Funfetti Layer Cake
This light and fluffy Funfetti Layer Cake features a delicious vanilla cake with lots of sprinkles and a vanilla buttercream...with more sprinkles! It makes a great birthday cake...or for any other special occasion.
Servings: 16 servings
Calories: 592kcal
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1½ Tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 2 large eggs
- 4 large egg whites
- 1 cup whole milk
- ½ cup sour cream
- 2 tsp vanilla extract
- ⅔ cup rainbow sprinkles i.e. rainbow jimmies
For the Buttercream Frosting
- 8 cups confectioner’s sugar divided
- 1¾ cups unsalted butter room temperature
- ¼ tsp salt
- 1½ tsp vanilla extract
- ¼ cup whole milk
- ⅔ cup rainbow sprinkles
Instructions
For the Cake
- Spray (3) 8-inch round cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper; set aside.
- Preheat oven to 350°F.
- Using a medium bowl, sift together the flour, baking powder and salt. Stir until well combined; set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed).
- Using a small bowl, whisk together the eggs and egg whites. Add mixture to the bowl of the stand mixer; mix on low speed until well combined.
- Add half of the flour mixture to the bowl; mix on low speed until well combined.
- Add the milk, sour cream and vanilla extract; mix on low speed until well combined.
- Add the remaining flour mixture; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
- Add rainbow sprinkles; mix until well combined.
- Divide cake batter evenly into the three prepared cake pans.
- Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cakes cool in pan for 10 minutes before turning out onto a wire rack until completely cool.
For the Buttercream Frosting
- Using a stand mixer fitted with the paddle attachment, add 4 cups of confectioner’s sugar, butter and salt. Mix on low speed for 1-2 minutes, or until well combined.
- Add remaining confectioner’s sugar 1 cup at a time, mixing after each addition until smooth.
- Add vanilla and milk; beat on medium-high for 3-4 minutes, or until smooth and fluffy.
- Fold in the sprinkles until well combined.
To Assemble
- Place one layer of cooled cake (flat side down) on a large plate.
- Remove 1 cup of frosting and set aside.
- Using an offset spatula, spread 1½ cups of frosting evenly on top of cake.
- Repeat process with second cake layer and another 1½ cups of frosting.
- Place third cake layer on top (flat side up). Spread remaining frosting on sides and top of the cake.
- Place reserved frosting (from above) into a piping bag fitted with a large open star tip. Pipe frosting stars around top edge of the cake. (Tip: Refrigerate cake for 1 hour before slicing and serving.)
Nutrition
Calories: 592kcal | Carbohydrates: 117g | Protein: 5g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 146mg | Potassium: 208mg | Fiber: 1g | Sugar: 97g | Vitamin A: 1080IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg
