Deliciously moist and light with lots of decadent buttercream. There’s a reason why Funfetti cake is so popular – this gorgeous cake is as delicious as it is beautiful to look at! If funfetti cake is a favorite for birthdays, it’s great for any party. Fans of vanilla cake will love this recipe. The Funfetti cake is perfectly moist and soft, and you can even use the dough for Funfetti cupcakes. If you want to impress your family and friends with a homemade birthday cake, here’s a recipe worth trying.

How to make a funfetti cake, step by step

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Preheat oven to 340°F. Lightly grease and flour 3 15-inch cake pans.

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Sift the flour into a large bowl, add the remaining dry ingredients and mix.

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Put the wet ingredients in a separate bowl and mix. Add the wet ingredients to the dry ingredients, mix and form a soft dough. Add the crumbs and stir until well blended.

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Pour the cake batter into 3 cake pans and bake for 30 to 35 minutes. The center of the cake should feel elastic.

For Italian buttercream

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While the mixture is baking, use a stand mixer or beat the egg whites, cream of tartar and 1/3 cup sugar until soft peaks form.

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In a saucepan, heat 1 cup sugar with 1 cup water over low heat and stir until sugar dissolves. Set the heat to medium-high. When the sugar reaches a temperature of 235 – 240°F, remove the pan from the heat and add the sugar syrup to the egg white mixture.

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Beat or stir the mixture in a stand mixer until it reaches room temperature. If using a blender, change the marking on the blade attachment and add the oil in batches. Beat until silky smooth, then add the vanilla extract. Fill the buttercream into a piping bag.

For fanfetti buttercream

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Beat the butter until frothy. Add the sugar, milk, vanilla and a pinch of salt and mix, dividing into two batches.

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Add a drop of pink food coloring and stir to combine. You can add more to get the color you want.

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Fold the sprinkles from each batch of buttercream, then fill 4 piping bags. Take one of the bags and put a pink and a white bag in it.

For the white chocolate ganache

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Melt the candies, white chocolate and cream. Once melted, allow to cool slightly and then stir until no lumps remain.

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Add a drop of pink food colouring and pour the ganache into piping bags.

For assembling and decorating funfetti cakes

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Drizzle pink and white buttercream between each layer of cake.

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Alternate pink and white buttercream on the sides of the cake. Remove the excess with a spatula, then place in the refrigerator for 10-15 minutes.

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Cover the outside of the cake with Italian buttercream. Soften with a spatula, then refrigerate for 10-15 minutes.

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Fill the ganache on the cake. Allow the ganache to cool.

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Using a decorative tip, place spots of Italian buttercream on the cake.

Funfetti cake preparation tips

Don’t forget to take out your kitchen scales for this recipe. Proper flour sorting is the key to a soft, fluffy cake.

Decorating cakes can be intimidating if you’ve never tried it before, but it’s easier than you think. Using piping bags allows you to control the amount of buttercream on the cake. Use the spatula to gently smooth the surface for a nice professional look.

You can use store-bought cake mixes, but funfetti cakes taste better when made from scratch.

If you love the taste of funfetti cake (and who doesn’t?), it’s easy to make a funfetti cake dip. Mix dry ingredients with 2 cups yogurt and 1 cup Cool Whip. Voilà! Instant Funfetti cake dip. Serve crackers or waffle cookies to the animals.

What are the best funfetti cake fillings?

Choose your favorite funfetti crumb topping. If the rainbow splinters make the cake stand out, almost any kind of splinter will do for this recipe. The only style to avoid when making funfetti cakes is not to use them – they tend to dissolve and bleed their color into the dough.

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Method

Preheat oven to 340°F. Lightly grease and flour 3 15-inch cake pans. Sift the flour into a large bowl, add the remaining dry ingredients and mix.

Put the wet ingredients in a separate bowl and mix. Add the wet ingredients to the dry ingredients, mix and form a soft dough. Add the crumbs and stir until well blended.

Pour the cake batter into 3 cake pans and bake for 30 to 35 minutes. The center of the cake should feel elastic.

For Italian buttercream

While the mixture is baking, use a stand mixer or beat the egg whites, cream of tartar and 1/3 cup sugar until soft peaks form.

In a saucepan, heat 1 cup sugar with 1 cup water over low heat and stir until sugar dissolves. Set the heat to medium-high. When the sugar reaches a temperature of 235 – 240°F, remove the pan from the heat and add the sugar syrup to the egg white mixture.

Beat or stir the mixture in a stand mixer until it reaches room temperature. If using a blender, change the marking on the blade attachment and add the oil in batches. Beat until silky smooth, then add the vanilla extract. Fill the buttercream into a piping bag.

For fanfetti buttercream

Beat the butter until frothy. Add the sugar, milk, vanilla and a pinch of salt and mix, dividing into two batches.

Add a drop of pink food coloring and stir to combine. You can add more to get the color you want.

Fold the sprinkles from each batch of buttercream, then fill 4 piping bags. Take one of the bags and put a pink and a white bag in it.

For the white chocolate ganache

Melt the candies, white chocolate and cream. Once melted, allow to cool slightly and then stir until no lumps remain. Add a drop of pink food colouring and pour the ganache into piping bags.

For assembling and decorating funfetti cakes

Drizzle pink and white buttercream between each layer of cake. Alternate pink and white buttercream on the sides of the cake. Remove the excess with a spatula, then place in the refrigerator for 10-15 minutes.

Cover the outside of the cake with Italian buttercream. Soften with a spatula, then refrigerate for 10-15 minutes.

Fill the ganache on the cake. Allow the ganache to cool.

Using a decorative tip, place spots of Italian buttercream on the cake.

Notes

You can prepare the Italian buttercream ahead of time, but you’ll need to beat it before spreading it on the cake. Otherwise it loses its consistency. For a good buttercream, it is best to prepare it fresh.

Don’t you have any sour cream? Use yogurt instead.

Check the consistency of the ganache before decorating the cake to make sure it is not too runny.

Use cake strips to bake your cake more evenly.

For buttercream, a candy thermometer makes it easier to tell when the sugar is at the right temperature to be added to the egg white mixture.

Don’t forget to cut off the ends of your sockets!

 

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