What do you need for funfetti cake

I used these sprinkles. For a less sweet frosting you can use cream cheese frosting or chocolate fudge frosting.

If you have leftover frosting you can decorate the top of the cake as you wish. Butter three 9-inch cake pans that are at least 2-inch high, and line the bottoms with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, minutes.

Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Do not overmix this batter. The less you mix, the lighter the cake will be. Fold in sprinkles. Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes.

Add 5 cups powdered sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes.

Beat in more powdered sugar if frosting is too thin. Frosting can be made 3 days ahead of time and kept in the fridge, covered. Cakes unfrosted can be made a day ahead and kept in the fridge, covered. The next day, bring frosting to room temperature and frost the cake. Frosted cake can be kept tightly covered in the fridge for days. Leftovers can be kept in the freezer for up to 2 months and thawed overnight in the fridge.

Hi Kim, you can use 3 medium eggs, or 2. The half egg can be measured out by whisking an egg and using only half of it. I have made this for 2 of my grand kids birthdays and it is a big hit! I follow the recipe exactly! Feeds a crowd too, you only need a little slice! The recipe is best for a 3-layer cake. If you make 2 layers, they will be taller and will need extra baking time. It seems like they should be twice the size that they are.

I can double the recipe next time but I keep wondering if I did something wrong or if they are supposed to be this thin? Even if the cakes look thin, with the frosting and layering you might still end up with a tall cake. How can I turn this into a chocolate confetti cake? As in adjusting flour, coco powder, and sugar? My daughter always requests a chocolate cake with sprinkles, never a vanilla. Thank you so much, Nabila!!

I am just so glad I stumbled upon your insta post and than discovered your blog!!! I made the cake this afternoon and it came out so delicious and buttery and just melts in your mouth.! Thank you so much for sharing this recipe! And Happy Belated Birthday! This cake is superb. So nice being able to make my daughters first birthday cake myself! Do you have a recipe for that? Thanks so much!

Click here for the recipe! You can leave it out or use chocolate chips. Hi, Since I have one pan and one small oven, can you let me know the quantity for one baking one layer at time?

Do I quater the recipe? It depends on the size of your pan and how tall it is. Which brand of sprinkles do you use? These are the sprinkles I used. Hi there can you swap the sprinkles for popping candy in the batter? Hi , What substitute can i used for buttermilk please? We never find buttermilk in Mauritius! You can also use sour cream and thin it out with some milk so it is buttermilk consistency.

I have used it in many recipes as a buttermilk substitute since I rarely have buttermilk in hand. It has worked for me. I just made this last night, followed the recipe to a T, and it is the BEST funfetti cake i have ever tasted!

Perfectly moist and super buttery as promised. Easy recipe to follow. Hi — the edges of your cake look so good! I used cake strips. It does the trick! Hi came a cross your recipe i have only got two 12 inch round cake tins. Do I need to double the recipe to use the 12 inch cake tins.

Thank you!! Eager to try this. Hi Mary. This recipe is best for a 3-layer cake. If you make 2 layers, they will be taller and need extra baking time.

How should i go about changing this recipe to fit those four 9 inch layers? You can use this recipe to make 4 layers, or multiply the recipe as you wish to make a taller cake. Safiya Nygard used your recipe!!! Check out her video! I just wanna say thanks for you actually taking the time to put the measurements in grams and milliliters and the temperatures in Celsius. As a non- American, this is super important to me when following a recipe. Thank you. I followed it perfectly except I baked an addition 15 minutes due to my oven.

I cooled the cakes, chilled the frosting a bit and when I frosted it all I put it back in the fridge. Not too sweet. The stiffness from having it in the fridge actually enhanced it. Also made it look pretty when it was cut because the slice was perfect.

Thank you! I made this and got rave reviews. My husband loved it and he usually hates most desserts. The cake was very moist and delicious. I use a Kitchenaid. Loved the recipe and cake was very good. Your buttercream looks very white. I followed your instructions exactly as to the time and speed to beat the butter etc.

How did you get your buttercream almost white. My turned out pale cream vs white. I made this cake for my husbands birthday, he loves sprinkles. The cake and the frosting were among our favorites and will be added to my recipe collection , to be made often! Repeat with all 3 layers, scattering over some extra sprinkles on the top. Serve in slices. Subscriber club Reader offers More Good Food.

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Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. My boyfriend wanted a funfetti cake for his bday, and everyone raved about the flavor of this cake!

