Homemade Red White and Blue Funfetti Cake is so festive! A super moist buttermilk sprinkle cake topped with homemade vanilla buttercream. This recipe will yield either one 2-layer cake, one 13×9 cake or 24 cupcakes.
Looking for the best Red White and Blue Funfetti Cake you’ll ever taste?
This is IT! I used my homemade funfetti cake mix, swapped out the colorful sprinkles for patriotic ones and subbed in buttermilk for regular milk. That’s it! Now I haven’t had cake in a long time, but everyone here agreed that this cake was incredibly moist and delicious.
My not-so-secret secret to this cake being moist while also having a delicate crumb is these two things; cake flour and buttermilk. The cake flour (in my opinion) is crucial to the texture and I personally wouldn’t substitute all-purpose in it’s place. I mean, you can but there’s a reason why cake flour exists.. for cakes!🥰
This is SO much better than boxed cake mix.
To Make This Red White and Blue Funfetti Cake You Will Need:
In a large liquid measuring cup add 1 and 1/4 cups buttermilk, 4 egg whites and 2 teaspoons vanilla extract.
Whisk well to combine.
Earlier in the morning I whipped up my homemade funfetti cake mix recipe. It’s super easy and calls for cake flour, sugar, baking powder, salt and unsalted butter. You will need a pastry blender in order to work that butter into the dry ingredients.
Add the cake mix to a large mixing bowl (or bowl of your stand mixer) and pour in the buttermilk mixture.
Mix on low to medium-low speed until combined. Some small lumps are totally okay.
To the cake batter, add 1/2 cup of red, white and blue sprinkles.
Fold them in using a rubber spatula.
Spoon cake batter into a lined 13 x 9 x 2 pan (or 9-inch cake pan or cupcake liners) that has been sprayed with a nonstick spray with flour. Alternatively you can butter and dust with flour – just make sure to tap out any excess flour.
If using liners, there’s no need to spray them.
Spread the cake batter out evenly before slipping the whole thing into your preheated 350° oven for 30 to 35 minutes (20 to 25 minutes for for two 9-inch pans or 17 to 20 minutes cupcakes) or until a tester comes out with only a few crumbs attached. In my oven it’s about 33 minutes.
After about 15 to 20 minutes, I run a knife around the edge and invert it onto a wire cooling rack. Remove the parchment paper and leave the cake upside down (even if this picture says otherwise 🤦🏻♀️) while it cools. By doing this, you can easily invert the back, this is if you plan to serve it from the pan. Doing it this way also allows the cake to cool faster. And it will also give you peace of mind when you’re serving the cake, knowing that it won’t be sticking to the pan.
While it cools, make the vanilla buttercream.
Once the cake has cooled, top with all that delicious buttercream. Using an offset spatula helps spread it evenly.
Lastly, sprinkle with more red, white and blue sprinkles.
Slice and serve and maybe add a few candles to celebrate Independence Day!
Now, prepare yourself for the fluffiest most delicious sprinkle cake!
You might never go back to boxed mixes ever again!
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