Description
This easy homemade Funfetti cake is soft, fluffy, and loaded with colorful sprinkles! It’s made from scratch with simple ingredients — no box mix needed. Perfect for birthdays, celebrations, or just because you’re craving cake.
Ingredients
For the Cake:
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2 1/2 cups all-purpose flour
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2 1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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3/4 cup unsalted butter, softened
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1 1/2 cups granulated sugar
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4 large egg whites
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1 tbsp vanilla extract
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1 cup whole milk
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1/2 cup sour cream
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1/2 cup rainbow sprinkles (jimmies work best)
For the Vanilla Buttercream:
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1 cup (2 sticks) unsalted butter, softened
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4 cups powdered sugar
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2-3 tbsp heavy cream or milk
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1 tbsp vanilla extract
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Pinch of salt
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Extra sprinkles for topping (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream together butter and sugar until light and fluffy (about 2-3 minutes).
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Add egg whites one at a time, beating well after each. Stir in vanilla.
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Mix in sour cream, then alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
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Gently fold in the sprinkles.
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Divide batter evenly between prepared pans and smooth the tops.
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Bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, salt, and cream or milk. Beat until light and fluffy.
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Frost the cooled cakes and decorate with more sprinkles on top.
Notes
Use jimmies (long, rod-shaped sprinkles) to prevent color bleeding. This recipe can also be used for cupcakes — it yields about 24. Store cake covered at room temperature for up to 2 days or refrigerate for up to 5.