The Ultimate Homemade Funfetti Cake with Silky Swiss Meringue Buttercream
Forget the box mix! Dive into the joyous world of homemade baking with this incredible funfetti cake recipe. It’s wonderfully moist, unbelievably fluffy, and crowned with a luxurious Swiss meringue buttercream and a generous shower of vibrant sprinkles. Perfect for any celebration, or simply for brightening an ordinary day!
There’s an undeniable magic to a funfetti cake, isn’t there? It’s far more than just a vanilla cake; the moment those cheerful rainbow sprinkles are folded into the batter, it transforms into something truly extraordinary. It’s an instant mood-lifter, a taste of nostalgia, and the quintessential symbol of celebration. While a store-bought mix might seem convenient, crafting a funfetti cake from scratch elevates the experience entirely, offering a depth of flavor and a superior texture that simply can’t be replicated. This recipe, in particular, captures that classic birthday cake taste by incorporating a hint of almond extract, giving it a delightful, familiar aroma and flavor profile that everyone adores. You don’t need to wait for a special occasion; every day can be a celebration with a slice of this homemade masterpiece!
This funfetti cake recipe stands out for its simplicity and exceptional results. Each bite reveals a cake that is remarkably light, airy, and incredibly moist. This perfect texture is achieved through a carefully balanced combination of key ingredients: the tenderizing properties of buttermilk, the richness of oil, and the delicate structure provided by cake flour. Together, these components ensure a truly unforgettable cake experience.
While this detailed guide focuses on creating a show-stopping funfetti layer cake, the versatile batter can also be adapted to suit your baking needs. Whether you prefer a simpler 9×13-inch sheet cake for a crowd or delightful individual cupcakes, you’ll find comprehensive instructions below to guide you. The foundation of a perfect funfetti cake begins with quality ingredients, and understanding their role is crucial for success.
Essential Ingredients for the Perfect Funfetti Cake
Before you begin assembling your ingredients, remember this crucial tip: ensure all refrigerated items, especially the buttermilk, butter, and eggs, are at **room temperature**. This allows them to emulsify properly, creating a smoother batter and a more consistent, tender crumb in your finished cake. Here’s a breakdown of the key components that make this funfetti cake truly special:
- Cake flour: This is not just any flour! Cake flour has a lower protein content compared to all-purpose flour, which means less gluten development. The result? An incredibly tender, light, and springy cake that practically melts in your mouth.
- Baking powder & baking soda: These chemical leavening agents are the dynamic duo responsible for helping your cake rise beautifully in the oven. Baking soda reacts with the acidic buttermilk, while baking powder provides additional lift, ensuring a light and airy texture.
- Salt: A pinch of salt is vital for enhancing the overall flavor profile. It expertly balances out the sweetness of the sugar and truly makes the vanilla and almond flavors pop, preventing the cake from tasting flat.
- Buttermilk: The secret weapon for moisture and tenderness! Buttermilk’s acidity breaks down gluten strands, contributing to a softer texture, and its active cultures add a subtle tang that complements the sweetness. If you don’t have buttermilk, you can make a quick substitute with milk and lemon juice or vinegar, though genuine buttermilk is always preferred for the best results.
- Oil: Using a neutral-flavored oil like canola or vegetable oil in combination with butter ensures an exceptionally moist cake. Oil remains liquid at room temperature, unlike butter, which means your cake will stay moist for longer and have a softer crumb.
- Vanilla extract & almond extract: Pure vanilla extract provides that classic, comforting sweet aroma. The almond extract, however, is the magic ingredient that gives this funfetti cake its distinct, nostalgic “birthday cake” flavor, setting it apart from a plain vanilla cake.
- Unsalted butter: You’ll need two sticks of unsalted butter for the cake layers. It’s imperative that your butter is softened to room temperature – not melted, but pliable enough to leave an indentation when pressed. This allows it to cream properly with the sugar, incorporating air for a lighter cake.
- Granulated sugar: This fine white sugar sweetens the cake without introducing any additional flavors, allowing the vanilla and almond to shine. It also plays a crucial role in creating a tender crumb and helps with browning.
