Funfetti Layer Cake with Whipped Vanilla Frosting

Name: Funfetti Layer Cake with Whipped Vanilla Frosting | Sweetapolita
Yield: 18
Ingredients: 1 cup (240ml) whole milk, at room temperature; 4 large egg whites (120g), at room temperature; 1 whole egg, at room temperature; 2 teaspoons (10ml) pure vanilla extract; ¼ teaspoon (1.25ml) almond extract; 2¾ cups (315g) cake flour, sifted; 1½ cups (300g) granulated sugar; 1 tablespoon plus 1 teaspoon (19.5g) baking powder; ¾ teaspoon (5g) salt; 12 tablespoons (170g) unsalted butter, at room temperature and cut into cubes; ½ cup (90g, or a generous handful) Rainbow Crunchy Sprinkles; 3 sticks plus 2 tablespoons (375g) unsalted butter, softened and cut into cubes; 3½ cups (400g) confectioners’ sugar, sifted; 3 tablespoons (45ml) milk; 1 tablespoon (15ml) pure vanilla extract; a pinch of salt; Teeny Tiny Pastel Sequins

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Funfetti Cake via Sweetapolita

Hooray for funfetti! Do you remember Funfetti cake mix? Was it your favourite cake as a child? As a grown-up? Vanilla cake filled with little bits of rainbow sprinkle goodness is one of those treats that never gets boring—even the word, "funfetti," is a party waiting to happen. As a blogger, I'm also a bit late to this party, as it seems there were so many fabulous variations of this cake (and so many other types of desserts) floating around the web last year, but since I am a huge fan of this cake, I couldn't resist sharing it with you today.

I made it again over the weekend as a welcome home surprise for my two little cakelets, Reese & Neve. They were away visiting their Nanny for a few days, and I knew that they would do backflips to come home to funfetti cake!

So, as supercalifragilisticexpialidocious as "funfetti layer cake" sounds, looks and tastes, it couldn't be any simpler to make. Okay, ready? You take your favourite vanilla cake and you add rainbow jimmies into the batter . . . oh, and then you bake it up. See, even if I tried to make it sound complicated, I couldn't—it's likely the most rewarding baked good you will ever make, considering it's the most fun (ever!) and is so easy.

That said, because we're doing a scratch version of a famed cake-mix cake, I think it tastes the best to start with the whitest, fluffiest scratch cake possible, one that almost mimics a boxed cake.

For the frosting, I like to pair this cake with a sweeter frosting (likely due to childhood birthday cake memories), so I use my favourite variation, which is whipped and tastes like vanilla ice cream. Overall, it's funfetti-tastic.

Funfetti Cake via Sweetapolita

Since this cake was for my little girls only (not a big crowd), I didn't want to do anything too crazy, tall or complicated, but the possibilities are endless, really. 4-layer? 6-layer? Domed? I bet you can't go wrong.

As for the decorating, you can go crazy sprinkle happy with any variation you love. I personally love confetti quins, so I used those for the top (and a sprinkling on top of the center filling frosting layer!).

Funfetti Cake via Sweetapolita

Try adding a more traditional sequin-style sprinkle (as seen on top of the cake) with Pastel Sequins or Teeny Tiny Pastel Sequins. You can add any or every sprinkle you own as the final decoration for your cake, and it will add magics. Sprinkles never disappoint.

Here's the recipe! Good luck & be happy xo

Funfetti Layer Cake with Whipped Vanilla Frosting | Sweetapolita

Rated 5.0 stars by 1 users

Servings

18

Moist, fluffy vanilla confetti cake filled and topped with a sweet and creamy vanilla frosting and sprinkles.

Image of Funfetti Layer Cake with Whipped Vanilla Frosting | Sweetapolita

Ingredients

For the Cake:

1 cup (240ml) whole milk, at room temperature
4 large egg whites (120g), at room temperature
1 whole egg, at room temperature
2 teaspoons (10ml) pure vanilla extract
¼ teaspoon (1.25ml) almond extract
2¾ cups (315g) cake flour, sifted
1½ cups (300g) granulated sugar
1 tablespoon plus 1 teaspoon (19.5g) baking powder
¾ teaspoon (5g) salt
12 tablespoons (170g) unsalted butter, at room temperature and cut into cubes
½ cup (90g, or a generous handful) Rainbow Crunchy Sprinkles

For the Frosting:

3 sticks plus 2 tablespoons (375g) unsalted butter, softened and cut into cubes
3½ cups (400g) confectioners’ sugar, sifted
3 tablespoons (45ml) milk
1 tablespoon (15ml) pure vanilla extract
a pinch of salt
Teeny Tiny Pastel Sequins

Directions

For the Cake:

Preheat oven to 350°F. Grease, line with parchment, butter and flour two round 8-inch pans.
In a medium bowl or measuring cup, combine and stir the eggs, ¼ cup of milk, vanilla and the almond extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
Add the butter and blend on low speed for about 30 seconds, then add remaining ¾ cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for a minute and a half.
Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition. Gently stir in the rainbow jimmies, until just combined.
Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers.
Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.
Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

For the Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.
Best used right away (for ideal spreading consistency).

Assembly:

Place a small dollop of frosting in the center of a cake plate or 8-inch round thin cake board, and place the bottom cake layer on top.
Place 1 cup of frosting on top of the cake layer, and spread evenly with a small offset palette knife. Sprinkle a handful of sprinkles (jimmies, quins—anything!) on top of the frosting (optional).
Gently place second cake layer face-down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes.
Remove from refrigerator and cover cake with a final layer of frosting. Sprinkle until your heart's content!
Wrap baked cake layers tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

Recipe Note

Sweetapolita's Notes:

If you do not have access to cake flour, you can quickly and easily make your own to substitute.
This unconventional method of blending the butter with the sugar and dry ingredients first is called the "reverse creaming method," and was pioneered by cake guru, Rose Levy Beranbaum.
As with any vanilla cake, you can use 100% liquid egg whites in the cake layers (simply weigh them on your kitchen scale), which saves wasting the yolks.
For a 4-layer Funfetti Cake, you could simply slice each of your two cake layers in 2, or for a 3-layer cake, simply divide the batter among 3 round 8" cake pans (the layers will be shorter, but you will have 3!).
The cake base for this Funfetti version is a slightly adapted version of the Fluffy Vanilla Cake, so for the ultimate vanilla cake, you can simply omit the sprinkles in the cake layers.
This batter makes fabulous cupcakes.
The frosting tastes like vanilla ice cream--you'll see! You can also fold in Rainbow Bit Chips into the frosting which will create a delicious Funfetti style frosting!

Funfetti Layer Cake with Whipped Vanilla Frosting

Funfetti Layer Cake with Whipped Vanilla Frosting | Sweetapolita

Category

Servings

Ingredients

For the Cake:

For the Frosting:

Directions

For the Cake:

For the Frosting:

Assembly:

Recipe Note

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