Funfetti Cake

Layers of light and buttery vanilla cakes studded with rainbow sprinkles and frosted with fluffy vanilla buttercream frosting. Such a fun and cheerful dessert!

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Funfetti Cake with Fluffy Vanilla Frosting | completelydelicious.com

My mother passed away a few weeks ago. She had been seriously ill since the new year, but her death was still sudden and expected, not to mention completely devastating.

I took a few weeks off to spend time with my family, say goodbye to mom, and try to process everything. It’s been hard, as I’m sure you can imagine. But I’m finally ready to get back in the kitchen and try to move on as best as I can.

Funfetti Cake with Fluffy Vanilla Frosting | completelydelicious.com

I also celebrated my birthday last week, which was really bad timing. I didn’t really feel like celebrating, so I laid pretty low and tried to not think about the fact that my mom wasn’t going to call. Thankfully I have awesome friends and family who cheered me up and made this gal feel loved.

Funfetti Cake with Fluffy Vanilla Frosting | completelydelicious.com

When I finally felt ready to enjoy a little birthday cake, I baked myself the happiest one I could think of— funfetti! It doesn’t get any cheerier than a cake filled with and covered in rainbow sprinkles.

The cake recipe is adapted from my basic vanilla layer cake. It’s light, tender, and has excellent buttery and vanilla flavor. The frosting is my favorite go-to— whipped vanilla buttercream. The secret is to use heavy cream instead of milk, and to beat it for a real long time to get it as fluffy as possible.

This cake is pure delight and all fun. And delicious too! Just want this girl needed.

I ate the whole thing and I don’t even feel bad about it.

Funfetti Cake with Fluffy Vanilla Frosting | completelydelicious.com

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Funfetti Cake
Author: Annalise
Serves: 8 large servings
Vanilla layer cakes filled with rainbow sprinkles frosted with fluffy vanilla buttercream frosting. It’s the happiest cake ever!
Ingredients
  • For the cake:
  • 4 large eggs
  • 1 1/4 cup (310 ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups (360 grams) cake flour, sifted
  • 2 cups (400 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226 grams) unsalted butter, at room temperature
  • 2 egg whites
  • 1/2 cup sprinkles (see Notes)
  • For the frosting:
  • 4 cups (1 lb, 455 grams) powdered sugar, sifted
  • 1 cup (226 grams) unsalted butter, at room temperature
  • 1/4 cup (60 ml) heavy whipping cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Sprinkles, for decorating
Instructions
To make the cake:
  1. Preheat oven to 350 degrees F. Line two 8 or 9-inch pans with parchment paper and grease with butter and flour (see Notes).
  2. In a small bowl whisk together the eggs, 1/4 cup of the buttermilk, the vanilla, and almond extract.
  3. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand held mixer, combine the cake flour, sugar, baking powder, baking soda, salt, butter, and remaining 1 cup of buttermilk. Beat on low speed until it comes together, then increase speed to high and beat until light and creamy, pausing to scrape down the bowl as needed, about 3-4 minutes. Add the egg mixture in 3 additions, mixing after each.
  4. In a separate mixer bowl (alternatively you can transfer batter to another bowl and wash that mixer bowl) with a whisk attachment beat the egg whites to soft peaks. Gently fold in two additions into the cake batter. Add the sprinkles with the second addition.
  5. Divide the cake batter evenly into the two pans and bake until the centers of the cakes bounce back when touched or a toothpick inserted into the middle comes out with a few moist crumbs. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
To make the frosting and assemble cake:
  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand held mixer, combine the powdered sugar, butter, heavy cream, salt, vanilla and almond extracts. Beat on low until the frosting comes together, then increase speed to high and beat until light and creamy, about 3-4 minutes.
  2. Place one cake layer on a cake stand or plate. Cover with 1 cup of frosting. Top with other cake layer. Cover completely with frosting and top with sprinkles as desired. For clean slices, let sit in the fridge for 20 minutes before slicing.
Notes
Do not use “nonpareil” sprinkles as they will bleed into your batter. Use “jimmies” or “confetti” sprinkles.[br][br]For a double layer 8-inch cake (as shown here) you’ll need to use two 8-inch pans that are 4 inches deep. Shallower pans will not be able to hold all of the batter. You can also use more than 2 pans (washing and reusing pans as necessary) or use 9-inch pans.[br][br]Here are some tutorials to help you make your cake:[br][url href=”http://www.completelydelicious.com/2014/06/how-to-keep-cake-from-sticking-to-the-pan-two-ways.html” target=”_blank”]How to prepare cake pans[/url][br][url href=”http://www.completelydelicious.com/2014/04/how-to-bake-flat-cake-layers.html” target=”_blank”]How to bake flat cake layers[/url][br][url href=”http://www.completelydelicious.com/2015/08/cut-cake-even-layers.html” target=”_blank”]How to cut a cake into even layers[/url][br][url href=”http://www.completelydelicious.com/2011/02/how-to-build-a-layered-cake.html” target=”_blank”]How to build a layer cake[/url]