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Best Classic Birthday Funfetti Cake: Easy Kid-Approved Recipe

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This funfetti cake is a budget-friendly, kid-approved celebration cake made with simple ingredients. It features a moist, tender crumb and a creamy buttercream frosting, with rainbow jimmies folded directly into the batter for a colorful confetti effect.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (80g) rainbow jimmies
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar
  • 3–4 tablespoons whole milk or heavy cream
  • 2 teaspoons vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • Extra rainbow jimmies for decorating (about ¼ cup)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, line bottoms with parchment paper circles, and grease the parchment.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a stand mixer bowl, beat softened butter on medium speed until smooth and creamy, about 1 minute. Add sugar and beat on medium-high for 2-3 minutes until light and fluffy. Scrape down sides.
  4. With mixer on low, add about one-third of the flour mixture to the butter-sugar mixture. Mix until just combined. Add half of the milk and vanilla, mixing on low until incorporated. Repeat with another third of flour, remaining milk, and last third of flour. Mix only until each addition is incorporated.
  5. Add eggs one at a time, cracking each into a small bowl first, then adding to batter. Mix on medium speed for about 30 seconds after each egg. Batter should be smooth, thick, and glossy.
  6. Add rainbow jimmies to the batter and fold gently with a rubber spatula in 5-6 folds until evenly distributed.
  7. Divide batter evenly between prepared pans (about 580g each). Smooth tops with a spatula. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cakes should be golden brown and pulling away from edges.
  8. Let cakes cool in pans for 10 minutes. Run a thin knife around edges, invert onto a cooling rack, remove parchment, and let cool completely (about 1 hour).
  9. While cakes cool, make frosting: In a large bowl, beat softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, mixing on low. Add vanilla, salt, and 2 tablespoons milk. Beat on medium-high for 3-4 minutes until light, fluffy, and spreadable. Add more milk if too thick, or more powdered sugar if too thin.
  10. Place one cake layer on serving plate. Spread about ¾ cup frosting evenly on top. Place second layer on top, aligned. Apply a thin crumb coat over entire cake. Refrigerate for 15 minutes to set.
  11. Apply remaining frosting to top and sides. Use an offset spatula to create smooth swirls or rustic texture. Press extra rainbow jimmies onto sides and top while frosting is still soft.

Notes

Use rainbow jimmies (long rod-shaped sprinkles) for best color retention. Nonpareils may bleed. Room temperature ingredients are essential for proper creaming and texture. The cake actually tastes better on day two. For a dairy-free version, use vegan butter and oat milk. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: funfetti cake, birthday cake, sprinkle cake, kid-friendly cake, easy cake recipe, homemade cake, buttercream frosting

Find it online: https://leilameals.com/best-classic-birthday-funfetti-cake-easy-kid-approved-recipe/