Homemade Funfetti Layer Cake
This homemade funfetti layer cake recipe is the perfect birthday cake for any age! It has moist vanilla cake layers that are buttery and filled with rainbow sprinkles. Plus, it's frosted with a vanilla buttercream frosting and extra sprinkles.
Equipment
- 3 6-Inch Cake Pans
- Mixing Bowls
- Silicone Spatula
- Electric Stand Mixer
- Cake Decorating Tools
Ingredients:
Funfetti Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter (1 ½ sticks), room temperature
- 1 ¼ cups sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk, room temperature
- ½ cup rainbow sprinkles
Vanilla Buttercream
- 1 ½ cups unsalted butter (3 sticks), room temperature
- 5 cups powdered sugar
- ¼ cup heavy whipping cream or heavy cream
- 3 teaspoons vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
Funfetti Cake
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on high speed until light and creamy (2-3 minutes). Scrape down the sides of the bowl as needed. Then reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Then add the vanilla extract.
- Reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined. The batter will be smooth and slightly thick (be careful not to overmix!). Remove the bowl from the stand and fold in the rainbow sprinkles using a rubber spatula.
- Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cake cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.
Vanilla Buttercream
- In the bowl of an electric stand mixer using the paddle attachment, beat together the butter on med-high speed until light and creamy (2-3 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined. Then increase the speed to high and beat until light and fluffy (about 2 minutes).
Assemble
- If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting. Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting.
- Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
- Remove the cake from the refrigerator and finish frosting with the remaining buttercream. Cover the sides and top of the cake again (use a cake scraper for a smooth finish if desired). Add additional sprinkles to the sides and top of the cake.
- Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
- Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and nonstick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Dividing the Batter: To make sure I evenly divide up the batter amongst the cake pans I use a ½ measuring cup to scoop the batter into each pan. I count as I go and then switch to a tablespoon as I get less and less batter.
- Crumb Coat: This is where we add a thin layer of frosting on the cake in order to catch the crumbs and keeps them secure. You’ll want to chill the cake in the refrigerator or freezer for 10 minutes after the crumb coat has been put on before the final frosting layer.
- Cake Decorating Tools: I like to use a turntable, bench scraper, and an icing spatula to help assist me when assembling a layer cake.
- Make Ahead Instructions: This cake recipe is great to make ahead of time. Simply bake the cake layers the day before, wrap them in plastic wrap, and leave them on the counter at room temperature overnight. Frost and decorate the next day.
Nutrition
Serving: 1sliceCalories: 717kcalCarbohydrates: 97gProtein: 6gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 213mgPotassium: 41mgFiber: 1gSugar: 76gVitamin A: 1137IUVitamin C: 0.03mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!