Ultimate Funfetti Birthday Cake Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs
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Servings
1 Layer Cake (9")
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Course
Dessert
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Cuisine
American, Australian, International
Ultimate Funfetti Birthday Cake Recipe
Description
This Funfetti Birthday Cake uses cake flour, baking powder, baking soda, and salt to ensure a fine crumb and good rise. The cake batter is prepared by creaming softened butter with sugar, then gradually incorporating beaten egg whites, which are whipped to frothiness, improving the cake's light texture. Milk, sour cream, oil, and vanilla provide moisture and tenderness. The flour mixture is added alternately with the wet mixture to a smooth batter infused with rainbow sprinkles for visual appeal.
Two 9-inch cake pans are greased and lined with parchment for even baking. The cake is baked at 350°F until set. The cream cheese frosting is smooth and creamy, made from cream cheese, butter, confectioners' sugar, a pinch of salt, and milk to adjust consistency. The finished cake is decorated with extra sprinkles around the sides and optionally on top with nonpareil sprinkles (not mixed into the batter) for additional festivity.
This cake is intended as a joyful, sweet birthday dessert suitable for layering and serves well chilled or at room temperature. It pairs well with classic party settings and can accommodate various decoration styles.
Ingredients
For the Funfetti Cake Layers:
- 2 and 2/3 cups cake flour 330 grams
- 1 Tablespoon baking powder 13 grams
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt 3 grams
- 1 cup unsalted butter 8 ounces, softened to room temperature
- 1 and 1/2 cups granulated sugar 298 grams
- 6 large egg room temperature, beaten until very frothy, white, 201 grams
- 3/4 cup milk 170 grams
- 3/4 cup sour cream 170 grams
- 1/4 cup canola oil or vegetable oil
- 1 Tablespoon vanilla extract 15 grams
- 1/2 cup Rainbow sprinkles 85 grams, plus more for decorating the sides of the cake
For the Cream Cheese Frosting:
- 3 cups cream cheese 706 grams, very soft
- 3/4 cup unsalted butter 170 grams, very soft
- 4 cups confectioners' sugar 454 grams, sifted
- 1/4 teaspoon salt
- 2 Tablespoons milk more if needed
- nonpareil sprinkles for decorating, optional (do not use these in the cake!
Instructions
For the Funfetti Cake Layers:
- Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; line with parchment paper rounds and set aside until needed.
- In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes.
- Reduce the speed to low and add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl frequently.
- In a spouted measuring cup, combine the milk, sour cream, oil, and vanilla. Mix until evenly combined.
- On low speed, add the flour mixture in three additions, alternating it with the liquid milk/sour creamy mixture, beginning and ending with the flour, and mixing until just combined. Fold in the sprinkles.
- Divide the batter evenly among the prepared pans and smooth the tops. (It should be about 765 grams of batter per pan).
- Bake for 25 to 30 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean.
- Cool the cakes in the pans places on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
For the Cream Cheese Frosting:
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese and butter on medium-high speed until completely smooth; about 2 minutes.
- Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the salt and milk and beat until combined.
- Once all of the ingredients have been incorporated, increase the speed to high and beat for 1 to 2 minutes, or until super fluffy.
- Place 1/2 cup of the frosting in a piping bag that's fitted with a star tip. Set the rest aside to be used on the cake.
Assembly:
- Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.
- Place one cake layer on a large plate or cake stand. Spread 2/3 cup of the frosting on top of the cake, covering it completely.
- Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake. Use the frosting in the piping bag to pipe stars on top of the cake and/or decorative swirls around the edges, as seen in my photos.
- Using your hands, gently press some sprinkles around the sides of the cake.
- Allow the cake to set for 20 minutes before slicing. Then slice and serve.
User Reviews
Overall Rating
5
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