Funfetti Layer Cake

Funfetti Cake with Fluffy Vanilla Frosting | completelydelicious.com

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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 25

Chill Time 20

Total Time 1 15

Servings servings

Calories 757

Author Annalise Sandberg

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)
⅓ 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

NOTES

Do not use "nonpareil" sprinkles as they will bleed into your batter. Use "jimmies" or "confetti/sequin" sprinkles.
For a double layer 8-inch cake 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 3 (or even 4) pans, washing and reusing pans as necessary, or use 9-inch pans.
Cake layers can be made ahead and stored in the fridge for up to 3 days and in the freezer for up to 1 month. See my tips for how to store cake layers.
Here are some tutorials to help you make your cake: How to keep your cake from sticking to the pan, how to bake flat cake layers, how to cut a cake into even layers, and how to build a layer cake.

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