Celebrate your next birthday with our festive Funfetti Vanilla Layer Cake. Two layers of buttery vanilla cake covered in creamy vanilla buttercream and a boatload of funfetti sprinkles.
It’s party time! 🎉
Today we’ve gone ALL out with a sprinkle-covered Funfetti Vanilla Layer Cake, aka, the ultimate 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 with one bite, you’ll be escorted to funfetti heaven. Sprinkle lovers unite!
Today, we’re heading back to our childhood with this idyllic layer cake. It’s big, it’s bold, and there’s sprinkles galore.
Not only is this cake buttery and sweet, but you’ll be surprised at just how easy it is to cover an entire cake in sprinkles. It’s a simple but oh-so-beautiful way to decorate an entire cake in minutes.
The base of this cake is similar to my favourite Yellow Cake recipe. But with lots of sprinkles added!
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!
tips for making perfect funfetti cake
- Start with room temperature butter. This is very important to make sure your butter and sugar combine correctly, creating a perfectly light and fluffy cake.
- We use caster sugar in this recipe. If you don’t have access to caster sugar, you can swap it 1:1 for granulated sugar. You can read more about caster sugar here.
- Skip the vanilla essence and use a good quality vanilla extract if you can. It will give the cake a good boost of flavour.
- Use room temperature eggs instead of cold eggs, as it will help your ingredients blend well and not curdle.
- Sift your flour and whisk together flour, baking soda and salt.
- I recommend using full fat or whole milk for best results.
- Sour cream will ensure your cake is soft and moist – so don’t skip it. If you don’t have access to sour cream, you can use full fat Greek or natural yogurt.
- Finally, gently stir through your sprinkles by hand so as to not overmix. Use good quality jimmy sprinkles to avoid too much bleeding into the cake batter.
how to make vanilla buttercream
- This recipe uses my favourite buttercream recipe. Just four ingredients creates a lovely smooth and creamy vanilla frosting – perfect for decorating cakes and cupcakes.
- The key to making perfect buttercream is starting with room temperature butter. It shouldn’t be cold, or melty, just soft enough to make an indent when you press your thumb into it.
- Spend time beating your butter in the beginning until it is soft and creamy. This will ensure the texture of your buttercream is smooth and will prevent you from being tempted to overbeat your buttercream to get rid of any butter lumps later on.
- Always, always, always sift your icing sugar or powdered sugar. And add it gradually.
- For more buttercream tips, check out my vanilla buttercream frosting post.
how to cover a cake in sprinkles
- Start with good quality funfetti or jimmy sprinkles for best results. Try not to use non-pareils as they tend to bleed when baked.
- Once you have covered your cake in frosting, place your cake on a plate and surround it with a large bowl. I find it easiest to place my cake plate on top of an upside down smaller bowl that can sit inside a larger bowl to create a ‘moat.’
- Gently use your hands to press the sprinkles along the sides and top of the cake. Plenty of sprinkles will fall off in the process, but most of them should land in the bowl below.
- Once you’re finished, you can place the cake in the fridge for 10-15 minutes to firm up slightly before serving.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Funfetti Vanilla Layer Cake
Funfetti Cake with two layers of vanilla cake, covered in vanilla buttercream and sprinkles
Ingredients
Funfetti cake
- 230 grams (1 cup or 2 sticks) unsalted butter, softened
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour or all-purpose flour, sifted
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 240 ml (1 cup) full fat or whole milk, room temperature
- 60 ml (1/4 cup) full fat sour cream or Greek yogurt, room temperature
- 50 grams (1/4 cup) funfetti sprinkles (rainbow jimmies)
Vanilla buttercream
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 2 teaspoon vanilla extract or vanilla bean paste
- 500 grams (4 cups) icing or powdered sugar, sifted
- 2–3 tablespoons full fat or whole milk
- 2–3 cups of funfetti sprinkles (rainbow jimmies)
Instructions
- Funfetti cake
Grease and line two 8-inch round cake pans with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. - In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until pale and creamy. Add eggs, one at a time, and beat after each addition.
- In a separate bowl, add flour, baking powder and salt, and whisk briefly. Add half of the flour mix and all the milk and beat on a low speed until combined.
