Spring Funfetti Cake Pastel (Printable Version)

Light vanilla cake speckled with sprinkles and topped with soft pastel buttercream frosting.

# What You Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1 cup whole milk, room temperature
10 - 1/2 cup sour cream, room temperature
11 - 2/3 cup rainbow sprinkles

→ Pastel Buttercream

12 - 1 1/2 cups unsalted butter, room temperature
13 - 5 cups powdered sugar, sifted
14 - 1/4 cup whole milk
15 - 2 teaspoons pure vanilla extract
16 - Pinch of salt
17 - Food coloring gels in pastel pink, blue, yellow, and purple

# How To Make It:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - In a separate bowl, whisk milk and sour cream until combined.
06 - Add the flour mixture to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Mix just until combined.
07 - Gently fold in the rainbow sprinkles with a spatula.
08 - Divide batter evenly between the prepared pans and smooth tops.
09 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
10 - Cool cakes in pans for 10 minutes, then turn onto a wire rack to cool completely.
11 - Beat butter until smooth and creamy, approximately 2 minutes.
12 - Gradually add powdered sugar, mixing on low speed until incorporated.
13 - Add milk, vanilla, and salt. Beat on high speed until fluffy, 2 to 3 minutes.
14 - Divide buttercream into 4 bowls. Tint each with a different pastel color using food coloring gel.
15 - Dollop or pipe colored buttercream onto cooled cake layers as desired. Swirl colors together for a marbled pastel effect.

# Expert Tips:

01 -
  • The sour cream keeps the cake impossibly moist and tender, with a subtle tang that balances the sweetness perfectly.
  • Those jimmies stay vibrant and don't bleed into the batter like smaller sprinkles do, so you get genuine pops of color in every bite.
  • The pastel buttercream is forgiving enough for a beginner but impressive enough to make people think you hired a baker.
02 -
  • Room temperature ingredients are non-negotiable for this cake; cold butter, eggs, and milk won't emulsify properly, and your batter will look separated and sad.
  • Don't open the oven door before 28 minutes or you'll let heat escape and your cake might not rise properly; trust the timing and use the toothpick test instead.
  • Jimmies really do matter for this cake; smaller sprinkles like nonpareils will sink and bleed their color, turning your beautiful rainbow cake into speckled brown.
03 -
  • If your buttercream looks a little grainy, let it sit for 5 minutes, then beat it again on high speed for 30 seconds; sometimes it just needs time to relax and come together.
  • Serve this cake at room temperature so every flavor and texture shines; cold cake tastes muted and dense.
  • This cake keeps beautifully covered at room temperature for two days, so you can bake it the day before your celebration.
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