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Funfetti Vanilla Layer Cake

Yield Make one 2 layer 8-inch cake 1x
Prep: 90 minutesCook: 30 minutesTotal: 2 hours

Funfetti Cake with two layers of vanilla cake, covered in vanilla buttercream and sprinkles

Ingredients

Funfetti cake

  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 200 grams (1 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 315 grams (2 and 1/4 cups) plain flour or all-purpose flour, sifted
  • 3 teaspoons baking powder
  • Pinch of salt
  • 240 ml (1 cup) full fat or whole milk, room temperature
  • 60 ml (1/4 cup) full fat sour cream or Greek yogurt, room temperature
  • 50 grams (1/4 cup) funfetti sprinkles (rainbow jimmies)

Vanilla buttercream

  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 2 teaspoon vanilla extract or vanilla bean paste
  • 500 grams (4 cups) icing or powdered sugar, sifted
  • 23 tablespoons full fat or whole milk
  • 23 cups of funfetti sprinkles (rainbow jimmies)

Instructions

  1. Funfetti cake
    Grease and line two 8 inch round cake pans. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  2. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until smooth and creamy. Add eggs, one at a time, and beat after each addition.
  3. In a separate bowl, add flour, baking powder and salt, and whisk briefly. Add half of the flour mix and all the milk and beat on a low speed until combined.
  4. Add remaining flour mix and sour cream and continue to mix on a low speed until just combined and a thick, creamy cake batter forms. Gently fold in sprinkles by hand, being careful not to overmix. 
  5. Divide the batter evenly between the two cake pans and bake in the oven for approximately 25-30 minutes or until golden and a knife inserted in the middle comes out clean.
  6. Carefully remove the cakes from pans and set on a wire rack to cool completely.
  7. Vanilla buttercream
    To make your frosting, roughly chop butter into cubes and place in a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps. Scrape down the sides of the bowl.
  8. Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry – this is fine.
  9. Next, add another 125 grams (1 cup) sugar, along with 1 tablespoon of milk. Beat on medium speed until combined. Scrape down the sides of the bowl.
  10. Add another 125 grams (1 cup) sugar, along with 1 tablespoon of milk. Beat on medium speed until mixture is thick and creamy.
  11. Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.
  12. If the buttercream is too thick, add an extra tablespoon or two of milk. To finish, give your buttercream a good stir by hand using a spatula. 
  13. To decorate
    Trim the tops of cake if needed. Place one cake on a cake plate, and cover the top with buttercream. Place the second cake on top. Cover the entire cake, top and sides, with remaining buttercream.
  14. Pick up the cake and hold over a large mixing bowl. Carefully press sprinkles into the side of the cake, letting the extra sprinkles fall into the bowl. Continue until top and sides of cake are completely covered. 
  15. Place cake in the fridge for 10-15 minutes to for the frosting and sprinkles to set slightly. Cut into slices and serve.
Author: Jessica HolmesCategory: CakeCuisine: American
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