It's officially a birthday bash when this homemade Funfetti cake shows up! This recipe tastes better than any boxed cake mix and makes the BEST addition to any celebration.
Occasionally, I like to break out of my food allergy-restrictive baking and make something that I can't eat, but know it is for everyone else. When my sister was planning her husband's 30th birthday celebration, I volunteered to be in charge of baking the birthday cake.
I knew I wanted to make a fun and festive treat to show him that your 30s can be just as exciting as your 20s. That is when I settled on a Funfetti cake for the party! I also made red velvet cupcakes as a little bonus treat.
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I think one of the things that has helped me create so many of my food allergy recipes is making things from scratch. This is why whenever I have the opportunity to make something new, I jump all over it! Now that I have mastered a recipe using regular ingredients, I know what I need to expect when recreating the recipe that will cater to my 12+ food allergies.
Funfetti has always been one of my favorite desserts. Something about the colorful specs of sprinkles makes it perfect for any occasion or celebration! I know it is technically just a vanilla-based dessert with sprinkles, but there is something so exciting about it than just a plain old cake.
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I grew up in a party household. My mom was always hosting, whether it was a dinner party, a holiday, a backyard event, or even volunteering our house for other people to have their parties at. It gave me a lot of opportunities to bake something new for each of these occasions, getting a lot of feedback from friends and family, as well as room for improvement.
Whenever I was unsure about what to make - when in doubt, make a Funfetti cake!
If you are here, that means you are looking to not use a boxed cake mix, and instead try your hand at baking the super trendy "Milk Bar" looking cake for an occasion. Or maybe this recipe just popped up in your feed and you were curious. Either way, welcome! For starters, don't let the idea of baking a homemade Funfetti cake intimidate you. Just think of it more as a standard vanilla cake with sprinkles folded into the batter, which results in a tender, fluffy, airy, and perfectly sweet, pretty-looking cake.
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Birthday Bash Funfetti Cake
Ingredients
½ cup butter, room temperature
½ cup oil - I go with a lighter oil for vanilla-based cakes, such as sunflower oil.
1 ½ cups cane sugar
4 eggs, room temperature
2 tablespoons vanilla extract
3 cups cake flour, do not replace with all-purpose flour, or else you will not get the right results.
1 teaspoon salt
2 ½ teaspoons baking powder
1 â…“ cups buttermilk
½ cup sprinkles, plus extra if you want more "fetti" in your fun!
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Some things you will need:
Directions
Preheat the oven to 350°F. Grease two 8 or 9-inch round cake pans. You can also add parchment rounds to the bottom of the pan if you prefer. Set aside.
In a stand mixer fitted with a whisk attachment, beat the softened butter and oil together, for about 3 minutes. on a medium speed. The two ingredients will only combine well if the butter is at room temperature.
Switch the speed to heat and slowly add in the sugar. Beat for another 3 minutes, until the mixture for about is light and fluffy and turns into a pale-yellow color
Lower the speed to medium-low and add the eggs one at a time, using a rubber spatula to scrape down the bowl in between each addition.
Add the vanilla extract. Beat the mixture on high for 3 more minutes to incorporate as much air as possible.
In a separate bowl, sift together the cake flour, salt, and baking powder. Measure out the buttermilk, but do not add it to either bowl yet.
Back to the stand mixer, alternate adding the dry mixture and the buttermilk into the wet mixture. Space it out to be in 4 batches mixing on a low setting after each addition.
Power off the stand mixer and fold in the sprinkles until evenly distributed throughout the batter. At this point, you can keep with the abovementioned measurements, or add more if you don't think there is enough - baker's preference.
Split the batter evenly into the prepared pans and bake for 20 minutes or until the cake is a lightly golden brown and springs back when pressed.
Take it out of the oven and let it sit in the pans for about 5 minutes before transferring to a prepared baking sheet, lined with parchment paper. Let the cakes cool completely before you frost with your favorite frosting.
To assemble, place one cake round on a cake stand or plate. Then top with a generous amount of frosting. Layer the second cake round on top and frost, dragging the frosting down the sides of the cake to cover all surfaces. Decorate as you desire and then enjoy the party with your gorgeous cake!
