Classic Homemade Funfetti Layer Cake

Ingredients

For the Vanilla Sprinkle Cake:

• 2 1/2 cups (300g) cake flour (or all-purpose flour)
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (225g) unsalted butter, softened to room temperature
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs + 1 egg white, room temperature
• 1 tbsp pure vanilla extract (or 2 tsp vanilla + 1/2 tsp clear almond extract)
• 1 cup (240ml) whole milk or buttermilk, room temperature
• 1/2 cup (80g) rainbow jimmies (sprinkles)

For the Classic Vanilla Buttercream:

• 1 1/2 cups (340g) unsalted butter, softened
• 5 cups (600g) powdered sugar, sifted
• 1/3 cup (80ml) heavy cream
• 2 tsp pure vanilla extract
• Pinch of salt
• Extra rainbow sprinkles for decoration

Instructions

1.Prepare Oven & Pans:350°F (175°C) oven setup.

Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.

2.Whisk Dry Ingredients:

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.

3.Cream Butter & Sugar:Beat 3 to 4 minutes until pale and fluffy.

In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed until light, fluffy, and expanded in volume.

4.Incorporate Eggs & Vanilla:

Add eggs one at a time, beating well after each addition. Add the extra egg white and vanilla extract, scraping down the sides of the bowl as needed.

5.Combine Batter:Alternate dry ingredients and milk.

With the mixer on low speed, add 1/3 of the dry flour mixture, followed by half of the milk. Repeat, ending with the final 1/3 of the flour mixture. Mix just until combined—do not overmix.

6.Fold in Sprinkles:Fold by hand using a rubber spatula.

Gently fold in the 1/2 cup of rainbow jimmies by hand using a rubber spatula in 3–4 swift strokes to prevent the colors from bleeding.

7.Bake & Cool:25 to 30 minutes at 350°F (175°C).

Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely before frosting.

8.Whip Frosting & Assemble:

Beat butter for 2 minutes until smooth. Gradually add powdered sugar, heavy cream, vanilla, and salt. Beat on high speed for 3–4 minutes until fluffy. Frost cooled cake layers and cover top and sides with extra sprinkles