It’s not my birthday, but is there ever a bad time for Funfetti cake? I thought not!
I’ve been in a cake-baking mood lately, but have had no time, so with the long weekend that I have this week, I decided to just go for it. I surfed around the internet (a.k.a. Pinterest) until I found a cake that caught my eye, and this was it!
I was extremely pleased with the results, because I had been searching for a Funfetti cake from scratch recipe that didn’t need a ton of egg whites (because I always find it hard to find something to do with the yolks). This recipe calls for cake flour, but I used regular all-purpose and it turned out just fine.
There was never a ton of Funfetti cake in my house growing up, unless someone went out and specifically bought the boxed version. If we were making cake though, it was going to be a chocolate boxed version. Now, the boxed versions of cake mix are great when you are in a pinch. But I’ve found that I can taste whether or not the mix came out of a box. It’s a gift?
Either way, I much prefer homemade cakes to boxed versions (who wouldn’t!?), and this one takes the cake… Sorry. I had to.
If you have a Funfetti fan in your life, this is the cake for them! I will also note that the icing recipe was at best, sparse to cover the cake, hence I kind-of went for the “naked cake” decorating look. It’s not perfect by any means, but I’m still growing as a cake artist. If I were to make this again, I would one and a half times the icing recipe, and I think that would yield the perfect amount of frosting to fill, and decorate.
Yield: 1 8-9 inch three layer cake
For the cake:
3 c. flour (cake flour or all-purpose)
2½ c. sugar
1 tbsp. baking powder
1 tsp. salt
1½ c. butter, at room temperature, cut into cubes
1¼ c. buttermilk, divided
2 tsp. vanilla
1 c. confetti sprinkles
For the frosting:
2 c. butter, at room temperature
3¾ c. icing sugar
¼ c. heavy cream or milk, more or less as needed
1-2 tsp. vanilla
Food colouring, as desired
Preheat oven to 350°F. Grease and flour three 8 or 9 inch cake pans. (I used my Miracle Cake Release. A 1:1:1 ratio of flour, vegetable oil, and shortening.) Set aside. I also used my homemade “Bake-Even” strips: strips of damp towel that are pinned around the sides of my cake tins. If you use these, the cakes will bake perfectly level, no cutting required!
In the bowl of a mixer, add the flour, sugar, baking powder, and salt. Mix to combine. Add the butter and 1 cup of buttermilk. Mix on low until incorporated, then on medium until mixture is light and fluffy.
In a small bowl, whisk together the remaining ¼ c. of buttermilk with the eggs and vanilla. Add to the batter in three additions, mixing well after each addition. Stir in the sprinkles, and divide the batter evenly between pans.
Bake in the preheated oven for 35-45 minutes, until light golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove pans from oven and cool completely on a wire rack. Turn out of pans to decorate.
To make the frosting, in the bowl of a mixer beat the butter on medium-high speed until light and fluffy. Add in the icing sugar, a half cup at a time, until fully incorporated. If the mixture is getting too thick, add a tablespoon or so of the milk or cream. Add in the vanilla and the food colouring, if using.
To frost, place the first cake layer on your serving platter. Top with about a half cup of icing, and spread evenly. Repeat with the second and third layer. After that, spread remaining icing around the top and sides of the cake. Decorate as you like. I used a few extra sprinkles, but small round ones instead of more confetti sprinkles.
Slice, and serve!