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The Ultimate Funfetti Birthday Cake: Best Easy Recipe

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This funfetti birthday cake is incredibly moist and tender, with a rich vanilla flavor and vibrant rainbow sprinkles throughout. It’s the perfect crowd-pleasing dessert that comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ⅓ cup (80ml) vegetable oil
  • ½ cup (80g) rainbow sprinkles (jimmies, not nonpareils)
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 2–4 tablespoons heavy cream or whole milk (for frosting)
  • Pinch of salt (for frosting)
  • Extra sprinkles for decorating

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper circles.
  2. In a medium bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt until evenly distributed. Set aside.
  3. In a large mixing bowl, beat ¾ cup (170g) softened unsalted butter and 1 ½ cups (300g) granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  4. Add 3 room-temperature eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and beat until combined.
  5. With the mixer on low speed, add about one-third of the flour mixture and mix until just combined. Pour in half of the 1 cup (240ml) whole milk and mix again. Repeat with another third of flour, the remaining milk, and finally the last of the flour. Stop mixing as soon as the flour disappears.
  6. Pour in ⅓ cup (80ml) vegetable oil and mix on low speed until just incorporated. Scrape down the bowl.
  7. Add ½ cup (80g) rainbow jimmies to the batter. Using a rubber spatula, fold them in gently with no more than 10-12 strokes.
  8. Divide the batter evenly between the prepared pans (about 500g each if using a scale). Smooth the tops with a spatula.
  9. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pans halfway through if needed.
  10. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a cooling rack. Remove the parchment paper. Let cool completely, at least 1 hour.
  11. For the frosting: In a large bowl, beat 1 cup (226g) softened butter on medium speed until smooth and creamy, about 2 minutes.
  12. Add 4 cups (480g) powdered sugar, one cup at a time, beating on low speed after each addition.
  13. Add 2 teaspoons vanilla extract and 2 tablespoons heavy cream. Beat on medium speed for 2-3 minutes until light and fluffy. Add more cream one tablespoon at a time for a softer consistency. Add a pinch of salt and beat once more.
  14. Place one cake layer on your serving plate. Spread about ¾ cup of frosting evenly on top. Place the second layer on top. Apply a thin crumb coat of frosting all over the cake. Refrigerate for 15 minutes, then apply the final layer of frosting. Top with extra sprinkles before the frosting sets.

Notes

Use jimmies (long rod-shaped sprinkles), not nonpareils, to prevent color bleeding. Room temperature ingredients are crucial for proper texture. The cake tastes even better on day two. Bake layers a day ahead and wrap tightly in plastic wrap for best results.

Nutrition

Keywords: funfetti cake, birthday cake, sprinkle cake, vanilla cake, easy cake recipe, homemade birthday cake

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