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Creamy Funfetti Birthday Cake Recipe with Easy Vanilla Buttercream Frosting

creamy funfetti birthday cake - featured image
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A moist and fluffy funfetti birthday cake layered with creamy vanilla buttercream frosting, perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) 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
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk (can substitute almond milk for dairy-free)
  • ½ cup (90g) rainbow sprinkles (jimmie-style recommended)
  • For the vanilla buttercream frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2–3 tablespoons heavy cream (can substitute coconut cream for dairy-free)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream softened butter with granulated sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract until smooth and creamy.
  5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix each addition just until combined; avoid overmixing.
  6. Gently fold in rainbow sprinkles using a rubber spatula to prevent color bleeding.
  7. Divide batter evenly between prepared pans. Smooth tops and tap pans lightly to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and cake springs back lightly when pressed.
  9. Cool cakes in pans for 10 minutes, then invert onto wire racks and remove parchment paper. Let cool completely before frosting.
  10. To prepare frosting, beat softened butter on medium speed until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  11. Add vanilla extract, heavy cream, and a pinch of salt. Beat on high for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  12. Assemble cake by placing one layer on serving plate, spreading a thick layer of buttercream on top. Add second layer and frost top and sides evenly.
  13. Optionally, sprinkle extra rainbow sprinkles on top for decoration.

Notes

Use room temperature ingredients for best results. Fold sprinkles gently to avoid color bleeding. Do not overmix batter to keep cake tender. Chill buttercream if too soft before frosting. Use an offset spatula for smoother frosting application. Cake layers can be baked up to 2 days ahead and stored wrapped at room temperature. Store leftover cake covered in refrigerator up to 4 days or freeze slices up to 3 months.

Nutrition

Keywords: funfetti cake, birthday cake, vanilla buttercream, easy cake recipe, celebration cake, moist cake, colorful sprinkles

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