This is the ultimate celebration cake, perfect for birthdays, graduations, promotions -- you name it! It’s three layers of homemade Funfetti cake and vanilla buttercream frosting that's completely encrusted with rainbow sprinkles. This cake brings the party! We’re calling it the Funfetti Sprinkle Party Cake.
Funfetti Sprinkle Party Cake Recipe
1/2 cup unsalted butter, softened
1/2 cup all vegetable shortening
2 cups superfine sugar
3 cups cake flour and 4 teaspoons baking powder, sifted together
6 egg whites
3 egg yolks
1 cup of milk
1 teaspoon vanilla
1/4 a teaspoon cream of tartar
1. Preheat oven to 350°, then grease and flour three 8-inch cake pans
2. Separate eggs. [Tip: Separate eggs when they are cold. Beat egg whites when they have come to room temperature.]
3. Add egg whites and cream of tartar to mixing bowl and beat until stiff peaks are formed. [Tip: Be sure not to over-whip the eggs. Dry egg whites will create a dense cake.] Reserve beaten egg whites.
4. Cream butter and shortening until smooth and uniform
5. Add sugar gradually and beat until very light and fluffy, about 3 minutes.
6. Add well-beaten egg yolks.
7. Add well-sifted dry ingredients, alternating with milk.
8. Mix until just combined, being careful not to over mix the batter.
9. Remove mixer paddle and fold in beaten egg whites and sprinkles by hand. Start by folding in 1/3 of the egg whites, then the second third, the sprinkles and the last third of egg whites.
10. Bake at 350° for 25-30 minutes.
11. Carefully remove cakes from oven and allow them to cool on a baking rack for 15-20 minutes. You will know the cakes have cooled when they pull away from the sides of the pan.
12. Run a knife around the edge of the pan and invert to remove cake.
13. Allow cakes to cool completely on the rack before frosting.
14. Place first layer on an 8" round cake board and add a generous amount of your favorite buttercream frosting. Repeat with second layer.
15. Invert the third layer so the bottom of the cake is facing up and apply a thin layer of frosting to seal in the crumbs.
16. The sides of the cake are where most of the crumbs and uneven crevices will be. Not to worry! Frosting fixes everything! Apply a generous amount to the side of the cake, pressing the frosting into any crevices with the offset spatula. Smooth out the frosting until only a thin layer remains. Remove excess frosting from the offset spatula by dipping into a bowl of hot water and wipe with a kitchen towel. This technique not only helps to clean the spatula, but the warm spatula helps smooth out the frosting. (See how to crumb coat a cake)
17. This is the fun part! Line a rimmed cookie sheet with parchment paper and empty 3-4 containers of rainbow sprinkles until the cookie sheet is well covered. Shake the cookie sheet so there’s an even layer.
18. Next, place an 8” cake board on top of the cake and get ready to roll!
19. Pick up the cake, with one hand on top and one hand underneath. Turn the cake on its side and roll in the sprinkles.
20. Once all the sides are coated in sprinkles, invert a small bowl in the center of the cookie sheet and place the cake on top. Remove the cake board from the top of the cake.
21. Apply a thin layer of frosting and cover with sprinkles.
22. If there are any bare patches on the sides of the cake, take a handful of sprinkles and press. P.S. You can cover the entire cake this way, if you don’t feel like rolling with it.
23. Transfer to a cake plate or stand. Time to party!!
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