How To Make Funfetti Layer Cake
Awaken the child in you with this cute funfetti layer cake made with buttery vanilla cake coated with a sweet vanilla frosting and rainbow sprinkles on top.
Preheat oven to 350 degrees F.. Grease and lightly flour three 9-inch cake pans.*
Whisk the sifted flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed for about 1 minute until smooth and creamy. Add the sugar and beat on high speed for about 5 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
On medium-high speed, add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in. Set the 2 egg whites aside for now. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
Vigorously whisk or beat the 2 additional egg whites for about 3 minutes until thick, foamy, and soft peaks form. Gently fold into the batter. Finally, fold the sprinkles into the batter. Spoon/pour batter evenly into each cake pan.
Bake for about 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for about 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
To Assemble the Cake:
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting.
Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Tint extra frosting with pink (1 drop pink food coloring) and blue (1 drop blue coloring) then used a 1M tip to pipe it around the top edges. Decorate the top of the cake with sprinkles, if desired.
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when ready to serve. Frosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh.
- To make it a 4-layer cake, pour batter evenly into four 9-inch cake pans. The bake for about 23 to 24 minutes. To make 3 dozen cupcakes, use a cupcake pan and fill halfway; bake for about 20 minutes.
- Calories: 877.56kcal
- Fat: 43.48g
- Saturated Fat: 26.93g
- Trans Fat: 1.60g
- Monounsaturated Fat: 11.45g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 117.13g
- Fiber: 0.90g
- Sugar: 90.47g
- Protein: 7.17g
- Cholesterol: 166.54mg
- Sodium: 390.43mg
- Calcium: 84.57mg
- Potassium: 123.30mg
- Iron: 1.92mg
- Vitamin A: 382.54µg
- Vitamin C: 0.30mg
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