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Homemade Funfetti Birthday Cake

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It’s officially a party with this homemade funfetti cake recipe! Tastes even better than the pillsbury cake mix and makes the PERFECT birthday cake.

It’s officially a party with this homemade funfetti cake recipe! Tastes even better than the pillsbury cake mix and makes the PERFECT birthday cake.

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 layer 8 inch cake
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 layer 8 inch cake
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:

Ingredients

for the cake

  • 1/2 cup butter, room temperature
  • 1/2 cup oil
  • 1 1/2 cups sugar
  • 4 eggs, room temperature
  • 2 tablespoons vanilla extract
  • 3 cups cake flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 1/3 cups buttermilk
  • 1/2 cup sprinkles

for the frosting

  • 1 cup unsalted butter, softened
  • 1 pound powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 24 tablespoons whole milk

Instructions

    for the cake

    1. Preheat the oven to 325°F and grease and flour two 8 or 9 inch cake pans. Set aside.
    2. In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.
    3. Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
    4. Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.
    5. In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. Fold in the sprinkles until well mixed. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.
    6. Split the batter evenly into the prepared pans and back for 20 minutes or until the cake is a lightly golden brown and springs back when pressed. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely and frost with your favorite frosting.

    for the frosting

    1. In a stand mixer, beat the softened butter and powdered sugar together until fluffy, about 2 minutes. Add in the vanilla, salt and a tablespoon of milk one at a time. If the frosting seems to be getting too runny, stop adding milk. Beat for 3 minutes, or until light and fluffy

    Assemble the Cake

    1. Place first cake on a cake stand, then top with generous amount of frosting. Layer second (and additional layers if you decided to make a large cake) and repeat, dragging the frosting down the sides of the cake to finish frosting.

Notes

  1. If you’re look for a more in depth break down check down The Back To Basics post on Vanilla Cake and just add the half cup of sprinkles in at the end!
  2. If you’d like make a 3 layer cake you can make 3 6 inch layers (that’s what you see in the photos!) or time the recipe by 1.5 to get a 3 layer 8 inch cake!