This Funfetti Snack Cake with Raspberry American Buttercream Frosting is the perfect small celebration cake. A fluffy Vanilla Snack Cake is filled with sprinkles and is topped with a Raspberry American Buttercream and Finished with Sprinkles. You can use any sprinkles or frosting you like for this recipe to make it suitable for any occasion!
Table of contents
- Funfetti Snack Cake with Raspberry Buttercream
- What is a Snack Cake?
- How to make Funfetti Snack Cake
- How to make Raspberry American Buttercream Frosting
- Reverse Creaming vs Traditional Creaming in Cakes
- What are the best sprinkles to use for Funfetti Cake?
- FAQ for Funfetti Snack Cake
- For more Cake recipes, check out:
- Made this recipe and love it?
- A note on salt and oven temperature
- Why is this recipe in grams?
Funfetti Snack Cake with Raspberry Buttercream
Hi hi! Hope you are well. Just popping in to share this recipe for Funfetti Snack Cake with Raspberry American Buttercream Frosting. This cake is super easy, and with Valentine's just around the corner, I mixed things up a bit and traded my regular rainbow funfetti sprinkles for a pink and red mix. This Funfetti Snack cake comes together quickly, and has a nice soft texture from the yoghurt and butter in the batter. It is filled with rainbow sprinkles, and then I topped it with a super easy one bowl Raspberry American Buttercream, which is a fun twist on traditional American Buttercream! I love this one - I hope you do too! x
What is a Snack Cake?
I had never heard of the term "Snack Cake" until I moved to the US, and now I want to use it all the time because it is the best way to describe a cake ever. A Snack Cake is generally a single layer cake, baked in a smaller pan, and finished with a simple powdered sugar, glaze or frosting situation. They are fun and easy to make, and are perfect for if you want cake but don't need a whole layer cake. I love making them because they are the perfect opportunity to swoop fluffy frosting around - of my favourite things. My friend Yossy also wrote a whole book on snack cakes, filled with all sorts of gems - you should absolutely check it out.
The great thing about this funfetti snack cake is that it is super versatile. The base is just a vanilla snack cake recipe, which I adapted from Ovenly's book. I have been making their vanilla cake for years - it was the bottom tier of my wedding cake! I scaled the recipe back, and changed the ratio a bit, but the base recipe is all theirs and is so, so good.
You can leave the sprinkles out of this for a regular vanilla snack cake recipe, or you can change up the sprinkles you use to give it a seasonal finish, like I have done here with valentine's coloured sprinkles. Add whatever frosting you like - here I have done a Raspberry American Buttercream Frosting, or leave it naked and finish with some powdered sugar. You do you here, you can't really go wrong. (You can, but you get the idea).
How to make Funfetti Snack Cake
This recipe is super easy - all you have to do is make the cake, leave to cool, and then pop the frosting on and you are good to go. Sprinkles are optional but also not really, if you know what I mean. Here's how to make it:
- Combine your wet ingredients. This cake has greek yoghurt and milk, which are combined with the vanilla.
- Whisk together your dry ingredients and have them ready to go! Nothing fancy here - flour, baking powder, and some salt.
- Cream together your butter and sugar until light and fluffy. You can use a stand mixer if you like. I just used an electric handheld mixer in a bowl to keep things easy.
- Add the eggs and mix to combine. You can scrape things down here a little if you need.
- Now for the ingredient sandwich - dry and wet ingredients go in. Dry goes in in three additions and the wet goes in in two. So it goes dry-wet-dry-wet-dry. This gives everything a chance to incorporate evenly. If you add all the wet, the mix would be too runny and get weird, if you add all the dry first, you're going to have a too thick batter which will lead to over mixing when you incorporate the dry. Alternating the ingredients reduces the chance of this happening!
- Add your sprinkles! Fold in the sprinkles of your choice. You can read about what the best sprinkles are for funfetti cake a bit further down.
- Bake! Add the mixture to your prepared pan and bake until done. Leave to cool.
- Make your frosting. This comes together quickly in one bowl, then is plopped on top of the cake and swooped on. You can add sprinkles if you like here! I always do.
