Ditch the box and make your own Funfetti Layer Cake with buttercream frosting. It's easier than you think to make a colorful Funfetti cake recipe from scratch!
Preheat the oven to 350°F. Spray four 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy. Add the eggs and vanilla extract, mix until combined.
Add the dry mixture, alternating with the milk until completely combined. Fold in the rainbow sprinkles.
Divide the batter evenly into the 4 cake pans. Bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
Allow the cakes to completely cool while making the buttercream.
In a large mixing bowl, beat the softened butter and vanilla until smooth and creamy. Gradually add the powdered sugar until completely combined.
Level the cakes using a large serrated knife to create a flat surface. Stack the cakes with a layer of buttercream between each cake layer.
With a large icing spatula, spread a thin even layer of buttercream on top of and around the cake to create a crumb coat. Place in the freezer for at least 15 minutes to set the crumb coat.
Frost the entire cake with the remaining buttercream and garnish with extra sprinkles.
Slice and enjoy!
Notes
Please refer to my FAQ's and ingredient list above for other substitutions or for the answers to the most common questions.
If you want to use storebought frosting instead of making your own, you can. Just whip it first so it spreads easier.
To fancy your cake up a bit, you can use a Wilton 1M tip and pipe on some designs.
Store leftovers in a cake carrier, cake box, or wrap tightly and keep for a few days in the fridge.