- Eggs: Large eggs bind the ingredients together, add richness, and contribute to the cake’s structure. Like the butter, eggs must be at room temperature to ensure they emulsify smoothly into the batter. If you forget to take them out, simply place them in a bowl of warm water for 5 to 10 minutes.
- Sprinkles: For the iconic funfetti look, choose **long, rod-shaped sprinkles**, commonly known as jimmies. Avoid round sprinkles (nonpareils) as they tend to bleed their vibrant colors into the batter during baking, resulting in a muddy appearance rather than distinct dots of color.
- Frosting: While I highly recommend my velvety Swiss meringue buttercream for its smooth texture and less cloyingly sweet profile, a classic vanilla buttercream frosting or even a rainbow chip frosting can be used if you prefer a simpler or different flavor pairing. Whichever you choose, make sure you have enough to generously frost your entire cake!
Crafting Your Homemade Funfetti Cake: A Step-by-Step Guide
Making a homemade funfetti layer cake might seem daunting, but by following these steps, you’ll achieve a bakery-quality result. Precision and patience are key to this delightful baking adventure:
First, prepare your dry ingredients. In a large mixing bowl, thoroughly whisk together the cake flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents are evenly distributed throughout the flour, guaranteeing a consistent rise. Set this mixture aside.
Next, combine your wet ingredients (excluding the butter, sugar, and eggs for now). In a separate bowl or a large liquid measuring cup, whisk together the room temperature buttermilk, oil, pure vanilla extract, and pure almond extract until fully integrated. This allows the flavors to meld and ensures even distribution when added to the batter later.
Now, it’s time to cream the butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer in a large bowl), beat the softened unsalted butter on low speed until it becomes smooth and creamy. Gradually add the granulated sugar to the butter, mixing on low speed to prevent sugar from flying out. Once all the sugar is incorporated, increase the speed to medium and continue beating for a full 4 to 5 minutes. This step is crucial: it incorporates air into the butter and sugar mixture, which creates pockets of air that expand during baking, resulting in an incredibly light and fluffy cake texture.
After the butter and sugar mixture is light and fluffy, begin adding the eggs, one at a time. After each egg is added, mix just until it’s incorporated, then stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. This ensures all ingredients are thoroughly mixed and prevents any unmixed streaks in your batter. Adding eggs individually helps maintain the emulsion and structure of the batter.
Finally, we’ll combine the wet and dry ingredients. To prevent overmixing and the development of tough gluten, add the dry ingredients to the butter mixture in three stages, alternating with the buttermilk mixture in two stages. Begin and end with the dry ingredients. Mix on low speed after each addition, just until combined. Overmixing flour can lead to an overdeveloped gluten network, resulting in a dense, chewy cake rather than the desired light and tender crumb. After the last addition, give the batter one final, gentle mix to ensure everything is just combined. Use a rubber spatula to gently fold in your chosen sprinkles, distributing their joyful colors throughout the batter without overworking it.
Divide the batter evenly between three 8-inch cake pans that have been meticulously prepared by spraying with nonstick spray and lining the bottoms with parchment paper. This preparation prevents sticking and ensures your beautiful cake layers release easily. Bake the cake layers until a toothpick inserted into the center comes out clean, indicating they are fully cooked. Once baked, let them cool in the pans for about 15-20 minutes before carefully inverting them onto a wire rack to cool completely. It is absolutely essential that the cake layers are cooled to room temperature before attempting to frost them; warm cakes will melt your frosting!
For the ultimate frosting experience, I highly recommend my Swiss meringue buttercream recipe. Its silky smooth texture, rich butter flavor, and balanced sweetness perfectly complement the funfetti cake without being overly sugary. If you’re looking for an easier option, my classic vanilla buttercream frosting or even a festive rainbow chip frosting would also be delicious choices. If opting for the vanilla buttercream, I suggest doubling the recipe to ensure you have plenty to generously frost all three layers and the exterior of the cake.
