Classic Yellow Funfetti Cake

Classic Yellow Funfetti Cake

Classic Yellow Funfetti Cake

Classic Yellow Funfetti Cake

Classic Yellow Funfetti Cake

Spring always puts me in a festive mood, especially when it’s bright and sunny out, and the flowers are just beginning to bloom. I wanted to bring that feeling of spring into the house, so what better way than to make a classic yellow funfetti cake. I’m really into adding sprinkles to just about everything. It’s a great pick-me-up on gray days, and during the winter when it’s dark and cold outside. I also love a good classic yellow cake. They remind me of the cakes I made as a child. Every year for my parents’ anniversary I would make them a yellow cake.

This one was a definite success. I can’t remember the last time I made a yellow cake with vanilla frosting. It may be sugar overkill for some, but I loved it. The cake was light, moist, and buttery, and the frosting was as old fashioned as you could get. I used a recipe from the back of a box of Domino confectioners’ sugar. It took all of 5 minutes to make. To add to the festivities, I added color to the frosting; pink for the middle layer, and orange for the outer layers. It was like eating a little ray of sunshine.

classic yellow funfetti cake

  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks, at room temperature)
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 4 eggs (at room temperature)
  • 2 cups buttermilk (at room temperature)
  • ½ cup sprinkles
  • your favorite frosting recipe
  1. Preheat the oven to 350°F. Line three 9-inch round baking pans with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

    In the bowl of an electric mixer fitted, beat the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the bowl as necessary. Beat in the vanilla extract. Reduce the mixer speed to low, add half of the flour mixture, and beat well. Add the buttermilk in a slow stream and beat well. Add the remaining flour mixture and beat until just combined. Finish stirring with a spatula. Divide the batter among the 3 prepared cake pans.

    Bake until golden brown on top and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pans for 20 minutes before inverting onto wire racks to cool completely before frosting.

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3 Comments Add yours

  1. lpariseau says:

    Love, love, love funfetti! I’ve actually never made it from scratch before, but seeing as I’m in charge of dessert for easter I think I’ll be giving it a try! Beautiful photos!

  2. I use cake flour. It can make a difference. Cake flour has less gluten and will typically produce a lighter cake. The difference in minimal, so you should be fine with all-purpose if that’s all you have!

  3. Being Leanna says:

    Love a classic cake and if you add sprinkles to anything I’m on board. Do you use regular flour or cake flour? Does it really make a difference.

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