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Perfect 3-Layer Funfetti Birthday Cake Recipe

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This isn’t just another funfetti cake — it’s the one that makes skeptics shut up and grab another slice. With a tender crumb, real buttercream, and a secret sprinkle-folding trick, this three-layer birthday cake is bakery-quality without the bakery price tag.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (360ml) buttermilk, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) vegetable oil
  • ¾ cup (120g) rainbow jimmies sprinkles
  • 2 cups (452g) unsalted butter, softened (for buttercream)
  • 6 cups (720g) powdered sugar
  • ¼ cup (60ml) heavy cream
  • 2 teaspoons vanilla extract (for buttercream)
  • ¼ teaspoon salt (for buttercream)
  • ¼ cup rainbow jimmies for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round pans, line bottoms with parchment paper, grease parchment, and dust with flour.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt for 30 seconds.
  3. Cut softened butter into small cubes and beat into flour mixture on low speed until coarse sand texture with some pea-sized butter bits remains.
  4. In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and vegetable oil until uniform.
  5. Pour wet mixture into flour-butter mixture. Mix on medium-low speed for about 2 minutes, scraping bowl halfway through, until thick and silky.
  6. Gently fold in rainbow jimmies with a rubber spatula using no more than 10 folds.
  7. Divide batter evenly among prepared pans (about 580g each). Smooth tops. Bake for 25-30 minutes, rotating pans halfway through, until toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes on wire rack. Run knife around edges, invert, peel off parchment, and cool completely on rack (1-2 hours).
  9. For buttercream: Beat softened butter on medium speed for 5 minutes until pale and fluffy. Add powdered sugar one cup at a time on low. Add heavy cream, vanilla, and salt. Beat on medium-high for 3-4 minutes until light and airy.
  10. Level cake tops with a serrated knife.
  11. Place one layer on cake board. Spread about ¾ cup buttercream evenly. Repeat with second layer. Top with third layer, flat side up. Apply thin crumb coat. Refrigerate 30 minutes.
  12. Apply final layer of buttercream, smooth sides with offset spatula and bench scraper. Press rainbow jimmies into bottom edge. Pipe decorations if desired.

Notes

Room temperature ingredients are non-negotiable. Use jimmies, not nonpareils, to prevent color bleeding. Don’t overmix at any stage. Chill between frosting steps for best results. Cake layers can be baked up to 2 days ahead and stored wrapped at room temperature, or frozen for up to 3 months. Buttercream can be made 3 days ahead and refrigerated; bring to room temperature and rewhip before using.

Nutrition

Keywords: funfetti cake, birthday cake, sprinkle cake, vanilla cake, layer cake, homemade cake, buttercream

Find it online: https://prismtaste.com/perfect-3-layer-funfetti-birthday-cake-recipe/