Funfetti Layered Cake with Cream Cheese Frosting
For my son's 3rd third birthday, I decided to test making the snack cake into a layered cake. It turned out PERFECTLY and all the kids went crazy over it!
Servings: 20
Equipment
- 2 9x9 cake pans
Ingredients
For the Cake:
- 1 cup unsalted butter room temperature
- 2½ cups granulated sugar
- 4 eggs room temperature
- 3 tsp vanilla extract
- 4½ cups all-purpose flour spoon & leveled
- 2 tsp sea salt
- 2 tsp baking powder
- ½ tsp baking soda
- 2 cups buttermilk (or whole milk with 1 tsp vinegar)
- 2 cups sprinkles (2/3 for cookies, 1/3 for topping)
For the Frosting:
- 6 cups powdered sugar packed
- 12 oz cream cheese room temperature
- 12 tbsp unsalted butter room temperature
- 1½ tsp vanilla extract
- pinch of sea salt
- 3-6 tbsp milk (you can use heavy cream, half & half, whole milk)
Instructions
For the Cake:
- Preheat oven to 350F degrees.
- If you're using whole milk instead of buttermilk. In a small bowl, pour in the whole milk and 2 tsp vinegar (I used apple cider). Let stand for about 5 minutes until it starts to look curdled.
- In a large mixing bowl or stand mixer, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time. Mix and then add the other. Add vanilla extract and mix until combined.
- Next, add in the flour, sea salt, baking powder and baking soda and mix until well combined.
- Slowly pour in the buttermilk or whole milk mixture and mix while adding it in until the dough is soft.
- Fold in 1½ cups of sprinkles with a spatula very gently until just incorporated.
- Divide batter between two spray & lined 9in cake pans.
- Bake for about 45-55 minutes until a toothpick comes out clean! The edges will be lightly brown, and you want the top soft but set. Cover lightly with a piece of foil halfway through baking to make sure it doesn't get too brown.
- Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.
For the Frosting:
- Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
- Add in the powdered sugar and sea salt and mix until well combined. Add 1 tbsp milk of choice and mix. Then, keep adding another tbsp until you get the consistency you prefer! Set aside.
To assemble Cake:
- Once the cake is completely cooled, cut each cake in half to create 4 layers.
- Spread a thick layer on icing on each one until you have 4 layers. Ice outside of the whole cake and top. Sprinkle on the remaining sprinkles & enjoy!
Notes
For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed thawed at room temperature before eating.
For Freezing Fully Made: Freeze cake fully cooked and frosted in a freezer bag in individual slices in the freezer! You can store in the fridge first so the icing hardens and then store right in the freezer! Lasts for about 3 months and actually delicious straight from the freezer!
For Freezing to Assemble Later: You can wrap the cake tightly in plastic wrap and then a freezer bag once it's completely cooled and freeze it! When you're ready for it, thaw in the fridge, make the icing, and ice!