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Soft Funfetti Cake Recipe with Easy Pastel Buttercream Frosting

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A moist and tender funfetti cake with pastel buttercream frosting that is quick, easy, and perfect for celebrations. This recipe uses simple pantry ingredients and yields a soft, fluffy cake with vibrant sprinkles and creamy frosting.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 1 ¾ cups (350 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (240 ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (120 g) rainbow sprinkles (non-melting, like Wilton’s confetti)
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted (for frosting)
  • 2–3 tablespoons (30–45 ml) whole milk (for frosting)
  • 1 ½ teaspoons pure vanilla extract (for frosting)
  • Gel food coloring in pastel shades (pink, blue, lavender, mint) for frosting

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, beat ½ cup softened butter and 1 ¾ cups sugar with an electric mixer on medium speed until pale and fluffy (5-7 minutes).
  3. Add eggs one at a time, beating well after each. Stir in 2 teaspoons vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Lower mixer speed to low. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
  6. Gently fold in sprinkles with a rubber spatula to avoid color bleeding.
  7. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 15 minutes, then transfer to a cooling rack to cool completely (about 1 hour).
  9. For frosting, beat 1 cup softened butter on medium speed until creamy. Gradually add powdered sugar, alternating with milk and vanilla extract. Whip on high for 3-4 minutes until light and fluffy.
  10. Divide frosting into bowls and tint with gel food coloring to desired pastel shades.
  11. Place one cake layer on a serving plate, spread a thick layer of frosting evenly. Top with second layer and cover entire cake with remaining frosting.
  12. Decorate with extra sprinkles as desired.
  13. If frosting is too soft, refrigerate 10 minutes before frosting. If too stiff, add a splash more milk.

Notes

Use room temperature eggs and milk for best tenderness. Fold sprinkles gently to prevent color bleeding. Use gel food coloring for pastel shades to avoid thinning frosting. Rotate pans halfway through baking if oven has hot spots. Refrigerate frosting if too soft before applying.

Nutrition

Keywords: funfetti cake, pastel buttercream frosting, easy cake recipe, birthday cake, party cake, soft cake, sprinkles cake

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