Funfetti Cake

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Every year I make my husband’s birthday cake and this year he requested a funfetti cake. Vanilla cake with sprinkles covered with chocolate buttercream.

This recipe makes three layers (I’m using 6-inch cake pans) perfect size if you don’t have a lot of people at home. This cake can give about 6-8 servings.

Let’s start with the recipe and if you want to watch how I made this delicious cake visit my Instagram page @Pastry_Tales

Yield three layers 6-inch cake


For the cake

1 and 3/4 cups cake flour (You can use all purpose flour but it won’t be as soft as it should be)

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter at room temperature

1 cup white granulated dusgar

3 large egg whites at room temperature

1/2 cup sour cream or Greek yogurt

2 and 1/4 teaspoons vanilla extract

1/2 cup milk. You can use any milk you want

1/2 cup rainbow sprinkles

For the filling and frosting

1 cup unsalted butter at room temperature

3 cups powdered sugar, sifted

1/2 cup dark cocoa powder

1/4 teaspoon salt

2 teaspoons vanilla extract

3 tablespoons cream or milk (I prefer to use cream)

To decorate

Use sprinkles.


For the cake

1.- Preheat oven to 350 F. Grease your 3 cake pans with butter, sides and bottom. Line the bottom of each cake pan with parchment paper. Set aside.

2.- In a small bowl mix flour, baking soda, baking powder and salt. Set aside.

3.- In another bowl and using a mixer in medium-high speed, beat your butter for about 2 minutes. Then, add sugar and mix for about 3-4 minutes until light and fluffy. Add in egg whites and mix in medium-high speed for 2 minutes. Add sour cream and mix in medium speed. Add in vanilla extract and mix. It will look a bit curdled but that’s totally fine.

4.- In low speed, add dry ingredients and mix until just combined. Add in milk and keep mixing. Do not overmix.

Your cake batter will look shiny, a bit thick but not lumpy.

5.- Finally, add in sprinkles using a spatula, very gently. Now bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean.

6.- Let the cakes cool off completely before making the frosting.

For the frosting

1.- In a bowl and using a mixer, beat butter for about 3 minutes. Then, add powdered sugar and beat for another 2-3 minutes until creamy. Add in cocoa powder and mix for another minute. Add cream and keep mixing.

2.- Finally, add salt and vanilla extract and mix in medium speed for another minute until everything is well combined.

If you think your mixture is too thin, add a little more powdered sugar, if you think it’s too thick, add more cream/milk. I did not add anything, for me was the right amount of everything.

Now that you have your cake layers and frosting. It is time to assemble the cake.

1.- On top of a cake plate place one cake layer, spread some frosting.

2.- Place second layer, spread more frosting.

3.- Place third layer and cover the top and sides of the cake with frosting.

4.- Finally, I decorated the cake with some frosting dollops using a piping bag and a tip (Wilton 1M). I made some swirls on top and around the base of the cake. Add some sprinkles on tops.

That is all! Keep this cake at room temperature (not fridge) but place it in a cake container.


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