{"id":24163,"date":"2021-07-06T07:15:34","date_gmt":"2021-07-06T12:15:34","guid":{"rendered":"https:\/\/www.livewellbakeoften.com\/?p=24163"},"modified":"2024-08-28T11:02:14","modified_gmt":"2024-08-28T16:02:14","slug":"funfetti-cake","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/funfetti-cake\/","title":{"rendered":"Funfetti Cake"},"content":{"rendered":"

Don’t wait for your birthday to roll around to make this homemade funfetti cake! It’s moist, fluffy, and topped with Swiss meringue buttercream and plenty of sprinkles. <\/em><\/p>\n

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There’s something so special about a funfetti cake, isn’t there? I know it’s essentially a vanilla cake with a few extra ingredients mixed in, but the rainbow sprinkles in the batter take it to the next level somehow! I also add almond extract to my cake to make it taste more like a classic birthday cake. <\/p>\n

This cake is so easy to make. Plus, it’s light, fluffy, and moist thanks to the combination of buttermilk, oil, and cake flour in the batter. <\/p>\n

I used this recipe to make a funfetti layer cake, but I’ve also given instructions on how the batter can be used to make a 9×13-inch cake or cupcakes. <\/p>\n

\"An<\/p>\n

What You’ll Need for This Recipe<\/h2>\n

Before we go over the ingredients you’ll need to make this funfetti cake recipe, it’s important to note that they should all be at room temperature, including the buttermilk. Here’s an overview of what goes into the cake: <\/p>\n