Funfetti Cake

  • Author: Karen Collins
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes


A wet and exquisite funfetti cake full of joyful sprinkles, coated in creamy Italian buttercream and topped with a white chocolate ganache. Say hiya for your new favorite cake! Might just be the cutest birthday cake ever!



For the Cake :

  • 1/4 tsp baking soda 2g
  • 3/4 cup unsalted butter 176g, room temperature
  • 3 tsps vanilla extract
  • 3 egg whites
  • 1 cup granulated sugar 200g
  • 1/2 cup milk 120ml
  • 1 tsp baking powder 4g
  • 1/2 cup sour cream 120ml
  • 1 2/3 cups all-purpose flour 213g
  • 1/31/2 cup sprinkles 55g
  • 1 pinch kosher salt

For the Ganache :

  • 2 tbsp white chocolate chips
  • 3 tbsp heavy cream
  • 1/2 cup candy melts 100g

For the Italian Buttercream :

  • 2 tsp vanilla extract
  • 1 pinch kosher salt
  • 1 1/3 cups sugar 304g
  • 2 cups unsalted butter 456g, room temperature
  • 5 large egg whites room temperature
  • 2 dashes cream of tartar
  • 1/3 cup water 80ml

For the American Buttercream :

  • 1 lb unsalted butter 445g, room temperature
  • 2 lb confectioners sugar 907g
  • 1 tsp milk
  • 3 tsp vanilla
  • 1 drop pink food coloring
  • 1/3 cup sprinkles 55g
  • 1/4 tsp salt


For the Cake :

  1. Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as properly. Sift the dry components collectively in a large bowl. Sift the dry components collectively in a huge bowl.
  2. Mix the wet components collectively in a medium bowl.
  3. Add the wet to the dry and blend until simply blended. Fold in the sprinkles on the very end and mix at little as viable.
  4. Pour the batter into the buttered and floured pans.
  5. Bake at 340 for approximately 30-35 minutes or till the centers are springy to the touch.

For the Italian Buttercream :

  1. In a stand mixer fitted with a whisk attachment, beat the room temperature egg whites, 2 dashes of cream of tartar, a sprint of salt and 1/three cup of sugar till gentle peaks form.
  2. In a medium saucepan add 1 cup sugar and 1/three cup water then region on low warmness.
  3. Stir constantly till sugar melts and becomes clear. Maintain at medium excessive warmness till temperature reads 235-240F.
  4. Drizzle the sugar into the mixer straight away. Run mixer till meringue is room temperature.
  5. Switch to a paddle attachment. Add room temperature butter into strolling mixer one piece at a time. Beat until butter is mixed and mixture has reached a silky consistency. Add vanilla at this stage. Mix, then transfer to a piping bag.

For the Funfetti Buttercream :

  1. Beat the butter until light and fluffy. Add the confectioners’ sugar, salt, milk, vanilla and blend. Divide into 2 batches.
  2. Add pink food coloring to at least one batch. Mix until a preferred coloration is reached. Fold in sprinkles to each.
  3. Transfer into four piping baggage. Add a crimson bag and a white bag to at least one piping bag and snip off the top.

For the Ganache :

  1. Chop up the candy melts. Transfer to a bowl. Melt candy melts, white chocolate and cream within the microwave until smooth.
  2. Allow to sit for a few minutes and then whisk till there aren’t any lumps. You may ought to pop into the microwave for 20 seconds on half of strength if there are bits of unmelted chocolate.
  3. Add in a drop of red meals coloring (I use AmeriColor smooth gel meals coloring). The coloration will lighten slightly when the ganache cools. Transfer to a piping bag.

For the Assembly :

  1. Pipe the crimson/white buttercream among every cake layer. Use the individual baggage of crimson and white to alternate a piped crumb coat. Smooth out with an offset spatula. Chill for approximately 10 minutes.
  2. Pipe the Italian meringue buttercream on the outdoor of the cake. Smooth out.
  3. Chill for every other 10 min. Add a skirt of confetti sprinkles to the lowest of the cake.
  4. Add ganache to the top of the cake. Smooth to create a drip look. Let the ganache cool.

  • Category: Dessert
  • Cuisine: American


  • Serving Size: 8 people
  • Calories: 240kcal
  • Sugar: 39g
  • Sodium: 190mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Carbohydrates: 40g
  • Protein: 2g
  • Cholesterol: 36mg