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Creamy Funfetti Layer Cake with Easy Homemade Vanilla Buttercream Frosting

creamy funfetti layer cake - featured image
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A tender, moist funfetti layer cake with a smooth, creamy vanilla buttercream frosting that’s perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour, sifted
  • 2 ½ teaspoons (10 grams) baking powder
  • ½ teaspoon (3 grams) salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • ½ cup (90 grams) rainbow sprinkles (small, firm)
  • For the frosting:
  • 1 cup (227 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 2–3 tablespoons (30-45 ml) heavy cream
  • 2 teaspoons (10 ml) pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (177°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Reduce mixer speed to low. Alternately add dry ingredients in three additions with milk, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in sprinkles with a rubber spatula, careful not to overmix.
  7. Divide batter evenly between pans and smooth tops. Bake 25-30 minutes or until a toothpick comes out clean, rotating pans halfway through.
  8. Cool cakes in pans for 10 minutes, then transfer to cooling racks until completely cool.
  9. For frosting, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low after each addition.
  10. Add heavy cream, vanilla extract, and salt. Beat on high for 3-4 minutes until light and fluffy.
  11. If needed, level cakes with a serrated knife. Place one layer on a plate, spread about ¾ cup frosting evenly on top.
  12. Add second layer and frost top and sides with remaining buttercream. Smooth or create swirls as desired.
  13. Refrigerate cake for at least 30 minutes before slicing. Bring to room temperature 15 minutes before serving.

Notes

Use room temperature eggs and milk for best texture. Fold sprinkles gently to avoid color bleeding. Chill cake after crumb coat for smooth frosting. If frosting is too soft, refrigerate 10 minutes and rewhip before spreading.

Nutrition

Keywords: funfetti cake, vanilla buttercream, layer cake, birthday cake, easy cake recipe, homemade frosting, celebration cake

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