Strawberry Funfetti Cake With Buttercream

The kitchen counter was already covered in a fine dusting of rainbow confetti when my sister walked in and asked if I'd been hosting a birthday party for a toddler. I explained that sometimes you just need cake that looks like happiness itself, and the sprinkles weren't just for decoration—they were the whole point. We ended up eating it straight from the pan with forks, standing there in matching apron pockets full of fallen jimmies, agreeing that grown-ups deserve colorful things too.

My niece's sixth birthday party taught me that kids notice everything about cake—especially the colors. When I brought this out, she counted the sprinkles in her slice like they were precious gems, then declared it the best cake she'd ever had because it tasted like strawberries and magic at the same time. The parents were just as excited, sneaking second helpings when they thought no one was watching.

Ingredients

• All-purpose flour: The backbone that holds all those dreams together, so measure properly
• Baking powder: What gives this cake its lift and keeps it from being a dense disappointment
• Salt: Just a pinch makes all the flavors pop like they should
• Unsalted butter: Room temperature is non-negotiable here for proper creaming
• Granulated sugar: Creates that tender crumb we're all after
• Large eggs: Also room temperature, because cold eggs make butter seize up and cry
• Whole milk: Adds richness and keeps everything moist
• Fresh strawberries: Finely chopped so they distribute evenly instead of sinking
• Pure vanilla extract: Never skip this, it's what makes bakery flavors special
• Rainbow sprinkles: The jimmies-type won't bleed as much as others
• More unsalted butter: For the frosting, because you can never have too much
• Powdered sugar: Sift it or risk lumpy buttercream sadness
• Strawberry puree: Blended and strained for silky smooth frosting magic
• Milk or cream: Only if you need to adjust consistency

Instructions

Get your oven ready:

Preheat to 350°F and grease those cake pans like your life depends on it, lining with parchment so nothing sticks later.

Whisk the dry stuff:

Combine flour, baking powder, and salt in a medium bowl so you're not scrambling later.

Cream the butter and sugar:

Beat on medium-high for 3–4 minutes until it's fluffy and pale, creating tiny air pockets that make cake light.

Add the eggs:

One at a time, mixing well after each, then stir in that vanilla.

Combine everything:

Alternate adding flour mixture and milk on low speed, starting and ending with flour until just combined.

Fold in the fun:

Gently add chopped strawberries first, then sprinkles, being careful not to over-mix or the colors will bleed.

Bake it up:

Divide between pans and bake 28–32 minutes until a toothpick comes out clean.

Let it cool:

Ten minutes in pans, then turn onto racks to cool completely before frosting or you'll have a melty mess.

Make the buttercream:

Beat butter until creamy, add powdered sugar gradually, then strawberry puree and vanilla until fluffy.

Frost that cake:

Layer one cake with buttercream, top with the second, then frost everything and add more sprinkles because why not.

Save

This cake has become my go-to for everything from bad days to promotions to just because it's Tuesday. Something about cutting into those colorful layers makes people smile before they even take a bite.

Making It Ahead

I've learned that wrapping the cooled cake layers tightly in plastic and freezing them actually makes them easier to frost. The crumbs stay put and the cake stays incredibly moist for days.

Getting The Colors Right

Not all sprinkles are created equal, and I learned this the hard way when my first attempt turned into a muddy gray disappointment. The jimmies-style sprinkles hold their color during baking and give you that vibrant confetti look you're after.

Storage And Serving

This cake is best within the first two days, though I've never seen it last that long in my house. Keep it covered at room temperature for up to a day, or refrigerate if your kitchen runs warm.

• Let refrigerated cake come to room temperature before serving for the best texture
• Cupcakes need only 18–22 minutes, so watch them closely
• The strawberry flavor intensifies overnight if you can manage to save some

Save

Life's too short for plain cake when you could have confetti and strawberries in every bite. Make someone's day brighter.

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well for both the cake and frosting. Thaw them completely and drain excess liquid before chopping for the cake batter. For the buttercream puree, thaw, blend, and strain thoroughly to remove excess water that could thin the frosting.

→ How far in advance can I make this cake?

The cake layers can be baked one day ahead and stored wrapped at room temperature. The buttercream can be made 2-3 days ahead and refrigerated. Once assembled and frosted, the cake is best enjoyed within 2 days but keeps refrigerated for up to 4 days. Bring to room temperature before serving for the best texture.

→ Why did my sprinkles bleed into the batter?

Sprinkles can bleed if over-mixed or if they're the wrong type. Use jimmies-style sprinkles rather than nonpareils, and fold them in gently at the very end just until distributed. Avoid excessive mixing after adding sprinkles to prevent colors from leaching into the batter.

→ Can I make this as cupcakes?

Absolutely! This batter makes approximately 24 standard cupcakes. Fill cupcake liners about two-thirds full and bake at 350°F for 18-22 minutes until a toothpick comes out clean. Frost with the same strawberry buttercream once completely cooled.

→ How do I store this cake?

Store the unfrosted cake layers wrapped in plastic at room temperature for up to 24 hours. Once frosted, keep the cake in an airtight container at cool room temperature for 1 day, or refrigerate for up to 4 days. The buttercream contains dairy, so refrigeration is recommended for longer storage.

→ Can I make the strawberry puree ahead of time?

Yes, strawberry puree can be made up to 3 days in advance. Blend fresh strawberries and strain through a fine-mesh sieve to remove seeds. Store in an airtight container in the refrigerator. Bring to room temperature before making the buttercream for the best consistency.