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A close up shot of a sliced funfetti cake showing the suspended sprinkles and soft crumb.

Funfetti Cake

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5 from 11 reviews

  • Author: Jordan Owen Buxton
  • Total Time: 1 hour 5 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This refined Funfetti Cake pairs the rich flavor of butter with the lasting moisture of vegetable oil for a superior crumb. Engineered for celebrations, this recipe ensures perfectly suspended sprinkles and a light, cloud-like buttercream finish.

Ingredients

  • 360g (3 cups) cake flour
  • 113g (1/2 cup) unsalted butter, room temperature
  • 120ml (1/2 cup) vegetable oil
  • 320ml (1 1/3 cups) buttermilk
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup rainbow jimmies
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1/4 teaspoon salt (for frosting)
  • 1 tablespoon vanilla extract (for frosting)
  • 2-3 tablespoons milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper, lightly greasing the sides.
  2. In a stand mixer fitted with the whisk attachment, combine room-temperature butter and vegetable oil on low speed, then increase to medium-high and beat for 2 minutes to emulsify.
  3. Slowly add the granulated sugar while beating on medium-high for 2 minutes until the mixture is light, fluffy, and pale ivory.
  4. Add the eggs one at a time, followed by the vanilla and almond extracts, beating on medium-high for 2 minutes until thick and glossy.
  5. In a separate bowl, whisk together the cake flour, baking powder, and salt to aerate and remove clumps.
  6. Set the mixer to the lowest speed and alternately add the dry ingredients and buttermilk in three parts, beginning and ending with the flour mixture.
  7. Gently fold the rainbow jimmies into the batter using a silicone spatula and a “cut and fold” motion to prevent color bleeding.
  8. Divide the batter evenly between the prepared pans, level the tops with an offset spatula, and bake for 30 to 40 minutes until the surface springs back.
  9. Cool the cakes in the pans for 10 minutes on a wire rack before inverting them to cool completely.
  10. To make the buttercream, beat softened butter and powdered sugar until voluminous, then add salt, vanilla, and milk one tablespoon at a time.
  11. Trim the cooled cake tops, stack with frosting, apply a thin crumb coat, chill for 15 minutes, and then finish with the remaining frosting.

Notes

Ensure all dairy and eggs are at true room temperature before starting to maintain a stable emulsion. For the cleanest slices, use a hot, dry serrated knife to cut through the buttercream without dragging the colorful interior.

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://meltcake.com/funfetti-cake/