This Strawberry Funfetti Cake is a joyful celebration in every bite. Bright, tender layers of strawberry cake studded with rainbow sprinkles are wrapped in a smooth vanilla funfetti buttercream and finished with fresh strawberries on top. Ideal for birthdays, special occasions, or anyday treats, this cake looks impressive while remaining approachable to bake at home. Below you’ll find clear tips for best results, plus a complete ingredient list and step-by-step instructions.
Strawberry cake… but make it funfetti
This version takes a classic strawberry cake base and adds colorful sprinkles for playful texture and visual appeal. The cake keeps the soft strawberry flavor by using a boxed strawberry cake mix that is “doctored” with dairy and a touch of strawberry powder or emulsion when available. If you don’t have freeze-dried strawberry powder or strawberry emulsion, the cake still turns out delicious using the cake mix and the simple additions listed.
Many of the techniques used here—like layering, crumb coating, and adding fresh fruit—are the same techniques used for other favorite strawberry cakes and cupcakes. The method is straightforward, so whether you’re experienced with cake decorating or new to baking, this recipe will guide you to a bright, cheerful dessert.
Strawberry success
The cake flavor begins with a boxed cake mix base that is enriched with eggs, buttermilk, sour cream, oil, and a little vanilla. A small amount of freeze-dried strawberry powder or a few drops of strawberry emulsion intensifies the fresh strawberry flavor without adding moisture. Rainbow jimmies are folded into the batter for the classic funfetti look. Avoid very small nonpareil sprinkles in the batter, as they can bleed color during baking; jimmies are a better choice for color stability.
Funfetti buttercream
The buttercream is a classic vanilla frosting adapted to include more sprinkles. It starts from a reliable vanilla buttercream base: plenty of unsalted butter whipped with powdered sugar, a touch of salt, vanilla, and heavy cream to reach the right consistency. Once smooth and light, rainbow jimmies are folded into the buttercream for color and crunch. Be aware that sprinkles can sometimes drag when smoothing the sides of a cake, so use gentle technique or remove any stubborn sprinkles to achieve clean edges.
- Use a light touch when scraping the sides so sprinkles don’t pull the frosting.
- Remove any problem sprinkles if they create lines or drag marks in the buttercream.
- Gently warming a metal cake scraper with hot water, then wiping dry before smoothing can help the frosting glide more cleanly.
Sprinkles all around
To create a clean sprinkle border around the sides, use a strip of parchment paper wrapped around the cake. Trim a piece about six inches tall, wrap it around the frosted cake leaving a small exposed band of buttercream at the bottom, then press sprinkles onto the exposed portion and along the top. Freeze briefly and peel the parchment away to reveal a straight, even edge where the sprinkles meet the buttercream.
Dollop it on
For the decorative dollops on top, use a wide round piping tip so the sprinkles don’t clog the nozzle. A simple Wilton 1A or similar round tip works well. Pipe small Hershey-kiss–style dollops by squeezing, then pulling the tip straight up to create a pointed peak. If a dipped tip leaves imperfect peaks, a quick clean-up with an offset spatula will tidy the shape.
Top each dollop with a strawberry half, sliced-side-up, and position the green leaves toward the center for a polished look. Try to use strawberries of similar size for an even, balanced appearance.
This cake is perfect for celebrations or as a cheerful treat any day of the week. It’s easy to personalize—add more or fewer sprinkles, swap in different piping designs, or vary the fruit on top. The recipe below provides the full ingredient list and step-by-step instructions so you can recreate this bright Strawberry Funfetti Cake at home.
Happy Baking!
xo,
Mandy
Get the Recipe:
Strawberry Funfetti Cake
Ingredients
Strawberry Funfetti Cake
- 3 whole eggs, room temperature
- 1 egg white, room temperature
- 2/3 cup buttermilk, room temperature
- 2/3 cup sour cream, room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 2 teaspoons strawberry emulsion (optional)
- 1/8 cup freeze-dried strawberry powder (optional; pulse freeze-dried strawberries to a powder)
- 1 15.25 oz box strawberry cake mix (use your preferred brand)
- 1/2 cup rainbow jimmies sprinkles
Vanilla Funfetti Buttercream
- 1 1/2 cup (3 sticks) unsalted butter, slightly softened
- Pinch of salt
- 1 Tablespoon pure vanilla
- 1/4 cup heavy cream (plus more if needed)
- 1/2 cup rainbow jimmies sprinkles
- 7–8 cups powdered sugar, adjusted for desired consistency
Extras
- 1 cup extra rainbow jimmies for decorating
- Sliced strawberries for the top
Instructions
Strawberry Funfetti Cake
- Preheat the oven to 325°F for convection bake. If using a traditional oven, the cakes may need a few extra minutes. Prepare three 6″ cake rounds (or two 8″ rounds) by greasing with shortening and dusting with flour; set aside.
- In a large bowl, whisk together the eggs, egg white, buttermilk, sour cream, oil, vanilla, strawberry emulsion, and freeze-dried strawberry powder if using. Stir until combined. Sift in the cake mix, then gently fold in the rainbow jimmies. Avoid overmixing.
- Divide the batter evenly between the prepared pans. Bake 25–27 minutes, until centers are set. Remove from oven, cool briefly in the pans, then transfer to a wire rack to cool completely.
- Once cooled, wrap the cake rounds in plastic wrap and freeze until ready to frost if you prefer easier leveling and stacking.
Vanilla Funfetti Buttercream
- In a stand mixer fitted with a paddle or mixing bowl, whip the butter until light and fluffy. Add salt, vanilla, and heavy cream, then combine.
- Gradually add powdered sugar, about 1/2 cup at a time, until the buttercream reaches the desired sweetness and thickness. If too thick, add a tablespoon of heavy cream to adjust. Fold in the rainbow jimmies.
- Beat the buttercream on high for 1–2 minutes to lighten the texture and color.
Assembly
- Place one cake layer on a cardboard cake round or serving board. Spread an even layer of buttercream, then stack the next layer and repeat until all layers are stacked.
- Apply a thin crumb coat of buttercream around the cake, chill or freeze briefly to set the crumb coat, then finish with a final smooth layer. Use a cake scraper gently to avoid dragging sprinkles.
- For the sprinkle border, wrap a strip of parchment around the top half of the cake, leaving a lower band exposed. Press sprinkles into the exposed buttercream on the sides and top. Freeze for about 5 minutes, then remove the parchment for a clean edge.
- Using a wide round piping tip (such as a Wilton 1A), pipe dollops around the top rim of the cake. Place strawberry halves on each dollop, leaves toward the center. Serve and enjoy.