The Ultimate Homemade Funfetti Layer Cake with Whipped Vanilla Buttercream Frosting
Get ready to spread some joy and celebrate life’s sweet moments with this incredible homemade Funfetti Layer Cake, generously adorned with luscious Whipped Vanilla Buttercream Frosting. This vibrant, sprinkle-filled masterpiece isn’t just a dessert; it’s a guaranteed way to bring smiles, spark nostalgia, and make any occasion feel extra special. Whether marking a significant milestone, a joyous birthday, or simply craving a slice of pure happiness, this cake is your perfect companion.
A Culinary Journey: Eight Years of Passion and Sprinkles
Eight years ago today, a moment that seemed incredibly insignificant laid the foundation for a profound shift in my life and career. Looking back, it’s fascinating how a simple decision can set the ball rolling for an entirely new future. That day marked the official launch of my food blog, Chocolate Moosey, a journey that began even before I fully understood its destination or potential impact.
I wish I could recount every detail of that pivotal moment, but frankly, many of the specifics have blurred with time. There was no grand epiphany or sudden flash of inspiration; just a young college student studying abroad in Ireland, navigating the bittersweet final month of her overseas adventure. Homesickness had begun to set in, exacerbated by seeing friends and family visit everyone else while my own remained across the ocean.
I recall sitting in my room, likely searching for dinner recipes, when the idea struck. Somewhere along the line, I drafted my very first “recipe” post: a rather humble peanut butter and jelly cracker sandwich. Perhaps it was the sheer excitement of finally putting something out there. My initial thought was to create a resource for fellow college students, many of whom, like myself at the time, lacked basic cooking skills. I wanted to empower them, to teach them that delicious meals weren’t out of reach.
While Chocolate Moosey has since evolved beyond its initial focus on college-friendly cooking, the core mission remains the same: to share my profound love for food and accessible recipes with anyone eager to step into the kitchen. Eight years later, I’m still here, passionately creating and sharing, a testament to the enduring power of a simple idea. In the fast-paced world of digital content, an eight-year anniversary for a blog is truly a significant milestone, one that deserves a grand celebration.
Celebrating Milestones with a Slice of Pure Joy
And what better way to celebrate such a significant milestone than with cake? Not just any cake, but a homemade layer cake. A fun cake. A Funfetti Layer Cake! This isn’t merely a dessert; it’s an embodiment of joy, nostalgia, and the vibrant spirit of celebration. Growing up, the boxed Funfetti cake mix was my absolute favorite. It wasn’t just about the playful sprinkles; it was the distinct, comforting taste – a perfect balance of butter and vanilla – that truly captivated me.
Of course, as my culinary skills developed, I knew I had to recreate that beloved childhood classic from scratch. The result is this incredible Funfetti Layer Cake, elevated with a rich, creamy whipped vanilla buttercream frosting. If I had any matches or a grill lighter on hand, this cake would undoubtedly be adorned with celebratory candles, but alas, they were forgotten in a recent move. Regardless, this cake screams “fun” and is perfect for any celebration, big or small. Just don’t forget your own matches for those birthday wishes!
From Quarter-Life Crisis to Culinary Calling
On a more personal note, I haven’t widely shared this, but the past two years presented a significant period of introspection and change for me. It was what many call a quarter-life crisis, though I only recognized it as such once I was largely through it. I remember feeling profoundly lost and insignificant, navigating a confusing landscape without a clear name for what I was experiencing. By the time I grasped the nature of my internal turmoil, I had already completed “phase three” – bravely quitting my stable, full-time job and relocating to Pittsburgh. I was then embarking on “phase four”: the challenging yet exhilarating process of rebuilding my life from the ground up.
Today, I can proudly attest that “phase five” is complete, and I’ve successfully navigated to the other side. My initial path never included leaving a secure job to pursue a career entirely dedicated to recipe development and food photography. Yet, sometimes, the universe has a different, more compelling plan. There’s a favorite quote that perfectly encapsulates my journey over the last five years: “Sometimes on the way to the dream, you get lost and find a better one.” I once dreamt of being a video editor for Food Network, a seemingly perfect blend of my passions. Now, I genuinely cannot imagine doing anything else with my life. (Though, Food Network, if you’re reading this, I’m certainly available to shoot for your magazine!).
This incredible journey, this evolving dream, would not have been possible without you, my wonderful readers. Your unwavering support means the world to me. Every ad you see, every sponsored post I create, directly contributes to sustaining my career. It allows me to cover essential costs like hosting services and, crucially, to purchase countless groceries – enabling me to continue bringing you the delicious, creative recipes you’ve come to love and expect. Thank you for being a part of this adventure.
Mastering the Flavors of Homemade Funfetti
The secret to an truly exceptional homemade Funfetti cake lies in two fundamental flavors: rich butter and fragrant vanilla. These are the cornerstones that give the cake its classic, comforting taste. While butter extract exists, I opted against buying it, as it would likely languish in my pantry until the next Funfetti craving struck. This means that, yes, this recipe calls for a generous amount of real butter – and please, do not be tempted to substitute margarine. The flavor and texture will not be the same. Using high-quality unsalted butter is paramount to achieving the tender crumb and buttery taste that defines a perfect Funfetti cake.
