funfetti cake

Funfetti Cake with two layers of vanilla cake, covered in vanilla buttercream and sprinkles

Funfetti Vanilla Layer Cake

(1 cup or 2 sticks) unsalted butter, room temperature

(1 cup) caster sugar

vanilla extract

eggs, room temperature

(2 and 1/4 cups) plain flour or all-purpose flour, sifted

baking powder

salt

240 ml (1 cup) full fat

60 ml (1/4 cup) full fat sour cream

(1/4 cup) funfetti sprinkles (rainbow jimmies)

(1 cup or 2 sticks) unsalted butter, room temperature

vanilla extract or vanilla bean paste

(4 cups) icing or powdered sugar, sifted

full fat or whole milk

funfetti sprinkles (rainbow jimmies)

Funfetti cake

Grease and line two 8 inch round cake pans. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until smooth and creamy. Add eggs, one at a time, and beat after each addition.

In a separate bowl, add flour, baking powder and salt, and whisk briefly. Add half of the flour mix and all the milk and beat on a low speed until combined.

Add remaining flour mix and sour cream and continue to mix on a low speed until just combined and a thick, creamy cake batter forms. Gently fold in sprinkles by hand, being careful not to overmix. 

Divide the batter evenly between the two cake pans and bake in the oven for approximately 25-30 minutes or until golden and a knife inserted in the middle comes out clean.

Carefully remove the cakes from pans and set on a wire rack to cool completely.

Vanilla buttercream

To make your frosting, roughly chop butter into cubes and place in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps. Scrape down the sides of the bowl.

Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry &#8211; this is fine.

Next, add another 125 grams (1 cup) sugar, along with 1 tablespoon of milk. Beat on medium speed until combined. Scrape down the sides of the bowl.

Add another 125 grams (1 cup) sugar, along with 1 tablespoon of milk. Beat on medium speed until mixture is thick and creamy.

Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.

If the buttercream is too thick, add an extra tablespoon or two of milk. To finish, give your buttercream a good stir by hand using a spatula. 

To decorate

Trim the tops of cake if needed. Place one cake on a cake plate, and cover the top with buttercream. Place the second cake on top. Cover the entire cake, top and sides, with remaining buttercream.

Pick up the cake and hold over a large mixing bowl. Carefully press sprinkles into the side of the cake, letting the extra sprinkles fall into the bowl. Continue until top and sides of cake are completely covered. 

Place cake in the fridge for 10-15 minutes to for the frosting and sprinkles to set slightly. Cut into slices and serve.

Omg is it meant to be this moist?  Highly recommend. I doubled up on the recipe to make a large portion, more for me!

I'm 16years old and my 7year old little brother love d the 🎂

Love the butter cream!! Another great recipe!

I baked this cake for my little brothers 10th birthday and he absolutely loved it, I'll be using this recipe for more years to come

Made this cake for my cousin's b'day! It turned out extremely well... Super noisy, fluffy and light! Thank you so much Jessica for this lovely recipe, I will def be making this again!

Made this recipe for my daughters first birthday. It . Was. Divine. 
I had so many comments on how good it was, even the chocolate lovers were impressed. Very fluffy, very light, very delicious.

A moist and delightful funfetti cake filled with cheerful sprinkles, coated in creamy Italian buttercream and topped with a white chocolate ganache. Say hello to your new favorite cake! Might just be the cutest birthday cake ever!

Funfetti Cake

all-purpose flour (213 grams)

sugar (200 grams)

tsp baking soda (2 grams)

tsp baking powder (4 grams)

unsalted butter (176 grams, room temperature)

tsps vanilla extract

sour cream (120 milliliters)

milk (120 milliliters)

kosher salt

tbsp white chocolate chips

candy melts (100 grams)

heavy cream

sugar (304 grams)

water (80 milliliters)

unsalted butter (456 grams, room temperature)

tsp vanilla extract

cream of tartar

unsalted butter (445 grams, room temperature)

lb confectioners sugar (907 grams)

tsp milk

vanilla

pink food coloring

sprinkles (55 grams)

tsp salt

Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well. Sift the dry ingredients together in a large bowl.&nbsp;Sift the dry ingredients together in a large bowl.

Mix the wet ingredients together in a medium bowl.

Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.

Pour the batter into the buttered and floured pans.&nbsp;

Bake at 340 for about 30-35 minutes or until the centers are springy to the touch.

For the Cake:

In a stand mixer fitted with a whisk attachment, beat the room temperature egg whites, 2 dashes of cream of tartar, a dash of salt and 1/3 cup of sugar until soft peaks form.

In a medium saucepan add 1 cup sugar and 1/3 cup water then place on low heat.

Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately. Run mixer until meringue is room temperature.

Switch to a paddle attachment. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency. Add vanilla at this stage. Mix, then transfer to a piping bag.

For the Italian Buttercream:

Beat the butter until light and fluffy. Add the confectioners&#x27; sugar, salt, milk, vanilla and mix. Divide into 2 batches. 

