The sweet, buttery goodness of a homemade funfetti birthday cake certainly triggers childhood nostalgia! This ultra-moist, tender vanilla cake is speckled with brightly colored rainbow sprinkles, iced with a creamy vanilla buttercream, and topped with a colored white chocolate ganache for a fun and cute cake that’s perfect for any birthday, child or adult!
Ingredients
Vanilla Funfetti Cake
2 ½ cups cake flour
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
1 cup unsalted butter, at room temperature
1 ¼ cups granulated sugar
¼ cup light brown sugar, packed
3 large eggs
2 ½ tsp pure vanilla extract
⅓ cup vegetable or canola oil
1 cup full-fat buttermilk
⅔ cup rainbow sprinkles
Buttercream Frosting
2 cups unsalted butter, room temperature
⅛ tsp salt
3-5 cups confectioners’ sugar, sifted
6 Tbsp heavy cream
2 tsp pure vanilla extract
White Chocolate Ganache
½ cup colored candy melts, chopped
2 Tbsp white chocolate chips
3 Tbsp heavy cream
Directions
Vanilla Funfetti Cake
Preheat oven to 350°F. Spray the bottoms of two 9-inch round cake pans with nonstick cooking spray. Then line the pans with parchment paper circles in the bottom, and spray the parchment paper with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla and oil combined.
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Be sure to scrape down the sides of the bowl as needed, and be careful not to overmix the batter.
Once the batter is smooth, use a rubber spatula to fold in the sprinkles. Divide the batter evenly among the prepared pans.
Bake for 30-35 minutes, rotating the pans halfway through, until the cakes are lightly golden on the tops and edges and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 2-3 minutes, then run a knife around the edges and invert onto a wire rack to cool completely. (Don’t forget to peel off the parchment paper!)
Buttercream Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the salt and beat for 20 seconds more.
Gradually add in the confectioners’ sugar, one cup at a time, beating well after each addition until the desired level of sweetness is reached.
Gradually add in the heavy cream, two tablespoons at a time, beating well after each addition. Add the vanilla and beat for 20 seconds more.
White Chocolate Ganache
Place the chopped candy melts and white chocolate chips in a small microwave-safe bowl and stir in the cream. Microwave on high at 30 second intervals, stirring well after each interval, until melted and smooth. Allow the ganache to cool slightly.
Cake Assembly
Use a large serrated knife to remove the domes from the tops of the cakes so they are perfectly flat and even.
Place one cake layer on a serving plate, cake stand, or cardboard cake circle. Spread about ½ cup of frosting onto the top of the cake using an offset spatula. Place the next cake layer on top of the frosting, flat side up, and gently press into place.
Cover the entire cake (top and sides) with an even layer of frosting.
Pour the ganache into the center of the cake and spread it out to the edges to create a drip look on the sides.
Decorate the rest of the cake as desired. Refrigerate the cake for about 15 minutes before serving.