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This Funfetti cake is perfect for any celebration. A fluffy white cake with colorful sugar sprinkles, and a sweet American buttercream.

Funfetti Cake

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Author: Hello Ani
Funfetti Cake - 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! Choose between Swiss Meringue buttercream, or American buttercream.
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US Customary - Metric

Ingredients

White Cake:

  • 2 cups cake flour (sifted)
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (room temperature)
  • ⅓ cup vegetable oil (such as Sunflower or Canola Oil)
  • 1 ½ 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 ½ cups sugar
  • 2 cups unsalted butter (room temperature, cubed)
  • 1 tablespoon vanilla sugar (alternatively use vanilla extract)

Decoration:

  • ½ 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.

Notes

Tip: If making the buttercream a day ahead: The buttercream will get hard in the refrigerator. This is normal. When you let it come to room temperature it will soften again. It may have to be lightly whipped again. 

Nutrition

Serving: 12g | Calories: 693kcal | Carbohydrates: 67g | Protein: 7g | Fat: 45g | Saturated Fat: 30g | Trans Fat: 2g | Cholesterol: 104mg | Sodium: 123mg | Potassium: 186mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1215IU | Calcium: 74mg | Iron: 1mg
COURSE: Cake, Dessert
CUISINE: American
KEYWORD: Confetti cake recipe, Funfetti Cake, Funfetti Cake Recipe, Small Funfetti Cake
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!