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
The perfect birthday cake no matter what color you choose! Moist vanilla cake covered in creamy Italian meringue buttercream.
Print Recipe
Servings 8 Slices
Calories 260kcal
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
Serving: 1slice | Calories: 260kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 160mg | Potassium: 24mg | Fiber: 1g | Sugar: 23g | Calcium: 40mg | Iron: 0.4mg
*Nutrition Disclaimer
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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…
MY KIDS LOVED MAKING THIS WITH ME!!!
I like your cookie recipe, my son will be happy. thanks for sharing.
Hi Pastel — Thanks for the comment! Best, John.
Why you use 2 type of buttercream (reguler and italian)? Why not using just one of them?
So for building a cake I’ve found regular buttercream to me much more sturdy, more novice bakers would have difficulty building a multi layer cake from Only Italian. Italian for the outside because it is super-smooth, less sweet and pipes beautifully. You could use all one type of buttercream it you’d like.
Do you refrigerate your cakes at all before frosting? And do you have any plain chocolate cake recipes that don’t have coffee?
Hi Genavee — You can refrigerate them; however, I usually cover mine with parchment paper the night before. As for the “plain chocolate cake,” you can always skip the coffee. The coffee helps bring out the chocolate flavor but isn’t key to the recipe. Hope that helps! Thanks, John.
Your cakes are so pretty! I have a stupid question tho…….how do they have to be stored? Do they have to be refrigerated or can they be left out for a couple days? Thanks!
Hi Shelley — personally, I am fine leaving it out on a covered cake plate for a couple days. If you refrigerate it, the texture may change. Thanks!
Does this cake need refrigerated?
Hi Courtney — I think it is fine for a day but it should be covered. If longer, it should be refrigerated but that will alter the texture. Best, John
Thanks. I was wondering do you remove your cakes from their pans a certain amount of time after baking? I’m planning on making these cakes today and icing them tomorrow. Should I keep them in their pans or remove them after a certain amount of time and transfer them to a cooling rack?
I transfer them after 5 minutes cooling in the pan usually.
I love that you added yogurt to this cake. So moist!!
Thank you!
I can’t wait to make this for my son’s second birthday! I’m making a tiered cake though, with 6″, 8″ and 10″ tiers. Do you know how much batter I will need?
3 or 4x the recipe?
Hmm, I would think 3x would be good. I’m tempted to say 4x and make some cupcakes with the extra, but I do think 3x would be more than enough. Happy Birthday to your son!!!!
Awesome! Thank you!
How’d it turn out? Super curious
Hi Rina — I think double the recipe will be okay. Let me know how it goes. Best, John.
Sorry i am french and i wanted to know how much was a cup?
I think it’s 240 mL
1 cup = 8 ounces or 240 ml
for the itailan buttercream may i ask if it is ok to used this for frostjng before i cover it of fondant?
Hi there — if I understand correctly what you’re asking… you’re asking if you can cover a cake frosted in Italian Buttercream with fondant? Yes, but you have to chill it. Hope that helps!