Strawberry Funfetti Cake Buttercream

The first time I made this cake, my kitchen looked like a confetti explosion had gone off. There were sprinkles on the floor, on my cat, and somehow in my hair. But when I pulled those pink-streaked layers from the oven and caught that buttery strawberry scent wafting through the apartment, I knew the mess was absolutely worth it.

I brought this to my nieces 7th birthday party last spring, and the kids went absolutely wild for the colorful swirls inside. But what surprised me was how many adults came back for seconds, claiming it was the best strawberry cake they had ever tasted. Something about those tiny bursts of fresh strawberry in every crumb makes it feel special.

Ingredients

• All-purpose flour: Provides structure for the tender cake layers, and the protein content helps the cake rise properly
• Baking powder: The leavening agent that gives the cake its lift and light texture
• Salt: Balances sweetness and enhances all the other flavors in the cake
• Unsalted butter: Creates a rich, tender crumb and lets you control the salt level
• Granulated sugar: Sweetens and tenderizes while helping the cake stay moist
• Eggs: Bind everything together and add structure, plus they contribute to the cakes richness
• Whole milk: Adds moisture and helps create a tender texture
• Fresh strawberries: The star ingredient that adds natural fruity flavor and pretty pink flecks throughout
• Vanilla extract: Enhances and rounds out all the flavors, especially the strawberry
• Rainbow sprinkles: Use jimmies-style sprinkles that hold their shape during baking and create those fun colorful flecks
• Butter for frosting: Creates a creamy, luxurious buttercream base
• Powdered sugar: Sweetens and thickens the frosting while giving it a smooth texture
• Strawberry puree: Infuses the buttercream with natural strawberry flavor and a lovely pale pink color

Instructions

Get your oven and pans ready:

Preheat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy release

Whisk the dry ingredients:

In a medium bowl, combine the flour, baking powder, and salt until well blended

Cream the butter and sugar:

Beat the butter and sugar on medium-high speed for 3 to 4 minutes until it is pale, fluffy, and looks like vanilla clouds

Add the eggs and vanilla:

Add the eggs one at a time, mixing well after each one, then stir in the vanilla until fully incorporated

Combine wet and dry ingredients:

With the mixer on low, add the flour mixture in three parts, alternating with the milk, starting and ending with the flour, and mixing only until just combined

Fold in the fun stuff:

Gently fold in the chopped strawberries first, then the rainbow sprinkles, being careful not to overmix or the sprinkles will bleed their color

Bake the layers:

Divide the batter evenly between the prepared pans, smooth the tops, and bake for 28 to 32 minutes until a toothpick comes out clean

Cool completely:

Let the cakes rest in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting

Make the strawberry buttercream:

Beat the butter until creamy, then gradually add powdered sugar, strawberry puree, vanilla, and salt, whipping until smooth and fluffy

Assemble and frost:

Place one cake layer on a serving plate, spread with buttercream, top with the second layer, and frost the top and sides

Add the finishing touch:

Decorate with extra sprinkles if you like, then slice and serve this celebration cake

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This cake has become my go-to for every celebration since I discovered how happy it makes people. Something about slicing into that white frosting and revealing the rainbow-speckled pink cake inside feels like opening a present.

Making It Ahead

The cake layers can be wrapped tightly in plastic and frozen for up to a month, which has saved me more than once when party prep time gets away from me. Just thaw them on the counter before frosting, and they will taste just as fresh as the day you baked them.

Getting The Right Sprinkles

Not all sprinkles are created equal when it comes to baking. I learned this the hard way when fancy nonpareils dissolved into sad little gray dots in my batter. Stick to jimmies-style sprinkles, also called rod sprinkles, because they hold their shape and color beautifully in the oven.

Serving And Storing

This cake is actually best served at room temperature when the buttercream is perfectly soft and the crumb is most tender. Let it sit out for about 30 minutes before serving if you have refrigerated it. Leftovers keep well in an airtight container for a couple of days, though I rarely have any left.

• Use a serrated knife with a gentle sawing motion for clean slices that do not squish the cake
• Chill the frosted cake for 15 minutes before slicing if you want perfectly neat pieces
• The strawberry flavor intensifies slightly on day two, so it is even better if you can make it ahead

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Every time I make this cake, I am reminded that the most memorable desserts are the ones that make people feel something before they even take a bite. Hope it brings as much joy to your table as it has to mine.

Recipe Questions & Answers

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers up to 1 day in advance. Wrap them tightly in plastic wrap and store at room temperature. The buttercream can also be made ahead and refrigerated; bring to room temperature and re-whip before frosting.

→ How do I prevent the sprinkles from bleeding into the batter?

Use jimmies-style sprinkles rather than nonpareils, and fold them in gently at the very end just before pouring the batter into pans. Avoid over-mixing once the sprinkles are added.

→ Can I use frozen strawberries?

Yes, thaw frozen strawberries completely and drain excess liquid before chopping. Pat them dry with paper towels to prevent adding too much moisture to the batter.

→ How should I store this cake?

Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture and flavor.

→ Can I convert this into cupcakes?

Absolutely. Fill cupcake liners about 2/3 full and bake at 350°F for 18-22 minutes. This recipe yields approximately 24 standard cupcakes.