There’s something special about a Homemade Funfetti Cake with Vanilla Buttercream that instantly brings a sense of celebration to the table. I love how the soft, fluffy vanilla cake is filled with colorful rainbow sprinkles and topped with a rich, creamy vanilla buttercream frosting. It’s a simple recipe that delivers bakery-style results with everyday ingredients, making it perfect for birthdays, holidays, or whenever I’m craving a cheerful homemade dessert.
Why You’ll Love This Recipe
I love this recipe because it creates a soft and tender vanilla cake with plenty of colorful sprinkles in every bite. The batter comes together quickly with simple pantry staples, making it an easy dessert for both beginner and experienced bakers. I also enjoy how the homemade vanilla buttercream is smooth, creamy, and perfectly sweet without overpowering the cake. Whether I’m making it for a birthday party or a weekend treat, this cake always looks festive and tastes delicious.
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
1 1/2 to 2 cups confectioners’ sugar
1/3 cup rainbow sprinkles
Directions
I preheat the oven to 350°F (175°C). Then I line and lightly grease an 8-inch square baking pan.
In a large mixing bowl, I whisk together the flour, sugar, baking powder, and salt.
In another bowl, I whisk together the egg, buttermilk, sour cream, vegetable oil, and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and gently stir until everything is just combined, being careful not to overmix.
I carefully fold in the rainbow sprinkles to keep the colors from bleeding into the batter.
Then I spread the batter evenly into the prepared baking pan.
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 adding the frosting.
To make the buttercream, I beat the softened butter with the vanilla extract and a pinch of salt until smooth. Then I gradually add the confectioners’ sugar and continue beating until the frosting becomes light and fluffy.
I spread the buttercream evenly over the cooled cake.
Finally, I sprinkle the remaining rainbow sprinkles on top before slicing and serving.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 servings
Calories: 439 kcal per serving
Variations
I sometimes swap the vanilla extract for almond extract to give the cake a slightly different flavor. For extra richness, I like adding white chocolate chips to the batter along with the sprinkles. If I’m making this cake for a special celebration, I decorate the top with colorful candies or piped buttercream borders. I can also bake the batter as cupcakes by reducing the baking time to about 18 to 22 minutes. When I want a richer frosting, I mix a little heavy cream into the buttercream for an even creamier texture.
Storage/Reheating
I store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, I let refrigerated slices sit at room temperature for about 20 to 30 minutes so the buttercream softens nicely. If I want to freeze the cake, I wrap individual slices tightly and freeze them for up to 3 months. I thaw the slices overnight in the refrigerator before enjoying them. Since the frosting can melt, I do not reheat the frosted cake in the microwave.
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FAQs
Can I use regular milk instead of buttermilk?
I can, but I prefer buttermilk because it creates a softer and more tender cake. If I don’t have buttermilk, I make a substitute by adding a little vinegar or lemon juice to regular milk and letting it sit for a few minutes.
What kind of sprinkles work best?
I always use rainbow jimmies because they hold their shape during baking and are less likely to bleed into the batter than nonpareils.
Can I make this cake ahead of time?
Yes. I often bake the cake a day ahead, wrap it tightly after cooling, and frost it the next day for the freshest presentation.
Can I double the recipe?
Absolutely. I double the ingredients and bake the cake in a larger pan, adjusting the baking time as needed until a toothpick comes out clean.
Why should I avoid overmixing the batter?
I gently mix the batter just until the ingredients are combined because overmixing can develop too much gluten, resulting in a denser and less tender cake.
Conclusion
I enjoy making this Homemade Funfetti Cake with Vanilla Buttercream because it combines a light, fluffy vanilla cake with colorful sprinkles and a smooth homemade frosting in every slice. It’s easy enough for everyday baking yet festive enough for birthdays and celebrations. Whenever I want a cheerful dessert that everyone loves, this recipe is one I always come back to.
📖 Recipe:
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Homemade Funfetti Cake with Vanilla Buttercream
- Total Time: 40 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
A soft, fluffy homemade vanilla cake filled with colorful rainbow sprinkles and topped with rich, creamy vanilla buttercream. Perfect for birthdays, celebrations, or anytime you want a festive homemade dessert.
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 (for cake)
1/2 cup rainbow sprinkles (for cake)
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract (for buttercream)
Pinch of salt (for buttercream)
1 1/2 to 2 cups confectioners’ sugar
1/3 cup rainbow sprinkles (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line and lightly grease an 8-inch square baking pan.
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
- In a separate bowl, whisk together the egg, buttermilk, sour cream, 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 carefully to prevent the colors from bleeding.
- 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.
- To make the buttercream, beat the softened butter with the vanilla extract and salt until smooth. Gradually beat in the confectioners’ sugar until light and fluffy.
- Spread the buttercream evenly over the cooled cake and top with the remaining rainbow sprinkles before slicing and serving.
Notes
Use rainbow jimmies for the best color retention during baking.
Substitute buttermilk by adding a little vinegar or lemon juice to regular milk and letting it sit for a few minutes.
Add white chocolate chips for extra richness.
Swap vanilla extract for almond extract for a different flavor.
Bake as cupcakes for 18 to 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.
Do not microwave the frosted cake, as the buttercream may melt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 439 kcal
- Sugar: 39 g
- Sodium: 180 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
