Confetti Layer Cake Recipe (Funfetti)
This plush white cake is bursting with rainbow sprinkles and paired with creamy, buttery vanilla frosting. It's everything you know and love about the cake you can get from a box, but better, with that iconic flavor and nostalgia in every bite. This confetti cake is perfect for everything from birthdays and holidays to cheering on your favorite sports team.
Servings: 10 servings
Ingredients
CAKE
- 2 cups (240g) all-purpose flour be sure to measure properly
- 2 Tablespoons (15g) cornstarch
- 1 and ¾ cups (350g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons (171g) unsalted butter softened to room temperature1
- 1 cup (240mL) whole milk room temperature1,2
- 6 large egg whites3 room temperature1
- 1 and ½ teaspoons vanilla extract
- 1 teaspoon cake batter extract4
- ⅔ cup (134g) sprinkles not nonpareils
VANILLA BUTTERCREAM
- 1 cup (227g) unsalted butter softened to room temperature
- 4 cups (480g) powdered sugar
- 2 teaspoons vanilla extract
- ¼ to ⅓ cup (60-80mL) milk or cream
- ⅛ teaspoon salt
Instructions
CAKE
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" or 9" round5 cake pans.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined, about 1 minute.2 cups (240g) all-purpose flour, 2 Tablespoons (15g) cornstarch, 1 and ¾ cups (350g) granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt
- Add the room temperature butter and beat mixture on low speed until it resembles sand (see photo in post text). Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.12 Tablespoons (171g) unsalted butter
- Combine the whole milk, egg whites, vanilla extract, and cake batter extract in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended.1 cup (240mL) whole milk, 6 large egg whites3, 1 and ½ teaspoons vanilla extract, 1 teaspoon cake batter extract4
- With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth.
- Remove the bowl from the mixer and use a spatula to gently fold in the sprinkles until evenly dispersed.⅔ cup (134g) sprinkles
- Divide batter evenly between the two prepared cake pans. Bake cakes for 26-28 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
BUTTERCREAM
- In a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, beat the the butter on medium-high until smooth, about 2 minutes.1 cup (227g) unsalted butter
- Reduce the mixer to low, then slowly add the powdered sugar and mix until everything is combined. Add the vanilla extract and mix again.4 cups (480g) powdered sugar, 2 teaspoons vanilla extract, ⅛ teaspoon salt, ¼ to ⅓ cup (60-80mL) milk or cream
- Slowly add the milk or cream, watching for and stopping at desired consistency. Add the salt, then increase the mixer speed to medium and beat until completely smooth.
- If after beating, the frosting is too stiff, add more cream. If it is too thin, add more powdered sugar, about 2 Tablespoons at a time. Turn off the mixer and use a spatula to stir the buttercream by hand to remove air bubbles and make it smooth and creamy. This usually takes about 3-5 minutes, but can take longer, especially if your mixer is very strong. Buttercream is ready to use right away.
ASSEMBLE THE CAKE
- Place one layer, bottom side up, on a plate or cake stand. Using a spatula or knife, spread an even layer of frosting over the entire surface. Place the second layer on top, bottom side down, and press down on the top lightly. Spread the rest of the frosting on the cake, beginning with the top and working your way down the sides. Decorate as desired.
- Cake stays fresh covered at room temperature for up to 4 days. Cake may be covered and refrigerated for up to 7 days.
Video
Notes
- Room temperature ingredients: it is imperative to use room temperature ingredients in this recipe. Allow ingredients to sit out at room temperature at least 45 minutes before beginning.
- Whole milk: I strongly encourage using full fat whole cow milk in this recipe. It keeps the crumb moist and dense and adds a creaminess to the overall texture of the cake.
- Egg whites: you can use cartoned egg whites for this particular recipe. Aim for 30g per egg white as opposed to the 46g on the carton.
- Cake batter extract: while historically I have used almond extract to flavor my funfetti recipes, I have more recently started using cake batter extract. I often have folks ask about a nut-free extract due to allergies, and this cake batter extract from LorAnn is completely nut-free (though the facility it is produced in is not). You can use either one, but I prefer the taste of this cake with the cake batter extract.
- Cake pans: this recipe has been tested with two 8" round pans, but it will work in two 9" pans OR three 8" round pans. If using two 9" pans, reduce bake time to 22-24 minutes. If using three 8" pans, reduce bake time to 18-20 minutes.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 566kcal | Carbohydrates: 58g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 448mg | Potassium: 112mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1115IU | Vitamin C: 0.04mg | Calcium: 143mg | Iron: 1mg
