Best Funfetti (Confetti) Layer Cake from Scratch
Servings: 12 servings
Calories: 994kcal
This funfetti layer cake is made from scratch and is super moist, soft, has fun rainbow sprinkles to give it that confetti cake look and is covered in fluffy buttercream frosting.
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Ingredients
For the cake:
- 2 ½ cups all-purpose flour (or 2 ¾ cups cake flour for a whiter cake-see notes)
- 2 cups granulated sugar
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable shortening (see FAQ section in post for questions)
- 1 cup sour cream (see FAQ section in post for questions)
- ½ cup milk
- 2 teaspoons clear vanilla extract (or regular vanilla extract)
- ½ teaspoon butter extract or emulsion (optional)
- 6 large egg whites
- ¾ cup rainbow jimmies (jimmies work better than sprinkles as sprinkles often bleed off color and it smears the batter)
For the frosting:
- 1 cup vegetable shortening
- 1 cup unsalted butter, room temperature (2 sticks)
- ¼ teaspoon salt
- 6 cups confectioner’s sugar
- 2 teaspoons clear vanilla extract (or regular vanilla extract)
- ¼ teaspoon butter extract or emulsion (optional)
- 2-3 tablespoons milk
- rainbow jimmies for decorating
Instructions
For the cake:
- Preheat the oven to 325 degrees F.
- Grease and flour two 8-inch round (2-inch deep) cake pans.
- In a medium-sized mixing bowl, mix together the sour cream, milk, extracts and egg whites with a whisk until smooth and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt. Whisk together.
- Add the shortening, in chunks at a time, to the flour mixture, mixing with an electric mixer on medium speed between additions. Once all the shortening has been added, mix on medium-high until the flour is coated with the shortening and the mixture is crumbly and resembles a sand-like texture. Do not continue mixing past this point, or the mixture will turn into a paste and that will change the final outcome.
- Add in half the liquid mixture and mix on medium just until combined, no more than 30 seconds. Scrape down the sides of the bowl.
- Add in the last half of the liquid mixture and mix on medium until well combined, about 15 seconds or so. Be careful not to overmix the batter at this point. Stop mixing once it's well combined. Mixing too long can cause a dense, rubbery and dry cake.
- Scrape down the sides of the bowl and mix again on medium, only for about 10-15 seconds.
- Add the rainbow jimmies and fold in by hand with a large spoon or a silicone spatula.
- Pour the batter into the greased and floured cake pans and bake at 325 degrees F for 40-45 minutes. Cake layers are done baking when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter. Do not overbake as that will cause a dry cake.
- Cool on a wire rack, in the pans, for about 10 minutes, then remove the cake layers from the pans and let cool completely on the wire racks before adding the frosting.
For the frosting:
- Mix the shortening and butter well with an electric mixer on medium to medium-high speed until very smooth.
- Add 1 tablespoon milk and three cups of confectioner’s sugar. Add the salt and mix on low until incorporated and then on medium until well mixed.
- Add another tablespoon of milk and the last three cups of confectioner’s sugar, along with the extracts and mix on low until combined, then on medium to medium-high until well mixed.
- Check the consistency. If it’s too thick, add another tablespoon of milk and mix well. If it's too thin, add another ½ cup of confectioner's sugar and mix well.
- Once the desired consistency is reached, mix on medium-high to high speed for about two minutes. The icing will become fluffy and lighten a bit in color.
- Add frosting to the cooled cake layers and decorate as desired.
Notes
Using cake flour: * I personally prefer using all-purpose flour for this cake instead of cake flour as the texture actually comes out better with all-purpose flour. The cake flour will give you a whiter cake, but the texture will be a little spongier than if you use all-purpose flour. If you do use cake flour instead, just make sure not to beat at higher speeds, or beat too long as that could make it even spongier.
Storage: This cake will keep for a couple of days covered out of the fridge. (As long as it's not covered in perishable frosting or filling and isn't stored in a warm environment). Place in the fridge after a couple of days to prolong its freshness.
How to serve: This cake is best served close to room temperature. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving.
Freezing: The cake layers can be frozen for up to a month if wrapped well in plastic wrap and foil.
Buttercream servings: The buttercream makes enough to cover a two-layer, 8" round cake or about 24 cupcakes.
Storing the BC: Store the buttercream in an airtight container at room temperature for about 3-4 days or in an airtight container in the refrigerator for up to a week.
Make sure to check out the TIPS & FAQs for this recipe in the post, which will answer questions about ingredients, substitutions, the mixing method, how to make this into cupcakes and more.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 994kcal | Carbohydrates: 124g | Protein: 5g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 5g | Cholesterol: 53mg | Sodium: 233mg | Potassium: 154mg | Fiber: 1g | Sugar: 103g | Vitamin A: 613IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 1mg