Funfetti Cake

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Why I Love This Recipe

Comfort Food Classic: It’s warm, hearty, and packed with nostalgic flavors that remind me of family dinners and cozy gatherings.
Perfectly Cheesy: The melted, bubbly layer of cheese on top combined with the rich, saucy pasta is irresistible.
Great for Leftovers: It tastes just as good (if not better!) the next day, making it a meal that keeps on giving.

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Instructions (layout 1)

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Step 1: Chop all the vegetables into small ½" cubes. It's important that they're all uniform size so that they cook evenly.

Step 2: In a large pot, add olive oil and saute and soft and translucent. This usually takes about 20 minutes on medium heat.

Step 3: Cook rice. We love this with white rice cooked in the Instant Pot.

Step 4: Serve with rice and enjoy!

Instructions (layout 2)

Step 1: Chop Vegetables

Chop all the vegetables into small ½" cubes. It's important that they're all uniform size so that they cook evenly.

Step 2: Cook Vegetables

In a large pot, add olive oil and saute and soft and translucent. This usually takes about 20 minutes on medium heat.

Step 3: Cook Rice

We love this with white rice cooked in the Instant Pot.

Step 3: Serve!

Serve with rice and enjoy!

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Kid friendly - add crushed potato chips (ketchup chips!)

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Funfetti Cake Demo

The best funfetti cake for any celebration! Moist, easy to make, and always a crowd favorite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 2

Course Dessert

Cuisine American

Servings 12

Ingredients

Cake

2 ½ cups 300 g all-purpose flour
1 ½ cups 300 g granulated sugar
2 ½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon fine salt
½ cup 113 g unsalted butter, softened
¼ cup 60 ml neutral oil
4 large egg whites 120 g, room temp
1 cup 240 ml buttermilk, room temp
¼ cup 60 g sour cream, room temp
1 tablespoon vanilla extract
½ cup 80 g rainbow jimmies sprinkles (use “jimmies,” not nonpareils)

Frosting

1 cup 226 g unsalted butter, softened
3 ½ cups 420 g powdered sugar, sifted
2 to 4 tablespoon milk or heavy cream
1 ½ teaspoon vanilla extract
Pinch of salt
Extra sprinkles for topping

Instructions

Heat oven to 350°F (175°C). Line a 9×13 metal pan with a parchment sling and lightly coat with nonstick spray.
In a large bowl whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl whisk butter and oil until smooth, then whisk in egg whites, buttermilk, sour cream, and vanilla.
Pour wet into dry and whisk just until smooth. Fold in sprinkles with a spatula (do not overmix).
Spread batter in pan and smooth. Bake 30 to 35 minutes until the center springs back and a toothpick comes out clean. Cool completely in the pan on a rack.
Beat butter until creamy. Gradually mix in powdered sugar, then add vanilla, salt, and enough milk to reach a soft, spreadable texture.
Spread frosting over cooled cake and add sprinkles. Slice and serve.

Notes

Use rainbow “jimmies.” Nonpareils can bleed color.
For the whitest crumb, stick with egg whites. For a richer cake, swap to 3 whole eggs and reduce buttermilk to ¾ cup (180 ml).
Metal pans bake more evenly than glass. If using glass, start checking at 27 minutes.

Keyword funfetti cake

Why I Love This Recipe

Ingredients

Have a specific food allergy?

Instructions (layout 1)