Homemade Funfetti with Vanilla Buttercream

Funfetti has always been my favorite type of cake – probably because of the sprinkles. I LOVE sprinkles – especially rainbow sprinkles. I have always added them to ice cream and desserts because they are so fun and colorful. Anyways, growing up I baked a lot – but I was not as of a skilled baker as I am now, although I still have a long way to go. I used to rely on boxed cake mixes as my base – I would add things to them and try to get creative, but I was far from being able to bake a cake from scratch, on my own. Funfetti was always my go to when I would bake for friends in my early days of learning how. Fast forward 20 years and I still have a love for funfetti, but you won’t find any box mixes here. This is all the fun of funfetti, but none of that fake flavor the box mix has – you all know what I am talking about, don’t deny it. As I stated above, I am a big fan of sprinkles, so the more the better. This cake is loaded with sprinkles throughout and I topped it with even more sprinkles for a fun, colorful slice! If you are looking to bake for a friend or just want to be nostalgic bake this cake for a deliciou cake.

For the Cake:

  • 1 Cup Butter, Softened
  • 1 3/4 Cup Sugar
  • 4 Egg Whites
  • 1 1/2 Cup Sour Cream
  • 1/2 Cup Milk
  • 2 Tsp Vanilla
  • 2 1/4 Cup Flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Cup Rainbow Sprinkles

For the Buttercream:

  • 1 Cup Butter, Softened
  • 4-5 Cups Powdered Sugar
  • 2 Tsp Vanilla
  • 1/8 Cup Milk
  • Makes: 1 9×9 Cake
  • Prep Time: 15 Minutes
  • Cook Time: 35-45 Minutes
  • Cool TIme: 60+ Minutes

To Make:

  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9×9 cake pan.
  2. In a bowl, add the flour, baking soda and salt and mix then set aside.
  3. In an electric mixer, add the butter and beat on medium to high until the butter starts whipping – about 5 minutes.
  4. Scrape down the sides and add in the sour cream and sugar. Continue mixing on low until the sugar is well incorporated.
  5. Add the milk and egg whites and mix on low until well incorporated. Add in the vanilla and mix again for a few seconds.
  6. Scrape down the sides and bottom of the bowl and slowly start adding in the dry ingredients on low.
  7. Mix in about 1/2 cup of the dry ingredients at a time and mix on low until well incorporated, scraping down the sides frequently to ensure the batter is mixed.
  8. After all the wet and dry ingredients are well mixed, fold in the sprinkles with a spatula.
  9. Pour the batter in to the greased cake pan and bake in the oven for 35-45 minutes – check at 35 minutes using a toothpick to see if the middle comes out clean. If not, place back in the oven in increments of 5 minutes until cooked.
  10. Once the cake is cooked, remove from the oven and allow to completely cool before icing.
  11. While the cake cools, let’s mix the icing together.
  12. In an electric mixer, add the butter and mix on medium to high for 5 minutes until the butter is whipped.
  13. Add in the powdered sugar – 1 cup at a time – and mix on low to medium until well incorporated. Once you have added 3 cups of the powdered sugar, add in the vanilla and milk and mix until well combined.
  14. Add in 1 more cup of powdered sugar and mix on low to medium until well combined. At this point, taste the icing to test for the sweetness – you want the buttercream to be subtly sweet, but not to the point that you get a sugar rush. If you feel that it needs to be sweeter, add in the remaining powdered sugar 1/4 cup at a time.
  15. When the cake has completely cooled, spread the icing evenly across the cake and top with more sprinkles if desired. Slice and serve!

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