Best Homemade Funfetti Cake
Ditch the box mix and make this super moist, from scratch, Homemade Funfetti Cake recipe (also known as confetti cake) for the next birthday or festive occasion in your life!
Servings: 12 -14 servings
Ingredients
Cake
- 1 cup butter softened to room temperature (227g)
- 1/2 cup shortening
- 2 cups granulated sugar (400g)
- 4 large eggs at room temperature
- 2 egg whites at room temperature
- 1 1/2 cups buttermilk at room temperature
- 3 teaspoons vanilla extract clear if you have it
- 3 3/4 cups cake flour (469g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup rainbow sprinkles
Frosting
- 1 1/2 cups butter softened to room temperature (341g)
- 5-6 cups powdered sugar sifted
- 5-6 Tablespoons heavy cream
- 1 Tablespoon vanilla extract clear if you have it for the whitest frosting
- 1/8 teaspoon salt
- Additional sprinkles for decorating
Instructions
Make the cake layers:
- Preheat oven to 350°F. Line three 9-inch cake pans with circles of parchment paper on the bottom and spray the sides with baking spray.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.3 3/4 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and shortening on high speed for 1 minute until smooth and creamy. With the mixer running on low speed, add the sugar, then increase the speed and beat on high speed for 5 minutes until light. Scrape the sides of the bowl using a rubber spatula.1 cup butter, 1/2 cup shortening, 2 cups granulated sugar
- Add eggs and egg whites one at a time, beating well after each addition. Add in the vanilla extract and scrape the sides of the bowl again.4 large eggs, 2 egg whites, 3 teaspoons vanilla extract
- Add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until incorporated. Do not overmix.1 1/2 cups buttermilk
- Add the sprinkles and use a spatula to gently fold the sprinkles into the batter. Divide batter evenly between the prepared cake pans.3/4 cup rainbow sprinkles
- Bake for 25-28 minutes or until the cakes are baked through. To test for doneness, insert a toothpick or sharp knife into the center of each layer. It should come out clean or with just a few moist crumbs if the cake is done.
- Let the cakes cool for 5-10 minutes in the pans before turning them out onto wire racks to cool completely. Do not try to assemble and frost the layer cake before the layers are completely cool.
Make the frosting:
- In the bowl of a stand mixer, beat the butter on medium speed for 2 minutes until light and creamy using the whisk or paddle attachment. Add powdered sugar, cream, vanilla extract, and salt with the mixer running on low, then increase the speed to high and beat for 3 minutes. Add more powdered sugar or cream to get the consistency you desire for frosting the cake.1 1/2 cups butter, 5-6 cups powdered sugar, 5-6 Tablespoons heavy cream, 1 Tablespoon vanilla extract, 1/8 teaspoon salt
- Assemble the cake by placing 1 layer on a cake stand or serving plate then covering that generously with an even layer of frosting. Repeat with the second and third layers, then finish the cake by frosting the sides. You might want to reserve a small amount of frosting to tint a different color and using a decorative tip (I used a Wilton 1M tip) to pipe swirls around the edges of the cake. Decorate the sides and top of the cake with sprinkles, if desired.Additional sprinkles for decorating
- Slice, serve, enjoy!
Notes
You can make this cake in advance by baking the cake layers and cooling them completely, then covering them at room temperature overnight or freezing for up to 2 months, then frosting.
Recipe adapted from Sally's Baking Addiction.
Nutrition
Serving: 1slice | Calories: 991kcal | Carbohydrates: 123g | Protein: 9g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 3g | Cholesterol: 168mg | Sodium: 738mg | Potassium: 129mg | Fiber: 1g | Sugar: 93g | Vitamin A: 1403IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
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