Horray! New digs calls for celebratory cake!
Remember that thing I said about trying to embrace imperfections in the kitchen? Yeah. That did not happen here. But my sprinkle-obsessive behavior paid off big time. Third time’s a charm!!
What I learned: artificial sprinkles are best, the more natural kind bleed into the batter (hence the weird color of the first two tries).
A crumb coat is key to keeping the crumbs contained. God forbid we have rogue crumbs that end up on the outside of the cake, marring your beautiful fluffy white frosting.
I decorated with nonpareils (round sprinkles) on the first cake and then these cute fondant cutouts on the second – which were quite a bit of work to color separately, roll and cut, and then dry on a curved surface so they fit the curve of the cake. Whew! I am tired just explaining all of that. I would recommend sticking with sprinkles as it gives you an idea of what is inside.
- 8 oz unsalted butter, at room temp
- 2 cups sugar
- 5 eggs
- 1¼ cups buttermilk
- 2 tsp vanilla extract
- 2½ cups cake flour
- 1 tsp kosher salt
- 1 tbl baking powder
- ⅔ cup sprinkles
- 1 lb unsalted butter, room temperature
- 2 lb confectioner’s sugar
- pinch of salt
- 2 tsp vanilla extract
- Preheat oven to 325°F. Grease pans and line with parchment paper.
- Cream the butter with the paddle attachment of an electric mixer, on medium speed for 3 minutes. In those 3 minutes, whisk* together the cake flour, salt, and baking powder and mix the vanilla into the buttermilk. Set both of these aside.
- With the mixer on medium speed, slowly add the sugar and beat for another 3 minutes. Scrape down the sides and return speed to medium.
- Add the eggs, one at a time, allowing each to fully incorporate before adding the next (about 1 minute in between each egg). Scrape down the sides.
- With the mixer on low, alternate the flour and buttermilk in 3-4 additions and mixing until just incorporated.
- Mix in sprinkles.
- Pour batter into prepared cake pans. To release air pockets, lift each cake a few inches off the counter then allow it to drop (making sure it hits evenly and with a loud bang), repeat 3-4 times. Bake for 45-60 minutes, rotating the pans halfway through. The cakes are done when a toothpick inserted into the center of a cake comes out clean.
- Make Icing: beat butter about 2 minutes (until it coats the sides of the bowl). With mixer on lowest speed, slowly add the confectioner’s sugar, pinch of salt, and vanilla. Beat on medium-high speed for 6-8 minutes until super fluffy. Keep covered with a damp paper towel until ready to use.
- Crumb coat: ice cake layers with a very thin coating of icing then refrigerate the cakes for 15 minutes to let icing harden slightly.
- Ice cakes and decorate!
THREE layers! I love this. Congrats on the new site :)
Hi Chrissy
To refresh your memory, I’m Ross and Eric’s friend!
I hope you’re doing well!
I am going to make the funfetti cake for my birthday which is Tuesday, Nov 10th.
I have a few questions.
The picture shows 3 layers, the recipe says it’s for two 8″ cake pans.
Mine are 9″. So the question is, are the ingredient quantities for 3 layers and is it ok to use the 9″ pans?
I am planning to make the cake two days before and frost it. Is that ok ?
Hope to hear from you soon as I am going to bake tonight!
Thanks and very best,
Stacy
Hi Stacy!!
The ingredients are for the two 8″ cake pans but 9″ will work too, the layers will be thinner so the cook time will probably be slightly less. To get more layers you can slice the completely cooled cakes in half horizontally with a bread knife.
Its definitely ok to make the cakes two days before but I would recommend frosting the day of – you can make the frosting today and keep it refrigerated, then bring it to room temp and give it a quick rebeating in the mixer and it will be good to go!!
I hope this is helpful, please let me know if you have any other questions!
And Happy Birthday!
Chrissy
Hi Chrissy!
Thanks for answering most of the questions. It’s still a little confusing, So you used two 8 ” cake pans but you made it with 3 layers. How did you do that ? Did you just divide the batter into three pans ?
Sorry for being obtuse :-)!
Thanks
Stacy
Chrissy!
Me again :-) …. adding to previous message:
or do I need to add 1/2 more batter ingredients to make a 3rd layer
Thanks!
Stacy
Hi Chrissy
I ran out and bought the 8″ pans! And as per your photo, I assume to use 3 pans. Correct??
Hope so …Will send pics
Thanks!
Stacy
The recipe is meant for just two pans. I am sorry my picture is confusing I had extra layers from testing and did not mean for it to contradict the recipe. Using three pans will still work I believe but just be aware that the cook time will be much less as each pan has less batter.
I am sorry for the confusion, thank you for being persistent, it helps me get better as a teacher!!
I felt like a detective figuring it out…… so Martha Stewart had a recipe for a chocolate cake with approx same quantity of ingredients and to use 3, 8″ cake pans ….. so I did …..cause I figured you wouldn’t put a picture if it wasn’t going to represent how it should look ….. yes, I think that’s important! Another website Molly Yeh (you know her ?) she had a recipe for funfetti cake ….. her picture showed two layers, but I followed yours….. actually the bake time of the cake was apron 45 minutes
sorry that I didn’t get to take a picture before the candles etc …. it was a crazy night, raining and I wasn’t even feeling well. Had organized a party at Cosme …. but it was three layers …. the cake was amazing, everyone loved it …. the only feedback would be to put less sugar in the icing. Other than that …. it was moist and incredible …. what about keeping it butter cream but making like a hybrid with a little cream cheese ? Does that sound terrible ? :-)
Thanks again ….. hope to see you soon! xoxo Stacy