Funfetti Cake

This Funfetti Cake contains 3 layers of soft and tender confetti sprinkle-filled cake layered with a fluffy, tangy cream cheese frosting. It's always a hit with kids and adults alike!

Course Dessert

Cuisine American

Prep Time 1 30

Cook Time 22

Total Time 1 52

Servings

Calories 320kcal

Author Michelle

Ingredients

180 g cake flour sifted
1 ¼ teaspoon baking powder
100 g salted butter
125 g granulated sugar
1 tablespoon vanilla extract
1 large egg
1 egg yolk
125 ml whole milk
3 tablespoon confetti sprinkles choose long cylindrical ones, not non-pareils

Fluffy cream cheese frosting

125 ml heavy whipping cream, 36% milkfat (MF) cold
1 tablespoon vanilla extract
1 pkg (250g) cream cheese room temperature
130 g powdered sugar

Metric - US Customary

Instructions

Make the funfetti cake:

Prepare 3 x 6" round cake pans by lining the bottom with parchment paper.
Lightly grease the pans and parchment and set aside.
Preheat oven to 350°F/177°C.
In a large bowl, sift together the cake flour and baking powder. Set aside.
In a stand mixer bowl fitted with a paddle attachment, cream the butter until lightened.
Add in the granulated sugar and continue to beat, until fluffy.
Combine the vanilla extract, egg + egg yolk in a small bowl.
Lower the mixer speed and while continuing to beat, add in the vanilla and egg in additions, until all of it is absorbed into the butter mixture.
Stop the mixer and give it a scrape with a spatula.
With the mixer on low speed, alternate adding in the cake flour and milk, starting and ending with the cake flour.
Stop the mixer and fold in the confetti sprinkles with a spatula.
Divide the cake batter equally into the prepared cake pans.
Even out the surface with an offset spatula.
Give the pans a tap to release any trapped air bubbles.
Bake the cakes at 350°F/177°C for 20-24 minutes, until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Let the cakes cool on a wire rack.

Make the cream cheese frosting:

Pour the chilled heavy whipping cream into a stand mixer bowl fitted with a whisk attachment.
Whip until the cream reaches soft peaks.
Add in the vanilla extract.
Continue to whip until it reaches stiff peaks.
Transfer the whipped cream into a large bowl and set aside in the fridge.
Using the same mixer bowl, add in the cream cheese.
Change to a paddle attachment and beat on medium-high speed until softened.
Lower the mixer speed and add in the powdered sugar.
Once all the powdered sugar has been added, add in the vanilla extract and increase the speed and beat until the cream cheese mixture is light and fluffy.
With a spatula, gently fold the whipped cream into the cream cheese mixture to lighten.
Use the fluffy cream cheese mixture on the cake right away or transfer to a container, cover and place into the fridge until ready to use.

Decorate:

To reveal the confetti edges on the cake, you can trim the perimeter of the cake or use a microplane to gently "shave" the cakes once cooled.
Place a small dollop of cream cheese frosting to a cake board.
Add one cake layer to the cake board.
Place about ½ C of cream cheese frosting on the cake and use an offset spatula to spread it evenly.
Repeat with the remaining cake and frosting.
For a naked cake effect, add the cream cheese frosting on the outer edges and use an offset spatula to scrape it against the cake, while moving the cake turntable.
Decorate with additional confetti sprinkles.
Chill in the fridge for 2-3 hours, until set.

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