There is something undeniably nostalgic and joyful about a Funfetti cake. While the concept originated from box mixes in the late 1980s, making this festive dessert from scratch takes it to an entirely new level. This recipe features a tender “white cake” base, meaning it uses only egg whites rather than whole eggs to preserve a pristine, pale color that allows the rainbow sprinkles to pop.
The secret to the perfect texture lies in the combination of fats: butter provides that classic rich flavor, while a touch of vegetable oil ensures the crumb stays soft and moist, even after refrigeration. Paired with a silky vanilla buttercream, this cake is the ultimate centerpiece for birthdays and celebrations.
Ingredients
For the Cake Batter
- All-Purpose Flour: 3 ¾ cups (450g)
- Baking Powder: 2 ½ tsp
- Salt: 1 tsp (use ¾ tsp if using superfine salt)
- Unsalted Butter: 1 cup (226g), room temperature
- Granulated Sugar: 2 ⅓ cups (466g)
- Vegetable Oil: ⅓ cup
- Egg Whites: 7 large egg whites, room temperature
- Vanilla Extract: 1 tbsp
- Buttermilk: 1 ⅓ cups, room temperature
- Rainbow Sprinkles (Jimmies): ⅔ cup
For the Vanilla Buttercream
- Unsalted Butter: 1 lb (450g), softened
- Salt: ½ tsp (omit if using salted butter)
- Powdered Sugar: 6 to 7 cups (approx. 2 lbs or 900g), adjusted to taste
- Heavy Cream: 3 to 4 tbsp
- Vanilla Extract: 1 tbsp
Instructions
1. Prepare the Equipment
Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to ensure a perfect release,.
2. Mix the Dry Ingredients
In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk these ingredients together thoroughly to distribute the leavening agent evenly. Set this bowl aside,.
3. Cream the Butter and Sugar
In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the softened unsalted butter until creamy. Add the granulated sugar and beat on medium speed for about 3 minutes. The mixture should look light and fluffy, like a “sweet butter cloud”,.
4. Add Liquids and Egg Whites
Pour in the vegetable oil and mix to combine. This addition ensures the cake remains soft even when cool. Next, add the 7 egg whites in three separate additions, mixing well after each pour. Scrape down the sides of the bowl if the center looks soupy. Finally, mix in the vanilla extract.
5. Combine Wet and Dry Ingredients
Reduce the mixer speed to its lowest setting. Add the flour mixture and the buttermilk in alternating batches, starting and ending with the flour:
- Add ⅓ of the flour mixture.
- Add ½ of the buttermilk.
- Add another ⅓ of the flour mixture.
- Add the remaining buttermilk.
- Add the remaining flour.
Important: Stop the mixer while there are still streaks of flour visible. Finish mixing by hand with a spatula, scraping the bottom of the bowl to catch any lumps. This prevents over-mixing, which can lead to a gummy, dense cake,.
6. Add the “Fun”
Gently fold the rainbow sprinkles into the batter by hand. Be sure to use standard “jimmies” rather than nonpareils (tiny round balls), as jimmies hold their shape and won’t bleed color into the batter,.
7. Bake
Distribute the batter evenly among the three prepared pans. Using a kitchen scale helps ensure equal layers (approx. 990g per pan). Smooth the tops with an offset spatula. Bake for 32 to 38 minutes. The cakes are done when they are springy in the center, the edges pull away slightly from the pan, and a skewer inserted into the center comes out clean,.
8. Make the Buttercream
While the cakes cool, prepare the frosting. Beat the softened butter and salt on medium speed for about 2 minutes until silky smooth. Reduce speed to low and gradually add the powdered sugar. Add the heavy cream and vanilla extract. Once incorporated, increase the speed to medium and whip for 1-2 minutes until the frosting is fluffy and smooth,.
9. Assemble and Decorate
Place the first cake layer on a serving plate or stand. Spread a thin layer of buttercream over the top and repeat with the remaining layers. Apply a coat of frosting over the entire exterior of the cake and smooth it out using a bench scraper.
- Optional Decoration: Press additional sprinkles into the bottom third of the cake to create a colorful “skirt.” Use a piping bag with a large open star tip (such as #869) to pipe dollops of frosting around the top edge,.
Baker’s Tips for Success
- Measure Flour Correctly: The most common mistake in baking is using too much flour, which results in a dry cake. For the best results, use a kitchen scale (450g). If using cups, fluff the flour, sprinkle it into the cup, and level it off without packing it down,.
- Room Temperature Ingredients: Ensure your butter, egg whites, and buttermilk are at room temperature. Cold ingredients will not emulsify properly, leading to a batter with small nodules of butter,.
- Avoid Nonpareils: When choosing sprinkles for the batter, avoid the small round balls (nonpareils). They dissolve quickly and will turn your batter a muddy color. Stick to cylindrical “jimmies”.
- Flat Layers: For perfectly flat cake layers that don’t require leveling, consider using damp cake strips wrapped around the outside of your pans. They insulate the edges, allowing the cake to bake evenly without a high dome.
- Storage: This cake can be stored at room temperature for 3 days or in the fridge for 5 days. It also freezes well for up to 3 months if wrapped securely.
