Love and Olive Oil - Eat to Live. Cook to Love.

Frosted Funfetti Layer Cake

Frosted Funfetti Layer Cake from @loveandoliveoil

Sisters are like sprinkles. Sweet and vibrant and (yes) a little bit crunchy. And life isn’t nearly as fun without them.

Needless to say, when your sister comes to town and adamantly requests that you make a funfetti cake together, you don’t waste any time seeking out the most fabulous sprinkles you can find for your equally fabulous sis. Not settling for ordinary rainbow, I found these charming lollipop quins with a bright retro color scheme that I knew would be perfect for her cake. With matching turquoise frosting, this cake is as colorful as my sister’s vocabulary during an Avalanche game.

Frosted Funfetti Layer Cake from @loveandoliveoil

The sprinkles transform an ordinary yellow cake into a kaleidoscope of color, like a miniature paintball gun took aim at the batter, spattering the layers with pockets of vibrant color.

Frosted Funfetti Layer Cake from @loveandoliveoil

There’s no denying that this cake is downright charming, and yes, I am implying that you won’t be able to stop smiling.

Frosted Funfetti Layer Cake from @loveandoliveoil

Behind all the color is a basic yellow cake base, with a tender, buttery crumb and fragrant vanilla flavor. It’s almost identical to the base I used for this Lemon Cake with Fudge Frosting, with no lemon juice (obviously) and buttermilk instead of milk to account for the resulting loss of acidity.

Frosted Funfetti Layer Cake from @loveandoliveoil

Much like the Funfetti Blondies, the confetti or quin-type sprinkles are your best bet. When baked in the yellow cake batter, they melt into perfect pockets of pure color. Even the white sprinkles left their mark.

Frosted Funfetti Layer Cake from @loveandoliveoil

Frosted Funfetti Layer Cake from @loveandoliveoil

Engineers (like my sister) are serious about leveling, even when it comes to cake. I kept waiting for her to break out her protractor and calculator, but, luckily, she wanted to eat the cake as much as I did and we continued with the frosting despite our almost-but-not-quite-level trim work.

Frosted Funfetti Layer Cake from @loveandoliveoil

Sisters. Sprinkles. And cake. I can’t think of a better combination.

Funfetti Layer Cake

Yield: 1 9-inch layer cake (halve for a 6-inch cake)

Total Time: 2 1/2 hours

Ingredients:

For Cake:

  • 3 cups cake flour
  • 2 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
  • 1 1/4 cup whole buttermilk, divided
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup confetti quin sprinkles

For Frosting:

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 3 3/4 cups powdered sugar
  • 1/4 cup heavy cream, more or less as needed
  • 1 vanilla bean, seeded
  • food coloring (optional)

Directions:

  1. Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.
  2. In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 1 cup of buttermilk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
  3. In a small bowl, beat remaining 1/4 cup buttermilk with eggs and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Stir in sprinkles. Divide batter evenly among prepared pans.
  4. Bake for 35 to 45 minutes (about 25 to 30 minutes for 6" pans), rotating pans halfway through baking, until tops are lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and frozen until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)
  5. To prepare frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream as needed. Depending on the temperature and consistency of your frosting, continue alternating additions of cream and powdered sugar, until frosting is light and fluffy. Add vanilla bean seeds and food coloring and beat until evenly incorporated.
  6. To assemble, level each cake layer by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula. Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up.
  7. Cover the entire cake with a thin layer of frosting. This "crumb coat" will keep the stray crumbs in place and make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set, then spread with remaining frosting, reserving some frosting for piping decorative details and borders if desired.

Share this Post:

You may also like...

113 CommentsLeave a Comment →

  1. 1
    Posted On April 28, 2014 at 4:46 am

    That cake looks absolutely stunning! Maybe I should make one for my sister as well…

    Reply

  2. 2
    Posted On April 28, 2014 at 4:47 am

    It’s the most awesome Funfetti anything I’ve ever seen! You have one lucky sister! What a drop-dead gorgeous cake! Pinned!

    Reply

  3. 3
    Posted On April 28, 2014 at 4:58 am

    What an adorable cake! I loooove the color. I’ve never used those confetti sprinkles before, but it looks like I’ll definitely have to give them a try!!

    Reply

  4. 4
    Posted On April 28, 2014 at 5:38 am

    Such a fun cake!! I wish people came to visit me and requested a baking time. This cake is lovely. Pinning!!

