The Great CAKE Festival

All cakes / Free recipe

Funfetti Cake

Brought by Charlotte, Birthday girl

  • 1 hr 15 min
  • Serves 12
  • Easy
An illustrated festival scene for Funfetti Cake

It is not a birthday without Funfetti. That is just science.

Charlotte

Charlotte arrives early to every festival she attends, and always with the same cake. She has a theory: any occasion can become a birthday party if the cake is right. Funfetti, she says, is the only cake that actually looks the way a party feels.

She is correct. The confetti sprinkles do not just sit on top. They bake right into the batter, and when you cut a slice you find color all the way through. It is a cake that means business.

Charlotte's Funfetti Cake

The secret is real butter in the frosting. That's it. That's the whole secret.

Cake

  • 1 box Funfetti cake mix (the one with the sprinkle packet)
  • Eggs, oil, and water per box directions

Frosting

  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 3 to 4 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Extra rainbow sprinkles, for decorating

Directions

  1. Preheat oven and prepare two 9-inch round cake pans (grease and flour, or use parchment rounds). Mix the cake batter according to the box directions, then fold in the sprinkle packet. Divide evenly between the pans.
  2. Bake per box timing until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before frosting. Fully completely, not just warm.
  3. Make the frosting: beat the softened butter with a hand mixer or stand mixer until smooth and pale, about 2 minutes. Add the powdered sugar one cup at a time, beating after each. Add vanilla and salt. Add milk one tablespoon at a time until the frosting is fluffy and spreadable. Beat on high for 1 to 2 more minutes.
  4. Level the cake layers if needed (a serrated knife works fine). Place one layer on a plate or stand. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the whole cake.
  5. Finish with a blizzard of rainbow sprinkles over the top. Serve at room temperature.

Charlotte's note: Don't use store-bought frosting. I don't care how busy you are. Real butter takes ten minutes.