Funfetti Sprinkle Cake brings child-like wonder to every occasion. Serve a slice of whimsy with this festive butter cake bursting with colorful sprinkles inside.
Today is my birthday so I baked YOU a cake! I’ve been wanting to make a Funfetti Sprinkle Cake for the longest time to share with you, but I just couldn’t find the time until this week. That creates a real problem because with my birthday being today, coupled with the fact that Bacon Slayer completely exiles me from the kitchen today, the mere thought of making making my own birthday cake is out of the question. The man insists on making my cake himself. From scratch. He totally spoils me.
But…but…BUT SPRINKLES. Sprinkles make the world a better place! Cake is happiness personified! I mean, who doesn’t want a better world full of happiness? Obviously, I needed to bake a cake full of sprinkles for the good of all mankind. We all know that these are the things that keep me up at night. What choice did I have other than to bake a cake for my friends? On the day before my birthday.
Do you see what I did there? I baked a not-my-birthday-cake on an ordinary day but I just so happen to be sharing it with you on my actual birthday. I swear that my devious side becomes more pronounced every year.
Funfetti Sprinkle Cake is a homemade butter cake version of the popular cake mix. The colorful sprinkles are baked right in to bring a touch of whimsy to an otherwise unassuming cake. I think a sprinkle cake is a pretty good metaphor for my attitude on getting older. While the outside might look more demure and put together, there’s still a party going on inside that’s vibrant and full of life.
I may be getting older…I may be showing a few signs of wear around the edges, and goodness knows that I definitely feel older after running around a soccer field for any length of time, but that’s all right with me. I’m so much more comfortable in my own skin than I was a decade ago. I’ve learned to love each and every laugh line because they show how much joy that I’ve experienced. I’ve embraced the few silvery hairs on my head because they are a testament to…oh who am I kidding? I’m going to continue to pluck those suckers out the minute I catch sight of the tell-tale shimmer in the mirror! Otherwise, I’m totally good with getting older.
Perhaps the most important thing that I’ve learned as I’ve gotten older is that a little compromise can bring a world of happiness to many. I was able to bake a cake to share with my friends. Bacon Slayer still gets to bake my favorite Yankee Sheet Cake for me. Everybody wins!
My Impression: Sprinkles make me happy, so it goes without saying that sprinkles baked into a rich, tender vanilla cake makes me do a happy dance.
Family Impression: Since my kids believe that it’s against the laws of nature to make a cake without sprinkles, they heartily endorse this funfetti cake.
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Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 12 servings
Serve a slice of whimsy with this festive butter cake bursting with colorful sprinkles inside. Funfetti Sprinkle Cake brings child-like wonder to every occasion. -- Yields One 9-inch Layer Cake
20 minPrep Time
35 minCook Time
55 minTotal Time
Save RecipeIngredients
- ½ C. unsalted butter, softened
- 1 ½ C. granulated sugar
- 3 eggs
- 1 Tbs. vanilla extract
- 2 ¼ C. all purpose flour, divided
- 3 ½ tsp. baking powder
- 1/8 tsp. salt
- 1 ¼ C. milk
- 2/3 C. oven safe multicolored sprinkles
- 3 C. Vanilla Buttercream
Instructions
- Preheat the oven to 350 degrees. Smear the interior of the cake pans with baking lube , or grease and flour the pans; set the pans aside.
- Cream the butter and sugar together in a large bowl with a mixer set on low speed, until light and fluffy. Stir in the eggs, one at a time, blending well between each addition. Add the vanilla extract, stirring to incorporate.
- Whisk 2 cups of the flour, baking powder, and salt together in a separate bowl to combine. Toss the sprinkles with the remaining ¼ cup of flour in a small bowl; set the sprinkle mixture aside.
- Add 1/3 of the flour mixture to the creamed butter mixture, stirring well to incorporate.
- Then, with the mixer running on low speed, slowly pour half of the milk mixture, mixing until just combined. Scrape down sides of bowl, as needed. Repeat the additions by adding another 1/3 of the flour mixture, followed by gradually adding the rest of the milk, and ending with the incorporating the last 1/3 of the flour mixture, stirring well between each addition, until batter is smooth. Increase the speed to medium, and continue mixing the batter for an additional two minutes. Fold in the remaining flour and sprinkles mixture.
- Divide the batter evenly between the prepared baking pans. Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out with one or two crumbs attached.
- Cool the cakes in the pans set on a wire rack for 10 minutes. After that time, flip the pans over onto the rack to remove the cake from the pans. Allow the cake to cool completely before frosting with vanilla buttercream or another favorite frosting.
- Store cake tightly wrapped at room temperature for up to 3 days.
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