Strawberry Funfetti Cake with Strawberry Buttercream

A slice of strawberry funfetti cake on a small plate.

5 from 1 vote

Strawberry Funfetti Cake with Strawberry Buttercream

Satisfy your sweet tooth with this strawberry funfetti cake! It has moist funfetti cake layers and a naturally pink strawberry buttercream!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 867kcal

Author: Ella Gilbert

Equipment

2 8-inch cake pans
Stand Mixer
Kitchen Scale
Measuring Spoons
Bowl
Whisk
Rubber Spatula
Piping Bag
small offset spatula

Ingredients

Funfetti Cake

⅓ cup unsalted butter room temperature
1 ⅔ cup white sugar
¼ cup neutral oil
4 large eggs room temperature
3 teaspoons vanilla extract
2 teaspoons baking powder
1 ½ teaspoons kosher salt
2 ¾ cups all-purpose flour
1 cup buttermilk room temperature
½ cup sprinkles

Strawberry Buttercream

1 ½ cups unsalted butter room temperature
4 ¼ cups confectioner's sugar
1 ½ teaspoons vanilla extract
¼ teaspoon kosher salt
¼ cup heavy cream
1 ½ cups freeze dried strawberries blended into a fine powder
1 tablespoon lemon juice

Metric - US Customary

Instructions

Preheat the oven to 350℉/175℃. Grease and line two 8-inch baking pans with parchment paper and set aside.
In a stand mixer fitted with the paddle attachment, beat the room temperature butter with the oil and sugar until creamy on medium speed. This will take about 2-3 minutes, and it'll look a bit grainy and fluffy.
⅓ cup unsalted butter, 1 ⅔ cup white sugar, ¼ cup neutral oil
Add the eggs one at a time, beating well and scraping the bowl after each addition.
4 large eggs
Mix in the vanilla extract.
3 teaspoons vanilla extract
In a small bowl, whisk together the flour with the baking powder and salt.
2 teaspoons baking powder, 2 ¾ cups all-purpose flour, 1 ½ teaspoons kosher salt
Add ⅓ of the flour mixture, then mix on low. Add ½ the buttermilk. Repeat once more, then end with the flour mixture.
1 cup buttermilk
Gently stir in the sprinkles.
½ cup sprinkles
Pour the smooth cake batter into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10-15 minutes before removing and letting them cool completely on wire cooling racks.
Blend the freeze dried strawberry pieces with a food processor or blender until you have fine crumbs. Set aside.
1 ½ cups freeze dried strawberries
In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and confectioners' sugar on low speed.
1 ½ cups unsalted butter, 4 ¼ cups confectioner's sugar
Once combined, turn the speed to medium-high and beat until it becomes very thick.
Stop the mixer and add the vanilla extract, lemon juice, salt and strawberry powder. Beat on medium-high speed until light and fluffy.
1 ½ teaspoons vanilla extract, ¼ teaspoon kosher salt, 1 tablespoon lemon juice, 1 ½ cups freeze dried strawberries
Turn the mixer on your lowest speed and slowly pour in the cream until the frosting becomes creamy and spreadable - you might not need all the cream!
¼ cup heavy cream
Frost your cake and enjoy!

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘metric’ above ingredients.

Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Sprinkles: I recommend using long strand sprinkles or confetti sprinkles, I don't recommend using nonpareils (the little ball ones!)

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I am using Diamond Crystal kosher salt and not Morton Salt which is much too salty!

Storage: Keep tightly wrapped in the fridge for up to 5 days. Let it come to room temperature before eating.

Making Ahead: You can make the cake layers ahead of time. Bake them and then once completely cooled, wrap in plastic wrap tightly. Store in the fridge for up to 2 days or in the freezer for up to 2 months. If frozen, allow to defrost and come to room temperature before frosting the cake.

Nutrition