Funfetti Cake with Paint Splatter Decoration
Super easy funfetti cake recipe with whipped vanilla buttercream frosting and how to decorate a cake with paint splatters!
Even though we all know that funfetti cakes are just vanilla cake layers with sprinkles, it’s still a fan favorite! I paired my sprinkle cake with a light and fluffy, whipped vanilla buttercream frosting and decorated it with paint splatters and extra sprinkles, of course.
How to make vanilla sprinkle cake
Funfetti cake is typically just a white cake with sprinkles so I used my favorite 6 inch vanilla cake recipe as the base. You can check out that post for detailed step-by-step process shots and then add sprinkles to the cake batter!
What kind of sprinkles to use for funfetti cakes
My top two recommendations for sprinkles to use in funfetti cakes are rainbow jimmies or rainbow sequins. Both of these are soft enough to melt into the batter when they’re baked but not too soft that they melt before the batter is baked.
I don’t recommend using nonpareils, they can streak the batter, creating either a tie dye effect or even a mixed muddy color if they’re overmixed.
In the photo above, you can see I added some fancy sprinkles, which had a mix of different kinds. This worked for me because I added only a few of those and used mostly pastel rainbow sequins.
How to make the best whipped vanilla buttercream frosting
Funfetti cakes are traditionally a sweeter cake so I opted for an American buttercream base for the frosting. I used this same frosting in my Vanilla Bean Marble Cake recipe and it is soooo good! It’s similar to classic American buttercream frosting but I added a little more heavy cream than I normally would and I use a whisk attachment instead of a flat beater.
The whisk attachment adds a lot more air, giving the frosting a whipped airy texture. I also use a combination of vanilla bean paste and artificial vanilla extract for the ultimate funfetti birthday cake flavor.
How to decorate a funfetti cake with paint splatters
You can obviously choose to decorate your funfetti cake however you want but I wanted to do something a little more fun and unique while still being simple and not time consuming. Sprinkles and paint splatters are super easy to do and customizable to whatever color theme you want.
When topping the cake with sprinkles, do it while the buttercream is fresh. If you wait until the buttercream dries, the sprinkles will roll off of the cake.
In a small bowl, combine 1-2 drops of gel food coloring (I use Americolor) with 1-2 drops (or ½ tsp) of vanilla extract. Use a small paint brush to mix it together and then use your finger to pull the bristles back, releasing them towards the cake. The “paint” should splatter onto the cake and on everything else nearby, so be careful!
How to store funfetti cakes
Can I make the cake or frosting ahead of time
If you make the cake layers 1 day early, you can wrap them in plastic wrap and leave them at room temperature. If it’s more than 1 day, to preserve freshness, wait until the cakes are ALMOST completely cool (just slightly warm still), wrap them in plastic wrap, then place them in a freezer bag, squeezing all the air out and freeze them. Thaw overnight at room temperature.
If you make the frosting ahead of time, cover the surface so it doesn’t form a crust and refrigerate it. Bring it back to room temperature and re-whip it to give it some life and fluff back.
How to store assembled cake
The finished cake can be stored at room temperature for 24 hours or refrigerated for up to a week. American frosting does form a crust pretty quickly on the outside but it will still be soft and creamy inside so I don’t usually cover it.
How to store cut cake
If the cake has missing slices, press a sheet of plastic wrap against the open part of the cake. Again, it can be stored at room temperature for 24 hours or refrigerated for up to a week.
How to store individual slices
Place slices of cake in an airtight container and store at room temperature for 24 hours or refrigerate for up to a week.
To freeze slices, wrap each slice in plastic wrap, then place them in an airtight container and then place the container in a freezer bag, squeezing out all of the air. Freeze for 2-3 months and thaw at room temperature overnight (you can remove one slice at a time).
Thanks so much for stopping by, if you have any questions just leave a comment down below. If you make this funfetti cake recipe, make sure to tag me @baranbakery on instagram so I can see it too! As always, have a blessed day and happy baking!
Love, B
Funfetti Cake Recipe
Three layer 6 inch vanilla cake recipe with sprinkles and a whipped vanilla buttercream frosting!