- Add remaining flour mix and sour cream and continue to mix on a low speed until just combined and a thick, creamy cake batter forms. Gently fold in sprinkles by hand, being careful not to overmix.
- Divide the batter evenly between the two cake pans and bake in the oven for approximately 25-30 minutes or until golden and a knife inserted in the middle comes out clean.
- Carefully remove the cakes from pans and set on a wire rack to cool completely.
- Vanilla buttercream
To make your frosting, roughly chop butter into cubes and place in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps. Scrape down the sides of the bowl. - Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry – this is fine.
- Next, add another 125 grams (1 cup) sugar, along with 1 tablespoon of milk. Beat on medium speed until combined. Scrape down the sides of the bowl.
- Add another 125 grams (1 cup) sugar, along with 1 tablespoon of milk. Beat on medium speed until mixture is thick and creamy.
- Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.
- If the buttercream is too thick, add an extra tablespoon or two of milk. To finish, give your buttercream a good stir by hand using a spatula.
- To decorate
Trim the tops of cake if needed. Place one cake on a cake plate, and 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 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.
- Place cake in the fridge for 10-15 minutes to for the frosting and sprinkles to set slightly. Cut into slices and serve.
Florence says
Lovely tasting sponge but I used supermarket sprinkles so they all melted and only looks like a normal vanilla sponge! 🙁 Any tips for next time?
Jessica Holmes says
Aw glad you enjoyed the cake Florence. Perhaps try a better quality sprinkle? I’ve found jimmy sprinkles work best in baked goods, whereas nonpareils tend to lose their colour and shape.
Swapna says
Hello, can I use the same recipe for cup cakes ?
If yes, how much time and quantity. Can’t wait to try this !
Jessica Holmes says
Yes you definitely could! It would make around 24 cupcakes. Baking time would be much quicker depending on how full/tall you make your cupcakes but I’d check them at the 16-18 minute mark. You’ll know they’re ready when they spring back from the touch and go lightly golden brown on the top.
Melanie says
Hi, where do you buy your sprinkles from?
Jessica Holmes says
Hi! I bought these ones online, just search for rainbow or colourful jimmies sprinkles.
Nitya says
Hey Jessica!
Is there a substitute for sour cream that I could maybe use ?
Jessica Holmes says
Hi Nitya, you could use a thick Greek or natural yogurt instead.
Hollan says
Do you ever make the cake portion ahead of time and freeze it until you need to to assemble?
Jessica Holmes says
Hi Hollan, yes absolutely!
Tina says
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!
Jessica Holmes says
Aw I love hearing that! So glad you enjoyed it Tina!
Juliet says
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
Jessica Holmes says
Yaaay! Love hearing that Juliet! 🎉
Amali says
Love the butter cream!! Another great recipe!
Jessica Holmes says
Yay!! Thanks Amali! 🙌🏻
Xylia says
I’m 16years old and my 7year old little brother love d the 🎂
Jessica Holmes says
Aw so happy to that Xylia! ☺️
Nicole says
does the cake usually take more than 30 mins to fully cook?
Jessica Holmes says
Hi Nicole, every oven is different. Once a knife or skewer inserted in the middle comes out clean, your cake should be ready.
Melanie says
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?
Jessica Holmes says
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.
Melanie says
Thanks so much!
Cheryl Brown says
Hello jess, what about using golden caster sugar for this receipe? Or am I better sticking to granulated sugar instead?
Jessica Holmes says
Hi Cheryl, I think either would be fine in this recipe! Hope you enjoy it!
Tammy Huynh says
Hey Jessica,
Do you think this recipe would do well with double barrel cakes? Would it hold its shape? stable enough?
Jessica Holmes says
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.
Tasleem says
Omg is it meant to be this moist? Highly recommend. I doubled up on the recipe to make a large portion, more for me!
Jessica Holmes says
Oh so glad you enjoyed it Tasleem! 😊
Elisabeth says
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
Jessica Holmes says
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!
Josh says
This is such a lovely, moist cake!
Jessica Holmes says
I’m so pleased you enjoyed it Josh!