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Perfect Funfetti Cake Recipe Easy Fluffy Swiss Meringue Buttercream

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A light, moist funfetti cake bursting with colorful sprinkles, topped with a silky, cloud-like Swiss meringue buttercream that balances sweetness perfectly.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ¾ cup (about 100g) rainbow sprinkles (non-melting)
  • 4 large egg whites
  • 1 cup (200g) granulated sugar
  • 1 ½ cups (340g) unsalted butter, softened and cut into cubes
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  5. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold the rainbow sprinkles into the batter with a rubber spatula to avoid color bleeding.
  7. Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula.
  8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. To make the Swiss meringue buttercream, combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
  11. Transfer to a mixer and beat on high until stiff, glossy peaks form and the bowl is cool to the touch, about 10 minutes.
  12. Gradually add the softened butter cubes, beating constantly. The mixture may look curdled at first but continue beating until smooth and fluffy.
  13. Beat in vanilla extract and a pinch of salt.
  14. Place one cake layer on a serving plate. Spread an even layer of buttercream on top.
  15. Add the second cake layer, then frost the top and sides. Smooth or create swirls with an offset spatula.

Notes

Use non-melting sprinkles and fold them gently to prevent color bleeding. Chill buttercream if too soft and re-whip. Cool cakes completely before frosting to avoid melting the buttercream. Fresh eggs and proper sugar dissolution are key for smooth Swiss meringue buttercream.

Nutrition

Keywords: funfetti cake, Swiss meringue buttercream, colorful sprinkles, celebration cake, easy cake recipe, fluffy frosting

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