Funfetti Snack Cake with Cream Cheese Frosting
This funfetti snack cake is truly the most delicious, rich, fun cake! The perfect cake for any day of the week, because cake is for celebrating the everyday. It's so easy, made in one bowl, and ridiculously good! This cake is loaded with all the sprinkles and topped with the most luscious cream cheese frosting!
Servings: 12
Equipment
- 9x9 baking pan
Ingredients
For the Cake:
- ½ cup unsalted butter room temperature
- 1¼ cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour spoon & leveled
- ¾ tsp sea salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 cup buttermilk (or whole milk with 1 tsp vinegar)
- 1 cup sprinkles (2/3 for cookies, 1/3 for topping)
For the Frosting:
- 2 cups powdered sugar packed
- 4 oz cream cheese room temperature
- 4 tbsp unsalted butter room temperature
- ½ tsp vanilla extract
- pinch of sea salt
- 1-2 tbsp milk (you can use heavy cream, half & half, whole milk)
Instructions
For the Cake:
- Preheat oven to 350F degrees.
- If you're using whole milk instead of buttermilk. In a small bowl, pour in the whole milk and 1 tsp vinegar (I used apple cider). Let stand for about 5 minutes until it starts to look curdled.
- In a large mixing bowl or stand mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time. Mix and then add the other. Add vanilla extract and mix until combined.
- Next, add in the flour, sea salt, baking powder and baking soda and mix until well combined.
- Slowly pour in the buttermilk or whole milk mixture and mix while adding it in until the dough is soft.
- Fold in 2/3 cup of sprinkles with a spatula very gently until just incorporated.
- Bake for about 30-40 minutes until a toothpick comes out clean! The edges will be lightly brown, and you want the top soft but set.
- Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.
For the Frosting:
- Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
- Add in the powdered sugar and sea salt and mix until well combined. Add 1 tbsp milk of choice and mix. If you want it a little thinner, add one more. Set aside.
To assemble Cake:
- Once the cake is completely cooled, spread icing all over the top. Sprinkle with the remaining 1/3 cup of sprinkles or more if needed. Enjoy!
Notes
For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed thawed at room temperature before eating.
For Freezing Fully Made: Freeze cake fully cooked and frosted in a freezer bag in individual slices in the freezer! You can store in the fridge first so the icing hardens and then store right in the freezer! Lasts for about 3 months and actually delicious straight from the freezer!
For Freezing to Assemble Later: You can wrap the cake tightly in plastic wrap and then a freezer bag once it's completely cooled and freeze it! When you're ready for it, thaw in the fridge, make the icing, and ice!