Small Batch Funfetti Layer Cake

image of funfetti cake slice made from 6 inch cake layers

4.80 from 92 ratings

Small Batch Funfetti Layer Cake

This funfetti layer cake recipe makes the perfect six-inch layer cake! It makes three, moist cake layers that are perfect for stacking.

Prep Time15

Cook Time30

Additional Time20

Total Time1 5

Course: Cakes

Cuisine: American

Servings: 16

Calories: 495kcal

Author: Chelsey White

Ingredients

Funfetti Cake

2 cups + 2 Tbsp all-purpose flour 276g
2 cups granulated sugar 400g
1 1/2 tsp baking powder 6g
1/2 tsp fine salt 3g
2/3 cup unsalted butter, room temperature 150g or 1 1/3 sticks
2/3 cup carton egg whites or 5 large egg whites, room temperature 155g
1 cup buttermilk, room temperature 240g
1 Tbsp vegetable or canola oil 15g
1 tsp vanilla extract or vanilla bean paste 4g
1 tsp almond extract - optional 4g
1/2 cup rainbow jimmie sprinkles 90g

Vanilla Buttercream Frosting

1 1/2 cups unsalted butter, room temperature 339g or 3 sticks
2 tsp vanilla extract or vanilla bean paste 8g
1/2 tsp fine salt 3g
5 cups powdered sugar 625g
2 Tbsp heavy whipping cream, room temperature 30g

Instructions

6-Inch Funfetti Cake Layers:

Preheat oven to 350°F/175°C. Line three 6-inch pans with parchment rounds and grease with non-stick baking spray or homemade pan release.
Mix 2 cups + 2 Tbsp all-purpose flour, 2 cups sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix in 2/3 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
Pour in 2/3 cup of egg whites and mix on low until just incorporated.
Next, mix in 1 cup of buttermilk on a low speed.
Add in 1 Tbsp of vegetable oil, 1 tsp of vanilla extract, and 1 tsp almond extract and mix at a low speed until fully incorporated. If you want to color these cake layers, add in the gel food coloring with the oil and extracts.
Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
Fold 1/2 cup of sprinkles into the cake batter using a rubber spatula and mix until they're evenly distributed.
Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans and ensure they all have the same amount of batter. This guarantees the layers will bake to be the same height.
Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
Place cake layers into the freezer for 30 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers, and then frost as desired.

Vanilla Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.
Beat 1 1/2 cups of unsalted butter at medium speed for 30 seconds with a paddle attachment until smooth.
Mix in 2 tsp of vanilla extract and 1/2 tsp salt on a low speed.
Slowly mix in 5 cups of powdered sugar on a low speed. Add in 2 Tbsp of heavy cream halfway through to make the frosting easier to mix.
Continue to mix on a low speed for a few minutes until the desired consistency is reached.
If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (a quarter of a cup at a time).
If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made and beat on low until it reaches the desired color.

To Assemble this Small Batch Funfetti Cake:

Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
Add an even layer of buttercream between each cake layer.
Spread a thin coat of frosting around the cake to fully cover the cake layers.
Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake and smooth using a bench scraper. Then decorate as desired! I used a Wilton 1M piping to pipe large swirls on top of the cake.

Video

Notes

Small Batch Funfetti Cake Recipe Variations

This recipe can also be used to make a sheet cake! One batch can be used to make a 9-inch x 13-inch cake that is about 1 inch tall.

Tips for Making the Best Funfetti Cake

Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
Make sure your ingredients are at room temperature to help them mix together better.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Make sure your buttercream is the right consistency. It allows you to easily pipe your rosettes and have them keep their shape.
Crumb coat and chill your cake, then smooth on a second layer of frosting. This will help make sure your final coat of frosting is crumb-free and beautiful.
Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.

Making this Funfetti Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

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