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Fluffy Funfetti Smash Cake Recipe with Easy Whipped Buttercream Rosettes

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A light and airy funfetti smash cake perfect for first birthdays or celebrations, topped with smooth whipped buttercream rosettes that are easy to pipe and delightfully delicious.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • ½ cup (90g) rainbow funfetti sprinkles (bakery-style, non-melting)
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon pure vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan with butter or non-stick spray and dust lightly with flour, tapping out excess. (5 minutes)
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside. (3 minutes)
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes. (5 minutes)
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. (3 minutes)
  5. Add one-third of dry ingredients to butter mixture, then half the milk, mixing on low speed until just combined. Repeat with another third of dry, remaining milk, and last of dry ingredients. Avoid overmixing. (5 minutes)
  6. Gently fold funfetti sprinkles into batter with a rubber spatula to keep air bubbles intact. (2 minutes)
  7. Pour batter evenly into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean or with a few moist crumbs. Cake should spring back lightly when pressed. (30-35 minutes)
  8. Cool cake in pan for 10 minutes, then transfer to cooling rack to cool completely before frosting. (45-60 minutes)
  9. For buttercream: Beat softened butter on medium speed until creamy, about 2-3 minutes. Gradually add powdered sugar one cup at a time on low speed. Add heavy cream, vanilla, and salt. Increase speed to medium-high and whip 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar if needed. (10 minutes)
  10. Fill piping bag fitted with large star tip. Pipe rosettes starting from center of cake top, swirling outward to cover surface or desired area. (10-15 minutes)

Notes

Use room temperature eggs and milk for better mixing and fluffiness. Avoid overmixing batter to keep cake light. Use bakery-style sprinkles to prevent melting or color bleeding. Chill buttercream briefly if too soft before piping. Practice piping rosettes on parchment paper for best results. Cool cake completely before frosting to prevent melting buttercream. Cake layers can be baked a day ahead and stored wrapped at room temperature. Buttercream can be made ahead and refrigerated, then whipped again before piping.

Nutrition

Keywords: funfetti cake, smash cake, birthday cake, whipped buttercream, rosettes, easy cake recipe, colorful cake, kids cake

Find it online: https://fizzlefork.com/fluffy-funfetti-smash-cake-recipe-with-easy-whipped-buttercream-rosettes/