A homemade version of a childhood favorite! This festive, buttery layer cake is sure to stand out and be a crowd-pleaser with its sprinkle overload and sweet, yet tangy, cream cheese frosting.
Typically, a funfetti cake is made with a vanilla or buttercream frosting, but Sean requested cream cheese frosting for his birthday.
Ingredients
Funfetti Cake
3 cups cake flour
1 Tbsp baking powder
1 tsp salt
1 ¼ cups full-fat buttermilk
¼ cup vegetable or canola oil
5 large eggs
1 Tbsp pure vanilla extract
1 ½ cups unsalted butter, softened and cut into cubes
2 cups granulated sugar
1 cup rainbow sprinkles
Cream Cheese Frosting
½ cup salted butter, room temperature
8 oz cream cheese, room temperature
2 tsp pure vanilla extract
3-4 cups confectioners' sugar, sifted
Directions
Funfetti Cake
Preheat oven to 350°F. Spray the bottoms of three 9-inch round cake pans with nonstick cooking spray. Then line with the pans parchment paper circles in the bottom, and spray the parchment paper with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together the buttermilk, oil, eggs, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3-4 minutes. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Be sure to scrape down the sides of the bowl as needed, and be careful not to overmix the batter.
Once the batter is smooth, use a rubber spatula to stir in the sprinkles. Divide the batter evenly among the prepared pans.
Bake for 25-35 minutes, rotating pans halfway through, until the cakes are lightly golden on the edges and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 2-3 minutes, then run a knife around the edges and invert onto a wire rack to cool completely. (Don’t forget to peel off the parchment paper!)
Cream Cheese Frosting
Using an electric mixer, beat the cream cheese and butter together on medium speed until completely smooth, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl to ensure the mixture is evenly combined.
Beat in the vanilla extract. With the mixer running, gradually add in the confectioners' sugar until you reach your desired sweetness and thickness.
Cake Assembly
Use a large serrated knife to remove the domes from the top of each cake so the layers are flat.
Place the first layer of cake on a serving plate, cake stand, or cardboard cake circle. Spread about ½ cup of frosting onto the cake using an offset spatula. Place the next cake layer on top of the frosting and gently press into place. Spread about ½ cup of frosting on the second cake layer and gently press into place. Position the top cake layer into place, flat side up, and press to adhere.
Cover the entire cake (top and sides) with a layer of frosting, and decorate the cake as desired. Refrigerate cake for about 15 minutes before serving.