A vanilla cake should be soft, tender, and fragrant with real vanilla. This version keeps things classic but adds a playful twist with rainbow sprinkles. It’s the kind of cake that works for birthdays, bake sales, or a random Tuesday that needs a smile.
The crumb is moist, the sweetness is balanced, and the sprinkles stay bright without bleeding. Top it with creamy vanilla buttercream and you’ve got a crowd-pleaser that tastes as good as it looks.
What Makes This Special
This cake packs big vanilla flavor thanks to a mix of vanilla extract and a touch of sour cream for richness. The batter uses both butter and oil, so you get great taste and a soft, moist texture that keeps well.
We fold in rainbow “jimmies” (the long sprinkles) that hold their color, so every slice looks cheerful. The method is straightforward, and the ingredients are easy to find. It’s forgiving too, so even if you’re new to baking, you’ll get great results.
Ingredients
- All-purpose flour – 2 1/2 cups (300 g)
- Baking powder – 2 1/2 teaspoons
- Fine sea salt – 1/2 teaspoon
- Unsalted butter, room temperature – 1/2 cup (113 g)
- Neutral oil (canola or vegetable) – 1/4 cup (60 ml)
- Granulated sugar – 1 1/2 cups (300 g)
- Large eggs, room temperature – 3
- Vanilla extract – 1 1/2 tablespoons
- Sour cream, room temperature – 1/2 cup (120 g)
- Whole milk, room temperature – 1 cup (240 ml)
- Rainbow jimmies sprinkles – 1/2 cup (75 g), plus extra for topping
Vanilla Buttercream:
- Unsalted butter, room temperature – 1 cup (226 g)
- Powdered sugar – 3 1/2 to 4 cups (420–480 g), sifted
- Vanilla extract – 2 teaspoons
- Pinch of fine sea salt – to taste
- Heavy cream or milk – 3–5 tablespoons, as needed
How to Make It
- Prep your pans and oven. Heat oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides.
- Whisk the dry ingredients. In a medium bowl, whisk flour, baking powder, and salt until combined. Set aside.
- Cream butter, oil, and sugar. In a large bowl, beat butter, oil, and sugar on medium-high for 3 minutes until pale and fluffy.
This builds structure and gives lift.
- Add eggs and vanilla. Beat in eggs one at a time, mixing well after each, then add vanilla. Scrape the bowl so everything blends evenly.
- Mix in sour cream. Add sour cream and mix just until smooth. The batter may look slightly thick—that’s good.
- Alternate dry and milk. Add half the dry mix, then half the milk.
Repeat. Mix on low until just combined. Do not overmix.
- Fold in sprinkles. Use a spatula to gently fold in the jimmies. Avoid nonpareils (the tiny balls) because they bleed color.
- Fill and bake. Divide batter evenly between pans.
Smooth the tops. Bake 25–30 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool completely. Let cakes cool in pans 10 minutes, then turn out onto racks. Peel off parchment and cool fully before frosting.
- Make the buttercream. Beat butter on medium-high for 2 minutes until creamy.
Add half the powdered sugar, vanilla, and salt; beat on low, then increase to medium. Add remaining sugar and 3 tablespoons cream. Beat 2–3 minutes until fluffy, adding more cream as needed. Goal: smooth, spreadable, not runny.
- Assemble. Level cake layers if domed.
Place the first layer on a plate, spread frosting on top, and add a light sprinkle of jimmies if you like. Add the second layer, then crumb coat the cake (a thin layer to catch crumbs). Chill 15 minutes.
- Finish and decorate. Apply a final coat of frosting.
Press sprinkles gently along the bottom edge or scatter on top. Slice and serve.
Storage Instructions
- Room temperature: Keep covered for up to 2 days if your kitchen is cool. Buttercream helps seal in moisture.
- Refrigerator: Store covered for 4–5 days.
Bring slices to room temperature before serving for best texture.
- Freezer: Wrap unfrosted layers tightly in plastic and foil; freeze up to 2 months. Thaw in the fridge overnight, then frost.
