It’s party time! 🎉
Today we’ve gone ALL out with a sprinkle-covered Funfetti Vanilla Layer Cake, aka, the party cake. Two layers of soft vanilla cake loaded with sprinkles, covered in creamy vanilla buttercream and completely coated in SPRINKLES!
Not only is this cake a total showstopper but one bite, and you’ll be in funfetti cake heaven! Sprinkle lovers unite!
I have wanted to make a funfetti cake for the longest time and I’m SO excited to share this one with you today. It’s big, it’s bold and there’s sprinkles galore!
Not only is this cake totally delicious, but you’ll be surprised just how easy it is to cover an entire cake in sprinkles. It’s such a simple but beautiful way to decorate an entire cake in minutes!
The base of this cake is the same soft vanilla cake I made in my Boston Cream Pie. But with lots of sprinkles added! My advice is to try and get hold of sprinkles like these 👆🏻 ones and not to use non-pareils as they tend to bleed alot when baked.
The sprinkles I used are called rainbow jimmies and I ordered them online. For some strange reason, I can’t find these sprinkles in shops anywhere in Australia! But there are lots of places that sell them online.
When it comes to covering the cake with sprinkles, I recommend placing a big mixing bowl under the cake and then simply pressing the sprinkles into the sides and top of the cake using your hands. That way, the bowl will catch all the sprinkles that fall off.
So if you’re on the hunt for a gorgeous cake for your next birthday or celebration, bookmark this Funfetti Vanilla Layer Cake. It’s sure to brighten the day of any sprinkle lover!
Prep Time:
Yield:
Category:
Cuisine:
Print
PinDescription
Funfetti Vanilla Layer Cake with two layers of vanilla cake loaded with sprinkles, frosted with vanilla buttercream and completely covered in SPRINKLES!
Ingredients
Vanilla cake
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour
- 3 teaspoons baking powder
- 240 ml (1 cup) milk
- 2 tablespoons full fat sour cream
- 1/4 cup sprinkles (rainbow jimmies)
Vanilla buttercream
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 2 teaspoon vanilla extract or vanilla bean paste
- 750 grams (6 cups) icing or powdered sugar
- 60 ml (1/4 cup) milk
- 2 cups of sprinkles (rainbow jimmies)
Instructions
- Grease and line two 8 inch round baking tins. Preheat the oven to 160 C (320 F). In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add in the eggs, one at a time, and beat after each addition. Sift in the flour and baking powder. Add the milk and beat on a low speed until combined. Add sour cream and mix through. Finally, add the sprinkles and stir briefly.
- Divide the batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top. Carefully remove the cakes from the pans and set on a wire rack to cool completely.
- To make your frosting, beat the butter with an electric mixer until smooth and creamy, then add the vanilla. Begin to sift in the icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
- Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover the entire cake, top and sides, with remaining buttercream. Pick up the cake by the cake board and hold over a large mixing bowl. Carefully press sprinkles into the side of the cake, letting the extra sprinkles fall into the bowl. Continue until top and sides of cake are completely covered. Cut and serve.
Nutrition
- Serving Size: 1 slice of cake
- Calories: 815
Keywords: Dessert, Cake, Sprinkles, Funfetti
Made this cake for my cousin’s b’day! It turned out extremely well… Super noisy, fluffy and light! Thank you so much Jessica for this lovely recipe, I will def be making this again!
★★★★★
Aw I love hearing that! So glad you enjoyed it Tina!
I baked this cake for my little brothers 10th birthday and he absolutely loved it, I’ll be using this recipe for more years to come
★★★★★
Yaaay! Love hearing that Juliet! 🎉
Love the butter cream!! Another great recipe!
★★★★★
Yay!! Thanks Amali! 🙌🏻
I’m 16years old and my 7year old little brother love d the 🎂
★★★★★
Aw so happy to that Xylia! ☺️
does the cake usually take more than 30 mins to fully cook?
Hi Nicole, every oven is different. Once a knife or skewer inserted in the middle comes out clean, your cake should be ready.
Hello, just curious about using caster sugar in the cake. When I looked it up it says it’s icing sugar but the for the icing you say icing sugar I figured it’s different…can you clarify?
Hi Melanie! Great question and sorry for the confusion. Caster sugar is definitely not icing sugar. It’s a refined white sugar that can be swapped 1:1 for granulated sugar. I actually wrote a bit more about it here – https://www.sweetestmenu.com/what-is-caster-sugar/
Thanks so much!
Hello jess, what about using golden caster sugar for this receipe? Or am I better sticking to granulated sugar instead?
Hi Cheryl, I think either would be fine in this recipe! Hope you enjoy it!
Hey Jessica,
Do you think this recipe would do well with double barrel cakes? Would it hold its shape? stable enough?
Hi Tammy, hmmm I’m not sure. This cake is quite soft and tender. For a more dense cake, you could try my Caramel Cake – https://www.sweetestmenu.com/caramel-mud-cake-with-white-chocolate-buttercream/
Omg is it meant to be this moist? Highly recommend. I doubled up on the recipe to make a large portion, more for me!
★★★
Oh so glad you enjoyed it Tasleem! 😊
Hi, may i ask how long is this cake stable? can i bake it 2 days before the Birthday Party of my daughter, or is it besser on the day before?? many thanks, Elisabeth
Hi Elisabeth, I’m so excited you are going to make this cake for your daughter’s birthday! I would recommend making it the day before so it’s nice and fresh. I hope that helps!
This is such a lovely, moist cake!
★★★★★
I’m so pleased you enjoyed it Josh!
This is what childhood dreams are made of! I am allllllllllll about the sprinkles!
Me too Kristy!!
The more sprinkles the better! This is the prettiest cake ever. I live in Boston and I’m pretty sure jimmies is a total New England thing 🙂 They’re the same as sprinkles; just a different name for them!
I’ll agree with that Sues! I love sprinkles. Our sprinkles in Australia are never as thick and bright as these, I was so excited to find them online!