Cakes

Funfetti Birthday Cake with Bubblegum Buttercream Frosting

4.49 from 33 votes
Make the best-ever Funfetti Birthday Cake including my Master Funfetti Cake recipe and best-ever buttercream frosting recipe.
Cake, Funfetti, Celebration, Birthday, Gemma Stafford, Bigger Bolder Baking Recipes

Hi Bold Bakers!

This week, we have a lot to celebrate so I want to show you how to make a colorful Funfetti celebration cake for birthdays and special events. So let’s get baking!

 

Watch The Recipe Video!

Funfetti Birthday Cake with Bubblegum Buttercream Frosting

4.49 from 33 votes
Make the best-ever Funfetti Birthday Cake including my Master Funfetti Cake recipe and best-ever buttercream frosting recipe.
Author: Gemma Stafford
Servings: 12 serving
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Make the best-ever Funfetti Birthday Cake including my Master Funfetti Cake recipe and best-ever buttercream frosting recipe.
Author: Gemma Stafford
Servings: 12 serving

Ingredients

  • 3 ⅓ cups (1lb 1oz/ 500g) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (12oz/355g) granulated sugar
  • 1/2 cup (3 oz / 90g) light brown sugar
  • 1 cup (8oz / 240g) butter, melted
  • 2 Large eggs
  • 2 cups (16oz / 500g) Buttermilk
  • 1 tablespoon vanilla extract
  • 2/3 cup (3oz/90g) sprinkles
    Buttercream Frosting
  • 1 cup (8oz/240g) butter, softened to room temperature
  • 3 cups (12oz/360g) powdered sugar, sifted
  • 2-3 drops of Green food colouring (use what ever color you like)

Instructions

  • Preheat oven to 350F(180oC) degrees. Grease and line a 2x 9-inch springform or baking pan.
  • In a large bowl, mix together flour, both sugars, baking powder, baking soda, and salt. Set aside.
  • In a large microwave-safe bowl, melt butter in the microwave.
  • In a separate jug, whisk the egg, buttermilk, and vanilla extract until combined.
  • Stir in buttermilk mix into the dry ingredients, followed by the butter until no lumps remain. The batter will be thick.
  • Lastly, stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
  • Pour batter into prepared cake pan. Bake for 35-40 minute or until a toothpick inserted in the center comes out clean. Allow to cool.
  • To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, and flavoring (bubble gum or vanilla extract) with the mixer running. Increase to high speed and beat for 3 minutes.
  • Frost cooled cake: Start by frosting a thin ‘crumb layer’. Chill for 30 minutes to set the frosting. Once that layer is set apply a second layer of thicker frosting
  • Using a butter knife, pressing gently run it from the bottom to the top all the way around. You will create lovely, rough texture. Continue on the top of the cake moving from the edge of the cake to the center.
  • Decorate as desired with candy and sprinkles. There may be leftover frosting depending how much you wish to use.
  • Cover cake and store at room temperature for up to 7 days. Enjoy!
  • Bubblegum and other extracts here: (http://amzn.to/2gqIlnp).

 

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Comments & Reviews

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Amanda
Guest
Amanda
1 month ago

Hi Gemma. Will you please explain the purpose for melted butter in this recipe? I am not trying to substitute it nor leave it out. I’m just curious what it does for the cake, flavor, texture etc. ???

Michael
Guest
Michael
3 months ago

I’ve made this twice tonight and both times it comes out raw in the middle!!

Olivia S
Member
Olivia S
5 months ago

I made this recipe into cupcakes and it turned out amazing! I used cake flour instead of all purpose and added an extra third cup of flour to compensate. I used a custom mix of only pink blue and white sprinkles to enhance the bubblegum vibe, and topped each cupcake with a blue pearl gumball.

Jennifer
Guest
Jennifer
5 months ago

Hi Gemma,

I would like to use 3 8in cake pans for this recipe. Will the recipe fill all 3? Do I just need to adjust baking time?

Lisashuler
Member
Lisashuler
7 months ago

Hi Gemma! I made this cake on Saturday for my grandson’s spring celebration party. It tasted very good but was “dense”. I don’t know what I might have done wrong. I did not over stir it once flour was in. Would love some advise. Thank you! I am looking for a good light fluffy French vanilla cake. Got any recipes for that???

Rocknrosie
Member
Rocknrosie
1 year ago

Hi Gemma can you tell me where I can find the Bubblegum extract? I want to make the Funfetti cake . Thank you

Maria Buckner
Guest
Maria Buckner
1 year ago

Hi Gemma
By any chance how many regular sized cupcakes will this yield?

reanayasweetfoods
Member
reanayasweetfoods
1 year ago

Hello again Ms. GEMMA!

Thank you for the cookie tips you shared with me, very much appreciated.

As for now, i am planning to bake this cake for my son’s 1st birtuday this saturday here in the Philippines. Can i use condense milk instead of powdered sugar for my frosting? Thanks in advance. ????

Rabi
Guest
Rabi
1 year ago

Hi Gemma how I can use this recipie for 8 inch pan

Rabiya J.
Member
Rabiya J.
1 year ago

Hello Gemma,
Is it feasible to substitute cake flour in place of A.P. flour in this recipe? Cake flour tends to give soft crumbly texture to cakes. We should separate the eggs or use whole eggs for light and soft texture?
Yours loving friend,
Rabiya ????

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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