Confetti Cake (Homemade Funfetti)

Ingredients

• 3 cups Cake flour (sifted)
• 2 cups Granulated sugar
• 4.5 teaspoons Baking powder
• 0.75 teaspoons Baking soda
• 0.5 teaspoons Salt
• 3 sticks Unsalted butter (for batter) (softened, room temperature)
• 1/3 cup Vegetable oil (neutral oil)
• 1 cup Buttermilk (room temperature)
• 4 Large eggs (room temperature)
• 2 Egg whites (room temperature)
• 1 tablespoon Vanilla extract
• 1 teaspoon Almond extract
• 0.75 cup Rainbow sprinkles (wax, non‑dissolving) (Betty Crocker brand or similar)
• 1 pound Cream cheese (room temperature)
• 1 pound Unsalted butter (for frosting) (room temperature)
• 2 cups Confectioners' sugar (or whole 16‑oz bag)
• pinch Salt (for frosting)

Instructions

1. Preheat oven and prepare pans

   Set oven to 350°F. Grease each 9‑inch pan with a thin layer of oil using a pastry brush, then line the bottom with parchment paper and press the paper onto the greased surface to eliminate air pockets.

   Time: PT15M

   Temperature: 350°F

2. Combine dry ingredients

   In the stand mixer bowl, add cake flour, granulated sugar, baking powder, baking soda, and salt. Pulse on low speed until evenly mixed.

   Time: PT5M

3. Beat eggs and egg whites

   In a separate bowl, whisk together the 4 whole eggs and 2 egg whites until the mixture is uniform and no streaks remain.

   Time: PT2M

4. Add extracts to eggs

   Stir in 1 Tbsp vanilla extract and 1 tsp almond extract to the egg mixture.

   Time: PT1M

5. Incorporate butter and oil (reverse creaming)

   With the mixer on low, add the softened butter and 1/3 cup oil to the dry mixture. Mix until the flour looks hydrated and the batter is crumbly, about 1‑2 minutes.

   Time: PT5M

6. Add liquid ingredients

   Pour the buttermilk and the egg‑extract mixture into the bowl. Increase speed to medium and mix until the batter is smooth and satiny.

   Time: PT5M

7. Whip air into batter

   Turn the mixer to high and whip the batter for 1‑2 minutes to incorporate air, giving the cake a light crumb.

   Time: PT2M

8. Fold in sprinkles

   Gently fold 3/4 cup rainbow sprinkles into the batter with a rubber spatula, distributing them evenly without over‑mixing.

   Time: PT1M

9. Divide batter evenly

   Weigh the batter and portion approximately 12 oz (about 340 g) into each prepared pan, using the kitchen scale for exactness.

   Time: PT5M

10. Bake the layers

    Place the three pans in the oven as described, bake for 30 minutes, then rotate the pans (top to bottom, side‑to‑side) and continue baking another 10‑15 minutes until a toothpick comes out clean and the tops are lightly golden.

    Time: PT45M

    Temperature: 350°F

11. Cool the cakes

    Allow the cakes to cool in their pans on a cooling rack until completely cool, about 30 minutes, then remove parchment and set aside.

    Time: PT30M

12. Level the tops

    Using a serrated knife, trim the domed tops of each layer to create flat surfaces for stacking.

    Time: PT5M

13. Make cream‑cheese frosting

    In the stand mixer, beat 1 lb softened cream cheese and 1 lb softened butter until smooth. Add the whole bag (≈2 cups) of confectioners’ sugar and a pinch of salt; beat until incorporated. Finally, add 1 tsp vanilla extract and beat until fluffy.

    Time: PT10M

14. Chill frosting (optional)

    Transfer the frosting to a container and refrigerate for 30 minutes to firm up, making it easier to spread.

    Time: PT30M

15. Apply crumb coat

    Place the first cake layer on a cake stand. Spread a thin layer of frosting over the top and sides to lock in crumbs. Refrigerate for 15 minutes to set the crumb coat.

    Time: PT10M

16. Stack and frost the cake

    Add the second layer (cut side down), apply a generous layer of frosting, then repeat with the third layer. Apply the remaining frosting smoothly using an offset spatula and a bench scraper for a clean finish. Sprinkle the top with additional rainbow sprinkles.

    Time: PT15M

17. Final chill

    Refrigerate the assembled cake for at least 30 minutes to set the frosting before slicing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g