Funfetti Cake

4.96 from 21 votes

Funfetti Cake: Perfectly moist white cake topped with whipped vanilla buttercream. One bite of this, and you'll never use boxed mix again!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 23

Total Time 48

Servings Slices

Calories 1009kcal

Preheat oven to 350 degrees F and spray (3) 9 inch round cake pans with non stick baking spray. Set aside.
In a medium mixing bowl, whisk together the milk and vanilla. Set aside. In a large mixing bowl, whisk together the flour, salt ,and baking powder. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Gradually alternate pouring milk mixture, and flour mixture into butter mixture until just combined. Do not over mix.
Using another large mixing bowl, beat the eggs until stiff peaks form
Fold eggs into batter, and then fold in sprinkles.
Divide the batter evenly between the three prepared cake pans. Bake for 23-26 or until a toothpick inserted in the center comes out clean.
Cool completely before removing from cake pans.

In a large bowl, cream butter until light and fluffy. Stir in salt and vanilla. Add powdered sugar a little a time. Add heavy cream as needed until you reach your desired consistency. Beat for 5-7 minutes until stiff peaks form.

Scoop ~1 cup of frosting into a bowl and mix in a few drops of pink gel food coloring. Set aside.
Scoop ~1 cup of frosting into a large piping bag fitted with a star tip.
Next, use ~1 cup of frosting to frost the top of your first cake layer using an angled spatula.
Place the second layer of cake onto the first layer of frosting, and repeat. Top with final cake layer.
Frost the top of that layer, and down the sides. Press sprinkles into the bottom of the cake.
Place the pink frosting into the microwave for 5-8 seconds or until slightly soft
Spoon pink frosting into the disposable piping bag. Pipe drips of the pink frosting along the top of the cake.
Pipe dollops of frosting around the top using the reserved white frosting. Top with sprinkles.
Place into the fridge overnight before cutting into slices, and enjoy with a large glass of cold milk, or hot coffee.

Ingredient Notes and Shopping Tips

Butter: There is nothing like a cake made with real butter. I use unsalted sweet cream butter so that I can control the amount of salt in the recipe.
Vanilla: Use clear vanilla extract if you want to make the cake as white as possible.
Milk: Use whole milk for the best results.
Flour: be sure to measure your flour correctly by spooning it into your measure cup. Scooping can lead to using too much which will lead to a dry crumbly cake.
Sprinkles: Rainbow sprinkles dissolve slightly creating little pockets of color. I used Wilton Rainbow Jimmies. Avoid nonpareils which can leech too much color.

Tips and Tricks

Egg Whites: I like to separate my egg whites using a slotted spoon. Break egg onto a slotted spoon. The white will go through the slots, while the yolk sits on top. You could also separate them by pouring them back and forth between the shells, or even by using a water bottle to "suck" the yolk out.
Flat Cakes: Many bloggers prefer using cake strips. I perfect to bake cakes normally and then use a cake leveler to flatten them.
Do not overbake. Bake just until a toothpick inserted in the center comes out clean. A few moist crumbs are okay, but we don't want to see any batter. Over baking leads to a dry cake.
Place cake layers in the freezer for around 30 minutes to make frosting a breeze!
Assemble and build your cake using a disposable cake board. If you don't have one you can use a cutting board instead.