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Fluffy Funfetti Spring Cake

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A light and airy funfetti cake topped with pastel buttercream and decorated with edible flowers, perfect for spring celebrations and special occasions.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup rainbow nonpareil sprinkles
  • For the Pastel Buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2–3 tablespoons heavy cream or whole milk
  • Gel food coloring in pastel shades (light pink, lavender, mint green, pale yellow)
  • For Decoration:
  • Edible flowers (pansies, violets, nasturtiums)
  • Extra sprinkles to scatter on top

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and dust with flour or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a stand mixer with paddle attachment, beat softened butter on medium speed until smooth and creamy.
  4. Gradually add granulated sugar and beat until light and fluffy, about 5 minutes.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk, beginning and ending with flour mixture. Mix just until combined.
  7. Gently fold in sprinkles with a spatula, careful not to overmix.
  8. Divide batter evenly between prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
  9. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
  10. For buttercream: Beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
  11. Add vanilla and 2 tablespoons heavy cream, beat on high until light and fluffy.
  12. Divide buttercream into bowls and tint with gel food coloring to create pastel shades.
  13. Place one cake layer on serving plate. Spread a thick layer of one pastel buttercream color.
  14. Top with second cake layer and apply a thin crumb coat. Chill 15 minutes.
  15. Apply final smooth layer of pastel buttercream, blending colors softly if desired.
  16. Decorate with edible flowers and extra sprinkles.

Notes

Use room temperature eggs and butter for better texture. Fold sprinkles gently to avoid color bleeding. Use gel food coloring for vibrant pastels. Chill crumb coat before final frosting for cleaner finish. Edible flowers should be fresh and pesticide-free. Cake can be frozen unfrosted for up to 2 months.

Nutrition

Keywords: funfetti cake, spring cake, pastel buttercream, edible flowers, easy cake recipe, celebration cake, fluffy cake

Find it online: https://eliplate.com/fluffy-funfetti-spring-cake-recipe-easy-pastel-buttercream-decorating-ideas/