I also used pastry flour instead of all purpose flour, as I already had some on hand. Thanks again! I just discovered your blog thanks google! Could you suggest any swaps for the eggs? Would love to make this for a birthday, but the bday boy is allergic to eggs.

Thanks in advance for any advice you can offer! Let it sit and gel for 10 minutes before use. The cake may turn out a tad bit more dense but it should still taste delicious. This was delicious even though I accidentally over baked the cake! I used two 6-inch round cake pans which gave me eight 1-inch layers to work with. I had no rainbow sprinkles on hand so omitted the sprinkles and instead caramelized apples for a filling between layers with a whipped cream cheese frosting to top it all off.

Super yum and moist! Thanks for the recipe! The batter smelled absolutely Devine but the cakes were taking so long to bake even when I filled them a little less than halfway. The outside ended up over cooked but the inside was delicious and not overpowering sweet which surprised me.

The buttercream recipe is fool proof. I would make this again but use different size pans next time. Lesson learned. Hi Nicole — so sorry to hear it turned out this way! Another trick you could use next time is to wrap the pans in dampened rags or you can use cake sleeves. This prevents the outside of the cakes from baking too fast. This was my first time making a funfetti cake and I will definitely be making it again!

The cake was so soft, moist and so delicious! I paired it with your brown butter cream cheese frosting to cut back on the sweetness and it was perfect!

I want to make this week on the weekend but I am a little thrown off by the grams of flour. Usually its around g of flour per cup based off of your other recipes but this seems to be around g per cup. I just want to make sure I am not adding too much flour.

Because of this, my grams may be a bit off from regimented measurements. I recommend using the leftover batter for cupcakes.

This recipe is soo BOMB!! This is my second time making it, and I currently have my cakes in the oven baking right now lol! The taste and texture of this cake is really to die for! So happy you shared your recipe with the world! Well thanks again! Loved this recipe! Looking forward to using this recipe!

Would there be any issue using Erythritol in place of sugar for the batter? Could this be made in a 13 x 9 pan? If so, is it enough for two layers, and how long would I bake it? Thank you!

It should bake for minutes, but test it with a toothpick. I had a few questions and they might be helpful to add in instructions, unless I missed them:. Should the cake be sat out prior to serving?

Should we switch to the paddle after we mix the sugar and butter with the whisk? Or use the whisk the entire time? I personally would add a thicker layer of buttercream between layers, but everything else was perfection. Will make again! So great to hear! Soo how much would that Be exactly? Total 1. Thanks 4 taking my question. A few comments as my cakes are baking. I consider myself an experienced baker. However, I am ready to pull them out and they are nearly to the top of the pan and flat.

More important, they smell delicious and baked to the top, more than doubling thickness. Here are my only changes… My cakes were done in 25 minutes and so moist, buttery and delicious. We are fans of cake over icing, so I made a cream cheese frosting instead. The cake is so good that I wish I had crowns to cut off before making frosting. Its thursday here and I was planning on making friday but now have to work. I want to keep it as moist as poss.

A friend recommended this this as she substituted gf flour and it was incredibly moist. Want to ensure I give it the best chance. I have bought extra pans in the right size and am following your recipe to the T. You can definitely bake the cakes today, let them cool completely at room temp, then wrap in plastic wrap and store in the fridge overnight to frost tomorrow. And also how does the buttercream measurements adjust?

All the frosting will stay the same. And although the cake pans are deeper, filling the cake batter too high will prevent it from baking in the center. Then use the extra batter to make cupcakes. It might work, but just make sure not to fill the pans more than half way. Thanks in advance! The batter was a very different consistency so I was concerned at first but these turned out awesome!

It should be somewhat thick, like pudding, but not TOO thick like brownie batter. It could be that too much flour was used! Hi Jenna, i read through all the notes and have my own question. Am I able to use full fat Greek Yoghurt in lieu of sour cream? They might be under a different name! Recipes About Ebook Shop. Never Miss a Recipe! Butternut Bakery Cakes Funfetti Cake. Pin Recipe. In another large bowl, whisk together flour, cornstarch, baking powder, and salt.

Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated.

Add remaining dry ingredients and stir until just combined. Fold in sprinkles. Divide batter evenly between prepared cake pans. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 30 to 35 minutes. Let cool completely. Meanwhile, make buttercream: in a large bowl using a hand mixer, beat butter until light and fluffy, 2 to 3 minutes.

Add powdered sugar, sour cream, vanilla, heavy cream, and salt and beat until smooth. Assemble cake: Place the bottom layer of the cake on your serving platter and spread with buttercream; repeat with the second layer of cake.