Strawberry Funfetti Cake with Luscious Strawberry Buttercream

I usually reach for chocolate, but this strawberry funfetti cake might change my mind—it’s pure joy on a plate. The cake layers are based on a reliable vanilla cake method, adjusted with a bit more flour to prevent sprinkles from sinking during baking. The frosting uses the same strawberry buttercream I use for strawberry-filled cupcakes, with added lemon juice to amplify the fruit flavor.

The base of this cake is versatile—I’ve adapted it for a mini chocolate chip sheet cake and a funfetti birthday sheet cake, proving it’s a dependable recipe for many occasions.

Why I love this recipe

• Simple to make: Although it looks impressive, this layered cake is straightforward. A stand mixer or handheld mixer makes mixing the cake and frosting easy.
• Naturally pink: The frosting gets its color from freeze-dried strawberries—no gels or artificial dyes needed.
• Buttery, moist cake: This funfetti version uses a favorite vanilla cake base for rich butter flavor and tender crumb, with a bit of neutral oil to keep it extra moist.

Grab your ingredients

• Flour: all-purpose works well; cake flour is an optional substitute.
• Buttermilk: adds acidity and tenderness for a softer crumb.
• Vanilla extract: real vanilla is best—the cake’s primary flavor is vanilla.
• Sprinkles: use long strand or confetti sprinkles; avoid tiny nonpareils because they don’t show up as well after baking.
• Unsalted butter: needed for both cake and frosting.
• Neutral oil: a little oil (vegetable, sunflower, or canola) keeps the cake moist without adding flavor.
• Freeze-dried strawberries: blend to a fine powder for the frosting; do not substitute frozen strawberries (they contain too much moisture).
• Lemon: a squeeze of lemon juice brightens the strawberry flavor—optional but recommended.

Substitutions & additions

• Freeze-dried fruit: swap strawberries for freeze-dried raspberries for a different berry flavor.
• Strawberry cream cheese frosting: use a cream cheese version if you prefer, but note it pipes less cleanly.
• Vanilla frosting: if you want a classic option, use a vanilla bean American buttercream instead.

1. Step 1: Preheat oven to 350°F. Grease and line two 8-inch pans with parchment. Beat butter, sugar, and oil until light and fluffy.

2. Step 2: Add the eggs one at a time, scraping the bowl after each addition so the batter mixes evenly.

3. Step 3: Whisk flour with baking powder and salt in a separate bowl.

4. Step 4: Add the dry ingredients in three additions, alternating with buttermilk, until the batter is smooth.

5. Step 5: Gently fold in the sprinkles so they distribute evenly.

6. Step 6: Divide batter between pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool in pans 10–15 minutes, then transfer to wire racks to cool completely.

7. Step 7: For the frosting, beat room-temperature butter with confectioners’ sugar on low, then increase speed and beat until thick and fluffy.

8. Step 8: Stop the mixer and add the freeze-dried strawberry powder, lemon juice, salt, and vanilla. Beat until combined, then slowly add heavy cream until the frosting is smooth and spreadable.

Baking tips

• Let the cake cool: Make sure layers are completely cool before frosting to avoid melting the buttercream.
• Make ahead: Bake layers a day or two ahead, cool completely, wrap tightly in plastic, and refrigerate or freeze.
• Smooth frosting: Add a touch more cream for a silky buttercream. To remove air bubbles, stir the frosting by hand with a rubber spatula for a couple of minutes.

Storage & freezing

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

To freeze, place layers or the whole cake in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.

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Thank you!

Ella

Satisfy your sweet tooth with this strawberry funfetti cake—moist layers and a naturally pink strawberry buttercream.

These recipes were developed and tested using metric grams—using a kitchen scale gives the most consistent results. I provide cup conversions, but the metric weights are more reliable.

Room temperature: Bring all ingredients to room temperature before starting.

Sprinkles: Use long strand or confetti sprinkles; avoid nonpareils.

Salt: If using fine salt instead of kosher, halve the salt amount (1 tsp kosher = ½ tsp fine salt). The recipe uses Diamond Crystal kosher salt.

Storage: Keep tightly wrapped in the fridge up to 5 days. Bring to room temperature before serving.

Make ahead: Bake layers ahead, cool completely, wrap tightly, and store in the fridge up to 2 days or freeze up to 2 months. Thaw in the fridge before frosting.