Funfetti Layer Cake with Whipped Vanilla Frosting


For Anthony’s first birthday, I wanted to make the perfect cake. Never having made a cake from scratch, I soon realized that this might be a lofty goal. The more I scoured Pinterest the more intimidated I became. I mean, who makes 3 layer cakes with animal sculptures on it from scratch?? I swear I saw that. As I was about to give up and go buy my trusty cake mix box, I realized I was overcomplicating this. Funfetti! Funfetti just reminds me of happy childhood memories which is exactly what I wanted to give Anthony. Plus, you do not need to be able to sculpt monkeys out of fondant to decorate a Funfetti cake. Perfect.

I made the cakes during Anthony’s naptime and then made the frosting and assembled the cake after he went to bed for the night. However, if you have older children, this actually might be a recipe that you want to do with them. As I poured the sprinkles into the cake batter I couldn’t help but imagine a 3 or 4 year old Anthony standing on a chair next me helping me crack the egg or stir the sprinkles.

The cake turned out delicious and Anthony loved it. Ok, so did his dad and I. I’m embarrassed to say how little is left. I think that this is a great cake recipe if you want to give your child a homemade cake that will look great and is not very complicated to make.


Funfetti Layer Cake with Whipped Vanilla Frosting

Adapted from:


For the Cake:

  1. 1 cup whole milk at room temperature
  2. 3/4 cup liquid egg whites
  3. 1 whole egg at room temperature
  4. 2 teaspoons pure vanilla extract
  5. 1/4 teaspoon almond extract
  6. 2 3/4 cake flour
  7. 1 1/2 cups sugar
  8. 1 tablespoon + 1 teaspoon baking powder
  9. 3/4 teaspoon salt
  10. 12 tablespoons unsalted butter, softened and cut into cubes
  11. 1/2 cup rainbow sprinkles

For the Frosting:

  1. 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
  2. 3 1/2 cups confectioner’s sugar
  3. 3 tablespoons of milk
  4. 1 tablespoon pure vanilla extract
  5. a pinch of salt
  6. rainbow sprinkles for decorating


For the cake:

  1. Preheat oven to 350°F. Spray 2 round 8-inch pans with cooking spray.
  2. In a medium bowl combine the eggwhites, egg, 1/4 cup of milk, vanilla extract, and almond extract. Stir. I used a fork to stir to gently break the egg yolk up a bit.
  3. In a large bowl combine the dry ingredients (cake flour, sugar, baking powder, and salt). Stir until ingredients are fairly well blended.
  4. Add the butter and, with an electric mixer (I use a handheld one) blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk and mix on low speed until moistened. Increase to medium speed and and mix for about a minute and a half.
  5. Add the egg/milk mixture in 3 separate batches. Beat on medium speed for about 20 seconds after each batch is added. Once entire egg/milk mixture is added, beat on medium speed until well-blended.
  6. Add the rainbow sprinkles. I just stirred these in with a wooden spoon.
  7. Pour the batter evenly into the two cake pans. There should be about the same amount of batter in each pan so the layers will look even.
  8. Bake 25-35 minutes. Start checking the cake at 25 minutes and bake until a cake tester comes out clean when inserted into center.
  9. Let cool for at least 10 minutes before attempting to take them out of the pan.

For the Frosting:

  1. With an electric mixer, whip butter for 8 minutes on medium speed. Butter will be very pale and creamy.
  2. Add remaining ingredients and mix on low speed for 1 minute. Then mix on medium speed for about 6 minutes.
  3. Because the frosting is to light and fluffy after being made, you should frost the cake immediately with it once the frosting is ready.

Assembly of Cake:

  1. Spread a spoonful of the frosting on a cake plate. Place the bottom cake layer on the frosting.
  2. Evenly spread about 1 cup of the frosting on top of cake layer. Sprinkle with rainbow sprinkles.
  3. Gently place the top cake layer on the frosted bottom cake layer. Place a generous scoop of frosting on top, spreading evenly and working your way down the sides until the entire cake is evenly frosted.
  4. Decorate! How you do this is up to you but I “threw” (I don’t know how else to describe it…I think I really was just throwing sprinkles) rainbow sprinkles all over the side of the cake until they were evenly covering the sides. Then I created a thick layer of sprinkles around the circumference of the top of the cake (about an inch wide). Last but not least I stuck a “1” candle in the middle.
  5. Put in refrigerator and chill for at least 30 minutes. Take out of fridge and let sit, covered, at room temp for at least 20 minutes before serving.
  6. Enjoy!!!


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