Funfetti Birthday Cake

Ingredients

• 2.25 cups all-purpose flour
• 2.25 teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cup unsalted butter, softened to room temperature
• 1.5 cups granulated sugar
• 3 whole large eggs
• ¾ cup whole milk
• 1.5 teaspoons pure vanilla extract
• ¾ cup rainbow sprinkles (nonpareils or jimmies)
• ¾ cup unsalted butter, softened to room temperature
• 3 cups powdered sugar
• 2 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• ½ cup rainbow sprinkles for decoration

Instructions

1. 1

   Preheat your oven to 350°F. Grease two 8-inch round cake pans with unsalted butter or non-stick cooking spray, then line the bottoms with parchment paper — this ensures clean release and prevents sticking.

2. 2

   In a medium bowl, whisk together 2.25 cups of all-purpose flour, 2.25 teaspoons of baking powder, and 0.5 teaspoon of kosher salt. Set aside.

3. 3

   In a large bowl using an electric mixer on medium speed, cream together 0.75 cup of softened unsalted butter and 1.5 cups of granulated sugar for 3-4 minutes, until the mixture is pale, fluffy, and noticeably lighter in color. This aerates the batter and creates a tender crumb.

4. 4

   Add 3 large eggs one at a time, beating on medium speed for about 30 seconds after each addition. Scrape down the bowl with a spatula after each egg so everything incorporates evenly.

5. 5

   Stir in 1.5 teaspoons of pure vanilla extract until combined.

6. 6

   On low speed, alternate adding the flour mixture and 0.75 cup of whole milk in three additions, beginning and ending with flour. Start with a third of the flour mix, then half the milk, then another third of flour, then the remaining milk, and finish with the last of the flour. Mix just until combined after each addition — overmixing toughens the crumb.

7. 7

   Gently fold 0.75 cup of rainbow sprinkles into the batter using a rubber spatula with about 10-15 folds until evenly distributed. Be gentle to avoid crushing the sprinkles and releasing their color prematurely.

8. 8

   Divide the batter evenly between the two prepared pans — you should have about 2.5 cups per pan. Tap each pan gently on the counter twice to settle the batter and release air bubbles.

9. 9

   Place both pans on the middle oven rack and bake for 28-32 minutes. The cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs, not wet batter. The tops should feel springy when you gently press them, and the edges will pull slightly away from the pan sides.

10. 10

    Remove the pans from the oven and let the cakes cool in the pans for 10 minutes — this allows them to firm up enough to unmold without breaking. Then turn each cake out onto a wire cooling rack, peel off the parchment, and let cool to room temperature, about 45 minutes. The cakes must be completely cool before frosting or the frosting will melt.

11. 11

    In a large bowl, beat 0.75 cup of softened unsalted butter on medium-high speed for 2 minutes until creamy and pale. Scrape down the bowl frequently.

12. 12

    Gradually add 3 cups of powdered sugar, 1 cup at a time, beating on low speed and scraping down the bowl between each addition. This prevents a cloud of sugar and ensures smooth frosting without lumps.

13. 13

    Add 2 tablespoons of whole milk and 1 teaspoon of pure vanilla extract, then beat on medium speed for 2-3 minutes until the frosting is light, fluffy, and spreadable. If it's too thick, add another tablespoon of milk; if too thin, add another 0.5 cup of powdered sugar.

14. 14

    Place one cooled cake layer on a serving plate or cake stand. If the top is domed, use a serrated knife to level it with a gentle sawing motion — this creates a flat surface for even frosting. Spread about 0.75 cup of frosting on top in an even layer using an offset spatula.

15. 15

    Place the second cake layer on top, aligning it gently, then frost the top and sides with the remaining frosting. Use a bench scraper or offset spatula dipped in warm water for smooth sides, or keep it rustic and textured — both look festive.

16. 16

    Press 0.5 cup of rainbow sprinkles onto the sides and top of the frosted cake for a celebratory finish. Slice with a sharp, thin-bladed knife, wiping the blade clean between cuts for neat, even slices.

Tools you’ll need

• two 8-inch round cake pans
• parchment paper
• medium mixing bowl
• large mixing bowl
• whisk
• electric mixer
• rubber spatula
• toothpick
• wire cooling rack
• serrated knife
• offset spatula
• cake stand or serving plate
• bench scraper

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