Homemade Funfetti Cake with Vanilla Buttercream Frosting

Funfetti is a favorite in our house when it comes to cake. For too many years we’ve been making this awesome cake from a box. I came across this Homemade Funfetti Cake with Vanilla Buttercream Frosting recipe on Pinterest and decided I had to make it.

Homemade Funfetti Cake and Vanilla Buttercream Frosting

This recipe is incredibly simple. It is so simple that I allowed my two year old to help me with almost all of it. He loooooooves dumping and mixing. In fact, he gets mad when I don’t let him help me in the kitchen anymore. And I love that he loves helping cook and bake!

Homemade Funfetti Cake with Vanilla Buttercream Frosting

I’ve been dying to find a good homemade funfetti recipe. C always gets a funfetti cake on his birthday and I’d love to be able to say I used something other than box mix. So I had to try this recipe out today.

Homemade Funfetti Cake with Vanilla Buttercream Frosting

I didn’t have an 8×8 pan, my pan was 10×6 and it worked out ok. I did have to extend the cooking time to approximately 35 minutes. (Although I probably should have stopped around 32 or 33.)

Homemade Funfetti Cake with Vanilla Buttercream Frosting

The cake turned out pretty well. I managed to keep to the directions very easily and had no problems with actual construction of the cake or frosting.

Homemade Funfetti Cake with Vanilla Buttercream Frosting

My only problem is that this cake turned out so incredibly sweet. Next time, I’m going to have to cut down the sugar, both in the cake and in the frosting. (Blasphemy, right? But trust me, you’ll want to do it too.)

Homemade Funfetti Cake with Vanilla Buttercream Frosting

Homemade Funfetti Cake with Vanilla Buttercream Frosting

Ingredients

    For the Cake
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • pinch of salt, optional and to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 1/4 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 1/2 cup sprinkles, or to taste
    For the Frosting
  • 1/2 cup unsalted butter, softened
  • 2 tsp vanilla extract
  • pinch of salt, optional and to taste (helps offset the sweetness)
  • 1 1/2 to 2 cups confectioners' sugar (I only used 1 1/2)
  • 1/3 cup sprinkles, or to taste

Instructions

    For the Cake
  1. Preheat oven to 350F.
  2. Line an 8x8-inch baking pan with aluminum foil and spray with cooking spray.
  3. Set aside.
  4. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt.
  5. Set aside.
  6. In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
  7. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined.
  8. Small lumps will be present.
  9. Do NOT overmix or try to stir them smooth.
  10. Gently stir in the sprinkles, taking care not to overmix or they could bleed.
  11. Turn batter out into prepared pan and bake for about 30 minutes (start checking at 25 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  12. Place pan on a wire rack and allow cake to cool.
    For the Frosting
  1. While cake cools, make frosting.
  2. To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners' sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
  3. Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
  4. Evenly sprinkle the sprinkles before slicing and serving.
  5. Cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months.
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This Homemade Funfetti Cake with Vanilla Buttercream Frosting
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2 thoughts on “Homemade Funfetti Cake with Vanilla Buttercream Frosting

  1. Fun! I’ve never made a Funfetti cake because we avoid food color (though, it looks delicious!). But, I have a box of natural cake sprinkles, so I’ll have to keep this in mind for special occasions. 🙂

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