Strawberry Funfetti Cake with Buttercream (Printable version)
Vibrant strawberry cake studded with rainbow sprinkles and topped with luscious strawberry buttercream frosting for celebrations.
# What You’ll Need:
→ For the Strawberry Funfetti Cake
01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1⅔ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup whole milk, room temperature
08 - ⅔ cup finely chopped fresh strawberries
09 - 1 tablespoon pure vanilla extract
10 - ½ cup rainbow sprinkles (jimmies-type)
→ For the Strawberry Buttercream
11 - 1 cup unsalted butter, softened
12 - 4 cups powdered sugar, sifted
13 - ¼ cup strawberry puree (blended and strained fresh strawberries)
14 - 1 teaspoon pure vanilla extract
15 - Pinch of salt
16 - 1–2 tablespoons milk or cream (if needed, for consistency)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar together on medium-high speed until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - With mixer on low, add flour mixture in three additions, alternating with the milk, beginning and ending with flour. Mix until just combined.
06 - Gently fold in the chopped strawberries, then the sprinkles, being careful not to over-mix to prevent colors from bleeding.
07 - Divide batter evenly between the prepared pans. Smooth the tops and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
09 - Beat butter on medium speed until creamy (about 2 minutes). Gradually add the powdered sugar, mixing on low. Add the strawberry puree, vanilla, salt, and beat until smooth and fluffy. Add milk a tablespoon at a time if frosting is too thick.
10 - Place one cake layer on a serving plate. Spread with a layer of strawberry buttercream. Top with second cake layer and frost the top and sides with remaining buttercream. Decorate with extra sprinkles if desired.
# Expert tips:
01 -
- The buttercream tastes like biting into fresh strawberries, not artificial flavoring
- Rainbow sprinkles make everything feel like a party, no matter the occasion
- The cake stays incredibly moist for days thanks to those fresh strawberry bits folded throughout
02 -
- Over-mixing after adding sprinkles will turn your batter an unfortunate grayish-pink, fold gently and stop as soon as they're distributed
- Room temperature ingredients are the difference between light fluffy cake and dense disappointing cake, plan ahead and set everything out
03 -
- Freeze chopped strawberries for 15 minutes before folding into batter, this keeps them from sinking while baking
- Touch up any bare spots on the frosted cake the next day, the buttercream sets enough to handle gentle fixes