Funfetti Cake (Confetti Cake)

A showstopping funfetti cake with pillowy soft layers of white cake speckled with colorful sprinkles. Whipped vanilla buttercream frosting encases the cake and more sprinkles are added for decoration.

Ingredients
For the cake

• 1 cup (227 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 6 egg whites, room temperature
• 1 tablespoon vanilla extract
• 3 cups (360 g) cake flour, SEE NOTE 1
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (180 ml) buttermilk, room temperature
• 1/3 cup (53 g) rainbow sprinkles, SEE NOTE 2

For the frosting

• 2 cups (454 g) unsalted butter, room temperature
• 4 cups (480 g) confectioners' sugar, sifted
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract
• 1/4 cup (60 ml) heavy cream, 

Instructions
Make the cake

1. Preheat the oven to 350°F. Grease and lightly flour 3 8-inch round cake pans. Line the bottoms with parchment paper. Lightly grease and flour the parchment paper; set aside.
2. In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
3. Add the egg whites, one at a time, mixing on low speed for 20 seconds after each addition. Beat in the vanilla.
4. Add the flour, baking powder, and salt to a medium bowl. Stir with a whisk to combine.
5. Add half the flour mixture to the butter mixture. Beat on low speed until almost fully combined. Add the buttermilk followed by the remaining flour and mix on low speed until just combined.

Carefully fold in the sprinkles.

1. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to not over-bake.
2. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.

Make the frosting

1. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
2. Gradually add the confectioners’ sugar, one cup at a time. After each addition, beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
3. Add the vanilla and salt. Turn the mixer on low speed and slowly add 1 tablespoon at at time of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)

Assemble the cake

1. Place one layer on a serving platter. Spread frosting over the top. Repeat with the second layer. Top with the third layer and cover the entire cake with the remaining frosting. Garnish with sprinkles if desired.

Make ahead tip

1. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
2. Once the cake has been assembled, it will stay fresh for up to 3 days at room temperature or up to 5 days in the refrigerator. Bring to room temperature before serving.
3. The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.

Notes

1. Make sure you are correctly measuring the flour.
2. Make sure to use a quality brand rainbow sprinkles. I've tasted a few and some have a very distinct flavor that can ruin the cake.
3. You can also bake this cake in two 9-inch round pans or 9x13-inch pan. Bake times may need to be adjusted.

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 836Total Fat: 50gSaturated Fat: 30gUnsaturated Fat: 17gCholesterol: 128mgSodium: 388mgCarbohydrates: 94gFiber: 1gSugar: 65gProtein: 6g
Nutritional values are automatically calculated by Nutritionix and should be used as a general guide only. For accurate values, you should calculate the nutritional information with the actual ingredients you used for the recipe.