Add pink food coloring to one batch. Mix until a desired color is reached. Fold in sprinkles to both. &nbsp;&nbsp;

Transfer into 4 piping bags. Add a pink bag and a white bag to one piping bag and snip off the tip.&nbsp;

For the Funfetti Buttercream:

Chop up the candy melts. Transfer to a bowl. Melt candy melts, white chocolate and cream in the microwave until smooth.&nbsp;

Allow to sit for a couple of minutes and then whisk until there are no lumps. You might have to pop into the microwave for 20 seconds on half power if there are bits of unmelted chocolate.

Add in a drop of pink food coloring (I use AmeriColor soft gel food coloring). The color will lighten slightly when the ganache cools. Transfer to a piping bag.&nbsp;

For the Ganache:

Pipe the pink/white buttercream between each cake layer. Use the individual bags of pink and white to alternate a piped crumb coat. Smooth out with an offset spatula. Chill for about 10 minutes.

Pipe the Italian meringue buttercream on the outside of the cake. Smooth out.

Chill for another 10 min.&nbsp;Add a skirt of confetti sprinkles to the bottom of the cake.

Add ganache to the top of the cake. Smooth to create a drip look. Let the ganache cool.&nbsp;

Pipe dollops of Italian meringue buttercream around the edge with an 869 tip.&nbsp;

For the Assembly:

https://www.youtube.com/watch?v=wIgVD0rVRmo

How to Make Funfetti Cake

Full Recipe: https://preppykitchen.com/funfetti-cake-2/

This funfetti cake is a total crowd-pleaser! Ultra-moist vanilla cake filled with sprinkles inside and out, covered in creamy Italian meringue buttercream and topped with a soft pink ganache. This might be the ultimate birthday cake. Hope you get a chance to whip one up ASAP!

How to Make Funfetti Cake

The Milk Bar Cake is the best funfetti cake you will ever eat - with a light fluffy cake, creamy buttercream, and crunchy cake crumbs.

Momofuku Milk Bar Birthday Cake

(99 g) granulated sugar

brown sugar

(90 g) cake flour

table salt

rainbow sprinkles

grapeseed oil

(1/2 stick, 57 g) unsalted butter

(61 g) vegetable shortening

(248 g) granulated sugar

eggs (room temperature)

½ cup (120 mL) buttermilk

(240 g) cake flour

+ 2 tablespoons rainbow sprinkles (divided)

(2 sticks) unsalted butter

(92 g) vegetable shortening

cream cheese

glucose

corn syrup

(284 g) powdered (confectioners) sugar

lemon juice (or citric acid)

milk

Quarter Sheet Pan (10x15)

Acetate Cake Collar

6" Cake Ring

Preheat the oven to 300 degrees F. Line a rimmed sheet pan (10x15 jelly roll pan) with parchment paper or Silpat.

Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a mixer fitted with a paddle attachment. Mix on low speed until well combined. Add the oil and vanilla and mix on low speed until small clusters form.

Spread the clusters on the prepared sheet pan. Bake for 20 minutes, breaking up the clusters once or twice during baking. The crumbs should be slightly moist to the touch; they will dry and harden as they cool. Allow the crumbs to cool completely on the pan before using. The birthday cake crumbs can be stored in an airtight container at room temperature for 1 week, or in the refrigerator or freezer for up to 1 month.

MAKE THE BIRTHDAY CAKE CRUMB

Preheat oven to 350 degrees F. Spray a quarter sheet pan with non-stick cooking spray and line with parchment paper, or with Silpat.

In a measuring cup, combine the buttermilk, grapeseed oil, and vanilla extract.

In a medium bowl, whisk together the flour, baking powder, salt, and ¼ cup of the sprinkles.

Combine the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more.

On low speed, gradually pour in the buttermilk mixture. Increase the mixer speed to medium-high and beat for 4 to 6 minutes, until the mixture has nearly doubled in size and is completely homogenous (don't rush this step!). Stop the mixer and scrape down the sides of the bowl.

On low speed, gradually add the flour mixture and mix just until the batter comes together, about 45 to 60 seconds. Scrape down the sides of the bowl and give the batter a final mix with a rubber spatula.

Spread the cake batter in an even layer in the prepared pan. Sprinkle the remaining 2 tablespoons rainbow sprinkles evenly on top of the batter. Bake the cake for 30 to 35 minutes; when you gently poke the edge of the cake with your finger, the cake should bounce back slightly, and the center should no longer be jiggly. Place the pan on a wire rack to cool completely. The cooled cake can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days.

MAKE THE BIRTHDAY CAKE

In a small bowl, whisk together the glucose, corn syrup and vanilla extract.

Combine the butter, shortening and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.

With the mixer on its lowest speed, stream in the glucose mixture. Increase the mixer to medium-high speed and beat for 2 to 3 minutes, until the mixture is silky smooth and glossy. Scrape down the sides of the bowl.

Add the powdered sugar, salt, baking powder and citric acid, and mix on low speed just to incorporate them into the batter. Increase the speed to medium-high and beat for 2 to 3 minutes, until the frosting is completely smooth. Use the frosting immediately, or store in an airtight container in the refrigerator for up to 1 week. (Bring to room temperature before using in the recipe.)

