If you’re like us, when you come across a recipe you want to try, you just want the recipe. We get it. So that’s why all of our recipes just have a quick description of what it is you’re making and then we get right to the good stuff — the ingredient list and directions.
You know it’s a celebration when the funfetti cake (with vanilla buttercream) comes out! This recipe is a definite crowd-pleaser, truly — I’ve shared it with a number of friends and family. The buttery-crumb and vanilla notes are a delicious match made in tastebud heaven.
Ingredients: (Serves 10-12)
4 large eggs, whisked
2 1/2 cups flour, sifted
1 1/2 cups granulated sugar
1 cup butter, softened
1 cup buttermilk
2 tablespoons vanilla
2 teaspoons baking powder
1/2 – 3/4 cup of rainbow sprinkles (I eyeballed this and added as many sprinkles as I thought looked appropriate)
1 teaspoon baking soda
1 teaspoon sea salt
Vanilla Buttercream:
3 cups confectioners sugar
1 cup butter, softened
2 tablespoon milk
1 teaspoon vanilla
Directions:
1. Preheat oven to 350 F.
2. Beat eggs in stand mixer for about 20 seconds.
3. Add sugar and beat for another 30 seconds or so.
4. Add butter and vanilla, beat until combined.
5. Add shifted flour, baking soda, baking powder, and sea salt.
6. Combine buttermilk and beat on medium. Then add in sprinkles.
7. Grease two 8 inch circle pans and divide batter evenly into each.
8. Bake at 350 F for 25-30 minutes.
9. While cakes are baking, cream together butter, sugar, milk, and vanilla for the frosting.
10. After cake cools, frost and decorate to your liking!
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