Description
This Funfetti Layer Cake, inspired by Sally’s Baking Addiction, is a moist and fluffy vanilla cake filled with colorful sprinkles and topped with a rich, creamy vanilla buttercream. Perfect for celebrations, this cake offers nostalgic flavors and bakery-style texture made entirely from scratch with simple ingredients.
Ingredients
Scale
For the cake:
- 3 1/2 cups cake flour (spooned and leveled)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 5 large egg whites (room temperature)
- 1 cup sour cream (room temperature)
- 1 tbsp vanilla extract
- 1 cup whole milk (room temperature)
- 3/4 cup rainbow sprinkles (jimmies-type, not nonpareils)
For the frosting:
- 1 1/2 cups unsalted butter (softened)
- 5–6 cups powdered sugar
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
- More sprinkles for decorating
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (177°C). Grease and line three 9-inch cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until thoroughly combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar on high speed using a mixer until the mixture becomes light and fluffy, about 3 minutes.
- Add egg whites: Incorporate the egg whites one at a time, beating well after each addition to maintain a light batter texture.
- Add sour cream and vanilla: Mix in the sour cream and vanilla extract until fully blended into the batter.
- Combine dry and wet ingredients: On low speed, alternate adding the dry ingredient mixture and the whole milk to the batter, beginning and ending with the dry ingredients. Mix just until combined to keep the batter tender.
- Fold in sprinkles: Gently fold in the rainbow jimmies-style sprinkles, being careful not to overmix to prevent color bleeding.
- Divide and bake: Evenly divide the batter among the prepared cake pans and smooth the tops. Bake for 23–26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake layers: Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks. Cool completely before frosting.
- Prepare frosting: Beat the softened butter on medium-high speed until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Continue beating until light and fluffy, about 3–4 minutes.
- Assemble the cake: Frost the cooled cake layers evenly, stack them, and decorate the top with additional sprinkles for a festive finish.
Notes
- Use jimmies-style sprinkles rather than nonpareils to avoid color bleeding during baking.
- For convenience, cake layers can be baked ahead of time and frozen, tightly wrapped, for up to 2 months.
