Funfetti Cake Recipe

Make this funfetti cake without waiting for your birthday! Swiss meringue buttercream and sprinkles top this rich, fluffy cake. 

– 3 cups (345 grams) cake flour (spooned & leveled) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup (240 ml) buttermilk (room temperature) – ¼ cup (60 ml) canola or vegetable oil – 2 ½ teaspoons pure vanilla extract – ½ teaspoon pure almond extract – 1 cup (2 sticks, or 230 grams) unsalted butter (softened) – 2 cups (400 grams) granulated sugar – 4 large eggs (room temperature) – ½ cup (100 grams) sprinkle



Bake DIY funfetti cake at 350°F (180°C). Three 8-inch round cake pans, spray and parchment. Combine cake flour, baking powder, soda, and salt in a large bowl.


Large bowl: buttermilk, oil, vanilla, almond. Smooth butter with a paddle attachment or a large basin and low-speed handheld mixer. Stir in sugar.


Stir in all the sugar on medium speed for 4–5 minutes until foamy. Scrape bowl bottom and edges after eggs. Third, gradually mix dry and buttermilk.


Don't overmix items. Use a rubber spatula to scrape the basin bottom and sides, then gently mix in the sprinkles. Pour batter into three pans.


Bake cakes until a central toothpick comes out clean, 25–30 minutes. Cool baked pans 20 min. Lift cakes from pans and cool on wire racks.


Also See: 

Banana Cupcakes Recipe