Description
Celebrate any special occasion with this classic Confetti Birthday Cake, also known as Funfetti. This moist and fluffy vanilla cake studded with colorful rainbow sprinkles is layered with a rich, creamy vanilla buttercream frosting. Perfect for birthday parties or any festive celebration, this cake combines a tender crumb with festive sprinkles for fun in every bite.
Ingredients
Cake
- 3 and 3/4 cups (443g) cake flour, spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 4 large eggs, at room temperature
- 2 large egg whites, at room temperature
- 3 teaspoons (15ml) pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature
- 3/4 cup (135g) rainbow sprinkles
Buttercream Frosting
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream, at room temperature
- 3 teaspoons (15ml) pure vanilla extract or clear imitation vanilla extract
- 1/8 teaspoon salt
- optional: additional sprinkles for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line them with parchment paper rounds, then grease the parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed for 5 minutes until light, fluffy, and fully creamed. Scrape down the bowl as needed to ensure even mixing.
- Add Oil, Eggs, and Vanilla: Add the vegetable oil and beat for 1 minute to combine. Then add the eggs, egg whites, and vanilla extract, mixing on medium-high speed until just combined, scraping the bowl again if necessary.
- Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk in three additions to the wet mixture, mixing gently after each addition just until combined. Be careful not to over-mix to maintain a velvety, thick batter.
- Fold in Sprinkles and Pour Batter: Gently fold the rainbow sprinkles into the batter, then evenly distribute and spread the batter into the prepared cake pans.
- Bake the Cakes: Bake for 25–26 minutes (8-inch pans may take 27–28 minutes) or until a toothpick inserted into the center comes out clean. Tent with foil after 15 minutes to prevent over-browning.
- Cool Cakes: Let the cakes cool in the pans on a wire rack for 20 minutes. Run a knife around the edges to loosen, then turn out onto wire racks to cool completely before frosting.
- Make the Buttercream Frosting: In a large bowl, beat softened butter on medium speed for about 2 minutes until creamy. Gradually add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low for 30 seconds, then high speed for 2 minutes. Adjust thickness by adding extra confectioners’ sugar or cream as needed, and balance sweetness with a pinch of salt if desired.
- Level Cake Layers and Apply Crumb Coat: Using a large serrated knife, slice a thin layer off the tops of each cake to create flat surfaces. Place the first layer on a serving plate or cake stand and spread about 1 cup of frosting evenly over the top. Repeat with the second layer and another cup of frosting. Place the top layer on and cover the entire cake with a thin crumb coat. Smooth with a bench scraper and refrigerate uncovered for 30 minutes to 3 hours to set.
- Final Frosting and Decoration: Spread the remaining frosting smoothly over the top and sides of the cake. Garnish with additional sprinkles if desired for a festive touch.
- Serve and Store: Serve immediately at room temperature. For short-term storage up to 4 hours, keep the cake in a cake carrier at room temperature. For longer storage, refrigerate covered for up to 1 day and allow the cake to come to room temperature for 30 minutes before serving. Leftover cake can be stored tightly covered in the refrigerator for up to 5 days.
Notes
- Ensure all eggs and buttermilk are at room temperature for the best texture and to help the batter mix evenly.
- Do not over-mix the batter once dry ingredients and buttermilk are combined to avoid a dense cake.
- Tenting with foil during baking prevents over-browning while allowing the cake to cook fully.
- Use clear vanilla extract in frosting for a bright white appearance.
- Sprinkles can bleed color if over-mixed; fold them in gently.
- The cake layers must be completely cool before frosting to prevent melting the buttercream.
- The crumb coat helps trap crumbs and offers a smooth finish for the final layer of frosting.
- Room temperature serving brings out the best flavor and texture of the cake and frosting.
- Using parchment paper in pans ensures perfect cake release without damage.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
