A while back I made a pink and white funfetti cake and LOVED it. So much so that I just had to do another version in a different color with a slightly paired down decoration scheme. There’s just something about sprinkles that brings out the kid in me!
If you’ve tried this cake out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
The two-tone frosting inside is really just to give a nice surprise when you cut into the cake. I think the effect looks like a pastel zebra! Pipe a thin layer of buttercream for the crumb coat, smooth it out and then chill. This will give you a nice stable base for that final coat of buttercream.
Baking Tips
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- You can substitute sour cream for the whole milk yogurt if desired, I do it all the time and can’t really tell the difference.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you don’t want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it’s a pain to make two different types of frosting though!
- To pipe the two-tone frosting you fill one bag (1/2 way full) with white frosting, one bag with blue frosting and then put both bags in a third piping bag. No need for a tip, just snip about an inch off each bag.
Steps to Make this Funfetti Cake
- Butter and flour four six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F. Sift the dry ingredients together in a large bowl.
- Beat the wet ingredients together in a medium bowl. Add the wet to the dry and mix until just combined.
- Fold in the sprinkles at the very end and mix until just combined. Divide the mixture evenly into the cake pans. Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
- Beat the butter until light and fluffy. Add the confectioners’ sugar and cream and mix. Divide into two batches and dye one with the blue and yellow food coloring. Beat the egg whites and 1/3 cup of sugar until soft peaks form. In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat. Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F. Drizzle the sugar into the mixer immediately. Run mixer until meringue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency. Divide into two batches, one small for the dollops and a large one to be dyed blue.
- Use the regular buttercream and pipe the blue and white buttercream between each layer. You can get a two-tone effect by filling one bag with white buttercream, one with the blue and then placing both in a third bag.
- Cover the cake with a thin crumb coat and chill for a few minutes.
- Cover the cake with the Italian buttercream and smooth with an offset spatula.
- Lightly press confetti sprinkles on the bottom of the cake.
- Pipe the white Italian buttercream using an 869 tip.
Funfetti Cake
Video
Ingredients
For the Cake
- 1 2/3 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup unsalted butter room temperature
- 3 egg whites
- 3 tsp vanilla extract
- 1/2 cup plain yogurt whole milk
- 1/2 cup whole milk
- 1/3 cup sprinkles
For the Buttercream
- 1 cup butter
- 5 cups confectioners' sugar
- 1/4 cup cream
- 3 drops blue food coloring
- 1 drop yellow food coloring
For the Italian Buttercream
- 4 egg whites room temperature
- 1 1/2 cups sugar divided
- 1/3 cup water
- 1 pinch salt
- 16 oz unsalted butter room temperature
- 1 tsp vanilla extract
Instructions
For the Cake
- Butter and flour four six inch pans. I use cake strips on my pans for a more even baking as well. Preheat oven to 340F
- Sift the dry ingredients together in a large bowl.
- Beat the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix until just combined.
- Divide the mixture evenly into the cake pans
- Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
For the Buttercream
- Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix. Divide into two batches and dye one with the blue and yellow food coloring.
For the Italian Buttercream
- Beat the egg whites and 1/3 cup of sugar until soft peaks form.
- In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat.
- Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately. Run mixer until meringue is body temperature.
- Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.
- Divide into two batches, one small for the dollops and a large one to be dyed blue.
For the Assembly
- Use the regular buttercream and pipe the blue and white buttercream between each layer. You can get a two-tone effect by filling one bag with white buttercream, one with the blue and then placing both in a third bag.
- Cover the cake with a thin crumb coat and chill for a few minutes.
- Cover the cake with the Italian buttercream and smooth with an offset spatula. Lightly press confetti sprinkles on the bottom of the cake and then pipe the white Italian buttercream using an 869 tip.
Notes
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- To pipe the two-tone frosting you fill one bag (1/2 way full) with white frosting, one bag with blue frosting and then put both bags in a third piping bag. No need for a tip, just snip about an inch off each bag.
Nutrition
If you’re wondering why there are two different cake stands, it’ because I made this cake thrice! It was my first live video for a digital magazine called MetDaan and I needed to have a completed and crumb-coated cake ready, so I wouldn’t have to wait for the cake to chill etc. I ate a lot of cake that day…
Adrienne says
Have you ever substituted FAGE 5% MilkFat Whole Milk Yogurt in any of your recipes?
John K. says
Adrienne,
I have definitely substituted plain greek yogurt for sour cream in my cake recipes! I haven’t used Fage brand, but I’m sure that would work well!
John
Hannah says
Would it be possible to make the cake(s) and crumb coat ahead of time (like several days) and either refrigerate or freeze it before frosting it?
John K. says
Hannah,
Yes! I would crumb coat the cake 1-2 days before and keep it in the refrigerator!
John
Ashley says
Hello! If I wanted to make cupcakes instead, would I still bake it at the same temp? If so, how long? Also, which icing would you recommend? I think I’ll make these to have at my reception for the kids! 🙂 Thank you!
John K. says
Ashley,
Bake at 350F for about 15-20 minutes! The Italian Meringue buttercream is silky, buttery and less sweet than a classic American buttercream!
John
Paula says
Very sweet cake and happy to have just found your site. Beautiful work! A couple of questions: I am looking for a white/vanilla cake, but not overly vanilla. I have almond emulsion that I have used in a recipe without vanilla and it’s pretty good. If I don’t have plain yogurt (which I typically don’t), is there a sub? Lastly, I love making tall cakes and typically use 6″ pans. Does a single layer make a tall cake? I like around 5″ including layers and filling. Thank you.
John K. says
Paula,
You can use sour cream as a substitute for the yogurt. Almond emulsion sounds nice! I used three 6-inch pans for this recipe! I would suggest at least 2 layers! Hope you love this cake as much as I do!
John
Paula says
Thank you for your reply. I see that I made a typo when I asked if a single layer made a tall cake. I meant a single recipe. Woops!! Thank you for the info on subbing sour cream for yogurt as well. 🙂
Teri Padilla says
Around how many cups was each layer of batter? Lovely cake, can’t wait to give it a try!
John K. says
Teri,
I used a kitchen scale to make sure they weighed the same! Hope that helps!
John
Skye says
Could I possible do the Italian buttercream on inside with whipped topping frosting on outside?
John K. says
Skye,
I’m not familiar with whipped topping frosting, but I’m sure it would taste great! The Italian buttercream is less stable, so it will be a bit precarious when stacking! Hope that helps!
John
Ivry says
I followed this recipe and it came out absolutely perfect! Are used it for a unicorn cake that I made for a good friend of mine and it was so yummy !! I can’t wait to try out more of your recipes!
John K. says
Ivry,
So glad that I could help you out!
John
Steffany says
I need to make this into either an 8 or 9 in cake. Can you tell me how to change the recipe please ?
jkanell says
Hi Steffany,
How many layers are you planning on making? I would double the recipe if you’re doing two 8′ layers and triple if you’re doing 3.
Aimee says
Mixing the wet ingredients didn’t really seems to work. The butter didn’t quite mix in. Are you able to post a video of you making the cake batter?
Thanks!!
jkanell says
Hi Aimee,
When you mix the butter in, you will have clumps, so it won’t be a completely homogenous mixture. When you add the wet ingredients to the dry ingredients, the butter clumps decrease in size and when you bake, it all comes together! If you’re having an issue, you could beat the butter and sugar together, then beat in the dry ingredients, then mix in the remaining wet ingredients.
Hope that helps!
Best,
John
K. says
Love.