Instructions
- 1
Preheat oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans, or line with parchment paper. Set aside.
- 2
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- 3
In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy (3-5 minutes). Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- 4
Alternately add dry ingredients and milk to the wet ingredients, beginning and ending with dry. Mix on low speed until just combined, being careful not to overmix. Gently fold in the sprinkles by hand.
- 5
Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- 6
For the buttercream: In a large bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, alternating with milk/cream and vanilla extract, beating until smooth and fluffy. Add a pinch of salt to balance sweetness.
- 7
Once cakes are completely cool, level them if necessary. Place one cake layer on a serving plate. Spread about ⅓ of the frosting evenly over the top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.
- 8
Decorate with extra sprinkles if desired. Slice and serve!
Baker's Tip
To prevent your sprinkles from bleeding color into the cake batter, use high-quality jimmie-style sprinkles and fold them in just before dividing the batter into pans. Overmixing can cause the colors to run, dulling your beautiful funfetti effect.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! The cake layers can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for up to 2 days, or frozen for up to 2 months. The buttercream can be made a few days in advance and stored in the refrigerator, then re-whipped before frosting.
What kind of sprinkles are best for Funfetti?
Jimmie-style sprinkles (the cylindrical ones) are ideal as they tend to hold their color better and don't dissolve as easily as nonpareils. Avoid very soft or waxy sprinkles, which can melt into the batter during baking.
My buttercream is too stiff/too runny, what should I do?
If your buttercream is too stiff, add a teaspoon of milk or cream at a time until it reaches the desired consistency, beating well after each addition. If it's too runny, add a tablespoon of sifted powdered sugar at a time until it thickens, or chill it briefly in the fridge.
How should I store leftover Funfetti Birthday Cake?
Store leftover cake covered in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. For longer storage, individual slices can be wrapped and frozen for up to 1 month, then thawed at room temperature.
About This Recipe
This vibrant Funfetti Birthday Cake is a celebration in every slice, featuring tender vanilla cake speckled with colorful sprinkles and generously frosted with silky smooth vanilla buttercream. Perfect for any special occasion, it brings joy and nostalgia to the dessert table.
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