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Single Layer Funfetti Cake Recipe

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4.1 from 9 reviews

This Single Layer Funfetti Cake is a delightful, colorful treat perfect for celebrations or any time you crave a fun and fluffy vanilla cake dotted with rainbow sprinkles. Featuring a moist cake base enriched with buttermilk and vanilla, it is topped with a uniquely creamy homemade vanilla flour buttercream frosting, studded with more festive sprinkles to bring joy and sweetness to every bite.

Ingredients

For the Cake

  • 1 cup Cake Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 5 tbsp Unsalted Butter (room temperature)
  • 1/2 cup Granulated Sugar
  • 1 Large Egg (room temperature)
  • 1 tsp Vanilla Extract
  • 1/3 cup Buttermilk
  • 1/4 cup Rainbow Jimmies (or rainbow sprinkles)

For the Frosting

  • 3 tbsp All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/4 tsp Salt
  • 1/2 cup Milk
  • 1/2 cup Unsalted Butter (room temperature and cut into pieces)
  • 1 tsp Vanilla Extract
  • 1/4 cup Rainbow Jimmies
  • 1/4 cup Rainbow Nonpareils
  • 1/4 cup Rainbow Confetti

Instructions

  1. Prepare the Pan and Oven: Adjust the oven rack to the second level from the bottom (just above center) and preheat the oven to 350ºF. Generously spray a 6-inch round cake pan (preferably 6 x 3 inches) with a flour-based baking spray, line the bottom with parchment paper, and lightly respray the top to ensure easy cake release.
  2. Sift Dry Cake Ingredients: In a medium mixing bowl, sift together the cake flour, baking powder, and salt. Set aside for later incorporation.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium-high speed until the mixture is light in color and fluffy, approximately 3-4 minutes.
  4. Add Egg and Vanilla: To the creamed butter and sugar, add the large egg and vanilla extract. Mix on medium speed until fully combined and smooth.
  5. Mix Batter: Reduce the mixer speed to low. Gradually add the sifted dry ingredient mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cake.
  6. Fold in Sprinkles: Gently fold in the 1/4 cup rainbow jimmies (sprinkles) with a spatula, ensuring even distribution without bruising the sprinkles too much.
  7. Bake the Cake: Transfer the batter to the prepared cake pan and smooth the surface. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then invert it onto a wire cooling rack and let it cool completely before frosting to prevent the buttercream from melting.
  9. Prepare the Flour Mixture for Frosting: In a small saucepan, whisk together the all-purpose flour, granulated sugar, and salt. Add the milk and whisk again until smooth and well combined.
  10. Cook the Mixture: Place the saucepan over low to medium heat. Stir constantly with a spatula, scraping the bottom and sides of the pan. Bring the mixture to a near boil until it thickens to a paste-like consistency with a glossy appearance. Do not leave unattended.
  11. Cool the Mixture: Once bubbling, turn off the heat and continue stirring and scraping for 1-2 minutes to release heat and reduce glossiness. Then spread the mixture evenly onto a plate and immediately cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let cool to room temperature.
  12. Beat Butter for Frosting: Ensure the unsalted butter is at room temperature and cut into cubes. Using a stand or hand mixer on medium-high speed, beat the butter for 2-3 minutes until pale and fluffy.
  13. Combine Butter and Flour Mixture: On low mixer speed, add the cooled flour mixture one spoonful at a time to the butter, allowing each addition to incorporate fully before adding more. This prevents lumps and incorporates air.
  14. Add Vanilla and Final Mix: Scrape down the sides of the bowl, add vanilla extract, and beat on medium speed until the frosting is smooth and fully combined. Use a spatula to press frosting against bowl sides if any air bubbles are present.
  15. Make Homemade Funfetti Mix: In a small jar or bowl with a lid, combine rainbow jimmies, rainbow nonpareils, and rainbow confetti. Cover and shake or rotate side to side until mixed evenly.
  16. Assemble the Cake: Optionally, slice the cooled cake horizontally into two layers. Place the bottom layer on a serving plate or parchment. Spread a thin layer of frosting on top with an offset spatula. Add a few sprinkles if desired, then place the second cake layer on top.
  17. Frost and Decorate: Cover the entire cake with the remaining buttercream frosting. Sprinkle your homemade funfetti mix over the top for a festive finish. Serve and enjoy!

Notes

  • Use a flour-based baking spray to ensure the cake releases easily from the pan and keeps its shape intact.
  • Make sure all refrigerated ingredients, especially butter and eggs, are at room temperature for smoother batter and frosting.
  • When cooking the flour mixture for the frosting, constantly stir and watch carefully to avoid lumps and burning.
  • Covering the cooked flour mixture with plastic wrap pressed on top prevents a skin from forming, ensuring a smooth frosting texture.
  • You can prepare the thickened flour mixture or the buttercream frosting 3-5 days in advance; store it refrigerated and bring it back to room temperature before whipping again to restore fluffiness.
  • The homemade funfetti mix is customizable: feel free to add your favorite types and colors of sprinkles.
  • For best texture, do not overmix the cake batter; mix just until ingredients are combined.
  • If desired, the cake can be baked in a slightly larger or smaller pan, but adjust baking time accordingly.

Find it online: https://bitezly.com/single-layer-funfetti-cake-recipe/