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Funfetti Layer Cake

Servings: 12 servings
Prep Time: 30 mins
Cook Time: 25 mins
Chill Time: 20 mins
Total Time: 1 hr 15 mins
This funfetti cake made with light and buttery vanilla cake layers studded with rainbow sprinkles and fluffy vanilla buttercream frosting is such a fun and cheerful dessert!
Funfetti Cake with Fluffy Vanilla Frosting | completelydelicious.com
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5 from 1 vote

Ingredients

For the cake:

  • 4 large eggs
  • 1 ¼ cup buttermilk (310 ml)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups cake flour , sifted (360 grams)
  • 2 cups granulated sugar (400 grams)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter , at room temperature (226 grams)
  • 2 large egg whites
  • ½ cup sprinkles , see Notes

For the frosting:

  • 6 cups powdered sugar , sifted (683 grams)
  • 1 ½ cup unsalted butter , at room temperature (3 sticks, 340 grams)
  • cup heavy whipping cream (80 ml)
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • Sprinkles , for decorating

Instructions

To make the cake:

  • Preheat oven to 350°F. Line two or more 8 or 9-inch pans with parchment paper and grease with butter and flour (see Notes).
  • In a small bowl whisk together the eggs, ¼ cup of the buttermilk, the vanilla, and almond extract.
  • 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.
  • 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.
  • 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, 25-30 minutes. Time will vary slightly depending on which pan size you use.
  • Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

To make the frosting and assemble cake:

  • 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.
  • 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

Nutrition

Calories: 757kcal, Carbohydrates: 104g, Protein: 7g, Fat: 36g, Saturated Fat: 22g, Cholesterol: 145mg, Sodium: 301mg, Potassium: 207mg, Fiber: 1g, Sugar: 80g, Vitamin A: 1139IU, Calcium: 97mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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