This homemade funfetti cake recipe made from scratch with layers of fluffy white cake sponges, sprinkles, and a velvety vanilla frosting. A perfect Cake for any Celebration!
This homemade Funfetti Cake (sometimes also called Confetti Cake) is not only stunning, but it also tastes delicious. The cake sponges are fluffy, tender, and moist. Traditionally Funfetti cake is made using a white cake recipe, this allows the colorful sugar sprinkles to really pop. A white cake uses whipped egg whites rather than whole eggs, which leads to the light color, and creates a fluffier crumb. The best sprinkles to use for funfetti cake are rainbow jimmies (the long skinny ones). The sprinkles melt when the batter is baked, creating small flecks of color resembling confetti. This is a perfect match for this sprinkle cake, and the batter is really easy to make.
BUTTERMILK SUBSTITUTION:
Buttermilk will give this cake a moist texture. You can make homemade buttermilk by adding 1 tablespoon of white distilled vinegar, or lemon juice to 1 cup of milk. Stir and let it rest for 10 minutes.
TIPS FOR MAKING THE BEST FUNFETTI CAKE RECIPE
START WITH ROOM TEMPERATURE INGREDIENTS
Room temperature ingredients blend better together, creating an emulsion that is key for trapping air into the cake batter. Here are some tips to quickly bring ingredients to room temperature when on a time crunch.
- Butter: Slice butter in cubes to bring it to room temperature more quickly. Or, alternatively, add whole butter stick to the microwave for 10 seconds, flip and repeat.
- Milk: Microwave milk for 10 seconds at a time, stirring after each time, until it is room temperature.
- Eggs: Place cold eggs in a bowl of warm tab water for about 5 to 10 minutes.
USE PRECISE MEASURING
Scoop and evenly level your flour and sugar.
WHIP THE EGG WHITES
Whipping the egg whites before adding the rest of the ingredients will incorporate air into the batter. This will act as a second leavener for the cake creating a soft and fluffy crumb. It is important to not overmix your egg whites, stopping just when they reach soft peaks.
WHAT FROSTING FOR FUNFETTI CAKE?
My personal favorite cake frosting is the Swiss Meringue Buttercream. It is incredibly smooth with exceptional flavor. In addition, it is far less sweet than the American version. Also, the silkiness and stability of this buttercream make it an extremely popular choice for pastry professionals. Swiss Meringue Buttercream is made from cooked egg white, sugar, butter, and flavoring. Traditional American buttercream is the easiest and quickest to make. It is made with three basic ingredients; butter, powdered sugar, and a little bit of cream. It is great for quick icing and piping cakes and cupcakes. In my printable recipe card below, I've included both buttercream recipes for you.
Tips: I baked this cake in three 6 inch round cake pans, which are smaller than the traditional cake pan. The height of this cake with frosting is 7 inches. Alternatively, you could bake it in two 8 inch cake pans for a two-layer cake.
If the frosting becomes too soft to work with, place it in the refrigerator for about 30 minutes. This will firm it up and make it easier to apply.
The easiest way to add sprinkles to a frosted cake is to use a cake stand over a large plate to catch any falling sprinkles. Pour some sprinkles in your hand and start at the bottom of the cake in an upward motion pressing firmly into the frosting and working your way around the cake. Don't forget to add some sprinkles to the top as well.
FREEZING UNFROSTED AND FROSTED CAKE
You can bake your cake layers in advance and freeze them until you are ready to frost the cake. Wrap each cooled layer in plastic wrap before freezing them. Once you are ready to frost your cake, set the frozen cake layers on a cake rack and bring them to room temperature. This should take about 1 hour. Store frosted funfetti cake in an airtight container in the freezer for up to 2 months.
Recipe
Funfetti Cake
Ingredients
White Cake:
- 2 cups cake flour (sifted)
- 2 teaspoon baking powder
- ΒΌ teaspoon salt
- Β½ cup unsalted butter (room temperature)
- β cup vegetable oil (such as Sunflower or Canola Oil)
- 1 Β½ cup sugar
- 5 egg whites
- 1 cup buttermilk (room temperature)
- 1 tablespoon vanilla sugar (alternatively use vanilla extract)
Swiss Vanilla Buttercream:
- 6 egg whites
- 1 Β½ cups sugar
- 2 cups unsalted butter (room temperature, cubed)
- 1 tablespoon vanilla sugar (alternatively use vanilla extract)
Decoration:
- Β½ cup sugar sprinkles
American Buttercream Frosting:
- 2 cup unsalted butter (room temperature)
- 4 cups confectioner's sugar
- 1 tablespoon vanilla sugar (alternatively use vanilla extract)
- pinch salt
- 3 tablespoon heavy whipping cream
Instructions
White Cake:
- Preheat oven to 325 F.1. Grease and flour three 6", or two 8" round cake pans.2. In a medium bowl, sift cake flour, baking powder, and salt. set aside.3. Using a electric hand or stand mixer, cream the butter. Add sugar, vanilla sugar and oil and mix on medium/high until smooth and pale. Reduce speed and add the egg whites one at the time fully incorporating after each addition.4. Alternate adding the flower mixture and buttermilk to the creamed butter, beginning with flour - 3 additions of flower, and 2 of buttermilk.5. Gently fold sugar sprinkles into the batter.6. Divide cake batter equally into cake pans. Bake for 35 minutes, or until a toothpick inserted in the center of cake comes out clean.7. Allow cakes to cool for 15 minutes, then carefully turn out onto wire rack. Tip: If making cakes a day ahead, wrap individual cakes into plastic wrap and leave at room temperature until ready to frost. This will keep the cakes soft and moist.
Swiss Vanilla Buttercream:
- Make sure that your bowl and whisk is completely grease - free. This will ensure a stable swiss meringue needed for this recipe!1. Place the egg whites and sugar into a bowl, whisk until combined.2. Place the bowl over a pot with 2 inch of simmering water. Constantly whisk until the mixture is hot and no longer grainy from the sugar. This should take about 3 minutes.3. Take bowl away from the heat and using an electric hand, or stand mixer whisk on medium/high speed until the meringue is stiff, about 5 -8 minutes.4. Slowly add the cubed butter, and mix until smooth. Add vanilla flavoring after the buttercream has come together.
American Buttercream Frosting:
- 1. Place softened butter into a medium/large bowl. With an electric mixer, whip the butter until pale and fluffy. 2. Reduce the speed to low and add the powdered sugar one cup at a time until well incororated. 3. Add vanilla flavoring and cream. Increase speed to medium/high and whip until the frosting is smooth and silky, for about 3 minutes.
Assembly:
- 1. Place one layer of cake on a cake stand. Top with 1 cup of buttercream. Repeat with remaining cake layers and buttercream. Chill for 30 minutes.2. Frost the top and sides of the cake with the remainding buttercream. Smoothen out with a bench scraper.3. Chill the cake until the frosting is firm. Gently press sugar sprinkles from the bottom of the cake in an upward movement. Sprinkle some on top of the cake as well.
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