Funfetti Birthday Cake


Jul 26

Funfetti Birthday Cake – A new and improved version of my Funfetti Cake with moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.

Funfetti Cake 1.0

I’m not sure there’s anything more classic or more nostalgic than a classic Funfetti Birthday Cake. A funfetti cake just screams quintessential birthday cake, don’t you think? Like many of you, I grew up on the boxed version of this cake. I loved it back then, but a few years ago came up with my own recipe. I originally posted it as my Fourth of July Funfetti Cake, and grew to love it even more!

In this first version of my funfetti cake, I used my Classic White Cake and Vanilla Buttercream as the base. It’s super light and fluffy, and reminds me of my childhood. However, I’ve always felt like it could be better. As I’ve remade this cake over the years, I just kept thinking, I need to try this one again.

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Cake Subscription Boxes

I don’t know why it’s taken me so long to revamp this recipe! I actually didn’t get around to revising it until I decided to try something new with my cake subscription boxes. If you haven’t heard of my subscription boxes yet, let me digress from funfetti cake for just a moment 🙂

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Just last December, we launched Courtney’s Cake Club, a cake box subscription service, much like Hello Fresh and Blue Apron, but for my cakes! Each month you get pre-measured ingredients and a recipe card with all my tips and tricks for making delicious tasting and beautiful looking cakes. We’ve also teamed up with My Mind’s Eye to give you a party good from their store. I love how convenient these boxes make cake baking! No hunting down special ingredients, no big messes, and no stress of not knowing what to do. I give you just about everything you need to succeed. The only thing you need to grab are a few ingredients from your refrigerator.

I also love how the boxes help create lasting memories. For many of you, you’re giving these boxes as gifts, sharing them with friends, making date night out of cake baking, etc.

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I also know many of you have loved the single box option we’ve been doing recently. In fact, it’s been such a huge hit, that we’ve decided to change things up and we’ll be keeping the single cake box option as a permanent fixture on Shop.CakebyCourtney.com. So now you can subscribe to Courtney’s Cake Club for a monthly delivery or get a single box for just the months you want.

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As part of the new Courtney’s Cake Club options, I also thought it would be fun to offer you a classic birthday cake cake box. Starting in September, you’ll also have the option to buy this cake, my Funfetti Birthday Cake, as a single box – whenever you want! That’s right! This cake box will always be available to you for purchase with an immediate ship time.

You can visit Shop.CakebyCourtney.com to learn more.

Funfetti Birthday Cake 2.0

So all of these exciting changes were the catalyst to my new and improved Funfetti Birthday Cake. In version 2.0, the cake is more of a vanilla cake than a white cake. It’s a little more moist, in my opinion, than my original version. And it also has a slightly stronger vanilla flavor to it as well.

The texture and flavor in this cake is so delicious and I’m so excited for you to try it!

 

Funfetti Birthday Cake

A new and improved version of my Funfetti Cake with moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.

Course Dessert
Cuisine Cake
Keyword Funfetti Birthday Cake, Funfetti Cake
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 20

Ingredients

FOR THE CAKE

  • 1 cup unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 1/3 cup vegetable oil
  • 3 large whole eggs whole room temperature
  • 3 large egg whites room temperature
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup rainbow sprinkles

FOR THE BUTTERCREAM

  • 2 cups unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
  • 6 cups powdered sugar measured and then sifted
  • 4 tablespoons heavy whipping cream
  • 2 teaspoons clear vanilla extrac

FOR THE DRIP

  • 1 cup white chocolate chips I prefer Guittard White Cookie Drops (Orson Gygi(
  • 1/4 cup heavy whipping cream

Instructions

FOR THE CAKE

  1. Preheat the oven to 350 degrees F. Prepare three 8" round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.
  2. In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 5 minutes.
  4. Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated.
  5. Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.
  6. Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sprinkles.

  7. Evenly distribute the cake batter among the three pans and bake for 20 to 25 minutes, until toothpick comes out with just a few moist crumbs on it.
  8. Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
  9. When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I’ll just put it in the refrigerator to chill until needed.

FOR THE BUTTERCREAM:

  1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
  2. With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  3. With mixer on medium speed, add whipping cream, vanilla and salt.
  4. Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
  5. Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

FOR THE DRIP

  1. Heat the cream in a microwave safe bowl and pour over the chips and stir to melt the chips. You're looking for a pourable consistency.

ASSEMBLY

  1. Place the first cake layer, top side up. Add about 3/4 to 1 cup of frosting. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake.
  2. Repeat this step until you get to the final cake layer, which you will lay top side down.
  3. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
  4. After the crumb coat is set, continue frosting and decorating the cake.

15 thoughts on “Funfetti Birthday Cake

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  1. Thanks for another stellar cake recipe!!!
    How many sprinkles do you put in the batter, and at what point do you add them? I didn’t see it listed in the recipe.
    Thanks!

  2. Such a gorgeous cake! 🙂 Quick question – the recipe does not have the measurement of sprinkles for the cake batter…. how much do you recommend using for this particular recipe? Thank you so much!

  3. What if I want to use 6 or 7” pans instead? Do I just increase the time or cut the recipe in half or what do I do? I don’t have 8” pans.

  4. Hi! The Funfetti cake looks awesome. When do we add the sprinkles to the batter and in what amount??
    Thanks!!

  5. Hi Courtney!

    I want to make this cake for an outdoor birthday party in the Texas heat next weekend. Do you think the buttercream will melt? If so is there another icing recipe you have that would be better?

    Thanks!
    Gabby