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Homemade Funfetti Cake | Soft & Fluffy Birthday Cake

A soft, fluffy homemade vanilla cake packed with colorful sprinkles and covered in creamy vanilla buttercream. This cheerful Funfetti cake is perfect for birthdays, celebrations, and any occasion that calls for a festive homemade dessert.
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Prep Time 45 minutes
Cook Time 30 minutes
2 hours
Total Time 3 hours 15 minutes
Servings: 12 People
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Cake
  • ½ cup 113 g unsalted butter, room temperature
  • ½ cup 120 ml vegetable oil
  • 1½ cups 300 g granulated sugar
  • 4 large eggs room temperature
  • 2 tablespoons vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups 360 g cake flour
  • 1 teaspoon salt
  • 2½ teaspoons baking powder
  • 1⅓ cups 320 ml buttermilk
  • ½ cup about 90 g rainbow jimmies sprinkles
For the Vanilla Buttercream
  • 1 cup 226 g unsalted butter, room temperature
  • 3½ cups 420 g powdered sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 –4 tablespoons whole milk

Method
 

  1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Beat the softened butter and vegetable oil together until smooth.
  3. Gradually add the granulated sugar and beat until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
  5. In a separate bowl, whisk together the cake flour, baking powder, and salt.
  6. Add the dry ingredients and buttermilk to the wet mixture in alternating additions, beginning and ending with the dry ingredients. Mix only until combined.
  7. Gently fold the rainbow sprinkles into the batter.
  8. Divide the batter evenly between the prepared cake pans and smooth the tops.
  9. Bake for 30–40 minutes, or until the cakes spring back lightly when touched and a toothpick inserted in the center comes out clean.
  10. Let the cakes cool in the pans briefly, then transfer them to a cooling rack and cool completely.
  11. To make the frosting, beat the softened butter until creamy and fluffy.
  12. Gradually add the powdered sugar, mixing on low speed until incorporated.
  13. Add vanilla and salt. Add milk, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
  14. Beat the frosting for another 2–3 minutes until light and fluffy.
  15. Place one cooled cake layer on a cake stand. Spread about one-third of the frosting over the top.
  16. Add the second cake layer and cover the top and sides with the remaining frosting.
  17. Decorate with additional rainbow sprinkles if desired.
  18. Slice and serve.

Notes

Use jimmies-style sprinkles for the best color and appearance. Tiny nonpareils can bleed into the batter.
Bring eggs and butter to room temperature before mixing.
Don't overmix once the flour is added.
Cool the cake completely before frosting.
For a stronger birthday-cake flavor, keep the small amount of almond extract.
If the buttercream is too thick, add milk gradually. If it's too loose, add a little more powdered sugar.