Recently, my toddler has been learning lots about colors. She is so proud of herself for being able to say the names of the different colors + tell us which of her toys are red, which are blue, which are green, etc.
So, one day last week while she was taking her afternoon nap, I decided to make a homemade funfetti cake as a surprise for her. I knew that combining her favorite things — cake! Sweets! Colors! — was sure to be a big success. I looked up a few different recipes, found one that used all ingredients that I already had in the house (woohoo!) + got baking.
And the result? This cake turned out fantastic.
It was super quick + easy to make, incredibly buttery, soft, + flavorful, + was a huge hit with both my toddler AND the adults in the house. It *did* turn out denser than a typical boxed funfetti cake mix, but after reading the comments/questions posted on the original recipe, that appeared to be common + expected.
I actually loved the texture, and found that it got even softer + more delicious the day after it was made. For the buttercream, I used Recipe Girl’s buttercream recipe that I use all the time. I’ve tried many buttercream recipes, and this is the absolute best – it tastes excellent and always is the perfect consistency.
I had extra sprinkles, so I decorated the cake with a rainbow sprinkle border + a simple sprinkle heart in the middle. My toddler was SO impressed when I surprised her with it after dinner. WOW!, she kept saying.
And not surprisingly, she loved it – the cake, the buttercream, and most of all, all the fun colors. So, if you’re looking for a simple, delicious, colorful cake, give this a try!
Easy Homemade Funfetti Cake
Ingredients
Method
- Preheat oven to 350 degrees F. Generously grease and flour a 9-inch round pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, melt the 1 stick of butter in the microwave. Whisk in both white and brown sugars vigorously until no lumps remain – mixture will be gritty. Whisk in the egg, yogurt, milk, and vanilla extract until combined.
- Slowly mix this wet mixture into the dry flour mixture until no lumps remain. Batter will be thick.
- Slowly fold in sprinkles, but do not overmix because that will cause the sprinkles to bleed their color into the batter.
- Pour the batter into the prepared cake pan.
- This cake takes around 33-36 minutes to bake. What I suggest is to bake it for 20 minutes, then cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) and continue baking for 13-16 more minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan, and then turn the cake out onto a cooling rack and let it cool completely.
- In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired consistency.
- Once cake is completely cool, spread the buttercream evenly on cake + decorate with more sprinkles, if desired.