Once your cake layers are completely cool and your chosen frosting is whipped to perfection, the final exciting step is to assemble and decorate your funfetti masterpiece! Level the tops of each cake layer using a serrated knife or a cake leveler for a neat, professional look. Place the first layer on your cake stand or serving plate, spread a generous ¾ to 1 cup of frosting evenly, then repeat with the second layer. Position the third layer on top, and then use the remaining frosting to beautifully coat the top and sides of the entire cake. For that quintessential funfetti flair, don’t be shy – top your finished cake with an extra shower of sprinkles! They are, after all, the best part and truly bring the celebration to life.
Adapting Your Funfetti Cake to Different Pan Sizes
This versatile funfetti cake batter isn’t just for a grand three-layer cake! You can easily adjust the recipe to fit various pan sizes or even to make adorable cupcakes, ensuring you can enjoy this delightful treat for any occasion, big or small. Here’s how to modify the baking instructions:
For a Two-Layer Cake (9-inch rounds): If you prefer a slightly less towering cake or have only two 9-inch round cake pans, this recipe can be easily adapted. Simply divide the prepared batter evenly between the two 9-inch pans, which should be greased and lined with parchment paper as usual. Increase the baking time slightly to 28 to 33 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Keep an eye on them as oven temperatures can vary.
For a 9×13-inch Sheet Cake: A 9×13-inch sheet cake is perfect for potlucks, larger gatherings, or when you just want a straightforward, easy-to-slice dessert. Begin by thoroughly greasing a 9×13-inch baking pan with nonstick cooking spray. Pour all of the funfetti batter into the prepared pan and spread it out evenly using an offset spatula. Bake the cake in a preheated 350°F (180°C) oven for approximately 35 to 40 minutes. Again, the visual cue of a clean toothpick inserted into the center will tell you it’s done.
For Funfetti Cupcakes: Who doesn’t love a funfetti cupcake? This recipe yields approximately 32 festive cupcakes, making them ideal for parties or individual servings. Line your muffin tins with paper liners. Fill each liner only about two-thirds of the way full to allow for proper rising without overflowing. Bake the cupcakes in a preheated 350°F (180°C) oven for a shorter duration of 16 to 20 minutes. Check for doneness with a toothpick and allow them to cool completely on a wire rack before frosting and decorating with even more sprinkles!
Expert Baking Tips for Funfetti Cake Success
Achieving a perfect homemade funfetti cake is easier than you think, especially with a few insider tips:
- The Power of Cake Flour: As mentioned, cake flour is paramount for this recipe’s light and fluffy texture. Its lower protein content results in less gluten formation, yielding a tender crumb. If you find yourself without cake flour, don’t despair! You can easily create your own homemade substitute by combining all-purpose flour with a bit of cornstarch.
- Choose Your Sprinkles Wisely: This is a critical detail for “funfetti.” Always opt for **long, rod-shaped sprinkles (jimmies)**. Tiny round sprinkles (nonpareils) have a tendency to bleed their colors into the cake batter during baking, which can unfortunately turn your vibrant rainbow cake into a muted, muddy mess. Jimmies hold their color much better, ensuring that distinct, festive speckled look.
- Patience with Cooling: Resist the urge to frost warm cake layers! This is a common mistake that leads to melted, sliding frosting and a messy cake. Ensure your cake layers are **completely cooled to room temperature** before you even think about applying frosting. For best results, you can even chill the cooled layers in the refrigerator for 20-30 minutes before frosting to make them firmer and easier to handle.
- Room Temperature Ingredients are Key: We can’t stress this enough! Butter, eggs, and buttermilk at room temperature emulsify better, creating a smoother, more uniform batter and a finer crumb in the baked cake. Cold ingredients can cause the batter to curdle and may result in a dense cake.
- Measure Flour Correctly: For accurate results, always measure your cake flour by spooning it into your measuring cup and then leveling it off with a straight edge. Scooping flour directly from the bag can compact it, leading to too much flour and a dry, dense cake. Using a kitchen scale for precise measurement (345 grams) is even better.
- Don’t Overmix the Batter: After adding the dry ingredients, mix only until just combined. Overmixing develops gluten, which can make your cake tough and chewy. A few lumps are fine; it’s better to slightly undermix than overmix.
