Vanilla Bean Funfetti Cake

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  • 1/2 Cup Unsalted Butter, Softened
  • 1/2 Cup Vegetable Oil
  • 1 1/2 Cups Granulated Sugar
  • 4 Eggs
  • 1 Tbsp Vanilla Bean Paste
  • 3 Cups All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Salt
  • 1 1/4 Cup Buttermilk
  • 1/2 Cup Assorted Sprinkles


  1. Preheat oven to 350 degrees F and prepare four 6" cake pans or three 8" cake pans by greasing and lining the bottom with parchment paper
  2. In a large bowl, combine flour, baking powder and salt; set aside
  3. In a bowl of a stand mixer, cream together the butter, oil and sugar until creamy and combined
  4. Add eggs, one at a time and vanilla bean to butter mixture
  5. Slowly add in dry ingredients alternating with buttermilk until all ingredients are added; scrape down the sides after each addition
  6. Beat the batter on medium speed until completely combined and smooth
  7. Remove the bowl from the mixer and fold in the sprinkles
  8. Divide the batter evenly into the cake pans
  9. Bake for 20-25 minutes or until cake spring back at the touch (do not over bake)
  10. Remove the cakes from the oven and allow them to cool completely before removing them from the cake pans
  11. Using serrated knife, trim the top of the cake to be flat
  12. Brush the simple syrup on the top and bottom of the cake layers
  13. Layer the cake with buttercream icing and sprinkles
  14. Crumb coat the cake with buttercream icing
  15. Refrigerate to seal the first layer of the cake
  16. Complete the icing with buttercream icing
  17. Decorate using the watercolor method using yellow and orange food colors
  18. Pipe a spiderweb on the side and top of the cake
  19. Pipe and border using the white, orange and yellow butter cream and a open star tip #7
  20. Finish the cake with assorted sprinkles on the top and bottom of the cake