How to make Raspberry American Buttercream Frosting
I am not usually one for American Buttercream Frosting, but there is a time and a place for it - and that time and place is right here. American Buttercream is made with powdered sugar and butter, as opposed to its Swiss, Italian and German cousins which are meringue and pastry cream based. It is super quick and easy to make, and super nostalgic, so was a great choice for this easy Funfetti Snack Cake.
American Buttercream is a crusting buttercream, meaning that it will form a crust when exposed to the air from the powdered sugar in the recipe. It is relatively stable and will set up once it goes on the cake, making it easy to transport and serve.
The trick to making a good American buttercream is to make sure that it is nice and fluffy - a few tablespoons of heavy cream added to the mix before whipping it helps a lot with this. It is also important to balance the flavour. American Buttercream is very sweet, so needs to be balanced. You can do this by making sure there is enough salt in the recipe. You can also add some vanilla to round out the flavour, or add in another flavour like freeze dried raspberry powder.
To make Raspberry American Buttercream, I just added a little freeze dried raspberry powder to the frosting. This is a quick and easy way to add both colour and flavour to the recipe. You can use any freeze dried fruit powder that you like here - I just grabbed mine online.
Reverse Creaming vs Traditional Creaming in Cakes
There are a few different methods used when making cakes, specifically butter based cakes like this funfetti snack cake - the reverse cream and the 'traditional' creaming method (please note that I am just calling it the traditional method as a way to differentiate - it is not necessarily called that!)
Reverse Creaming is when the dry ingredients are combined and then room temperature butter is incorporated into the dry ingredients, then the wet ingredients are added. I use this method for my Funfetti Layer Cake and my Vanilla Layer Cake. Reverse creaming means that the butter coats the flour, which prevents gluten formation and gives a denser, tighter, but very tender crumb. It is a great method to use for layer cakes as it also bakes up fairly flat.
Traditional Creaming involves whipping the butter and sugar together until light and fluffy at the start of the cake making process. This whips air into the mixture, giving a lighter, more fluffy crumb. The cake will dome slightly more than a reverse crumb cake. You can trim this if you need, but this particular funfetti snack cake only domes a little so trimming is not required.
Both methods work great for cakes, but have their differences depending on what sort of crumb you are looking for. I originally tested this recipe with the reverse creaming method but discovered it was a little too dense for what I was looking for, so switched to a traditional creaming method instead. There are also oil based snack cakes, which are generally a stir together situation and have a looser batter which produce an even fluffier, softer crumb. Science!
What are the best sprinkles to use for Funfetti Cake?
Not all sprinkles will work for funfetti cakes. You want to go for something that isn't going to bleed too too much in the batter. The waxy rainbow sprinkles, aka Jimmies, work great. I get them from here but any online source will work great. The 'confetti' style sprinkles also work well as they don't melt, and often come in fun shapes. Stay away from Non Pareils which will make your batter brown. Also steer clear of Silver Balls and Dragees, which lose their colouring and get hot and melt in your cake.
For this Valentine's themed Funfetti Cake, I used a mix from Sprinkle Pop Shop. It is filled with Jimmies and the confetti style sprinkles, so I knew they wouldn't bleed too badly in the cake. I also added in some heart shaped confetti sprinkles. You can really do your own thing here and make some blends of sprinkles if you like!
If you're in New Zealand, these look like they might do the trick! I haven't tried them, but they look super similar to what I was using in the US!
FAQ for Funfetti Snack Cake
Yes! I haven't tested it but the quantities will work fine - double it and bake in a 9"x13" pan. You may need to increase the time slightly.
Yes, you can make the cake a day ahead. I like to pop it back into the pan I baked it in and cover tightly with plastic wrap until ready to frost, or you can transfer to an airtight container.
Yes! If you don't want to make the raspberry buttercream you can just follow the recipe as written but leave out the freeze dried raspberry powder. If you want to still make it pink, then you can add a little gel food colouring. You can also do any flavour frosting that you like - chocolate would be great here too!
