Homemade Funfetti Layer Cake
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Do you love Funfetti Cake but want to make a homemade cake? You are going to absolutely love this easy layer cake that features funfetti icing.
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Homemade Funfetti Cake Layer Cake Recipe
Funfetti cakes were a staple of childhood birthday parties growing up. Seriously who can resist all those sprinkles buried in a fluffy white cake? Whether it was a birthday, anniversary or a random Tuesday night, Funfetti cakes were always a welcome addition. It’s been years since I’ve had a “made from the box” Funfetti Cake, but can still taste it with all its buttery glory.
Sprinkles are everything when it comes to a Funfetti cake. You want to make sure that you use multi-colored “jimmies” for this recipe. They keep their vibrant colors once baked, unlike some of the other types of sprinkles I have tried.
The sprinkles definitely stand out in this delicious cake— colorful and bold —buried in a fluffy white cake, so tender and moist. Sprinkle overload…it’s a beautiful thing! Whether you’re celebrating a birthday or any other special day, I can’t think of anything more fun and cheerful than this layer cake! It’s so festive, fun and appropriate for any celebration!
What makes homemade cake better?
When you make a cake from scratch you are able to control what goes it. There are no surprises on the ingredients. There are no preservatives in a homemade cake mix. Homemade tastes better because of the whole ingredients that you use. And honestly, homemade versions win every time!
Tips for icing a layer cake recipe
When you are icing a layer cake, you have to start by making the cakes even. Trim the top of the cake so that it is level with pan. Then put the first layer onto the cake plate. Add frosting to the bottom layer. Smooth it out onto a smooth layer and then add the next layer. Do this for every layer. Once the top layer is on the cake, add frosting. Smooth the frosting out letting frosting hang over the cake. Once the top of the cake is frosted, use the hangover icing as well as more frosting, to ice the sides of the cake.
Using a piping bag can help you get the frosting on the side of cake easier. Put the icing inside a bag and squeeze the icing onto the sides of the cake. Then using an angled spatula to smooth the frosting.
Ingredients for funfetti icing
- rainbow sprinkle
- egg
- whole milk
- vanilla extract
- cake flour
- sugar
- baking powder
- salt
- unsalted butter
- heavy cream
- confectioners’ sugar
How to make a funfetti cake recipe
Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch round baking pans with nonstick cooking spray. Line bottoms of pan with parchment and spray parchment. In the bowl of a food processor pulse 1/2 cup sprinkles until coarsely ground, 8 to 10 pulses; set aside. Whisk together egg whites, milk, and vanilla in bowl; set aside.
Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed, about 30 seconds. With stand mixer running, add butter, 1 piece at a time, until combined and mixture resembles moist crumbs. Add all but 1/2 cup egg mixture and mix until just combined. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Slowly add remaining 1/2 cup egg mixture. Scrape down bowl and beat on medium-high speed until well combined, about 15 seconds. Stir in ground sprinkles.
Pour into prepared pans and smooth tops with rubber spatula and bake until toothpick inserted in center comes out clean, about 21 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding parchment, about 2 hours. Once cool, use a long, serrated knife to level the cakes and cut off any dome or excess off your cake.
To make the frosting, in the bowl of a stand mixer fitted with whisk, whip butter, cream, vanilla, and salt on medium-low speed until combined.
Slowly add sugar and continue to mix until smooth, about 2 minutes. Increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
To assemble, spread 1 1/2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Press remaining sprinkles around bottom edge of cake and outer edge of the top of the cake. Store at room temperature for up to 3 days or up to 1 week in refrigerator. Always bring refrigerated cakes to room temperature before serving.
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Homemade Funfetti Layer Cake
Ingredients
- 3/4 cup rainbow sprinkles
- 6 large egg whites, room temperature
- 2/3 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 3 cups 12 ounces cake flour
- 1 1/2 cups 10 1/2 ounces sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 16 tablespoons unsalted butter, cut into 16 pieces and softened
For the Frosting:
- 1 pound 4 sticks unsalted butter, cut into 32 pieces and softened
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 cups 1 pound confectioners’ sugar
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Instructions
For the cake:
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch round baking pans with nonstick cooking spray. Line bottoms of pan with parchment and spray parchment. In the bowl of a food processor pulse 1/2 cup sprinkles until coarsely ground, 8 to 10 pulses; set aside. Whisk together egg whites, milk, and vanilla in bowl; set aside.
- Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed, about 30 seconds. With stand mixer running, add butter, 1 piece at a time, until combined and mixture resembles moist crumbs. Add all but 1/2 cup egg mixture and mix until just combined. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Slowly add remaining 1/2 cup egg mixture. Scrape down bowl and beat on medium-high speed until well combined, about 15 seconds. Stir in ground sprinkles.
- Pour into prepared pans and smooth tops with rubber spatula and bake until toothpick inserted in center comes out clean, about 21 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding parchment, about 2 hours. Once cool, use a long, serrated knife to level the cakes and cut off any dome or excess off your cake.
To make the frosting:
- in the bowl of a stand mixer fitted with whisk, whip butter, cream, vanilla, and salt on medium-low speed until combined.
- Slowly add sugar and continue to mix until smooth, about 2 minutes. Increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
- To assemble, spread 1 1/2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Press remaining sprinkles around bottom edge of cake and outer edge of the top of the cake. Store at room temperature for up to 3 days or up to 1 week in refrigerator. Always bring refrigerated cakes to room temperature before serving.
Notes
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