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THE BEST Funfetti Cake
This is the best Funfetti Cake you will ever try! There are two soft, moist and tender vanilla cake layers bursting with colorful rainbow sprinkles. The cake has a light whipped cream filling and the most luscious whipped white chocolate ganache frosting that is made without butter. This frosting tastes like vanilla ice cream and I can't wait for you to try it!
Ingredients
1 x Recipe for Vanilla Whipped Ganache Frosting
Funfetti cake batter:
- 1 ¾ cups (250g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoon (84g) unsalted butter, softened
- 2 tablespoon (30ml) sunflower oil
- 1 ⅓ cups (265g) granulated sugar
- 1 ½ teaspoon (7ml) pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 large egg at room temperature
- 2 large egg whites at room temperature
- ½ cup (120ml) full fat sour cream
- ½ cup (120ml) whole milk
- ½ cup (90g) mix of rainbow jimmies and confetti sprinkles
Filling:
- ½ cup (120ml) 35% heavy whipping cream
- 1 teaspoon (5g) granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ cup (60ml) prepared Vanilla Whipped Ganache Frosting
Instructions
- Make the Vanilla Ganache Frosting according to this recipe here. You'll reserve ¼ cup of it to make the filling. You'll need to chill the base for several hours or over night, so you may want to make it first before baking the cake.
- Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with rounds of parchment paper.
- Sift flour, baking powder, baking soda and salt into a medium bowl and whisk to blend evenly.
- Make the cake batter. Combine soft butter, oil, sugar, vanilla extract and almond extract in a large bowl and mix with an electric hand mixer for 2 minutes until pale and fluffy. Mix in egg until well incorporated. Add egg whites and mix until well combined and smooth. Mix in sour cream. Sift in half of the flour over the wet mixture and mix it in slowly. Gradually mix in half of the milk on low speed. Mix in remaining flour and then rest of the milk. Turn the speed to medium-high and mix for just 5 seconds to emulsify the batter. Fold in sprinkles.
- Divide the batter evenly between the prepared pans and bake for 25-28 minutes until lightly golden and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool completely.
- Once the frosting base is thoroughly chilled, add the vanilla extract and beat with an electric hand mixer or stand mixer fitted with the whisk attachment on medium speed until thick and fluffy. This will take about 2 minutes but it depends on your mixer. Watch the video to see the consistency you should be looking for.
- Make the cream filling. Combine cold cream, sugar and vanilla in a medium bowl and whip to firm peaks using an electric hand mixer. Gently mix in Vanilla Whipped Ganache Frosting.
- Assemble the cake. Place one cake layer on a serving plate. Fill a piping bag with about 1 cup of frosting and pipe around the circumference of the cake to build a wall that will keep the filling from squeezing out. Use an offset spatula to spread the cream filling over the top of the cake within the frosting border. Place the other layer on top so it aligns with the sides of the bottom layer. Cover the entire cake with frosting and use a large offset spatula to even out the sides and make swooshes and swirls on the top layer. Decorate with sprinkles (as many as you’d like!).