- Preheat Your Oven Properly: Always give your oven plenty of time to fully preheat. An accurately preheated oven ensures that your cakes start baking at the correct temperature, leading to an even rise and proper baking. Consider investing in an oven thermometer to verify your oven’s true temperature.
Explore More Delicious Layer Cake Recipes!
If you loved baking this funfetti cake, you’ll be thrilled to try some of these other fantastic layer cake recipes. Each one offers a unique flavor and texture, perfect for expanding your baking repertoire:
- Classic Vanilla Cake
- Rich Chocolate Cake
- Elegant White Cake
- Beautiful Marble Cake
- The Best Carrot Cake Recipe
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Funfetti Layer Cake with Swiss Meringue Buttercream
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Ingredients
For the moist funfetti cake:
- 3 cups (345 grams) cake flour (spooned & leveled; ensures a tender crumb)
- 2 teaspoons baking powder (for rise)
- ½ teaspoon baking soda (reacts with buttermilk for lift)
- ½ teaspoon salt (enhances flavor)
- 1 cup (240 ml) buttermilk (room temperature, for moisture and tender texture)
- ¼ cup (60 ml) canola or vegetable oil (adds extra moisture)
- 2 ½ teaspoons pure vanilla extract (for classic flavor)
- ½ teaspoon pure almond extract (for that nostalgic birthday cake taste)
- 1 cup (2 sticks, or 230 grams) unsalted butter (softened to room temperature)
- 2 cups (400 grams) granulated sugar (sweetens and tenderizes)
- 4 large eggs (room temperature, for structure and richness)
- ½ cup (100 grams) sprinkles (use jimmies to prevent color bleeding)
For the silky Swiss meringue buttercream:
- 6 large egg whites (198 grams)
- 2 cups (400 grams) granulated sugar
- ¼ teaspoon salt
- 2 cups (4 sticks; 1 pound) unsalted butter (softened to a cool room temperature)
- 2 teaspoons pure vanilla extract
Instructions
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To prepare the funfetti cake layers: Begin by preheating your oven to 350°F (180°C). Prepare three 8-inch round cake pans by spraying them generously with nonstick cooking spray and then lining the bottom of each pan with a circle of parchment paper. Set these prepared pans aside.
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In a large mixing bowl, meticulously whisk together the cake flour, baking powder, baking soda, and salt until they are thoroughly combined and no lumps remain. This step ensures even distribution of the leavening agents. Set the bowl aside for later use.
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In a separate large mixing bowl or a liquid measuring cup, whisk together the room temperature buttermilk, oil, pure vanilla extract, and pure almond extract until all the liquids are well incorporated. This creates a homogeneous wet mixture for later. Set this aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl with a handheld mixer), beat the softened butter on low speed until it is smooth and creamy, about 1-2 minutes. Then, gradually and slowly add the granulated sugar to the butter, mixing on low speed until fully incorporated.
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Once all the sugar has been added, increase the mixer speed to medium and continue beating the mixture for an additional 4 to 5 minutes. The mixture should become noticeably light in color and fluffy in texture, indicating that air has been sufficiently incorporated, which is crucial for a tender cake.
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Add the large, room temperature eggs into the butter and sugar mixture, one at a time. After each egg addition, mix thoroughly until just combined, then stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula to ensure even mixing and prevent any ingredients from sticking.
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Now, carefully add the dry ingredients to the butter mixture in three separate additions, alternating with the buttermilk mixture (add in two additions). Always begin and end with a dry ingredient addition. Mix on the lowest speed after each addition, just until combined. Be very careful not to overmix the batter at this stage, as excessive mixing can develop gluten and lead to a tough cake.
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Using a rubber spatula, perform one final scrape around the bottom and sides of the bowl to ensure all ingredients are well combined. Then, gently fold in the sprinkles until they are evenly distributed throughout the batter. This gentle folding prevents overmixing and helps the sprinkles maintain their vibrant color.
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Evenly divide the prepared funfetti batter among the three ready 8-inch cake pans. Use an offset spatula to gently spread the batter out into one even layer in each pan, ensuring consistent thickness for even baking.