I store the cake in an airtight container. If it is super hot then pop it in the fridge, if not then it is fine at room temperature for a few days.
You can use sour cream in the place of greek yoghurt - I often use them interchangeably. Make sure you don't use regular yoghurt as it is much runnier and will affect the texture. Greek yoghurt has been strained so is a little thicker.
The best way to transport cake, I have found, is by putting it back in the pan you baked it in. You can frost it in there if you like. Keeping it in the pan you used means it won't wiggle around too much - you can pop a piece of plastic wrap or foil (or a lid if your pan has one) over the frosting to protect it from any dust.
For more Cake recipes, check out:
Made this recipe and love it?
I would LOVE for you to leave me a review below to let me know how you liked it! Make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide so there is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Funfetti Snack Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: One 8" snack cake 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This Funfetti Snack Cake with Raspberry American Buttercream Frosting is the perfect small celebration cake. A fluffy Vanilla Snack Cake is filled with sprinkles and is topped with a Raspberry American Buttercream and Finished with Sprinkles. You can use any sprinkles or frosting you like for this recipe to make it suitable for any occasion!
Ingredients
Funfetti Snack Cake
- 260g all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 125g whole milk, at room temperature
- 80g full fat greek yoghurt
- 1 tsp vanilla bean paste
- 150g unsalted butter, at room temperature
- 160g granulated sugar
- 2 large eggs, at room temperature
- 120g rainbow sprinkles
Raspberry American Buttercream Frosting
- 115g unsalted butter, at room temperature
- 250g powdered sugar, sifted
- 10g freeze dried raspberry powder
- ½ tsp vanilla bean paste or extract
- ¼ tsp kosher salt
- 3 Tbsp heavy cream (start with 2 Tbsp and add the third if you think the mixture needs it)
- Sprinkles to finish, optional
Instructions
FUNFETTI SNACK CAKE
- Preheat the oven to 350°f / 180°c. Grease and line an 8" (20cm) square pan with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt.
- In a small bowl, combine the milk, greek yoghurt, and vanilla.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, scraping down the sides as needed.
- Add the eggs one at a time, beating until each is incorporated. Scrape down the sides of the bowl using a spatula.
- With the mixer on low, alternately add the wet and dry ingredients. Add a third of the dry ingredients, followed by half the wet ingredients, then another third of the dry ingredients, followed by the second half of the wet ingredients. Finally, add the remaining third of the dry ingredients. Mix until just incorporated, scraping down the sides as needed.
- Add the sprinkles and fold in by hand to ensure they are evenly combined.
- Transfer the mixture to the prepared pan and smooth down. Tap the pan on the counter a few times to ensure the mixture is settled.
- Bake the Funfetti Snack Cake for 35 to 40 minutes, until the top is golden brown, springs back when lightly pressed, and a skewer inserted into the middle of the cake comes out clean.
- Cool the cake in the pan for 10-15 minutes, then remove from the pan and place on a wire rack and allow to cool completely.
RASPBERRY AMERICAN BUTTERCREAM FROSTING
- In a medium bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, powdered sugar, freeze dried raspberry powder, and salt on high speed until combined. It will clump and then come together.
- Add the vanilla and heavy cream and mix to combine. Mix for a further 1-2 minutes until light and fluffy.
- Plop the Raspberry American Buttercream onto the top of the cooled cake and spread with an offset spatula as desired. Top with sprinkles if using.
- Cut into pieces using a sharp knife - you can cut into 9 very large pieces, 12 slightly smaller rectangular pieces, or 16 small squares.
- Store leftovers in an airtight container for up to 3 days.
Notes
Cake is adapted from the Ovenly Cookbook
Keywords: Snack Cake, Funfetti Cake, Vanilla Snack Cake, Raspberry Buttercream, American Buttercream, Small Birthday Cake, Funfetti Snack Cake
Comments
I love this! Its the perfect size and adorable for a quarantine valentine's day!!!
★★★★★
Can you make your own raspberry powder by using freeze dried raspberries?
Hi! yesss you can, you will just have to sift out the seeds!