When it comes to the sprinkles, the choice matters! For this recipe, I specifically used confetti sprinkles. These flat, disc-shaped sprinkles hold their color beautifully during baking. While regular rainbow sprinkles are also acceptable, it’s crucial to avoid non-pareils (the tiny, rod-shaped sprinkles). Non-pareils are notorious for their colors bleeding into the cake batter, creating a muddy, less appealing look. Stick to confetti or jimmie sprinkles for that vibrant, festive burst of color without any unwanted surprises.
Customize Your Celebration Cake
Craving a unique twist on this classic? For a beautiful “pretty in pink” Funfetti cake, simply frost it with my delightful Strawberry Cream Cheese Frosting. Just remember to double that recipe to ensure you have enough to generously cover an entire two-layer cake. And if you’re planning a more intimate celebration for two, don’t miss my perfectly portioned small 6-inch Funfetti birthday cake, designed to deliver all the joy in a more manageable size. No matter the occasion or guest list, this adaptable Funfetti base is ready to be transformed into your ideal celebratory dessert.
Funfetti Layer Cake with Whipped Vanilla Buttercream Frosting
10-12 servings
2 hours
35 minutes
2 hours 35 minutes
Let’s have some fun and celebrate with this homemade Funfetti Layer Cake with Whipped Vanilla Buttercream Frosting. Guaranteed to put a smile on your face!
Ingredients
- 2 cups cake flour* (spooned into the measuring cup then leveled off, not scooped and packed in) (see Note about how to make cake flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup (8 ounces or 16 tablespoons) unsalted butter, melted (do not sub)
- 2 eggs, room temperature
- 3/4 cup buttermilk or whole milk, room temperature
- 1/4 cup plain Greek yogurt or sour cream, room temperature
- 2 teaspoons pure vanilla extract (not imitation)
- 1 cup rainbow sprinkles plus more for garnishing (not non-pareils)
Vanilla Frosting
- 1 cup (8 ounces or 16 tablespoons) unsalted butter (do not sub)
- 2 cups powdered sugar, sifted
- Two pinches of salt
- 2 teaspoons pure vanilla extract (not imitation)
- 2 tablespoons heavy whipping cream or whole milk
Instructions
- Preheat oven to 350F. Grease two 8-inch round pans (1 1/2 inches deep, 4 cups volume) then line with parchment paper cut to fit the bottom of the pans.
- In a large mixing bowl, combine flour, baking powder, salt, and sugar.
- Add the melted butter and beat on low for 1-2 minutes or until everything is moistened, and somewhat smooth.
- In a separate bowl or directly in the measuring cup, whisk together the eggs, milk, yogurt/sour cream, and vanilla then gradually beat into the batter. Add the sprinkles.
- Divide the batter between the two cake pans then bake for 30-35 minutes or until a toothpick inserted in the center comes out clean (it’s ok if there are a few cake crumbs as long as it isn’t batter). Cool for 15 minutes in the pans then invert onto a wire rack to finish cooling.
- For the frosting: In a large mixing bowl, on low speed beat together the butter, sugar, and salt for 1 minute or until somewhat incorporated then beat on high speed for another 2-3 minutes or until creamy and smooth.
- Scrape down the bowl, add the vanilla and cream/milk, then beat for another 2-3 minutes or until light and fluffy.
- If the cake layers are not flat, trim some of the cake off of the top until flat. Place one cake layer on a cake stand or plate. Slide pieces of parchment or wax paper underneath the cake for easy clean up later.
- Spread some of the frosting on top of the cake for the filling. Top with the remaining cake layer.
- Spread a thin layer of frosting all over the cake, sealing in the crumbs (don’t use more than half of the frosting). Refrigerate 15 minutes.
- Finish covering the cake with the remaining frosting then decorate with sprinkles. Carefully remove the paper pieces. Refrigerate until the frosting is firm. Store the cake covered in the refrigerator. For best results, let the cake sit at room temperature for 30 minutes before serving. Cake is good for up to 1 week.
Notes
*If you don’t have cake flour, you can easily make your own at home! Measure out 2 1/2 cups all purpose flour then take out 5 tablespoons flour and put it back into the flour bag. Add the remaining flour to a sifter set over a bowl then add 5 tablespoons cornstarch to the sifter. Sift together into the bowl. Repeat this process 4 more times (yes, you need to sift them together 4 more times in order to aerate the flour). Use cake flour as directed in the recipe.
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Source: Adapted from Love and Olive Oil
More Delicious Cake Recipes to Explore
If you’ve fallen in love with this Funfetti cake, I invite you to explore more delightful cake recipes from my kitchen. Each one is crafted with passion and designed to bring joy to your table:
Devil’s Food Layer Cake with Whipped Chocolate Buttercream Frosting:Indulge in rich, dark chocolate with this decadent cake, perfectly paired with a fluffy chocolate buttercream.