Cakes & Cupcakes Desserts

Layered Funfetti Cake with Vanilla Buttercream

March 25, 2021

This layered funfetti cake with vanilla buttercream is light, airy, and loaded with rainbow sprinkles. Layered between easy homemade vanilla buttercream. Perfect for parties or a fun weekend bake! Two eight inch round cakes can be frosted as two layers or sliced in half and frosted as a four layer cake.

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TOOLS I USED FOR THIS RECIPE:

Instructions for the layered funfetti cake with vanilla buttercream:

For the funfetti cake:

  • Preheat oven to 350 degrees F. Generously grease and flour 2, 8″ round cake pans, tap out any excess flour, set aside. In a small mixing bowl combine the flour, baking powder, and salt.
  • In the bowl of a stand or hand mixer fitted with a paddle attachment, cream together the sugar and butter for 4-5 minutes. Add in the whole eggs, one at a time, the egg yolk, and vanilla extract. Mix until fully combined.
  • Slowly mix in the milk. Once the wet ingredients are combined, slowly mix in the dry ingredients. Gently fold in the sprinkles.
  • Divide the batter between the two greased cake pans, bake at 350 degrees F for 25-30 minutes, or until a toothpick inserted comes out clean.
  • After baking, transfer to a cooling rack, allow to cool for 10-15 minutes. Run a knife around the outside of the cake before carefully releasing form the pan. Cool completely.
  • Slice rounds in half if you want a four layer cake or leave as is for a two layer cake.

For the buttercream:

  • In the bowl of a hand or stand mixer fitted with a paddle attachment, cream the sugar and butter together until light and fluffy, 3-4 minutes. Add in the vanilla extract and a pinch of salt. Add in half of the powdered sugar and mix until combined. Slowly mix in the remaining powdered sugar and mix again until fully incorporated, scraping down the sides as needed.
  • While mixing on low, add in the cream. Mix in extra sprinkles if desired.
  • Frost the cooled cake, slice, and enjoy.

Funfetti Cake with Vanilla Buttercream

5 from 5 votes
Course: Dessert
Keyword: Cake, Funfetti
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time 1 hour
Total Time: 2 hours
Servings: 14 servings
Calories: 569kcal
Author: The Hearty Life
Cost: $$
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Ingredients: 

For the funfetti cake:

  • 1 cup Unsalted butter, softened
  • 1 cup Granulated sugar
  • 3 Whole eggs, room temperature
  • 1 Egg yolk, room temperature
  • 1 tbsp Vanilla extract
  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 1 cup Milk, can substitute a non-dairy like almond milk
  • 3/4 cup Rainbow sprinkles

For the buttercream:

  • 2 cups Unsalted butter, softened
  • 4 cups Powdered sugar
  • 2 tbsp Vanilla extract
  • 1 tsp Salt
  • 3-4 tbsp Heavy cream
  • 1/2 cup Rainbow sprinkles, if desired

Instructions:

For the funfetti cake:

  • Preheat oven to 350 degrees F. Generously grease and flour 2, 8" round cake pans, tap out any excess flour, set aside. In a small mixing bowl combine the flour, baking powder, and salt.
  • In the bowl of a stand or hand mixer fitted with a paddle attachment, cream together the sugar and butter for 4-5 minutes. Add in the whole eggs, one at a time, the egg yolk, and vanilla extract. Mix until fully combined.
  • Slowly mix in the milk. Once the wet ingredients are combined, slowly mix in the dry ingredients. Gently fold in the sprinkles.
  • Divide the batter between the two greased cake pans, bake at 350 degrees F for 25-30 minutes, or until a toothpick inserted comes out clean.
  • After baking, transfer to a cooling rack, allow to cool for 10-15 minutes. Run a knife around the outside of the cake before carefully releasing form the pan. Cool completely.
  • Slice rounds in half if you want a four layer cake or leave as is for a two layer cake.

For the buttercream:

  • In the bowl of a hand or stand mixer fitted with a paddle attachment, cream the sugar and butter together until light and fluffy, 3-4 minutes. Add in the vanilla extract and a pinch of salt. Add in half of the powdered sugar and mix until combined. Slowly mix in the remaining powdered sugar and mix again until fully incorporated, scraping down the sides as needed.
  • While mixing on low, add in the cream. Mix in extra sprinkles if desired.
  • Frost the cooled cake, slice, and enjoy.

Nutrition:

Serving: 1 slice | Sodium: 451 mg | Calcium: 97 mg | Vitamin C: 1 mg | Vitamin A: 1361 IU | Sugar: 23 g | Fiber: 1 g | Potassium: 84 mg | Cholesterol: 159 mg | Calories: 569 kcal | Trans Fat: 2 g | Monounsaturated Fat: 11 g | Polyunsaturated Fat: 2 g | Saturated Fat: 27 g | Fat: 43 g | Protein: 5 g | Carbohydrates: 77 g | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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