Description
This Funfetti Layer Cake is a vibrant and moist vanilla cake infused with colorful rainbow sprinkles for a festive touch. Perfect for celebrations, the layers are tender and buttery, complemented by a smooth vanilla buttercream frosting that adds sweetness and creaminess. This recipe offers detailed steps for mixing, baking, and assembling a beautiful multi-layer cake that looks as delightful as it tastes.
Ingredients
Dry Ingredients
- 2 1/2 Cups (265g) sifted cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 3/4 Cup (170g) unsalted butter, room temperature
- 1 3/4 Cups (340g) granulated white sugar
- 3 large eggs, room temperature
- 1/2 Cup (120g) sour cream, room temperature
- 1 Tbsp vanilla bean paste
- 1 Cup (240ml) whole milk, room temperature
Add-ins
- 1/3 Cup (60g) rainbow sprinkles, coated in 1 tsp flour
Frosting
- 2 batches vanilla buttercream
Instructions
- Prepare Pans: Preheat your oven to 350°F (177°C). Grease the sides of three 6-inch or two 8-inch cake pans with baking spray and line the bottoms with parchment paper. Alternatively, you may grease and lightly flour the pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter and sugar together on medium-high speed until the mixture is light and fluffy, about 4 minutes. Scrape down the bowl and paddle to ensure even mixing.
- Add Eggs and Flavorings: Reduce mixer speed to low and add the eggs one at a time, mixing each for 10-15 seconds before adding the next. Then add the vanilla bean paste and sour cream, mixing on high speed for 1 minute. Scrape down the bowl again to incorporate everything evenly.
- Combine Dry and Wet Ingredients: Turn off the mixer and add the entire dry ingredient mixture at once. Mix on low speed. Once the ingredients begin to combine, slowly pour in the milk while mixing, continuing until just incorporated—about 30 seconds. Scrape down the bowl, then fold gently by hand to remove any lumps.
- Add Sprinkles: In a small bowl, toss the rainbow sprinkles with 1 teaspoon of flour to prevent sinking. Fold the coated sprinkles gently into the batter using a silicone spatula. The batter will be slightly thick but consistent.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake at 350°F (177°C) for 30-35 minutes or until the tops spring back when touched and a toothpick inserted in the center comes out clean. Remove from the oven and let cakes cool in the pans for 5 minutes.
- Cool Completely: Turn the cakes out onto wire racks and let them cool completely, several hours recommended, to room temperature before assembling and frosting.
- Frost and Assemble: Once cooled, layer and frost the cakes using two batches of vanilla buttercream or your frosting of choice. Decorate as desired and serve.
Notes
- Using room temperature ingredients helps the batter to mix evenly and results in a tender crumb.
- Coating sprinkles in flour prevents them from sinking to the bottom during baking.
- You can substitute vanilla bean paste with vanilla extract, but paste provides more intense flavor and speckled appearance.
- Ensure cakes are completely cooled before frosting to prevent melting and sliding of the buttercream.
- For a gluten-free alternative, substitute cake flour with a gluten-free flour blend suitable for baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
