Here I am introducing you to the Easy Homemade Rainbow Sprinkle Funfetti Cake Recipe. There’s nothing like sprinkle cake to make you feel like a kid again. This homemade version is soft, moist, and loaded with rainbow sprinkles.

Items Required

  • All-purpose flour 3 cups, spooned into measuring cup and leveled-off
  • Baking powder tsp
  • Baking soda tsp
  • Salt tsp
  • Unsalted butter 1 cup(softened)
  • Sugar 2 cup
  • Egg 4 (room temperature)
  • Vanilla extract 2 tsp
  • Buttermilk 1 cup
  • Rainbow sprinkles up

Frosting Items

  • Powdered sugar 6 cup
  • Unsalted butter(softened)
  • Rainbow sprinkles 1 cup
  • Vanilla extract 2 tsp
  • Cream cheese 110g(room temperature)
  • Salt2 pinches


  1. Preheat the oven to 177°Cor 350°F and set an oven rack in the middle position. Spray two pans (8 inches) with non-stick cooking spray
  2. Cut two rounds of parchment paper and line them on the bottom of each pan, then spray the paper with non-stick cooking spray
  3. In a medium bowl, whisk together the baking soda, baking powder, flour, and salt and put them aside
  4. In a separate bowl with an electric mixer (with the paddle attachment or beaters) cream the butter and sugar on medium speed until light and fluffy for about 2min (scrape the bowl to combine properly)
  5. Keep the mixer on low and add the eggs one at a time in the above mixture, beating well after each addition.
  6. Mix in the vanilla then increase the speed to medium and beat until the mixture is light and fluffy for about 1min (scrape the bowl and briefly mix again)
  7. On low speed, alternately add the mixed dry ingredients (step 3) in three additions and the buttermilk in two (dry > buttermilk > dry > buttermilk > dry)
  8. When everything is just incorporated, remove the bowl from the mixer. (scrape the bowl if necessary) and put in the sprinkles by hand using a spatula.
  9. Pour the prepared batter evenly into the cake pans and use the back of the spatula to smooth the batter and then bake for almost 35min (or until the cakes are golden and set or a toothpick inserted into the middle comes out clean and the edges are pulling away from the pan)
  10. Cool the cakes in the pans on a rack for about 20min. When the pans are cool enough to handle, run a knife around the rim, and put the cakes out of the pan on the rack, and let fully cool
  11. Once the cake layers are cool, use a long-jagged knife to cut off the domed top of the cake layers so that they are flat. Repeat with the 2ndlayer and set aside
  12. How to make the frosting: In a bowl with an electric mixer fitted with the beaters, beat the butter and cream cheese until creamy and evenly combined, about 30sec. With the mixer on low speed, gradually add the powdered sugar until intermixed, then beat in the vanilla and salt. Increase the speed to medium-high (or high speed if using a hand-held mixer) and beat until fluffy for about 1min
  13. Put one cake layer on a serving platter or on a tray with the cut-side up and put about 1 cup of the frosting in the center and, using the back of a spatula spread the frosting evenly just to the edge of the cake
  14. Put the 2ndcake layer on top of the first, so that the cut-side is down. Take about 1 cup of the frosting and put on the center of the cake and spread it to the edge
  15. Get eye level with the cake to make sure that everything looks even. Put a cup of frosting on the side of the cake and use your offset spatula to spread it over a section of cake. Rotate the cake as you go and repeat until the entire side of the cake is covered fully
  16. Place the cake uncovered in the refrigerator for 15 to 30min to set. Remove the cake from the refrigerator, if you touch the frosting you will notice that it has formed a skin
  17. Hold an offset spatula (or butter knife) under the hot water for a few seconds to warm it. Tap off any excess water and then slowly run the hot spatula over an area of frosting until it is smooth and shiny
  18. Continue this process over the entire cake, warming the spatula under the hot water as necessary, until the cake is smooth and gleaming all over. This process evens out bumps in the frosting and creates a sticky surface for the sprinkles
  19. Place the cake stand on a 13 x 18inch sheet pan. Fill a small bowl with the sprinkles. Gather a handful of sprinkles in the palm of your hand and gently press them into the side of the cake, working from the base of the cake to the top edge, opening your palm as you go
  20. Rotate the cake stand in your hand and repeat, going all the way around. Gather another large handful of sprinkles and sprinkle them over the top of the cake. Scrape any fallen sprinkles off the cake stand and wipe the edges of the cake stand clean with a damp paper towel, if necessary



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