A delightful Funfetti cake recipe with vibrant colors and enchanting flavor, perfect for celebrations.
Ingredients
Scale:
2 1/4 cups (280g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (230g) unsalted butter, room temperature
1 3/4 cups (350g) granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (240ml) whole milk, room temperature
1/2 cup (80g) rainbow sprinkles, plus more for garnish
1 cup (230g) unsalted butter, room temperature
4 cups (480g) confectioners' sugar, sifted
1/4 cup (60ml) heavy cream
2 teaspoons pure vanilla extract
Pinch of salt
Instructions
Preheat your oven to 350°F (177°C) and grease three 9-inch round cake pans. Line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together on high speed until creamy, about 3 minutes. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
On low speed, add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Do not overmix. Gently fold in the sprinkles using a spatula.
Divide the batter evenly among the prepared pans. Use a spatula to smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then carefully remove from the pans and transfer to a wire rack to cool completely.
To make the frosting, beat the butter on high speed until creamy, about 2 minutes. Gradually add the confectioners' sugar, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.
Once the cakes are completely cool, assemble your cake by spreading frosting between each layer. Use the remaining frosting to coat the top and sides. Decorate with more sprinkles as desired.
