Strawberry Funfetti Cake With Buttercream (Printable Version)
Colorful strawberry cake with rainbow sprinkles and creamy strawberry buttercream frosting
# Ingredient List:
→ 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)
# Step-by-Step Instructions:
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 blended.
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 until fully incorporated.
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 before frosting.
09 - Beat butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar on low speed. Add strawberry puree, vanilla, and salt, then beat until smooth and fluffy. Add milk one 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, then slice and serve.
# Tips from hearthlykitchen:
01 -
- The fresh strawberries keep every bite moist and tender while the sprinkles make people smile before they even taste it
- This is the cake that disappears first at parties and the recipe friends actually ask for instead of just saying this is good
02 -
- The type of sprinkles matters so much. Use the long rod-shaped jimmies not the little round balls which bleed color everywhere and turn your cake batter grayish pink
- Room temperature ingredients are not optional here. Cold butter eggs or milk will cause the batter to separate and your cake texture will suffer for it
03 -
- Chop the strawberries really small about the size of the sprinkles so they distribute evenly instead of sinking to the bottom of the cake layers
- Strain your strawberry puree through a fine-mesh sieve to remove seeds. Nobody wants crunchy bits in their silky smooth buttercream frosting