This homemade funfetti cake tastes better than the box!
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I have always loved funfetti cake! They’re so fun and add that extra zest of celebration to any occasion. And since today is my birthday, it felt like time to share a delicious homemade version!
I first made this last month for a 3-year-old birthday party. But I’m currently in the process of moving across the country, so I decided to share it in lieu of my own birthday cake! Because – let’s be honest – I totally would’ve chosen a funfetti birthday cake for my own celebration too.
The secret to great cakes is eggs. Adding extra eggs (or just the yolks) gives a richness that you just don’t quite get with a box mix. Plus, if you make it yourself, you can change up the sprinkles colors to fit any holiday you like! Need a Fourth of July cake?? Why not use red and blue sprinkles for a perfectly patriotic dessert!
Based on this recipe, but with my own tweaks as always!
Homemade Funfetti Cake
For the cake
- 2 cup all-purpose flour
- 1 1/2 cups sugar
- 4 tsp baking powder
- large pinch salt
- 2 large eggs plus 2 egg yolks
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2/3 cup Greek yogurt
- 4 tsp vanilla extract
- 1 cup sprinkles
- Butter for greasing the pans
For the frosting
- 1 cup unsalted butter, softened
- 5 tsp vanilla extract
- pinch salt
- 3 1/2 cups confectioners’ sugar, plus more for consistency
- 1/2 cup sprinkles
- food coloring to taste
- Preheat the oven to 350°F. Grease two 9 inch round cake pans, sprinkle with flour.
- Combine flour, sugar, baking powder and salt in a large bowl.
- In another bowl, combine eggs, buttermilk, oil, Greek yogurt, and vanilla. Whisk thoroughly.
- Fold the wet ingredients into the dry mixture with a spatula. When just barely combined, add the sprinkles and stir gently. Small lumps are normal.
- Divide the batter between the two cake pans evenly. Bake for 30 minutes or until a toothpick inserted in the middle comes out with no batter stuck on. Let it cool completely before frosting.
- Meanwhile, make the frosting. Beat the softened butter for 2 minutes until the butter is lighter in color and fluffy.
- Add the vanilla, salt, food coloring and 3 cups of confectioners’ sugar. To get the blue on my cake, I used about 8 drops of liquid food coloring (grocery store brand, nothing fancy).
- Beat until smooth and color is evenly distributed. Taste it – if you need more sweetness or if the texture isn’t quite right, add more confectioners’ sugar.
- When the cake is fully cooled, frost the cake! If not serving immediately, wait to add sprinkles until before serving: if you add the sprinkles right away to fresh frosting, sometimes the color bleeds into the frosting.
Enjoy this funfetti cake! This year, I’ve spread celebrating my birthday over the whole month – first with my (currently deployed) husband, and soon I’ll celebrate with family and friends back in my hometown! How do you celebrate your birthday???