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Perfect Confetti Funfetti Layer Cake Recipe with Easy Sprinkle Buttercream

confetti funfetti layer cake - featured image
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A simple, joyful funfetti layer cake with tender crumb and lightly toasted sprinkle buttercream frosting that adds a playful crunch. Perfect for celebrations or a cheerful treat any day.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • ¾ cup (150 g) rainbow sprinkles (preferably jimmies or non-melting type)
  • 1 cup (226 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 1 ½ tsp pure vanilla extract (for buttercream)
  • 2–3 tbsp (30–45 ml) whole milk or heavy cream (for buttercream)
  • ¼ cup (50 g) rainbow sprinkles, toasted lightly (for buttercream decoration)

Instructions

  1. Preheat the oven to 350°F (177°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Using a mixer, beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. With the mixer on low, add the dry ingredients in three parts, alternating with the milk in two parts, starting and ending with the dry ingredients. Mix just until combined.
  6. Gently fold in the rainbow sprinkles using a rubber spatula, being careful not to overmix.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks and cool completely.
  10. For the buttercream, beat the softened butter on medium speed until creamy (~2 minutes). Gradually add powdered sugar, one cup at a time, mixing well.
  11. Add vanilla extract and 2 tablespoons of milk or cream. Beat on high for 2-3 minutes until fluffy, adding more milk if needed for spreading consistency.
  12. Toast ¼ cup of sprinkles under the broiler for 1-2 minutes, watching closely to avoid burning. Allow to cool.
  13. Place one cake layer on a serving plate and spread a thick layer of buttercream on top.
  14. Place the second layer on top and cover the entire cake with the remaining buttercream.
  15. Decorate by pressing the toasted sprinkles gently around the sides and scattering some on top.

Notes

Use jimmies or non-melting sprinkles to prevent color bleeding. Use room-temperature ingredients for best results. Avoid overmixing batter to keep cake tender. Toast sprinkles lightly for added crunch in buttercream. For gluten-free, substitute with gluten-free baking blend and add xanthan gum if needed. For dairy-free, use plant-based milk and butter substitutes.

Nutrition

Keywords: funfetti cake, confetti cake, sprinkle buttercream, layer cake, birthday cake, easy cake recipe, colorful cake, celebration cake

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