This funfetti cake is a rich vanilla cake full of “fun” rainbow sprinkles covered in buttercream frosting.
Four years ago I decided to make a little website called Sweet as a Cookie. At the time I was a full time college student just looking for a stress reliever. I found that baking and cooking was super relaxing for me. I remembered reading other food blogs throughout High School so I thought it would be fun to start one of my own.
At first I really had no idea what I was doing but I didn’t care. It made me happy and thats all that mattered. To be honest I still really have no idea what I’m doing. One thing I know for sure though is that in the last four years my cooking, baking, and photography skills have greatly improved.
If I’m still being totally honest this is the first 3-layer cake I have ever made. Don’t you worry, it’s as delicious as it looks. It wasn’t all that complicated to make either. The most time consuming part was waiting for the funfetti cake to cool enough to frost it. Unfortunately my sprinkling job is also a little subpar. Who knew that would be so complicated?
I made this cake about a week and a half ago and I swear I’m still finding sprinkles all over the floor. One of my cats even tracked one of the sprinkles up onto the couch today. I’ll be needing to do a deep sweep and clean after making this funfetti cake.
I’ve never been a chocolate fan. I’m probably one of the few that can actually say that they don’t enjoy chocolate. Why is vanilla better? Well you cant see sprinkles in a chocolate cake therefor, vanilla is far superior. Cutting into a cake and finding rainbow sprinkles always brings a smile to anyones face.
What’s your favorite kind of cake?
- 3 1/2 cups all purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 8 ounces butter, softened
- 16 ounces milk
- 2 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 5 large eggs
- 3/4 cup rainbow sprinkles
- 1 cup butter, softened
- 1 tablespoon vanilla extract
- 2 pounds powdered sugar, sifted
- 1/4 cup milk
- Preheat oven to 375° F.
- Line three 8-inch cake pans with parchment paper and spray pans and parchment with cooking spray.
- Whisk together four, baking soda, and salt in a bowl and set aside.
- In your stand mixer cream butter on medium-high speed. Add in the sugar and mix until light and fluffy.
- Mix in the eggs and vanilla extract; mix well.
- Add 1/3 of flour mixture and 1/3 of milk to sugar mixture. Mix until ingredients are just combined. Repeat until everything is completely combined.
- Stir in rainbow sprinkles, stirring as little as possible to prevent the colors from bleeding.
- Divide batter among the three prepared cake pans and bake for 25-28 minutes, or until cakes are lightly golden on top and a toothpick inserted into the center of each layer comes out clean.
- Let cakes cool in pans 10 minutes. Transfer to a wire rack to cool completely.
- In a large bowl whip butter until pale and fluffy.
- Mix in vanilla, powdered sugar, and milk. Mix on a low speed until incorporated.
- Once incorporated mix on a medium to high speed for 5 minutes.