Birthday Funfetti Cake

Celebrate your birthday with this homemade funfetti cake! It consists of three layers of white, fluffy cake studded with rainbow sprinkles all enrobed in a silky swiss meringue buttercream with even more sprinkles.

Author: Sloane’s Table

Meal Type: Fish Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours 15 minutes

Servings: 6 slices

Calories: 1,428 kcal per serving

Ingredients

270 grams - all-purpose flour
250 grams - granulated sugar
1 tbsp - baking powder
½ tsp - salt
113 grams - unsalted butter
100 grams - neutral oil
340 grams - whole milk
1 tsp - vanilla extract
3 - egg whites
85 grams - rainbow jimmy sprinkles
210 grams - egg whites
450 grams - granulated sugar
1 tsp - vanilla extract
510 grams - unsalted butter
22 grams - rainbow jimmy sprinkles

Instructions

Preheat the oven to 350 degrees (180 degrees F).
Grease and line three 6 inch cake pans with parchment paper.
Soak cake strips in ice cold water.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
Add the oil, milk, and vanilla, and mix until just combined.
In a separate bowl, whip the egg whites to medium peaks. Gently fold it into the batter with a rubber spatula until just combined.
Lastly, add the sprinkles and mix until evenly distributed.
Divide the cake batter between the prepared pans. Wrap the outsides of the pans with the cake strips.
Bake the cake layers for 40-45 minutes or until a tooth pick inserted comes out clean.
Turn the cakes out onto a wire rack to cool completely. Once cool, wrap in plastic wrap and leave at room temperature or in the freezer until ready to decorate.
Wipe the bowl of a stand mixer and whisk attachment down with white vinegar.
Add the egg whites and sugar to the bowl and whisk until fully combined.
Place over a small saucepan of simmering water, and whisk frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the mixture no longer feels grainy.
Move the bowl over to the stand mixer with the whisk attachment. Whisk on medium-high speed until medium peaks form.
Add the vanilla and continue whisking until stiff peaks form.
Turn the mixer down to low speed, and wait until the meringue cools down to at least 85 degrees F.
Cut the butter into cubes and add to the meringue a few pieces at a time, allowing them to fully incorporate before adding more.
Once all of the butter is added, it may look curdled, but keep beating for a few more minutes and it will come together.
Once the buttercream has mostly come together, change the whisk attachment to the paddle and keep mixing on low speed until homogenous and smooth.
Place the first cake layer on the cake stand. Add three 3 tablespoon scoops of buttercream and spread into an even layer. Place the second cake layer on top and repeat.
Spread an even layer of buttercream on the sides, then chill in the fridge for at least 10 minutes.
To the remaining buttercream, mix in 2 tablespoon of jimmy sprinkles until evenly distributed.
Remove the cake from the fridge and apply a thicker layer of buttercream to the sides.
Lastly, pipe buttercream along the edges of the cake as desired.

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