Rainbow Striped Funfetti Cake

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This Rainbow Striped Funfetti Cake is a showstopper! Soft, sprinkle-filled layers with vibrant rainbow frosting make it perfect for any celebration! 🎂🌈

Prep Time30

Cook Time35

Additional Time1

Total Time2 5

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

Ingredients

For the cake

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter slightly melted
1-3/4 cups granulated sugar
3 large eggs room temp
2 teaspoons vanilla extract
1 cup buttermilk room temp
¾ cup sprinkles

For the frosting

7 cups powdered sugar
2 cups unsalted butter slightly melted
2 tablespoons vanilla extract
gel food coloring red, orange, yellow, green, blue, purple

Instructions

For the cake

Preheat & Prep: Preheat oven to 350°F. Line three 8” cake pans with parchment and spray with non-stick spray.
Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
Cream Butter & Sugar: Beat butter and sugar on high for 1–2 minutes.
Add Eggs & Vanilla: Beat in eggs and vanilla until light and fluffy (about 2 min).
Combine Wet & Dry: Alternate adding dry ingredients and buttermilk, mixing until just combined. Do not overmix.
Add Sprinkles: Gently stir in sprinkles.
Divide & Bake: Evenly distribute batter (about 500g per pan). Bake for 33–35 min until a toothpick comes out clean.
Cool Cakes: Let cool in pans for 15 min, then transfer to wire racks. Trim domed tops when fully cooled. Freeze cakes for 15 min before frosting.

Frosting and Assembly

Make Frosting: Beat sugar, butter, and vanilla on high for 5 min until fluffy.
Color Frosting: Divide into 7 bowls - 6 for colors and 1 large bowl for white. Color frosting red, orange, yellow, green, blue, and purple. Transfer to piping bags.
Layer & Frost: Place a thin layer of white frosting on a cake board and set one cake layer on top. Pipe rainbow frosting circles from red to purple. Repeat for the second layer. Place the third layer (bottom side up) on top.
Crumb Coat: Apply a thin layer of white frosting to seal in crumbs. Freeze for 10 min.
Final Frosting: Apply a smooth final layer of white frosting. Use a cake comb to create stripe grooves.
Add Stripes: Pipe colored frosting into the grooves from bottom (purple) to top (red). Smooth out with a cake scraper.
Decorate: Pipe swirls on top using a Wilton 28 tip.

Notes

For accurate flour measurement, use a food scale or the spoon-and-level method.
Use "jimmy" sprinkles (long oval) to prevent color bleeding.
If frosting is too thick, add 1 tbsp heavy cream.
Chilled cakes are easier to frost—freeze for 10 min if crumbly.

Storage

Room temp: 3 days (sealed container).
Fridge: 6 days (wrapped well).
Freezer: 2 months. Bring to room temp before serving.

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