Cakes/ Dessert/ Recipes

Homemade Funfetti Layer Cake

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.

funfetti cake with sprinkles on a white cake stand

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.

slice of funfetti cake on a white plate with a fork

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.

Want More Cake Recipes

If you love layer cake recipes, you are going to love these other simple cake recipes.

  • Chocolate Earthquake Cake Recipe – Looking for the best Chocolate Earthquake Cake Recipe? Look no further. Chocolate cake mixed with cheesecake mixed in is the best combination of dessert you can ask for. With Earthquake Cake, there is no reason to choose between chocolate brownie-like cake and cheesecake. This dessert is the perfect choice for someone who loves both chocolate cake and cheesecake.
  • Instant Pot Apple Cake Recipe – Easy and delicious, this Instant Pot apple cake will knock your socks off! This apple cake has just the right amount of cinnamon, and Granny Smith diced apples. When the weather cools, and apples are in season. It’s so fun to come up with lots of different apple recipes.
  • Better Than Sex Pumpkin Cake – This Better Than Sex Cake Pumpkin Cake is the best pumpkin cake recipe you’ll ever make. There’s only a handful of ingredients, so it’s easy to make, and it’ll impress everyone you know!
  • Cherry Dr. Pepper Cake – This Cherry Dr. Pepper Cake is a sweet but tart cake with delicious cherry frosting and a splash of Dr. Pepper flavor. It’s a hit with kids and adults alike and, bonus; it’s so easy to make!
  • Cherry Almond Bundt Cake – This Cherry Almond Bundt Cake is a light and delicious dessert cake, full of flavor and topped with sweet and tasty cream cheese glaze. A great cake any time of the year, whether served at a summer potluck or holiday party. This is one bundt cake recipe you will want to make.
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Homemade Funfetti Layer Cake

Homemade Funfetti Layer Cake


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  • Author: Laura
  • Cook Time: 2 hours
  • Total Time: 2 hours

Description

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.

Scale

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


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Source: adapted from cookscountry.com

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