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Four-Layer Funfetti Birthday Cake

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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
  • 2 tsp. almond extract
  • 1/4 cup heavy cream
  • 1/2 tsp. salt
Instructions:
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 almond extract, 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 😀

Leah

Wednesday 10th of March 2021

If I don’t have nine-inch cake pans, should I do more layers in seven or eight inch pans?

Charlotte

Monday 25th of January 2021

Hello, Do you have to use almond extract or is there a substitute that can be used? Thank you ??

Donesha Adair

Wednesday 20th of May 2020

Hi,

Where do you buy the sprinkles for this cake? I have seen sprinkles but they always seem to be hard and not quite like the ones in the photo above.

Chelsweets

Thursday 21st of May 2020

Hi Donesha,

I like to order my sprinkles in 7 lb tubs on amazon, because I use them a lot!! haha this is the type I use: https://amzn.to/2v6LVtQ

Hope that helps, happy baking!

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Sunday 8th of December 2019

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Melanie

Friday 11th of January 2019

Have you tried this with whole-wheat pastry flour? Had any luck? I've got a 12" springform pan. Would this recipe work for 2 layers in that size? Thanks!

Chelsweets

Monday 21st of January 2019

I haven't tried out any other flour besides all-purpose with this recipe. one batch of cake batter barely makes three nine inch cake layers, so I think it would barely make one 12 inch cake layer!