How has it has already been 10 years since I launched kelliericecakes! Even though a lot of the recipes I post have a lot of chocolate involved, I have always had a simpler taste when it comes to sweets. I cannot think of a better recipe than a classic funfetti cake!
I personally love a really classic whipped vanilla buttercream, BUT my husband prefers a less sweet cream cheese. So, I compromised and made a whipped cream cheese buttercream for this cake. I think it was a perfect pairing!
When it comes to funfetti I always prefer to use a longer jimmy style sprinkle. I think they just melt into the best shades and do not mix throughout the cake. The colors are nice and bright! I also recommend painting a sugar water on the layers to keep a really nice moist texture.
Ingredients:
Cake-
1 cup of salted butter – room temp
2 cups of sugar
3 eggs and 2 egg yolks
2 tbsp of clear vanilla extract
1/2 cup of canola oil
1 cup of buttermilk (full fat is the best)
3 cups of AP flour
1 tsp of salt
2 tsp of baking powder
1/2 tsp of baking soda
1/2 cup of sour cream or greek yogurt
1/2 cup of sprinkles
Frosting-
16 oz of full fat cream cheese (room temperature)
2 lbs of powdered sugar
4 tbsp of clear vanilla extract
1 cup of salted butter (room temperature)
1 tsp of salt
1/2 cup of shortening (this is optional, but it definitely helps keep the frosting from being grainy)
1/4 cup of milk
Directions:
Preheat oven to 350 degrees
Whip butter and sugar on high until very light and fluffy
To the side mix your flour, salt, baking soda, baking powder
Add in the eggs whipping until incorporated
Slowly on low, beat in the dry ingredients
When almost mixed through add the sour cream, oil, vanilla, and buttermilk
Keep mixing on low until everything is fully incorporated
Evenly add to your pans (I like using four 6inch pans)
Bake for 30 minutes or just until the top is slightly golden and set
Let cakes cool before frosting (you can also wrap and freeze layers up to 2 months)
For the frosting-
Whip the butter
Add in the cream cheese and whip on high for at least 5 minutes
Add the vanilla (and shortening if you are using it)
Add the salt
Slowly add in the sugar 1 cup at a time alternating 1 cup of sugar then a splash of milk
You may not need all of the milk
You are looking for a very fluffy icing that is easily spreadable
Frost and decorate as desired!
Tips***
If you want a sugar water for the layers just boil 1 cup of water and stir in 1/2 cup of sugar. Once dissolved you can brush on the layers before icing
Freeze the layers for an easier time frosting
Store covered in the refrigerator for up to 3 days
Mix sprinkles into the frosting for extra color and fun!