- Leftover frosting: Refrigerate in an airtight container for 1 week, or freeze up to 2 months. Rewhip after bringing to room temperature.
Why This is Good for You
Cake is a celebration food, and there’s value in sharing something homemade with people you love.
This recipe uses simple, familiar ingredients and avoids artificial flavors. The butter-and-oil combo creates a satisfying texture, so a small slice feels indulgent without needing extra. Plus, baking at home puts you in control of sweetness and portion size.
When dessert tastes this good, you don’t need a huge piece to feel satisfied.
Pitfalls to Watch Out For
- Cold ingredients: Cold eggs, sour cream, or milk can cause curdling and a dense crumb. Bring everything to room temp.
- Overmixing: Once flour is in, mix gently. Overmixing develops gluten and toughens the cake.
- Wrong sprinkles: Use jimmies, not nonpareils.
Nonpareils bleed and streak the batter.
- Overbaking: Dry cake usually means it stayed in too long. Check early and look for moist crumbs on the tester.
- Uneven layers: Weigh or eyeball batter evenly between pans, and rotate halfway through baking if your oven has hot spots.
- Thick or runny frosting: If frosting is too thick, add cream a teaspoon at a time. If too loose, add more powdered sugar or chill briefly.
Alternatives
- Gluten-free: Use a cup-for-cup gluten-free baking blend with xanthan gum.
Let the batter rest 10 minutes before baking.
- Dairy-free: Swap butter for a quality dairy-free baking stick, sour cream for dairy-free yogurt, and milk for almond or oat milk. Texture will be slightly different but still moist.
- Egg-free: Replace each egg with 1/4 cup unsweetened applesauce plus an extra 1/4 teaspoon baking powder per egg. Expect a slightly denser crumb.
- Sheet cake: Bake in a 9×13-inch pan for 30–35 minutes.
Frost right in the pan for easy serving.
- Cupcakes: Fill liners 2/3 full and bake 18–22 minutes. Makes about 24 cupcakes.
- Flavor twist: Add 1/2 teaspoon almond extract with the vanilla for a bakery-style note, or fold in 1/2 cup mini white chocolate chips.
FAQ
Can I make this ahead?
Yes. Bake the layers up to two days ahead, wrap well, and keep at room temperature if your kitchen is cool, or refrigerate.
Frost the day you plan to serve for best texture.
What sprinkles are best for funfetti?
Use rainbow jimmies, the long, rod-shaped sprinkles. They hold their color in batter and bake up clean. Avoid nonpareils and sanding sugar, which bleed and melt.
How do I get a super fluffy buttercream?
Beat the butter first until pale and airy, sift the sugar, and add cream slowly.
Whip on medium-high for a couple of minutes to incorporate air. If it looks greasy, it needs more whipping.
My cake domed in the center. What happened?
This usually means the oven ran hot or the pans were overfilled.
Use an oven thermometer, avoid opening the door early, and level the layers with a serrated knife after cooling.
Can I use buttermilk instead of milk?
Yes. Buttermilk adds a light tang and tenderness. If you use it, keep the sour cream the same and follow the recipe as written.
How do I prevent dry cake?
Measure flour correctly (spoon and level or weigh), don’t overbake, and don’t overmix.
The oil and sour cream help, but timing is key. Start checking at the 25-minute mark.
Is vanilla paste better than extract?
Vanilla bean paste brings those pretty specks and a deeper flavor. You can swap it 1:1 for extract.
Use what you have; both make a great cake.
Can I color the batter?
Yes, but go light. Gel food coloring works best and won’t thin the batter. For a pastel effect, use a tiny amount and keep the sprinkles for contrast.
Wrapping Up
This funfetti-style vanilla cake is simple, cheerful, and dependable.
It delivers soft crumb, big vanilla flavor, and bright specks of color in every bite. Whether you bake it as a layer cake, sheet cake, or cupcakes, it’s a go-to recipe that never fails to make the moment feel special. Keep these tips handy, and you’ll have a celebration-worthy cake any day of the week.
