If you want to wow a crowd with a colorful dessert that pops in presentation and taste, this Funfetti Cake is the answer! Making a gorgeous layered Funfetti cake at home is easier than ever when you follow my foolproof step-by-step instructions.
¾cup (130g)jimmies sprinklesthe long ones, not the ball ones
¾cup (170g)unsalted butterroom temperature
1 ¾cups (347g)granulated sugar
¼cup (59ml)vegetable oil
4largeeggs
1cup (227g)sour cream
½cup (118ml)milkI used whole milk
1Tbspvanilla extract
Frosting
2 ½cups (565g)unsalted butterroom temperature
2Tbspvanilla extract
⅛tspsalt
6-10cups (681-1135g)powdered sugar
2-4Tbspmilk or heavy cream if frosting becomes too thick
Jimmie sprinklesfor decorating
Instructions
Preheat the oven to 350º F. Grease two or three 8 inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.
In a small mixing bowl combine the flour, baking powder, baking soda, salt and sprinkles.
2 ½ cups (300g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, ¾ cup (130g) jimmies sprinkles
In a large mixing bowl combine the butter, sugar, and vegetable oil, beat using an electric mixer, 1-2 minutes until fluffy.
¾ cup (170g) unsalted butter, 1 ¾ cups (347g) granulated sugar, ¼ cup (59ml) vegetable oil
Add in the eggs, sour cream, milk, and vanilla extract. Beat with the electric mixer.
4 large eggs, 1 cup (227g) sour cream, ½ cup (118ml) milk, 1 Tbsp vanilla extract
Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated.
Evenly divide the batter among the pans. If using 2 pans, that’s 3 cups of batter per pan, if using 3 pans, that’s 2 cups of batter per pan. If you have bake even cake strips, secure them around the outside of the pans.
Bake 2 pans for 40-50 minutes or 3 pans for 32-37 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool for 20-30 minutes in the pans, then use a small spatula to loosen the cake from the edge of the pan. Remove the cake from the pans and allow them to cool completely on a cooling rack.
Frosting
In a mixing bowl, combine the butter, vanilla extract and salt, beat using an electric mixer until fluffy, 1-2 minutes.
2 ½ cups (565g) unsalted butter, 2 Tbsp vanilla extract, ⅛ tsp salt
Gradually add the powdered sugar, mixing on low until combined.
6-10 cups (681-1135g) powdered sugar
If you want to add food coloring, do so now.
Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add 2-4 tablespoons of milk or heavy cream.
2-4 Tbsp milk or heavy cream if frosting becomes too thick
If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble the Cake
If needed, level the cooled cakes using a cake leveler or serrated knife.
Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over the frosting. Measure 3/4 to 1 cup of frosting and evenly spread that on top of the first layer. Top with the second cake layer and spread another ¾ to 1 cup of frosting on top of that layer. Use the remaining frosting around the sides and top of the cake.