Growing up, I never had funfetti cake. My family always celebrated birthdays with chocolate cake (see this post for the classic Dale birthday cake), and we rarely ventured out into the broader world of cake. But as I’ve become more a part of the baking community, I’ve seen again and again lovely rainbow-speckled cakes! I had to give it a try… and I’m so glad I did!
This cake isn’t your basic funfetti box mix (I shudder at the thought of all of those unnecessary added chemicals and nonsense found in many box mixes). It’s a from-scratch light and airy vanilla layer cake peppered with sprinkles and stacked and frosted with a traditional American vanilla buttercream. A cake of such from-scratch sprinkle deliciousness needed a new name… an update to the old funfetti. Enter sprinklicious!
This showstopper of a cake may look plain on the outside, but once you take out that first slice, the rainbow interior is revealed. It would be perfect for a birthday party, or even a baby gender-reveal party if you used either pink or blue sprinkles!
I baked this cake in some super cute and tiny cake pans from Michael’s I just got. They’re four-inch rounds, which is the perfect size to feed a small crowd. There are always leftover sweets in my house, so I’m hoping to bake with these tiny pans more often to reduce any wasted cake!
You may also be noticing the piping I tried out on this cake! I’m so excited to keep playing around with more intricate piping. I used very small metal piping tips for the periwinkle blue frosting, and had so much fun making the swags (the loops hanging down). It was much easier than expected and took the cake from cute to crazy cute! It would be perfect for a tea party celebration.
For the ruffled pink piped border along the bottom circumference, I used a petal tip. I’m hoping to try an entirely ruffled cake at some point in the future, so stay tuned for that! Would you guys be interested in a how-to video for some of the piping techniques I use? Let me know in the comments below 🙂
To finish off the detailed piping work, I pressed on a few baby pink sugar pearls. This darling cake has me dreaming of planning a feminine little party… something involving tulle and petit fours and peonies. How fun would that be?
Lovely followers, the next time you’re craving funfetti, forego the box mix and make it from scratch! You’ll never look back.
Sprinklicious Celebration Cake
Prep time: 15 minutes
Cook time: 30 minutes
Yield: One 3-layer, 4 inch cake (easily doubled to make a 3-layer 8 inch cake)
For the cake
- 3/4 cups all purpose flour
- 1/2 scant cup sugar
- 2/3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened, cut into 1/2 inch cubes (1/2 stick)
- 1 egg
- 1/4 cup milk (I used almond)
- 1/2 teaspoon vanilla
- 1/3 cup rainbow sprinkles! (make sure you’re using ice cream sprinkles, or jimmies, not nonpareils, which will bleed)
For the buttercream
- 1 stick (1/2 cup, 8 tablespoons) butter, softened
- 1/2 teaspoon vanilla
- 2 1/2 cups powdered sugar
- 1 tablespoon milk
- Pinch of salt
- Preheat your oven to 350*F and grease your 4-inch cake pans. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt on low speed.
- Continuing on low speed, drop in 2 cubes of butter at a time until incorporated. The mixture should look like thick sand. Add in the egg and scrape down the sides of the bowl with a spatula.
- With the mixer still on low speed, pour in the milk and vanilla in a slow stream. Turn mixer to medium speed and beat the batter for 2 minutes until smooth. The batter will be quite thick – it should be! It’s what makes the cake both dense and fluffy!
- With a spatula, fold the sprinkles into the batter until well-distributed. Spread the batter evenly among your three cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out crumb-free.
- In the bowl of your stand mixer, beat the butter on high speed until lighter in color, about 3 minutes. Reduce the speed and add in the vanilla, powdered sugar, and salt, then increase the speed to medium and beat until well-combined. Add in any desired food coloring and beat until there are no streaks of color.
- When the cakes are cooled and you’re ready to stack, fill, and frost, using a piping bag fitted with a round tip, frost a layer of icing on your base cake, then stack and repeat.
- Frost the exterior as desired! I made swags and dots with a #4 and a #9 Wilton circle tip.