Hi! The cake fell apart after it cooled down. What did I do wrong?
Hi! What do you mean by fell apart sorry? It shouldn't have done that - was it when you were trying to remove it?
Thanks so much for alway writing your recipes in grams! I'll be able to scale this and bake in all sorts of pans!!
★★★★★
I think i took it out of the baking tin too early. I made it again and it came out great!
Ah yayyyy!
Awesome recipe as always! Used blackcurrant powder instead of raspberry as that's what I had on hand and it also worked super well.
★★★★★
Eeee so happy you loved! I bet it was so yum with the blackcurrant buttercream too!
Not sure if I've totally lost it being in lockdown, but it looks like the instructions for the buttercream call for vanilla, but vanilla isn't in the ingredients list for the buttercream. Is this a mistake? My cakes are currently in the oven. From what the batter tastes like they are going to be incredible. Can't wait!!
★★★★★
Hi! So sorry you haven't lost it - I just forgot it! Fixed it now 🙂
This stuff is delicious. I just used the funfetti cake to make a cute heart-shaped valentines cake. It tasted like nostalgic store-bought cake but incredibly moist, gourmet, and delicious. Let me tell you, I am a dessert snob and make everything homemade so I know my way around a good cake. Def will make again!!! I'm using the leftovers to stuff in some cake batter ice cream 🙂
Yayyyyy so happy you love! Ohhhhh I was thinking it would be so good in macarons for like a 'birthday cake' situation but cake batter sounds amazing tooooooo
Made this for a quarantine wedding brunch for something cute and fun! Unfortunately French sprinkles are not colourful enough and basically dissolved in the batter, so it didn’t have the colour effect, but cake itself was delish! Much appreciated by the newlyweds!
★★★★
This is a really great base recipe for a tasty and moist vanilla cake. I needed something to make a strawberry cake so I used this recipe, omitting the sprinkles and adding a bit of strawberry coulis. It was perfect!
★★★★★
YUM!!!
My sprinkles dissolved in the batter :(, but I think that was the brand of sprinkles I brought. Other than that, I made these into cupcakes and EVERYONE loved them! These are so soft and moist, and just taste delicious. 1x recipe made 9 cupcakes which was perfect to trial.
Will make again (and again and again)!
★★★★★
Oh no! Yes depending on the brand that can sometimes happen! So happy you loved!
I always struggle with white and/or funfetti cakes. They often end up dense, even though I SWEAR I'm not over mixing? Anyway - this is, by far, my most successful attempt. I think I should have taken it out of the oven about 2 minutes earlier than I did, but it isn't overly dry, and I find myself loving the slightly crystalized edges.
★★★★★
So so happy to hear! Thank you so much for the review x
I really loved the texture of this delicious cake. For the frosting I blended up some freeze dried blueberries and sifted. Yummy.
Next time my daughter asks for a rainbow cake I think this stiffer batter will work perfectly to keep the colors from mixing too much. One always has to have a rainbow cake recipe in the box.
Thanks!
★★★★★
Ohhh.. will make! I also just learned a lot in this post - creaming methods, types of sprinkles... these are questions I've had! Thank you!!
Another yummy Erin recipe :). I was aiming for easy baking this weekend so when I didn’t find freeze dried raspberries at the grocery store, I opted for strawberries. They still made a good buttercream but I get the raspberry addition as it would cut that buttercream sweetness more. The sponge is great in my opinion. Good texture and and not to sweet to balance the buttercream. Thanks again, Erin!
★★★★★
Made this cake a few weekends ago and loved it! Paired it with a malted chocolate Swiss merengue buttercream and it was delicious. Cake definitely had the perfect texture in my opinion!
★★★★★
For Kiwis and Aussies, the Sun Valley brand do excellent long sprinkles that hold their colour well for funfetti cakes and you can find them in most supermarkets.
★★★★★
Low effort, big reward! The cutest lil snack cake. I detest layer cakes and this cake was 10x easier and honestly more tasty AND so easy to transport. I used freeze dried strawberries since I already had them on hand.
★★★★★