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Red White and Blue Funfetti Cake

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.

Red White and Blue Funfetti Cake

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!🥰

Red White and Blue Funfetti Cake

This is SO much better than boxed cake mix. 

ingredients for Red White and Blue Funfetti Cake

To Make This Red White and Blue Funfetti Cake You Will Need:

buttermilk, egg whites and vanilla

In a large liquid measuring cup add 1 and 1/4 cups buttermilk, 4 egg whites and 2 teaspoons vanilla extract.

whisked wet ingredients

Whisk well to combine.

homemade cake mix

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. 

adding wet into dry ingredients

Add the cake mix to a large mixing bowl (or bowl of your stand mixer) and pour in the buttermilk mixture.

mix until blended

Mix on low to medium-low speed until combined. Some small lumps are totally okay.

add sprinkles

To the cake batter, add 1/2 cup of red, white and blue sprinkles.

fold in sprinkles

Fold them in using a rubber spatula.

pour batter into prepared pan

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 evenly

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.

bake and cool

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.

top with buttercream

Once the cake has cooled, top with all that delicious buttercream. Using an offset spatula helps spread it evenly.

add more sprinkles on top

Lastly,  sprinkle with more red, white and blue sprinkles.

Red White and Blue Funfetti Cake

Slice and serve and maybe add a few candles to celebrate Independence Day!

Red White and Blue Funfetti Cake

Now, prepare yourself for the fluffiest most delicious sprinkle cake!

You might never go back to boxed mixes ever again!

Red White and Blue Funfetti Cake

Enjoy! And if you give this Red White and Blue Funfetti Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Red White and Blue Funfetti Cake

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

  • nonstick spray with flour*
  • 1 recipe homemade funfetti cake mix
  • 4 egg whites
  • 1-1/4 cup low-fat buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 cup of the red, white and blue sprinkle combo– I prefer to use the long slender sprinkles as to the round ones
  • vanilla buttercream

Instructions

  1. Preheat your oven to 350°.
  2. Line the bottom of your 9x13x2 metal baking pan or 2 (9-inch) round cake pans pan(s) with parchment paper before spraying with nonstick spray with flour. Alternatively, you can butter and dust with flour.
  3. Add homemade cake mix into a large mixing bowl or stand mixer, fitted with a paddle attachment.
  4. In a separate bowl, whisk the egg whites, buttermilk and vanilla together before adding it to the cake mix. With your mixer on low speed, mix until just combined. Some small lumps are okay.
  5. Lastly, add the sprinkles and use a rubber spatual to fold them in.
  6. Pour the cake batter into the prepared pan and spread evenly.
  7. Bake on the middl rack of your preheated 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 a few crumbs attached.
  8. Let cool for 20 minutes before running a knife around the edge of the cake. Invert onto a wire cooling rack, remove parchment and cool completely. Once cooled completely, invert it back into the cake pan and frost with vanilla buttercream or frosting of your choice. before frosting.

Notes

– you can also butter and lightly flour your cake pan(s) just tap out any excess flour.

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 190Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 189mgCarbohydrates: 27gFiber: 0gSugar: 16gProtein: 5g

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