Equipment
Ingredients
Vanilla Sprinkle Cake
- 2 1/4 (270g) cups all-purpose flour spooned & leveled
- 1 Tbsp (10g) baking powder
- 1/2 tsp salt
- 1/4 cup (60g) unsalted butter room temperature
- 1 1/2 cup (300g) granulated sugar
- 1/2 cup (120mL) vegetable oil
- 3 large eggs room temperature
- 3/4 cup (170g) sour cream room temperature
- 2 tsp artificial vanilla extract*
- 1 tsp pure vanilla extract*
- 3/4 cup (180mL) milk room temperature
- 1/2 cup (75g) rainbow sprinkles
Whipped Vanilla Buttercream Frosting
- 1 cup (227g) unsalted butter room temperature**
- 1/8 tsp salt
- 4 cups (480g) powdered sugar spooned & leveled
- 3-4 Tbsp (45-60mL) heavy whipping cream room temperature
- 1 tsp (8g) vanilla bean paste
- 1 tsp artificial vanilla extract
Decorating
- sprinkles
- gel food coloring
- vanilla extract
Instructions
Vanilla Sprinkle Cake
- Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 6 inch cake pans.
- In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.2 1/4 (270g) cups all-purpose flour, 1 Tbsp (10g) baking powder, 1/2 tsp salt
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and the granulated sugar for 2 minutes. Add the oil and continue beating for a minute.1/4 cup (60g) unsalted butter, 1 1/2 cup (300g) granulated sugar, 1/2 cup (120mL) vegetable oil
- Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.3 large eggs, 3/4 cup (170g) sour cream, 2 tsp artificial vanilla extract*, 1 tsp pure vanilla extract*
- Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients. Fold in the sprinkles, just until they're evenly dispersed.3/4 cup (180mL) milk, 1/2 cup (75g) rainbow sprinkles
- Distribute the batter evenly among the three cake pans, about 15oz in each pan and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.
- Allow the cakes to cool completely before frosting.
Whipped Vanilla Buttercream Frosting
- Place the butter in the bowl of an electric mixer and use the whisk attachment to beat the butter on medium-high speed for 1-2 minutes, until the color turns to a pale yellow, scraping the edge of the bowl half way through.1 cup (227g) unsalted butter
- Add the salt and the powdered sugar to the butter and mix on low speed, just until combined. Turn the mixer to medium-high speed and beat the buttercream for at least five minutes, until all of the sugar is fully dissolved and the buttercream no longer feels gritty.1/8 tsp salt, 4 cups (480g) powdered sugar
- With the mixer on low speed, slowly pour in the heavy whipping cream, vanilla bean paste and vanilla extract and beat for another 2 minutes on medium-high speed. If the buttercream is too soft to frost, refrigerate it for just a few minutes.3-4 Tbsp (45-60mL) heavy whipping cream, 1 tsp (8g) vanilla bean paste, 1 tsp artificial vanilla extract
Assemble
- To frost the cake, place the first layer of cake on a flat surface and use 1/4 of the buttercream to frost the first layer. Repeat with the second layer and then place the third layer of cake on top.
- Smooth any buttercream that squished out on the edges of the cake and then refrigerate the cake for 15 minutes, or until the cake feels firm enough to frost (make sure it's not wobbly)
- For the crumb coat, place 1/4 of the buttercream on top of the cake and use an offset spatula to smooth it out and spread it evenly throughout. It doesn't have to be perfect. Refrigerate the cake for at least another 15-30 minutes, or until the frosting feels set.
- Place the rest of the buttercream on top of the cake, use an offset spatula to spread the frosting around and then use a turn table and a cake scraper to create a smooth finish on the cake.
Decorate
- Use an offset spatula to create swirls on top of the cake and then top with sprinkles.sprinkles
- For the paint splatters, place a drop of gel food coloring along with 1-2 drops of vanilla extract in a small bowl. Use a small paint brush to mix it and then use your finger to splash the bristles onto the cake. Repeat with desired colors.gel food coloring, vanilla extract
Notes
*I like to use a combination of pure vanilla and artificial vanilla so that it has an elevated but still classic birthday cake flavor. You can use both or just choose one, it'll still be delicious 🙂
**The room temperature butter should be a cool room temperature. Make sure your butter is not saggy or greasy at all.
Nutrition
Serving: 1gCalories: 871kcalCarbohydrates: 104gProtein: 7gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 24gTrans Fat: 1gCholesterol: 149mgSodium: 337mgFiber: 1gSugar: 79g
Tried this recipe?Let us know how it was!
What adjustments would you make for high altitude baking?
Hi Jackie, unfortunately I don’t have any experience with high altitude baking
can I use 2, 9 inch cake pans instead?
you can but they’ll be sightly thinner so bake for maybe 5 minutes less
I tried your Funfetti cake it tasted so good, and the texture was good, but my layer came out very flat, can you tell me what I possibly could have done wrong? Because I want to try it again. Thank you
Hi Sol, were your ingredients all room temperature? A few things that can reduce the rise of the cake
– cold eggs and milk
– butter too soft/warm
– not beating each egg enough before adding the next one in
– expired baking powder.
Hope that helps!