MAKE THE BIRTHDAY CAKE FROSTING

Put a piece of parchment or Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake "scrap" will come together to make the bottom layer of the cake.

Layer 1, The Bottom: Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring.

Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into a flat even layer.

In a small bowl, whisk together the milk and vanilla extract for the birthday cake soak. Using a pastry brush, brush half of the soak over the top of the cake.

Using the back of a spoon, spread one-fifth of the frosting in an even layer over the cake.

Sprinkle one-third of the birthday cake crumbs evenly over the top of the frosting. use the back of your hand to press them gently into the frosting.

Use the back of a spoon to spread a second fifth of the frosting as evenly as possible over the crumbs.

Layer 2, The Middle: With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall. Set one of the cake rounds (the more imperfect of the two) on top of the frosting, brush with the remaining soak, and repeat the process for Layer 1 (a fifth of frosting, a third of crumbs, and another fifth of frosting).

Layer 3, The Top: Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Garnish the frosting with the remaining birthday crumbs.

Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. (The cake will keep in the freezer for up to 2 weeks.)

At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the refrigerator for a minimum of 3 hours before slicing and serving. (You can store the cake, wrapped well in plastic wrap, in the refrigerator for up to 5 days.)

ASSEMBLE THE BIRTHDAY LAYER CAKE

The most delicious, moist funfetti vanilla bean cake. This homemade funfetti cake has a yellow cake base and is made with buttermilk to keep it perfectly dense, and is packed full of Jimmy sprinkles. The confetti cake is layered with a rich chocolate American Buttercream frosting, and finished with more sprinkles. This is the perfect celebration cake, and at six inches it is great for a small group.

Funfetti Cake with Dark Chocolate Buttercream

eggs,

egg yolk,

vanilla bean paste

buttermilk,

full fat greek yoghurt

all-purpose flour

sugar

tsp baking powder

unsalted butter,

rainbow Jimmy sprinkles

powdered sugar, sifted

dutch process cocoa, sifted

heavy cream, as needed

Preheat the oven to 350°f / 180°c. Grease three 6” cake pans, and line with parchment paper on the bottom.

In a medium bowl, whisk together the eggs, egg yolk, vanilla, buttermilk, and yoghurt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix briefly to combine.

With the mixer on low, add the butter a cube at a time, until fully incorporated and the mixture looks like sand.

Add half of the wet ingredients into the mixer. Mix until just combined, then add the second half of the wet ingredients. Mix on medium speed until just combined. Add in the sprinkles and mix to combine.Remove the bowl from the mixer and give a few folds with a rubber spatula to ensure that no dry ingredients remain.

Divide the batter between your three cake tins (I prefer to do this by weight - see notes). Bake for 25 to 30 minutes, or until the cakes are springy to the touch, and a skewer inserted into the middle comes out clean.

Remove from the oven and cool for 15 minutes in their pans, then turn onto a wire rack and allow to cool completely.

CAKE LAYERS

Melt the dark chocolate in 15 second increments in the microwave, stirring well between each until melted. Set aside to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, approx. 4 minutes. Add the salt, powdered sugar, vanilla bean paste, and cocoa, and mix until smooth, scraping down the sides once or twice.

Add the melted chocolate and mix well until silky. If needed, add cream 1 tbsp at a time to get the frosting to a nice smooth, fluffy consistency.

DARK CHOCOLATE BUTTERCREAM

Level off the cake layers. Secure one of the layers of cake to a cake turntable, cake stand or cake board using a little buttercream. Add about half a cup of buttercream onto the first layer of cake (I used a cookie scoop that had a 2 Tbsp volume and added 3 scoops), and smooth using an offset spatula.

Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Add more buttercream, smooth down, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat.

Crumb coat the cake - to do this, apply a thin layer of buttercream over the surface of the cake, and smooth with a bench scraper or icing smoother. Refrigerate the cake for 15-20 minutes, until the crumb coat has set. Press a piece of plastic wrap over the surface of the buttercream while you are chilling down the cake.

If you have started with a chilled or frozen cake, or the buttercream seems to be not too sloppy, you can skip the chilling down of the crumb coat if you like, or reduce the time to 5 mins. If you have an empty freezer you can also throw it in the freezer for 5 minutes to help set it!

Add a second layer of buttercream to the cake - I like to make this one thicker and smooth down the edges.

Smooth the buttercream on the outside of the cake using a bench scraper, scraping down between passes. Fill in any gaps, and add additional buttercream where needed. Continue until you are happy with the finish.

Chill the cake until you are ready to serve. Bring to room temperature for about an hour before serving.

ASSEMBLY

Loved this recipe! I've never tried the reverse creaming method before and it was super easy. I think the crumb of the cake itself wasn't as light, but dang it was so good!!

Can you please write your recipes in cups as well as grams? Many of us do not weigh our ingredients.

I love that this is in grams!

I'm going to make this for my daughter's birthday cake.  Sadly, she prefers vanilla frosting - any recs to go with this?

Hi Erin 
I would Love to make this for my daughters birthday. I ended up ordering 2- 8 inch pans. Do I just double your recipe? What would you suggest? 

Thanks

Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting with piped pink and blue border.

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