Delicious Funfetti Cake Recipe Easy Homemade with Pastel Buttercream Frosting

“You really have to try this cake,” my friend insisted over a group chat one sleepy Saturday afternoon. Honestly, I was skeptical—funfetti cakes always seemed a bit too sugary and gimmicky to me. But that pastel buttercream frosting she swore by was what caught my attention. So, I grabbed the ingredients, a little doubtful, and set out to make this Delicious Funfetti Cake with Pastel Buttercream Frosting.

As I mixed the batter, the kitchen filled with that comforting vanilla scent, speckled with colorful bursts of sprinkles that reminded me of childhood birthday parties. I wasn’t expecting much, but the first bite changed everything. The crumb was tender, not overly sweet, and the frosting? Creamy, smooth, with a gentle pastel hue that made the whole thing feel like a celebration—even if I was just snacking solo in my pajamas.

Since that day, I’ve made this cake multiple times (okay, maybe three or four times in a week during a certain obsession phase). It’s become my go-to when I want something cheerful without fuss. The kind of recipe that’s both a treat and a little hug in cake form. I guess that’s why it’s stuck around—because sometimes, you don’t need a reason to bake, just a good slice of funfetti cake with pastel buttercream frosting.

Why You’ll Love This Recipe

• Quick & Easy: Whips up in under an hour from start to finish, perfect for those last-minute celebrations or spontaneous cravings.
• Simple Ingredients: Uses common pantry staples—you probably already have everything, including the sprinkles that make this cake so fun.
• Perfect for Parties: Whether it’s a birthday, brunch, or casual get-together, this cake adds an instant pop of joy to the table.
• Crowd-Pleaser: Kids love the colorful sprinkles, while adults appreciate the balanced sweetness and fluffy texture.
• Unbelievably Delicious: The tender, moist crumb pairs flawlessly with the silky pastel buttercream frosting—honestly, it’s like a bite of happiness.

What sets this recipe apart? It’s the way the sprinkles subtly melt into the batter without bleeding colors, keeping the crumb delightfully speckled but not messy. Plus, the pastel buttercream frosting isn’t just tinted—it’s whipped to the perfect consistency, light yet luscious, with a hint of vanilla that doesn’t overpower. I’ve tried other funfetti cakes before, but this one nails that nostalgic vibe without feeling cloying or over the top. It’s a little celebration in every bite, and honestly, that’s why I keep coming back to it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a bright, fun flavor and satisfying texture without any fuss. Most of these are pantry staples, and the sprinkles add the signature pop of color.

• For the Cake Batter:
  • All-purpose flour – 2 ½ cups (315g), sifted for a light crumb
  • Baking powder – 2 ½ tsp, to give that perfect rise
  • Salt – ½ tsp, to balance sweetness
  • Unsalted butter – 1 cup (227g), softened (I prefer Land O’Lakes for rich flavor)
  • Granulated sugar – 1 ¾ cups (350g), for just the right sweetness
  • Large eggs – 4, room temperature
  • Whole milk – 1 cup (240ml), adds moisture and softness
  • Pure vanilla extract – 2 tsp, quality matters here—Nielsen-Massey is my go-to
  • Rainbow sprinkles – ½ cup (about 75g), choose non-melting types for clear speckles
• For the Pastel Buttercream Frosting:
  • Unsalted butter – 1 cup (227g), softened
  • Powdered sugar – 4 cups (480g), sifted for smoothness
  • Heavy cream – 2-3 tbsp (30-45ml), to adjust consistency
  • Pure vanilla extract – 1 ½ tsp
  • Gel food coloring – pastel shades (soft pink, mint green, baby blue), use sparingly for gentle hues

If you want a dairy-free version, swap whole milk for almond milk and use a dairy-free butter alternative. For gluten-free, almond or oat flour can work but expect a denser crumb. In warmer months, fresh berries on top complement the pastel frosting beautifully. This recipe invites creativity without complicating the process.

Equipment Needed

• Two 9-inch (23cm) round cake pans – non-stick or lined with parchment paper
• Electric mixer or stand mixer – whisk attachment makes the batter fluffy
• Mixing bowls – one large for dry ingredients, one medium for wet
• Rubber spatula – essential for folding in sprinkles without overmixing
• Cooling rack – to let cakes cool evenly
• Offset spatula or butter knife – for frosting the cake smoothly
• Measuring cups and spoons – for precise ingredient amounts

If you don’t have cake pans, you can use an 8×8-inch square pan; just adjust baking time by a few minutes. I’ve tried this with a hand mixer, and while it’s doable, a stand mixer definitely saves elbow grease. Parchment paper liners make cleanup a breeze, and trust me, you’ll want to reuse them for the next batch.

