This Funfetti recipe is the cake version of confetti. It has rainbow sprinkles in a light and fluffy vanilla cake base and it’s topped with a vanilla rainbow sprinkle buttercream.
Author Molly Murphy
Ingredients
For the cake
1cupunsalted butterroom temperature
1¾cupsgranulated sugar
2Tablespoonsvegetable oil
2large whole eggroom temperature
4large egg whitesroom temperature
¼cupsour creamroom temperature
1Tablespoonclear vanilla extract
3cupscake flourspooned and leveled
1Tablespoonbaking powder
½teaspoonbaking soda
1teaspoonsalt
1¼cupsbuttermilkroom temperature
⅓cuprainbow sprinkles
For the buttercream
2cupsunsalted butterslightly chilled
5 ½cupspowdered sugarmeasured and then sifted
¼cupheavy whipping cream
3teaspoonsvanilla extract
¼cuprainbow sprinkles
Pinchof salt
Instructions
For the cake
Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray. Spray the bottom of the pans, line the bottoms with parchment paper, and spray again. Set aside.
In a medium sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 4 minutes.
With the mixer on medium speed, start adding the whole egg and the egg whites, one at a time, to the bowl, scraping the bottom and the sides of the bowl between each addition. After all the eggs have been added, beat on medium speed for 1 minute. Add the sour cream and vanilla. Beat on medium speed for 30 seconds.
Turn the mixer on low and add half of the flour mixture and half of the buttermilk to the butter mixture and mix until fully incorporated. Finally, add the rest of the flour mixture and the rest of the buttermilk, while mixing on low.
With a rubber spatula, fold in the sprinkles.
Using a kitchen scale, evenly distribute the cake batter among the three 8-inch or four 6-inch pans (about 18 ounces in the 8 inch, and 12 ounces in the 12 inch) and bake for 25-30 minutes, or until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
Remove cakes from the oven and let them cool in their pans for 15 minutes before taking them out of the pans and placing them on cooling racks.
When the cakes are completely cooled, wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until you’re ready to frost.
If your cakes have a small dome, level them when they are cool, but before you place them in the fridge.
For the Sprinkle Buttercream
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes on medium speed. Scape down the sides with a rubber spatula.
Add the sifted powdered sugar and mix on low just until incorporated. Scrape down the sides and bottom of the bowl.
Turn the mixer to medium speed and add whipping cream, vanilla, and salt.
Turn the mixer to medium-high speed and beat for an additional 5 minutes. The frosting will become lighter in color and texture.
With a rubber spatula, stir in the rainbow sprinkles.
Before spreading the frosting on your cake, spend a couple of minutes mixing the buttercream by hand with a wooden spoon or a rubber spatula to push out the air pockets.
Assembly
If the cakes need to be leveled, level each cake layer with a knife or cake leveler.
Place the first cake layer on a cake board top side down and top with ½ or ⅓ of the frosting (depending on whether it's an 8-inch or 6-inch cake).
Repeat step two with the remaining cake layers, top side up, but place the final cake layer top-side down.
Apply a thin crumb coat around the cake and chill for 15 minutes in the freezer to set.
Finish frosting the cake with the remaining funfetti frosting.