Four-Layer Funfetti Birthday Cake


One of my friends ordered a large funfetti cake for a birthday, so I decided to make this massive cake! It’s four layers, packed with colorful sprinkles, and is slathered with a fluffy, almond buttercream 😀

Cake Batter:

  • 1.5 cup (3 sticks) butter, softened
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups sprinkles
Vanila Buttercream:
  • 4 sticks butter
  • 8 cups powdered sugar
  • 3 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 1/2 tsp. salt
Preheat oven to 350º F. Prepare four 9-inch round cake pans with a lining of parchment paper, and nonstick baking spray. Beat the butter until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another. Whisk together flour, baking powder, and salt. Pour the buttermilk and vanilla into measuring cup and whisk together with a fork. Add to the butter mixture, and alternate with the milk mixture, beginning and ending with dry ingredients. Gently stir all ingredients until well combined. Stop mixer and scrape down sides of bowl, making sure that all ingredients have fully mixed. Gently fold in the sprinkles, until they have been evenly distributed throughout the batter. Pour equal amounts of cake batter into each cake pan, and place pans into oven. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
While the cakes bake and cool, prepare the frosting. Whip the butter until it is light and fluffy, then slowly add the powdered sugar. Alternate installments of powdered sugar with heavy cream, and continue mixing until the frosting has reached desired consistency. Add salt and extracts, and continue mixing until fully incorporated. Frost cake as desired. I decided to swirl the frosting on the top, and fill the swirl with sprinkles 😀

22 thoughts on “Four-Layer Funfetti Birthday Cake”

  1. Hi Chelsey!

    I had a quick question! In the cake batter instructions you say to cream together butter and shortening but the recipe only calls for butter. Should it be half butter half shortening?

    I’m trying out this cake for my friends birthday and just want to make sure I do it correctly the first try!

    Thank you!!

    1. So sorry! I tweaked the recipe a while back to remove the shortening (it tastes better with all buter :P), but didn’t update the instructions! So sorry for any confusion!! I just fixed it 🙂 Thanks!!

  2. The cake was great! My buttercream was stiff, hard to spread and didn’t yield as much as I would have thought. I’m not sure what may have happened but I’ll definitely give it another try. Regardless the cake itself was terrific and a keeper recipe!

  3. I’ve been looking through a few funfetti cake recipes and some call for cake flour and I see yours calls for all purpose is there a big difference?? Just starting to get into this baking stuff 🙂

    1. It really just depends on the recipe! my cake recipe is a butter cake recipe, and is slightly more dense than a sponge cake! As long as you use the type called for by a particular recipe you should be fine!

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