Funfetti Birthday Cake

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There is something magical about cutting into a cake and revealing a triple layer rainbow of colorful funfetti.


This cake was made for a special little girl so pink-hued buttercream was a must…obviously…

Funfetti Birthday Cake

  • 1 cup flour
  • 2/3 cup pastry flour
  • 1 cup white sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup butter
  • 3 egg whites or egg substitute
  • 2 tsp vanilla
  • A drop of almond extract
  • 1/2 cup sour cream or yogurt
  • 1/2 cup milk
  • 1/4 cup sprinkles

Preheat your oven to 350°F. Grease and line the base of a 9 x 13 inch pan with parchment paper.

In a mixing bowl, mix the butter, eggs, vanilla, almond extract, sour cream and milk. Sift the dry ingredients directly into the mixing bowl. Using a spatula, fold in the sprinkles until combined. Pour the batter into the prepared pan and level out.

Bake for 25 minutes until the cake springs back when touched. Cool completely and divide the cake into three even sections, 9 inches long.

Pink Buttercream

  • 1 cup butter, room temperature
  • 2 cup icing sugar
  • 1/3 cup cold milk
  • 1/2 tsp vanilla
  • Few drops of red food coloring or 2 Tbsp currant jelly

Beat the butter until light and fluffy. Add the sugar and beat until combined and the mixture has increased in volume. With the motor running, add the milk in a thin stream along with the vanilla. The mixture should continue to increase in volume. If not, chill the bowl and the beaters for 10 minutes before continuing. Once a thick spreadable consistency has been reached, add the coloring and beat until nice and even.


  • More sprinkles if desired

Place the first cake layer on a cake plate. Top with 3/4 cup buttercream. Repeat with remaining layers. Use a small amount of buttercream to frost the top and sides of the cake and create a crumb layer – you should have about 1 cup of buttercream left for the final layer. Chill the cake for 25-30 minutes and repeat with a final layer of buttercream. Top with more sprinkles if desired.

This cake can be made 3 days in advance, covered well and chilled.

Allow the cake to rest at room temperature for 15-20 minutes before serving.


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