Funfetti Cake Recipe

Oven and pan - Preheat the oven to 350°F / 175°C. Grease and line two 8-inch round cake pans with parchment paper. Note - this batter will also work in 2 x 9-inch round or 3 x 7-inch round cake pans as well as a 9 x 13 sheet cake pan. Reduce baking time accordingly.

Dry ingredients - In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk well and set aside.

Wet ingredients - In the bowl of a stand mixer with the paddle attachment, cream the butter, oil, and sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and scrape the bowl well.

Combine - Add the dry ingredients in three additions, alternating with the sour cream and milk. Mix only until combined.

Sprinkles - Fold in the rainbow jimmies gently with a spatula. Do not overmix once the sprinkles are added.

Bake - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.

Cool - Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack and cool completely before frosting.

Frosting - Beat the butter until pale and creamy, about 8 to 10 minutes. Add the powdered sugar in two additions, then add the vanilla, almond extract, salt, and cold heavy cream. Whip until smooth and fluffy.

Fill & Stack - Place one cake layer on a cake board or serving plate. Spread an even layer of buttercream over the top. Place the second cake layer on top and press gently to level.

Crumb coat - Apply a thin layer of buttercream over the cake and chill for 15 to 20 minutes.

Final coat - Cover the cake with the remaining buttercream and smooth the top and sides with a spatula or cake scraper.

Decorate - Pipe swirls around the top edge and bottom border. Add rainbow sprinkles over the top and around the sides.

Serve - Chill briefly for cleaner slices, then bring to room temperature before serving.