Funfetti Cake with Vanilla Buttercream is the perfect birthday cake for any and everybody! It’s fun and tasty!
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This funfetti cake was not my first choice for my husband’s birthday cake. I wanted to make an orange creamsicle cake with a vanilla orange cream cheese frosting.
However, due to circumstances outside of our control, the funfetti cake was next on the list of cakes that I wanted to make.
I couldn’t make the other cake because…wait for it…we’ve been without a full size fridge/freezer since June 3rd. Of course it went out 2 years after the warranty expired AND one week after the huge Memorial Day sale.
We went to Best Buy for reasons that are unimportant, and were told that it would be at least until JULY before we could have one delivered. I nearly cried.
We came home and started looking at the ones they offered online, and quickly discovered that they are making refrigerators HUGE these days. There were only two that would fit in our spot, in a side-by-side, and luckily the one we liked had a delivery date of June 18th.
Whew! Not July. We placed our order and waited. We bought a larger Magic Chef mini fridge/freezer combo to get us by until then.
Then on Friday the 17th we got a phone call that said that our delivery was going to be delayed. 🙁 We had many mixed emotions.
They basically ordered it from a 3rd party, and it had only arrived to the Best Buy warehouse that day, and it would be another week before it arrived in the store and they could get it out to be delivered.
You also don’t realize how much you NEED your fridge/freezer until you don’t have one within reach.
So, you can see that with the Florida heat the creamsicle cake would have melted fast. This funfetti cake could sit on the counter in the kitchen and not lose it’s frosting!
Everybody was pretty bummed about the change in cake flavors, but as soon as I can, I’m going to make that one again. I’m thinking for the 4th of July; even though orange isn’t America colors. Oh well.
No buttermilk? No problem.
Using a measuring cup, place 1 tablespoon of lemon juice, and pour milk in to the 1 1/2 cup line. Stir and allow to sit for no more than 2 minutes.
Can I use a different sprinkle in the cake batter?
You can. I just don’t recommend using the ball type sprinkles like I have on top. They bleed far more when wet.
CAN I MAKE THIS CAKE AHEAD OF TIME?
Yes – there are two ways you can do this.
- Make the cakes, allow to cool completely, wrap in my favorite press and seal, and place in the fridge until the next day. Pull out, unwrap, frost and serve.
- Make the cakes, allow to cool completely, wrap in press and seal, and again in foil. Freeze for up to 2 months. Remove from the freezer and allow to defrost in the fridge for 24 hours before frosting.
I’d like chocolate frosting on top! (Me too!)
Here are two chocolate frostings that I think would be great on top of this white cake:
- The Best Marble Cake with Chocolate Buttercream (this is a nice milk chocolate type of frosting)
- Double Dark Chocolate Cake (this is a nice rich dark chocolate frosting)
More funfetti recipes coming right up!
- Funfetti Cheesecake
- Vanilla Funfetti Puppy Chow
- Funfetti Banana Bread
- Vanilla Funfetti Muffins
- Funfetti Cupcakes
- 3 3/4 cup sifted flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cup sugar
- 3 sticks butter room temp
- 4 eggs room temp
- 2 egg whites - whisked room temp
- 3 teaspoon vanilla
- 1 1/2 cup buttermilk
- 3/4 cup rainbow sprinkles not the balls like I have on top, but true oblong sprinkles
- 2 1/2 sticks butter room temp
- 5 cups powdered sugar
- 1/3 cup milk
- 3 teaspoon vanilla extract
- 1/8 teaspoon salt
- *additional sprinkles for topping - I used the balls because that is all that was at the store! I would have preferred the same oblong sprinkles that were in the batter.
- Preheat the oven to 350 degrees. Grease and flour two - 9 inch cake pans. Set aside.
- In a medium bowl stir together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl attached to a stand mixer beat together the sugar and butter until creamy.
- Drop in your eggs one at a time, on low speed. (don't add the egg whites yet)
- Add the vanilla.
- Alternate the flour mix and the buttermilk; starting and ending with the flour mix.
- Had whisk in the egg whites until incorporated.
- Fold in the sprinkles and pour evenly into your cake pans.
- Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting!
- To make the frosting, beat the butter until creamy in a large bowl on a stand mixer.
- Add the vanilla, salt, and milk.
- On low speed, slowly add the powdered sugar, until all of it is incorporated and you have a smooth creamy texture. You may need to add a bit more milk (teaspoon at a time if it's too thick).
- Frost and assemble your cakes! Top with additional sprinkles, if desired.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 786 Total Fat: 41g Saturated Fat: 24g Trans Fat: 2g Unsaturated Fat: 14g Cholesterol: 150mg Sodium: 631mg Carbohydrates: 99g Net Carbohydrates: 0g Fiber: 1g Sugar: 70g Sugar Alcohols: 0g Protein: 7g