There’s something special about a homemade funfetti cake that instantly brings a smile to the table. I love how this soft, fluffy vanilla cake is filled with colorful rainbow sprinkles and topped with a rich, creamy vanilla buttercream frosting. It’s made with simple pantry staples, comes together easily, and delivers a moist, bakery-style cake that’s perfect for birthdays, celebrations, or whenever I’m craving a cheerful homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
1/2 cup rainbow sprinkles
For the Vanilla Buttercream
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
Pinch of salt
2 cups confectioners’ sugar
1/3 cup rainbow sprinkles for decorating
Directions
I preheat the oven to 350°F (175°C) and line and grease an 8-inch square baking pan.
I whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl.
In another bowl, I whisk the egg, buttermilk, sour cream, vegetable oil, and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
I carefully fold the rainbow sprinkles into the batter.
Then I pour the batter into the prepared pan and spread it evenly.
I bake the cake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
I let the cake cool completely on a wire rack before frosting.
For the buttercream, I beat together the softened butter, vanilla extract, salt, and confectioners’ sugar until the frosting becomes light and fluffy.
I spread the buttercream evenly over the cooled cake and finish by scattering the remaining rainbow sprinkles over the top before slicing and serving.
Servings and Timing
Servings: 9
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 439 kcal per serving
Variations
I like adding almond extract along with the vanilla for a classic bakery-style birthday cake flavor.
Sometimes I use chocolate sprinkles instead of rainbow sprinkles for a different look.
I enjoy filling the cake with a thin layer of strawberry or raspberry jam before frosting for a fruity twist.
Occasionally I top the cake with colorful candies or white chocolate curls for extra decoration.
I can easily turn this batter into cupcakes by reducing the baking time to about 18–22 minutes.
Storage/Reheating
I store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving refrigerated slices, I let them sit at room temperature for about 20 to 30 minutes so the buttercream becomes soft and creamy again. If I want to freeze the cake, I wrap individual slices tightly and freeze them for up to 3 months. I thaw them overnight in the refrigerator before enjoying.
FAQs
Can I use regular milk instead of buttermilk?
I can, but I prefer using buttermilk because it makes the cake softer and more tender. If I don’t have buttermilk, I mix regular milk with a little lemon juice or vinegar and let it sit for a few minutes.
Which sprinkles work best for funfetti cake?
I always use rainbow jimmies because they hold their color during baking without bleeding into the batter.
Can I make this cake ahead of time?
Yes. I often bake the cake a day in advance, wrap it well after cooling, and frost it the next day for the freshest presentation.
Why should I avoid overmixing the batter?
I gently stir the batter just until combined because overmixing can develop too much gluten, making the cake less soft and fluffy.
Can I use this recipe for cupcakes?
Absolutely. I divide the batter into a lined cupcake pan and bake for about 18 to 22 minutes, checking for doneness with a toothpick.
Conclusion
I love making this Easy Homemade Funfetti Cake with Vanilla Buttercream because it combines a soft, moist vanilla cake with colorful sprinkles and a rich homemade frosting in a recipe that’s simple enough for any day of the week. Whether I’m celebrating a birthday, hosting a party, or simply treating my family to a cheerful dessert, this funfetti cake always delivers classic flavor, beautiful presentation, and plenty of smiles.
📖 Recipe:
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Easy Homemade Funfetti Cake with Vanilla Buttercream
- Total Time: 40 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
This easy homemade funfetti cake is soft, fluffy, and filled with colorful rainbow sprinkles, then topped with a rich vanilla buttercream frosting. It’s a cheerful, bakery-style dessert that’s perfect for birthdays, celebrations, or any time you want a classic homemade treat.
Ingredients
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
1/2 cup rainbow sprinkles
1/2 cup unsalted butter, softened
2 cups confectioners’ sugar
1/3 cup rainbow sprinkles, for decorating
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk the egg, buttermilk, sour cream, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the rainbow sprinkles.
- Spread the batter evenly into the prepared pan.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake completely on a wire rack.
- Beat the softened butter, vanilla extract, salt, and confectioners’ sugar until light and fluffy.
- Spread the buttercream over the cooled cake and decorate with the remaining rainbow sprinkles before slicing and serving.
Notes
Use rainbow jimmies for the best color retention during baking.
Add 1/4 teaspoon almond extract for a classic birthday cake flavor.
Fill the cake with a thin layer of strawberry or raspberry jam for a fruity variation.
This batter can be baked as cupcakes for 18–22 minutes.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 3 months and thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 439 kcal
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
