Funfetti Birthday Cake! Learn how to make this fluffy and moist vanilla cake with creamy cream cheese frosting and rainbow sprinkles. This amazing cake is perfect for birthday parties or any other occasion!
Active time: 40mins | Cook time: 20mins | Yield: 10-12
Ingredients:
For the Cake:
- 1/3 cup (75g) Unsalted Butter at room temperature
- 1/3 cup (75g) Vegetable Oil (any flavorless vegetable oil like canola, corn, sunflower)
- 3/4 cup (150g) Granulated Sugar
- 2 tsp (10g) Vanilla Extract
- 3 Large Eggs at room temperature
- 2/3 cup (160g) Milk at room temperature
- 2 tsp (10g) White Vinegar or Lemon Juice (I like to use apple cider vinegar)
- 2 1/4 cups (270g) All-Purpose Flour
- 2 1/2 tsp (10g) Baking Powder
- 1/4 tsp (1g) Salt
- 1/2 cup (85g) Rainbow Sprinkles
For the Frosting:
- 2 1/2 cups (565g) Full Fat Cream Cheese at room temperature
- 2 cups (270g) Powdered Sugar
- 2 tsp (10g) Vanilla Extract
- 3/4 cup (170g) Unsalted Butter at room temperature (make sure the butter is soft)
Video:
Directions:
For the Cake:
- Line three 8-inch (20cm) pans with parchment paper. Set them aside. You can use just one 8-in pan, but keep in mind that the pan has to be taller (about 3-in deep), and the cake will take longer to bake (about 35-40 minutes).
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- In the bowl of an electric mixer, fitted with the whisk attachment, place the butter, oil, sugar, and vanilla. Beat on medium speed until smooth.
- Reduce the speed to low and add the eggs, one at a time. Then mix on medium speed for about 1 minute more.
- Add the milk and vinegar; stir until well combined.
- Sift the flour, baking powder, and salt over the mixture. Using a wire whisk, stir gently as little as you can until just combined and smooth. Do not overmix the flour.
- Gently fold the sprinkles into the batter.
- Pour the batter into the prepared pans and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool completely to room temperature.
For the Frosting:
- In the bowl of an electric mixer, fitted with the whisk attachment, place the cream cheese and vanilla. Sift powdered sugar on top.
- Stir with a spatula to combine the ingredients and then beat on medium speed until smooth.
- Add the softened butter and beat on medium-high speed for about 5 minutes or until light and fluffy.
- If necessary, you can refrigerate the frosting, stirring every 15-20 minutes, until thick enough to spread over the cake.
- Note: if you use a cold ingredient, and your frosting turns out to have a few lumps, microwave the mixture for about 30 seconds, beat on medium speed until smooth, and refrigerate until the desired consistency.
- Assemble the cake (three layers of cake and two layers of frosting) and sprinkle some rainbow sprinkles on top.
- Keep the cake refrigerated and remove it from the fridge about 1 hour before serving.
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