Preparation Method

1. Preheat the oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper to prevent sticking. This helps the cakes release cleanly later.
2. Mix dry ingredients. In a large bowl, sift together 2 ½ cups all-purpose flour, 2 ½ tsp baking powder, and ½ tsp salt. Set aside.
3. Cream butter and sugar. In your mixer bowl, beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. This step is key for a tender crumb.
4. Add eggs. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl as needed to keep things even.
5. Incorporate vanilla and milk. Mix in 2 tsp pure vanilla extract. Then alternate adding the dry ingredients and 1 cup whole milk, beginning and ending with dry. Mix on low speed just until combined to avoid overworking the batter.
6. Fold in sprinkles. Gently fold ½ cup rainbow sprinkles into the batter using a rubber spatula. Be careful not to overmix as sprinkles can bleed color.
7. Divide batter and bake. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back to the touch.
8. Cool the cakes. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. Patience here prevents melty frosting disasters!
9. Prepare the pastel buttercream. Beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, alternating with 2-3 tbsp heavy cream, and 1 ½ tsp vanilla extract. Beat until light and fluffy, about 5 minutes. Divide frosting into bowls and tint with gel food coloring to your desired pastel shades.
10. Frost the cake. Place one cake layer on your serving plate. Spread a layer of frosting evenly. Top with the second cake layer and frost the top and sides. Use an offset spatula for smooth edges or get creative with swirls of different pastel colors.
11. Chill and serve. Chill for 30 minutes to set the frosting before slicing. This helps the cake hold its shape and makes serving easier.

Cooking Tips & Techniques

One trick I’ve learned is always to bring butter and eggs to room temperature before starting. It really helps the batter come together smoothly and keeps the cake moist.

Be cautious when folding the sprinkles in—too much stirring and they bleed color, turning your batter into a pastel mess rather than vibrant speckles.

When frosting, chill the cake layers if they’re still a bit warm. I’ve ruined a few cakes by impatiently frosting too soon, which causes the buttercream to melt and slide off.

For a neat finish, use an offset spatula dipped in hot water and wiped dry to smooth the frosting. It gives a professional edge without much effort.

Timing matters: start frosting only after your cakes are completely cool, and if you’re short on time, refrigerate the layers for a quick chill before assembly.

Variations & Adaptations

• Chocolate Funfetti: Swap ½ cup (60g) of flour for cocoa powder for a chocolate twist on the classic.
• Vegan Version: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), dairy-free milk and butter alternatives, and vegan sprinkles.
• Seasonal Flair: Add fresh berries or citrus zest into the frosting or between layers for a fresh note, similar to how I’ve enjoyed the mini lemon blueberry cheesecakes that brighten up any party.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum for structure.
• Buttercream Flavors: Try swapping vanilla extract for almond or lemon extract to give the frosting a unique twist.

Personally, I once tried a lavender-infused pastel buttercream that added a subtle floral note—unexpected but delightful for a spring celebration.

Serving & Storage Suggestions

Serve this funfetti cake chilled or at room temperature. The pastel frosting looks charming with a simple sprinkle garnish or fresh edible flowers for a touch of elegance.

Pair it with a light tea or a cold glass of milk to balance the sweetness. If you want to get fancy, a dollop of whipped cream or a side of fresh fruit complements it nicely.

Store leftover cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving for best texture.

Reheating isn’t necessary, but you can warm slices briefly in the microwave (about 10 seconds) if you prefer a softer bite. Keep in mind the frosting might soften, so handle gently.

Flavors tend to meld and deepen after a day, so if you can wait, it tastes even better the next day.

Nutritional Information & Benefits

Each slice (1/12th of the cake) roughly contains 350 calories, 18g fat, 45g carbohydrates, and 3g protein. The sugar content is moderate for a celebratory cake, so it’s a treat worth savoring.

Key ingredients like eggs and butter provide essential fats and protein, while the milk adds calcium. Using real butter and whole milk keeps the texture rich rather than relying on artificial substitutes.

This recipe can be adapted to gluten-free or vegan diets, making it inclusive for many dietary needs. Just be mindful of sprinkles, as some brands contain gluten or dairy.

From a wellness perspective, this cake is a joyful indulgence—perfect for those moments when you want to treat yourself without overcomplicating things.

Conclusion

This Delicious Funfetti Cake with Pastel Buttercream Frosting is a recipe that balances fun and finesse without fuss. It’s easy to make, uses simple ingredients, and delivers that nostalgic joy we all crave now and then. I love how it brightens any occasion, from casual snack times to celebratory moments.

Feel free to tweak the sprinkles, colors, or frosting flavors to make it your own. Baking is personal, after all, and this cake welcomes all your creative touches.

When you make it, I’d love to hear how yours turned out or if you tried any fun variations. Sharing these delicious moments is what makes baking even sweeter. So go ahead—bake, enjoy, and maybe even surprise someone with a slice of happiness.

FAQs About Delicious Funfetti Cake with Pastel Buttercream Frosting

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and keep them wrapped tightly at room temperature or refrigerated. Frost the cake just before serving for the freshest look.

What type of sprinkles work best?

Choose non-melting, rainbow jimmies or confetti sprinkles to keep the colors vibrant without bleeding into the batter during baking.

How do I prevent the sprinkles from sinking to the bottom?

Gently fold the sprinkles into the batter at the very end and avoid overmixing. Also, coating sprinkles lightly with flour before adding can help suspend them better.

Can I use food coloring to make the frosting any color?

Yes! Gel food coloring is best for vibrant pastel shades without thinning the frosting. Use sparingly to achieve soft hues.

What’s the best way to store leftover frosted cake?

Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for the best flavor and texture.

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