Cheerful Funfetti Cake

Saturday mornings in Dallas move at a slower pace when the school week finally lets go. On one of those mornings, sunlight crept across the kitchen counter while my niece sat on a stool, legs swinging, watching me pull out bowls and measuring cups. She had just come over for a sleepover, still wearing mismatched socks and holding a library book she refused to put down.

Baking felt like the right thing to do before the day got loud. No schedule, no rush, just the soft hum of the oven warming up. She asked if cake could be breakfast, and I didn’t give her a straight answer. Sprinkles came out next, and her eyes widened in a way that only happens before sugar enters the conversation.

The kitchen felt playful and light, a small pause between lessons I’d teach later that week and the everyday responsibilities waiting outside the door. That moment didn’t need to be fancy or perfect. It just needed color, warmth, and something sweet to share.

Short Description

A classic Funfetti Cake with tender vanilla layers, colorful sprinkles, and a smooth buttercream frosting that feels joyful, familiar, and perfect for any celebration or simple weekend treat.

Key Ingredients

• 2½ cups all purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• ½ cup rainbow sprinkles

For the Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 to 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ¼ cup rainbow sprinkles for decorating

Tools Needed

• Stand mixer or hand mixer
• Two 9 inch round cake pans
• Mixing bowls
• Whisk
• Rubber spatula
• Wire cooling rack
• Offset spatula or butter knife

Cooking Instructions

Step 1: Preheat the Oven
Preheat the oven to 350°F or 175°C. Grease and flour two 9 inch round cake pans, making sure the sides are well coated so the cakes release easily after baking.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. The mixture should look evenly blended with no visible streaks of baking powder.

Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. The texture should look pale and airy. This step helps create a soft crumb.

Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth. If the mixture looks slightly curdled, keep mixing. It will come together.

Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed and stop as soon as everything is combined. Overmixing can make the cake dense.

Step 6: Fold in the Sprinkles
Gently fold in the rainbow sprinkles using a spatula. Use light strokes to prevent the colors from bleeding into the batter.

Step 7: Bake the Cakes
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes. The cakes are done when a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.

Step 8: Cool Completely
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks. Allow them to cool completely before frosting. Warm cakes will melt the frosting.

Step 9: Make the Frosting
Beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream. Beat until smooth and spreadable. If the frosting feels too thick, add cream 1 teaspoon at a time.

Step 10: Assemble and Decorate
Spread frosting over the first cake layer, place the second layer on top, and frost the top and sides. Finish with rainbow sprinkles for a cheerful touch.

Why You’ll Love This Recipe

Classic Comfort: Soft vanilla cake with sprinkles feels nostalgic and familiar.

Easy to Follow: Straightforward steps make this recipe approachable for all skill levels.

Crowd Pleaser: Perfect for birthdays, family gatherings, or casual weekends.

Custom Friendly: Easy to adapt with different frostings or add ins.

Mistakes to Avoid & Solutions

Overmixing the Batter
Mixing too long can lead to a dense cake. Stop mixing as soon as the flour disappears. Use a spatula to finish folding if needed.

Using Cold Ingredients
Cold butter or eggs can prevent proper creaming. Let ingredients sit at room temperature for smoother batter and even baking.

Sprinkles Bleeding Color
Nonpareils can bleed into the batter. Use jimmies style sprinkles and fold them in gently at the end.

Frosting Too Thick or Thin
If frosting is stiff, add cream slowly. If it is too loose, add powdered sugar a little at a time until balanced.

Serving and Pairing Suggestions

Serve slices on a simple plate with fresh berries on the side.

Pair with cold milk, hot coffee, or vanilla tea.

Works well for plated desserts or served family style at celebrations.

Storage and Reheating Tips

Store frosted cake in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days. Bring to room temperature before serving.

Freeze unfrosted layers wrapped tightly for up to 2 months. Thaw before frosting.

FAQs

1. Can I make this cake ahead of time?
Yes. Bake the layers a day in advance, wrap tightly, and frost the next day.

2. Can I use low fat milk instead of whole milk?
Yes, but whole milk gives a richer texture. Low fat milk may make the cake slightly less tender.

3. How do I keep the cake moist?
Avoid overbaking and store properly. Frosting also helps seal in moisture.

4. Can I use a different pan size?
You can use a 9×13 inch pan. Bake for 30 to 35 minutes and check for doneness.

5. Are sprinkles safe to bake?
Yes, as long as they are standard baking sprinkles, not decorative sugar pearls.

Tips & Tricks

Line the bottom of cake pans with parchment for easy release.

Chill the cake briefly before frosting for cleaner edges.

Use an offset spatula dipped in warm water for smoother frosting.

Recipe Variations

Chocolate Funfetti Cake
Replace ½ cup of flour with unsweetened cocoa powder. Add an extra 2 tablespoons milk. Follow the same steps for mixing and baking.

Lemon Funfetti Cake
Add 1 tablespoon lemon zest and replace vanilla with lemon extract. Pair with vanilla frosting for balance.

Health Conscious Option
Reduce sugar to 1¾ cups and use Greek yogurt in place of ¼ cup milk. The texture will be slightly denser but still moist.

Final Thoughts

The cake cooled on the counter while my niece carefully placed sprinkles on top, one by one, with serious concentration. The kitchen felt quieter after that, the kind of calm that settles in when something good has already happened. Baking this cake reminded me why simple recipes matter. They leave space for laughter, small hands helping, and moments that don’t need much explanation.

Funfetti cake doesn’t ask for perfection. It invites color, ease, and a bit of playfulness. Those are things worth holding onto, especially on slow mornings when time feels generous. If this cake finds its way into your kitchen, I hope it brings a pause that feels just as sweet.