Funfetti Cake
This layered funfetti cake is a homemade three layer vanilla cake full of rainbow sprinkles. The cake is full of cream cheese frosting and topped with extra sprinkles.
Servings: 16 slices
Calories: 569kcal
Ingredients
Funfetti Cake
- 3 1/2 cup All-purpose flour
- 2 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter room temperature
- 2 TBSP Oil canola or vegetable
- 1 3/4 cup White granulated sugar
- 1 TBSP Clear vanilla extract or pure vanilla extract
- 1/2 cup Sour cream room temperature
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 2/3 cup Rainbow sprinkles use jimmies sprinkles
Cream Cheese Frosting
- 1 1/2 cups Unsalted butter slightly cold
- 8 oz Cream cheese room temperature
- 4 1/2 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
- Rainbow sprinkles for decoration
Instructions
Funfetti Cake
- Preheat oven to 350°F. Spray three 8 inch cake pans with non-stick baking spray. Place an 8 inch parchment circle on the bottom of the pans and spray again.
- In a mixing bowl, sift the flour, baking powder, baking soda, and salt together.3 1/2 cup All-purpose flour, 2 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
- Using a mixer, beat the butter, oil, and sugar for 3 minutes on high speed. Then, add in vanilla extract and sour cream and mix on medium until combined. Add in the eggs one at a time and mix on medium until combined.1 cup Unsalted butter, 2 TBSP Oil, 1 3/4 cup White granulated sugar, 1 TBSP Clear vanilla extract, 1/2 cup Sour cream, 4 Large eggs
- Add 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another 1/3rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients.1 cup Buttermilk
- Take off the mixer. Add in the sprinkles and fold them in with a rubber spatula.2/3 cup Rainbow sprinkles
- Pour batter evenly through the 3 cake pans using a kitchen scale. Bake for 18-23 minutes. Cake is done when a toothpick inserted comes out clean.
- Allow cakes to sit for 10 minutes in the pan. Then, transfer to cooling racks. Allow them to cool completely before frosting.
Cream Cheese Frosting
- Using a mixer, beat the butter and cream cheese on high speed for 3 minutes.8 oz Cream cheese, 1 1/2 cups Unsalted butter
- Add in the sifted powdered sugar slowly on low speed. Scrape the bowl. It will be very thick.4 1/2 cups Powdered sugar
- Add the vanilla and salt. Beat on low until it starts to combine, then beat on high for 1-2 minutes. Scrape the bowl halfway through. The frosting should be creamy.1 tsp Pure vanilla extract, 1/4 tsp Salt
Assembly
- Pipe a tiny amount of frosting over the board you are decorating on.
- Place the first layer of cake down. Spread 3/4 cup of frosting over the cake. Repeat with the second layer. Place the last layer with the bottom of the cake facing up. This will give the cake it's flattest top.
- Frost the cake in a very thin layer of frosting. Freeze for 15 minutes. This will lock the crumbs into place.
- Frost the rest of the cake. Top with extra sprinkles.Rainbow sprinkles
Notes
Flour- Make sure the to spoon and level the flour or use a kitchen scale. If you scoop the flour directly into the measuring cup, it will compact leading to a dry cake.
High altitude baking- add an extra 3 TBSP of cake flour.
Room temperature ingredients- make sure all dairy ingredients are room temperature before baking. It will get a much higher rise!
Nutrition
Calories: 569kcal | Carbohydrates: 121g | Protein: 5g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 457mg | Potassium: 90mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1201IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg