# What You Need:
→ For the Funfetti Cake
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup (225 g) unsalted butter, softened
05 - 1 1/2 cups (300 g) granulated sugar
06 - 4 large eggs
07 - 1 tbsp vanilla extract
08 - 1 cup (240 ml) whole milk
09 - 2/3 cup (100 g) rainbow sprinkles (jimmies style)
→ For the Funfetti Dip
10 - 8 oz (225 g) cream cheese, softened
11 - 1/2 cup (120 g) unsalted butter, softened
12 - 2 cups (250 g) powdered sugar
13 - 1/3 cup (65 g) sprinkles
14 - 2 tsp vanilla extract
15 - 2–3 tbsp milk
→ For Decoration
16 - Extra rainbow sprinkles
17 - Edible spring candies (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
04 - Alternately fold in the flour mixture and milk in three additions, beginning and ending with flour. Gently fold in the sprinkles.
05 - Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - For the dip: Beat cream cheese and butter together until smooth. Gradually blend in powdered sugar. Add vanilla, milk, and sprinkles. Mix until creamy and light. Chill until ready to use.
07 - To assemble: Place one cake layer on a platter. Spread a thick layer of funfetti dip on top. Add the second cake layer. Frost the top and sides with more funfetti dip.
08 - Decorate generously with sprinkles and spring candies. Chill at least 30 minutes before slicing.
