minutes, low intensity)

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter & Sugar (8 minutes, medium intensity)

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2 minutes until creamy and pale. Add the granulated sugar and beat on medium-high for 5 full minutes – scrape down the sides twice. The mixture should look fluffy and almost white. This step aerates the cake.

Step 4: Add Eggs & Vanilla (3 minutes, low intensity)

Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape bowl. Add vanilla extract and beat again until combined.

Step 5: Alternate Dry and Buttermilk (4 minutes, medium intensity)

Reduce mixer speed to low. Add one-third of the dry ingredients, mixing just until combined. Then add half of the buttermilk, mixing again. Repeat: dry, then remaining buttermilk, then final dry. Mix only until just combined – overmixing develops gluten and makes a tough cake. Finish with a few gentle folds of a rubber spatula to ensure no flour pockets.

Step 6: Fold in Sprinkles (2 minutes, delicate high intensity of focus)

Critical step: Add the ½ cup of rainbow jimmies to the batter. Fold gently with a spatula – only 3 to 4 folds. Overmixing will cause the colors to bleed into streaks. You want distinct little color pops.

Step 7: Bake (30–35 minutes, no active intensity)

Divide batter evenly among the three pans (about 475g each). Smooth tops. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pans halfway through baking if your oven runs hot.

Step 8: Cool Completely (1 hour, rest intensity)

Let cakes cool in pans for 10 minutes. Then invert onto wire racks, peel off parchment, and cool completely (about 1 hour). Do not frost warm cakes – the buttercream will melt into a mess.

Step 9: Make the Buttercream (15 minutes, medium intensity)

While cakes cool, make frosting. In a clean mixer bowl (paddle attachment), beat 1½ cups softened butter on medium speed for 3 minutes until pale and creamy. Gradually add powdered sugar, one cup at a time, with mixer on low. Scrape bowl. Add heavy cream, vanilla, and salt. Increase speed to medium-high and beat for 4–5 minutes until light, fluffy, and spreadable.

Step 10: Assemble & Frost (20 minutes, high focus intensity for leveling & smoothing)

Place one cake layer on a serving plate or turntable. Spread about ¾ cup buttercream evenly over the top. Add second layer, repeat. Add third layer. Apply a thin crumb coat (a very light layer of frosting) over the entire cake. Refrigerate for 15 minutes to set. Then apply the final thick, decorative layer. Garnish with extra sprinkles pressed gently into the sides or on top.

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Tips from the Test Kitchen

• DIY Buttermilk: Mix 1 cup whole milk + 1 tbsp white vinegar or lemon juice. Let sit 5 minutes.

• Room temperature is critical: Cold eggs or buttermilk will seize the butter batter, creating a dense cake. Leave ingredients on the counter for 1 hour before baking.

• No sinking sprinkles? Toss sprinkles in 1 tsp of flour before folding into batter. This prevents them from dropping to the bottom of the pan.

• Make ahead: Wrapped tightly, unfrosted cake layers freeze for up to 3 months. Frosted cake keeps at room temperature (covered) for 3 days.

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Storage & Leftovers

• Room temperature: In an airtight container, frosted cake lasts 3 days. (Funfetti actually tastes even better on day two.)

• Refrigerator: Not ideal for buttercream cakes (can dry out), but if needed, refrigerate for up to 5 days. Bring to room temp before serving.

• Freezer (unfrosted layers): Wrap each cooled layer tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in fridge.

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Nutrition Information

*Serving size: 1 slice (based on 12 slices per 3-layer 8-inch cake)*