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Bake the cake layers for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the very center of the cakes comes out clean. Remove the pans from the oven and allow the cakes to cool in their pans for approximately 20 minutes on a wire rack. Once slightly cooled, run a thin knife around the outside edges of each cake, then carefully invert and remove the cakes from the pans, transferring them back to the wire rack to cool completely to room temperature before frosting.
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To make the silky Swiss meringue buttercream: In a large heat-proof bowl (preferably the bowl of your stand mixer if it’s heat-proof), combine the egg whites, granulated sugar, and salt. Whisk these ingredients together by hand until they are well combined and uniform.
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Place this bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch the water. Whisk the mixture constantly over the simmering water. Continue whisking until the mixture registers 160°F (71°C) on a reliable digital thermometer. This cooking process pasteurizes the egg whites and dissolves the sugar. The exact time will vary, so a thermometer is essential here.
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Carefully remove the bowl from the heat and transfer the egg white mixture to the stand mixer. Fit the mixer with the whisk attachment. Beat the mixture on medium-high speed for about 10 to 15 minutes, or until stiff, glossy peaks form and the meringue is cool to the touch. If the outside of the bowl is still warm, allow the meringue to cool down completely (you can place it in the refrigerator for 10-15 minutes if needed) before proceeding, as warm meringue will melt the butter.
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Once the meringue is cool, switch from the whisk attachment to the paddle attachment. With the mixer running on medium-high speed, add the softened butter, one tablespoon at a time. It is crucial to allow each tablespoon of butter to be fully mixed into the meringue before adding the next. The mixture may look curdled or separated at some point; this is normal. Continue mixing after all the butter is added until the buttercream transforms into a thick, smooth, and creamy consistency.
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Stop the mixer and scrape down the sides of the bowl. Add the pure vanilla extract and continue mixing on medium speed for about 20 to 30 seconds until the vanilla is fully combined and evenly distributed throughout the buttercream.
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To achieve an incredibly smooth, air-bubble-free buttercream, adjust the mixer to its lowest speed and continue mixing for an additional 5 to 7 minutes. This slow mixing helps to release any trapped air. If necessary, you can also use a rubber spatula to manually beat out any remaining air bubbles by hand against the side of the bowl.
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To assemble your magnificent funfetti cake: Ensure your cake layers are completely level by trimming any domed tops with a serrated knife or a cake leveler. Place one cake layer onto your chosen cake stand or serving plate. Top this layer with a generous ¾ cup to 1 cup of the prepared Swiss meringue buttercream, spreading it evenly across the surface. Carefully place the second cake layer on top and repeat the frosting process with another ¾ cup to 1 cup of buttercream. Finally, place the third cake layer on the very top, and use the remaining frosting to beautifully coat the top and all sides of the entire cake. Finish with an extra showering of festive sprinkles for the perfect funfetti flair!
Notes & Variations
Freezing Instructions: You can prepare components of this cake ahead of time! Baked and cooled cake layers may be wrapped tightly in plastic wrap and then in aluminum foil, and frozen for up to 3 months. Thaw them overnight in the refrigerator before assembling. The Swiss meringue buttercream can also be stored in a large freezer bag or airtight container and frozen for up to 3 months. When ready to use, thaw the frosting to room temperature and then re-whip it with an electric mixer until it’s smooth and creamy again before frosting the cake.
Cake flour Substitute: If you don’t have cake flour readily available in your pantry, you can easily make your own homemade substitute using all-purpose flour and cornstarch. Find detailed instructions on how to prepare it here.
To make a 9×13-inch Sheet Cake: For a simpler, single-layer cake perfect for serving a crowd, grease a 9×13-inch baking pan with nonstick cooking spray. Pour all the batter into the pan and spread it into one even layer. Bake at 350°F (180°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
To make a Two-Layer Cake (9-inch rounds): If you prefer a two-layer cake, divide the batter evenly between two 9-inch round cake pans (prepared as described in the instructions). Adjust the baking time to 28 to 33 minutes, checking for doneness with a toothpick.
To make Funfetti Cupcakes: This versatile recipe yields approximately 32 festive cupcakes! Line your muffin tins with paper liners. Fill each liner about 2/3 of the way full with batter and bake for a shorter duration of 16 to 20 minutes, or until a toothpick comes out clean.