Funfetti Cake

Step 1: Prep and mix the dry ingredients

Preheat the oven to 350°F (175°C). Then I grease my cake pans and line the bottoms with parchment. I also lightly grease the parchment so nothing sticks.

Then mix together the flour, baking powder, baking soda, and salt in a bowl and set aside.

Step 2: Cream the butter and sugar

This is the secret behind this cake. In a large mixing bowl or in a stand mixer, beat the butter until creamy. Then add the sugar and mix for a couple of minutes until it’s lighter and slightly fluffy. This step helps with structure, so I don’t rush it.

Step 3: Add sour cream and vanilla

Whip in the sour cream and vanilla until smooth.

Step 4: Alternate the dry ingredients & buttermilk

I add the dry ingredients and buttermilk in alternating additions, so I don’t overmix. I mix just until combined each time, and I stop as soon as everything comes together. This prevents the cake from getting too tough.

Step 5: Whip the egg whites

In a separate bowl, I whip the egg whites to stiff peaks.

Step 6: Gently fold into the cake batter

Then I fold the egg whites into the batter in thirds. I go gently here—this is what keeps the cake light instead of dense.

Step 7: Fold in the Sprinkles

I fold in the sprinkles at the very end, using a spatula. Again, be careful not to overmix the batter.

Step 8: Add to the pans and bake!

I divide the batter evenly between the three pans and bake for 18–22 minutes, until the tops spring back and a toothpick comes out clean or with a few crumbs.

Then I let them cool in the pan for about 10–15 minutes before turning them out.

Step 9: Make the cream cheese frosting

While the cakes cool, I make the frosting. I beat the butter first for about a minute, then add the cream cheese and beat until the mixture is smooth and creamy, usually 2 to 3 minutes.

Next, I add the powdered sugar gradually on low speed so it doesn’t go everywhere. Once it’s incorporated, I increase the speed and beat until smooth.

Then I add the heavy cream and vanilla and beat again until the frosting is light, fluffy, and easy to spread. If it feels too thick, I add a little more cream. If it’s too soft, I add a bit more powdered sugar.

Step 10: Assemble the cake

For many of my cakes, I like to brush a layer of simple syrup over the cake layers before frosting. This keeps the cake moist and gives it a really nice texture. To make it, I bring equal parts sugar and water to a boil, then let it cool before using. See the recipe card for more detailed instructions.

Now, to form the layers. I want this cake to be 6 layers, so once the cake layers are completely cool, I slice them in half horizontally. Or you can leave them as 3 layers.

I place one layer on the cake board, brush the simple syrup, then spread frosting on top, and repeat with the remaining layers.

Then I apply a thin crumb coat all over the cake and chill it for 20 to 30 minutes so everything sets.

After that, I add the final coat of frosting and smooth the top and sides. I like to press sprinkles around the bottom edge before chilling it again for another 20 to 30 minutes.

Step 11: Make the ganache and finish

Heat the cream until hot, either in the microwave or on the stove. Then pour it over the white chocolate in a bowl. After letting it sit for a minute, stir until smooth. If needed, I microwave it in very short intervals, stirring in between. Let cool for about 15 minutes, until it thickens slightly but is still pourable.

To finish the cake, pour the ganache over the top and let it drip naturally down the sides. Then I usually chill the cake for 15 to 20 minutes to set the ganache.

Finally, I pipe swirls with the remaining frosting and finish with more sprinkles on top! Now it’s ready for a birthday surprise!