funfetti layer cake
Sure do need some color on this drab day.
Though, to be fair, it’s absolutely gorgeous outside. Wednesday’s weather sucked butt – rainy, dreary, wind gusts of 40mph yielding to landslides of sand flicking into my face and leaving little abrasions all over my legs while I walked. The skies cleared, though, and today, Thursday, the sun beams happily and the breeze, while present, is far more tame.
Nah, the drab comes from within. But, at least it was decent timing, because I knew I’d be coming home to a multihued masterpiece of a confection that I could use as a vessel for distracting myself.
Funfetti, I feel like, gets lost in adulthood, unless you have kids to entertain on their birthdays or school functions or whathaveyou. Why can’t grown-ass folks enjoy some sprinkles? I hope this Funfetti Layer Cake inspires you to let your hair done and have a little fun with your dessert. A simple white cake base, lots of sugary confetti, and a no-fuss, fluffy vanilla buttercream that doesn’t use bourbon for once.
Look at me, making a child friendly treat!
Fun Fun Fun Fun
Fun for everyone involved!
I chose a white cake-base for this recipe, as opposed to my previous yellow cake, in part to let the funfetti sprinkles pop out more. The main kicker of white cake is the use of all egg whites as opposed to whole eggs, to preserve the color. I’ve seen some recipes use clear vanilla extract as well, to lighten the crumb further – but I’ve never seen such a thing and didn’t really try too hard to look, either.
Otherwise, the cake is very much my standard formulation. First, whip butter and sugar together (all white sugar here), then beat in your egg whites, vanilla, and Greek yogurt.
Next, throw in some flour, baking powder, baking soda, and salt. While mixing, stream in the buttermilk until all is nicely combined, but do not overmix. The batter should have some lumps and mumps in it and will be pretty thick. Fold in a good helping of funfetti sprinkles to finish. How purdy!
As far as what sprinkles to use, any will do excepting the nonpareils. You can use those to garnish and decorate your finished cake, but stirring them into batter will only create a streaky, weird pattern.
Grease two 9-inch or three 6-inch cake pans with oil or butter. Divide the batter into the pans, then tap the pans against the counter a few times to pop any air bubbles. Bake 30-35 minutes until the center is set and no longer wiggly, and an inserted toothpick emerges with just a few moist crumbs. Cowabunga.
Lost in the Frost’
I guess “lost in the sauce” is an expression kids these days use. So that’s my rendition.
Anyway. Once the cakes are done baking, let them cool in their little pan houses for about 10 minutes, then flip them onto a wire rack to finish cooling. Let them cool completely else you’ll have awkward, drippy frosting on your hand. Not great.
If needed, level out your layers with a sharp knife. I use serrated. Then, pick out the sturdier of the two layers to be your base layer and plop that dude onto a cake stand.
Now, make that pretty little frosting. Mix together butter and vanilla extract on low speed until combined, then add in your powdered sugar and some heavy cream. Crank the speed up to high and beat until very floof and soft. If the frosting seems too stiff, add a little more heavy cream.
Drop some of the buttercream onto the first layer and frost a nice thick amount, then add your second cake layer. Frost on top, down the sides, all the way left to right, bring it arounnnnd town! If you’re fancy, you can pipe some swirls and curls, or scrape the frosting for a smooth finish.
Throw lots of funfetti all over the cake, slice, and enjoy!
The cake will keep covered around 3 days fully decorated. If you need to prep ahead further, I recommend baking the cake layers, letting them cool, then storing in a ziptop bag or wrapped tightly in plastic, in the fridge, for up to 3 additional days.
I hope this dude brings some joy into your weekend, both visually and after you enjoy a nice big slice.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cake for you to take:
Classic Yellow Celebration Cake with Milk Chocolate Buttercream
Classic Carrot Cake with Bourbon Maple Buttercream
funfetti layer cake
Ingredients
- 2 sticks butter, softened
- 1 1/2 cups sugar
- 6 large egg whites, at room temperature
- 1 tbsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups buttermilk, at room temperature
- 1/2 cup funfetti sprinkles, plus more for garnish
vanilla buttercream
- 1 stick butter, softened
- 2 tsp vanilla extract
- 3 1/2-4 cups powdered sugar
- 1/4-1/3 cup heavy cream
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- In a large bowl, beat the butter and sugar until fluffy, about 3-4 minutes. Beat in the egg whites until fully incorporated. Whip in the vanilla and Greek yogurt. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk, mixing until just combined. Use a rubber spatula to fold in the funfetti sprinkles. Do not overmix.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frosting. In a bowl, whip the butter, vanilla, and powdered sugar on low speed until combined. Add in 1/4 cup of heavy cream and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in cream 1 tablespoon at a time until the frosting is soft and spreadable.
- Place one cake layer on a flat plate or cake stand. Frost the top generously, then add the second layer. Frost all the way around the cake until completely covered. If you have extra frosting, feel free to pipe little decorations onto the cake. Finish with lots of rainbow sprinkles.
