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Funfetti Sprinkle Cake

Satisfy your childhood dreams with this easy Funfetti Sprinkle Cake! All of the goodness, hardly any waiting time!

Course Dessert
Cuisine American
Keyword almond poppy seed cake, Funfetti Cake, Funfetti Sprinkles
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 Slices
Author Danielle

Ingredients

  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 tsp salt
  • 4 large eggs at room temp
  • 1 1/2 cups White sugar
  • 1/2 cup unsalted butter
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 2 tsp imitation vanilla extract see note
  • 3 tsp vegetable or canola oil
  • ½ Cup Jimmies Sprinkles – rainbow colors

Vanilla Buttercream

  • 2 sticks unsalted butter softened
  • 1 lb powdered sugar
  • 3 tsp vanilla extract
  • 2 - 4 tbsp milk to adjust thickness

Instructions

  1. Preheat oven to 350°F for 20 minutes before starting the batter. Place rack in the middle of the oven.
  2. Grease 2x 8” cake pans with baking non stick spray, then line with parchment.
  3. Combine Dry Ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
  4. Beat eggs until aerated: Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment. With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and pale yellow/white.
  5. While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don’t do this ahead and let the milk cool (this affects rise).
  6. When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
  7. Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 cup of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
  8. Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
  9. Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable. Fold in sprinkles as desired.
  10. Pour batter into pans. Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles
  11. Bake 30 minutes or until golden and toothpick inserted into center comes out clean.
  12. Cool & frost:
  13. Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
  14. Frost with frosting of choice, or cream and fresh berries or jam.

American Vanilla Buttercream:

  1. Beat butter with whisk attachment in stand mixer for 1 minute until creamy. Add powdered sugar in 3 lots, beating slowly then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
  2. Add vanilla and milk, then beat for a further 30 seconds. Use milk to adjust thickness. Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Recipe Notes

Feel free to use vanilla extract for all 3 tsp’s this recipe calls for, however it will have a more subtle flavor than the imitation kind.
Store this cake in the refrigerator for up to 3 days in an airtight container