Funfetti Layer Cake


This cake is towering at 3 layers with a bunch of fluffy vanilla buttercream frosting between each! Nothing screams party more than “funfetti”!

I have been kind of holding out on you guys… I actually made this cake about a month ago for my birthday and have just been waiting for the right time to post it! Side note –> This fall, so many people I know, including my sister, are off at college! Great for them, but for me… eh. I miss them (especially my sis!). But what I do love about them being off at college? Sending care packages! I am having a blast sending lots of baked goods in cute little packaging! If you are thinking about sending baked goods, I recommend popping the items in the freezer the night before so the items can unfreeze while in transit. Then, when that special someone gets your package the items will still taste fresh! This works so well that I have become kind of addicted to freezing desserts, so much so that I barley have any room in the freezer! Of course Ben and Jerry’s is one of the few items that gets to keep its place in the fridge.

Back to the cake. It is literally one of the best cakes I have ever had! A few weeks before having this funfetti cake, I ate some of the boxed stuff and let me tell you this is 100x better! Get ready for your ultimate go to party cake!

Funfetti Layer Cake

For the Cake:
3 3/4 cups all-purpose flour, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3 sticks unsalted butter, softened
1 3/4 cup granulated sugar
4 eggs, at room temp
2 egg whites, at room temp
1 tablespoon pure vanilla extract
1 1/2 cups buttermilk, at room temp
3/4 cup rainbow sprinkles

For the Frosting:
2.5 sticks unsalted butter, softened
5 cups confectioners’ sugar, sifted
1/3 cup heavy cream
1 tablespoon pure or clear imitation vanilla extract
1/8 teaspoon salt
Extra sprinkles for garnish

1) Preheat oven to 350 degrees. Spray three 9 inch cake pans with cooking spray, and set aside.
2) In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
3) Using an electric or handheld mixer, beat butter on high speed until creamy. Add the sugar and beat on high for 5 minutes. Add the eggs one at a time, mixing well after each addition. Beat in vanilla extract.
4) With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Do not overmix.  Vigorously whisk egg whites into batter until soft peaks form, about 3 minutes. Gently fold in sprinkles.
5) Evenly pour cake batter among each pan. Bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean. Allow cakes to cool completely in the pans on a wire rack before frosting and assembling the cake.
6) Using an electric or handheld mixture, beat butter on medium speed until creamy. Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on high speed for 3 minutes.
7) Level cakes, then frost as desired. Top with additional sprinkles if desired. Cake will stay good in the fridge for up to 3 days.

Recipe from Sally’s Baking Addiction


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