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Confetti Birthday Cake (Funfetti) Recipe

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4.2 from 77 reviews

  • Author: admin
  • Total Time: 4 hours including cooling and chilling
  • Yield: 12 servings 1x

Description

This Confetti Birthday Cake, also known as Funfetti Cake, is a delightful celebration staple featuring a moist, fluffy vanilla cake flecked with colorful rainbow sprinkles. It is layered and frosted with creamy, rich vanilla buttercream, making it perfect for birthdays and festive occasions. The recipe includes detailed steps for baking, frosting, assembling, and storing the cake to ensure a perfect, crowd-pleasing dessert.

Ingredients

Scale

Cake Ingredients

  • 3 and 3/4 cups (443g) cake flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 4 large eggs, at room temperature
  • 2 large egg whites, at room temperature
  • 3 teaspoons (15ml) pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature
  • 3/4 cup (135g) rainbow sprinkles

Buttercream Frosting Ingredients

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 5 and 1/2 cups (650g) confectioners’ sugar
  • 1/3 cup (80ml) heavy cream, at room temperature
  • 3 teaspoons (15ml) pure vanilla extract (or clear imitation vanilla extract for stark white frosting)
  • 1/8 teaspoon salt
  • Optional: additional sprinkles for garnish

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans and line them with parchment paper rounds, then grease the parchment paper. This ensures the cakes release easily after baking.
  2. Mix Dry Ingredients: Whisk together the cake flour, baking powder, baking soda, and salt in a large bowl and set aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the butter and granulated sugar on high speed for 5 minutes until light, fluffy, and fully creamed. Scrape down the bowl sides as needed to ensure even mixing.
  4. Add Oil, Eggs, and Vanilla: Beat in the vegetable oil for 1 minute to combine. Then add the eggs, egg whites, and vanilla extract and beat on medium-high speed until just combined. Scrape down the bowl as necessary.
  5. Combine Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk alternately in three additions, mixing gently after each addition just until incorporated. Avoid over-mixing to keep the batter velvety and thick.
  6. Fold in Sprinkles and Fill Pans: Carefully fold in the rainbow sprinkles to prevent them from bleeding color. Pour the batter evenly into the prepared cake pans and spread to the edges.
  7. Bake the Cakes: Bake for 25–26 minutes (27–28 minutes for 8-inch pans) until a toothpick inserted in the center comes out clean. After 15 minutes, tent the cakes with foil to prevent over-browning.
  8. Cool the Cakes: Let cakes cool in the pans on a wire rack for 20 minutes. Run a knife around the edges, then remove cakes from pans and cool completely directly on wire racks before frosting.
  9. Make the Buttercream Frosting: Beat butter in a large bowl on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt. Mix on low for 30 seconds, then on high for 2 minutes. Adjust consistency by adding more sugar or cream if needed.
  10. Level Cake Layers and Apply Frosting: Slice a thin layer off the tops of the cakes to create flat surfaces. Place one layer on a cake stand or plate, spread about 1 cup (250g) of frosting evenly on top. Repeat for the second layer and frosting, then add the top layer.
  11. Crumb Coat the Cake: Spread a thin layer of frosting over the top and sides to seal in crumbs. Use a bench scraper to smooth the coat. Refrigerate uncovered for 30 minutes to 3 hours to set the crumb coat.
  12. Final Frosting and Decoration: Spread remaining frosting evenly over the top and sides of the cake. Garnish with extra sprinkles if desired.
  13. Serve or Store: Serve immediately, or store in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered for up to 1 day. Before serving, let refrigerated cake sit at room temperature for 30 minutes.
  14. Store Leftovers: Cover leftover cake tightly and refrigerate for up to 5 days, ideally in a cake carrier for freshness and easy transport.

Notes

  • Make sure all ingredients like eggs, butter, and buttermilk are at room temperature for the best texture and easier mixing.
  • Use clear imitation vanilla extract in the frosting if you want a stark white buttercream color.
  • Tent cakes with foil partway through baking to avoid over-browning the crust.
  • Gently fold in sprinkles to prevent the colors from bleeding in the batter.
  • The cake must be completely cooled before frosting to avoid melting or sliding frosting.
  • Crumb coating helps achieve a smooth finish by sealing in cake crumbs before final frosting.
  • Storing the cake in a cake carrier helps maintain freshness and moisture.
  • Prep Time: 45 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://restaurantrecipesbook.com/confetti-birthday-cake-funfetti-recipe/