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When you think of fun and festive cakes, what comes to mind? Maybe something bright and cheerful, with a sprinkle of magic in every bite? That’s exactly what you get with this Pumpkin Funfetti Cake — a delightful twist on a classic treat, perfect for fall celebrations. Imagine the warmth of pumpkin spice combined with the playful burst of rainbow sprinkles. It’s the ultimate party cake that brings joy with every slice. Ready to bake up some fun? Let’s get started!
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1/2 cup rainbow sprinkles (plus extra for topping)
- For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Serving Size
Serves 12
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Why You’ll Love This Pumpkin Funfetti Cake
What makes this Pumpkin Funfetti Cake so special? It’s all about the combination of flavors and the whimsical touch of sprinkles. The warm spices of pumpkin blend perfectly with the rich, buttery cake, while the funfetti adds a pop of color and joy. Whether you’re celebrating a birthday, a holiday, or just the arrival of fall, this cake is sure to bring smiles to everyone’s faces.
How to Make Pumpkin Funfetti Cake
- Preheat Your Oven and Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Cream the Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3–4 minutes. Add the eggs one at a time, beating well after each addition.
- Incorporate the Pumpkin and Dry Ingredients: Beat in the pumpkin puree. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Be careful not to overmix. Fold in the rainbow sprinkles until evenly distributed.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until the frosting is light and fluffy. Beat in the vanilla extract and salt. If the frosting is too thick, add more cream 1 tablespoon at a time until it reaches your desired consistency.
- Assemble and Decorate: Place one cake layer on a serving plate and spread with a layer of frosting. Place the second cake layer on top and frost the top and sides of the cake. Finish with a generous sprinkle of rainbow sprinkles on top for that extra funfetti flair.
A Cake That’s Pure Fun
This Pumpkin Funfetti Cake is not just a dessert — it’s a celebration. The vibrant colors of the sprinkles combined with the rich, spiced pumpkin cake make it a showstopper for any occasion. Whether you’re serving it at a birthday party, a fall gathering, or just because, this cake is guaranteed to be a hit. So, why not bake it up and let the fun begin?
