Make Ahead & Freezing Instructions: You can bake and cool the cake layers, then cover them tightly and leave at room temperature overnight. Similarly, the frosting can be prepared ahead, covered, and refrigerated overnight. Before decorating, allow the frosting to sit at room temperature for about 15 minutes to soften slightly, then beat it again on medium speed for approximately 1 minute. Add a splash of cream if you need to thin the frosting. Refer to step 10 for instructions on storing the frosted or decorated cake before serving. Both frosted cakes and unfrosted cake layers can be frozen for 2 to 3 months. Thaw them overnight in the refrigerator and bring to room temperature prior to decorating or serving. For detailed guidance, see instructions on how to freeze cakes.
funfetti Birthday Cake
Funfetti Birthday Cake is a festive, colorful vanilla cake bursting with rainbow sprinkles, perfect for celebrations of all kinds. Its light texture, sweet flavor, and playful appearance have made it a timeless favorite that delights kids and adults alike.
Ingredients
- Cake
- 3¾ cups 443 g cake flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¼ cups 282 g unsalted butter, softened to room temperature
- 2 cups 400 g granulated sugar
- ⅓ cup 80 ml vegetable oil
- 4 large eggs at room temperature*
- 2 large egg whites at room temperature*
- 3 teaspoons 15 ml pure vanilla extract
- 1½ cups 360 ml buttermilk, at room temperature*
- ¾ cup 135 g rainbow sprinkles*
- Vanilla Buttercream
- 1½ cups 340 g unsalted butter, softened to room temperature
- 5½ cups 650 g confectioners’ sugar
- ⅓ cup 80 ml heavy cream, at room temperature
- 3 teaspoons 15 ml pure vanilla extract (or clear imitation vanilla extract for a bright white frosting)
- ⅛ teaspoon salt
- Optional: extra sprinkles for garnish
Instructions
- Preheat your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line them with parchment paper rounds, then grease the parchment paper as well. This step ensures the cakes release smoothly from the pans. (For guidance, you can check out a video and post on making parchment paper rounds for cakes.) To prepare the cake batter, whisk together the cake flour, baking powder, baking soda, and salt in a large bowl and set it aside. Using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed for 5 minutes until the mixture is fluffy and fully creamed. Be sure to scrape down the bowl’s sides and bottom with a rubber spatula as needed. Add the vegetable oil and beat for another minute until combined. Next, add the eggs, egg whites, and vanilla extract, beating on medium-high speed until everything is incorporated, again scraping the bowl as needed. Gradually add the dry ingredients and buttermilk in three parts, mixing gently after each addition just until combined—avoid over-mixing, as the batter should remain thick and velvety. Fold in the sprinkles carefully to distribute them evenly without bleeding the colors. Divide the batter evenly among the prepared pans and smooth the tops. Bake for about 25–26 minutes, or 27–28 minutes if using 8-inch pans. After 15 minutes, tent the cakes loosely with foil to prevent over-browning on the sides and top. Check doneness by inserting a toothpick into the center—if it comes out clean, the cakes are ready. Allow the cakes to cool in the pans on a wire rack for 20 minutes. Then, run a knife around the edges to loosen and remove the cakes from the pans, placing them directly on wire racks to cool completely. Make sure the cakes are fully cooled before frosting and assembling. For the frosting, in a large bowl using a handheld or stand mixer with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Begin mixing on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until smooth and fluffy. Adjust the consistency by adding more powdered sugar if too thin, more cream if too thick, or a pinch more salt if too sweet. To assemble, level the tops of the cakes by slicing off a thin layer with a serrated knife; save the trimmings for another use or crumble over ice cream. Place one cake layer on your serving plate or turntable and spread about 1 cup (250 g) of frosting evenly on top. Repeat with the second layer and another cup of frosting, then place the final cake layer on top. Apply a thin layer of frosting all over the cake as a crumb coat, smoothing it with a bench scraper. Chill the cake uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set this crumb coat. After chilling, spread the remaining frosting evenly over the top and sides of the cake. Decorate with additional sprinkles if you like. Serve the cake immediately, or if storing for a few hours, keep it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate the cake covered for up to one day. Before serving refrigerated cake, allow it to come to room temperature for about 30 minutes for the best texture and flavor. Wrap leftover cake tightly and store it in the refrigerator for up to 5 days, preferably in a cake carrier for ease of storage and transport.