Funfetti Sprinkle Cake
A fun and festive white cake packed with colorful rainbow sprinkles that burst throughout every slice. Covered in vanilla buttercream and decorated with even more sprinkles on the outside, this cake is pure joy and happiness for kids and the young at heart.
Ingredients
- 12 1/2 cups cake flour
- 22 teaspoons baking powder
- 31/2 teaspoon baking soda
- 41/2 teaspoon salt
- 51 cup unsalted butter, softened
- 61 1/2 cups granulated sugar
- 74 large egg whites
- 82 teaspoons vanilla extract
- 91 cup buttermilk
- 101/2 cup rainbow sprinkles (jimmies, not nonpareils)
- 11For the frosting: 1 1/2 cups unsalted butter, softened
- 124 cups powdered sugar
- 132 teaspoons vanilla extract
- 143 tablespoons heavy cream
- 15Additional sprinkles for decoration
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together the cake flour, baking powder, baking soda, and salt.
Beat the butter and sugar until light and fluffy, about 3 minutes.
Add the egg whites one at a time, beating well after each. Mix in the vanilla.
Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.
Gently fold in the rainbow sprinkles with a spatula. Do not overmix or the colors will bleed.
Divide the batter between the pans and bake for 28-32 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the butter until creamy. Gradually add powdered sugar, vanilla, and cream until smooth.
Frost the cake and cover the sides with additional sprinkles by gently pressing them into the frosting.