    Reply

  5. 5
    Posted On April 28, 2014 at 6:00 am

    Holy gorgeous cake alert! I am TOTALLY obsessed with funfetti and I am definitely wishing I was your sister so I could be eating this right now, instead of going to the gym.  Worst. Ever.
    But this cake? It’s happening. Pinned!

    Reply

  6. 6
    Posted On April 28, 2014 at 6:12 am

    This might be the prettiest cake I have ever seen! Absolute perfection!!

    Reply

  7. 7
    Posted On April 28, 2014 at 6:29 am

    That cake looks amazing! I love the blue frosting :-)

    Reply

  8. 8
    Theresa
    Posted On April 28, 2014 at 6:31 am

    I absolutely love your cake, possibly the most beautiful color ever! You have one lucky sister!

    Reply

  9. 9
    Posted On April 28, 2014 at 7:05 am

    the turquoise frosting looks awesome!

    Reply

  10. 10
    Posted On April 28, 2014 at 7:46 am

    Soooo much fun!  Gotta make this asap :) 

    Reply

  11. 11
    Posted On April 28, 2014 at 7:47 am

    So pretty, love it! Those sprinkles just make the cake even better : )

    Reply

  12. 12
    Posted On April 28, 2014 at 7:58 am

    Beautiful cake and so much fun! I want this for my next cake for sure :)

    Reply

  13. 13
    Posted On April 28, 2014 at 8:11 am

    What a beautiful cake Lindsay, well done! The colour is Soo pretty !

    Reply

  14. 14
    Posted On April 28, 2014 at 8:16 am

    This cake is absolutely stunning!! And I totally have a level in my cake decorating supplies!! Ain’t nobody got time for a lopsided cake ;)

    Reply

  15. 15
    Posted On April 28, 2014 at 8:33 am

    The colour of that cake is just amazing! Love the funfetti too – so cute!

    Reply

  16. 16
    Posted On April 28, 2014 at 8:41 am

    This cake is absolutely gorgeous!! Funfetti is one of my favorites, and I love the sprinkles you choose for this cake. So fun with the turquoise frosting too! :)

    Reply

  17. 17
    Posted On April 28, 2014 at 8:45 am

    I LOVE that blue. Seriously gorgeous and the perfect shade!!

    Reply

  18. 18
    Posted On April 28, 2014 at 8:51 am

    oh my god Lindsay this cake is STUNNING!!!! so springy and happy and beautiful, I am pinning to the moon & back!

    Reply

  19. 19
    Posted On April 28, 2014 at 8:53 am

    You’re right. I can’t help but smile when I look at this cake! It’s perfect!

    Reply

  20. 20
    Posted On April 28, 2014 at 8:54 am

    This cake is a big layered flipping masterpiece!! Like childhood in a cake. Love it.

    Reply

  21. 21
    Posted On April 28, 2014 at 9:04 am

    It’s like going to Kindergarten once again :-) That looks sooooo funny and delicious!
    Perfect!

    Reply

  22. 22
    Posted On April 28, 2014 at 11:27 am

    What a beautiful cake! Love that Tiffany blue frosting!

    Reply

  23. 23
    Posted On April 28, 2014 at 12:20 pm

    Gorgeous! I love everything about it!

    Reply

  24. 24
    Posted On April 28, 2014 at 1:02 pm

    Absolutely LOVE the colour! Just gorgeous :)

    Reply

  25. 25
    Posted On April 28, 2014 at 2:02 pm

    This looks and sounds amazing and I love that you used the iPhone level app!

    Reply

  26. 26
    Posted On April 28, 2014 at 2:25 pm

    You are speaking my language! Beautiful, beautiful cake Lindsay!

    Reply

  27. 27
    Posted On April 28, 2014 at 3:30 pm

    Hi Lindsay and Taylor! 
    I was looking for beautiful foodblogs and found yours. 
    This cake looks fantastic and photos are awesome.
    Regrats, Leili

    Reply

  28. 28
    Posted On April 28, 2014 at 3:45 pm

    this is beautiful and looks absolutely perfect! LOVE!

    Reply

  29. 29
    Posted On April 28, 2014 at 5:54 pm

    What a great cake Lindsay and even better because you get to share it with your sister. 

    Reply

  30. 30
    Lauren
    Posted On April 28, 2014 at 6:09 pm

    Beautiful cake, I absolutely love the color of the icing! If you don’t mind, where did you get that cake stand? I have been looking for one like that for ages!

    Reply

  31. 31
    Posted On April 28, 2014 at 6:10 pm

    Beautiful cake, Lindsay! I love the shade of blue and colorful sprinkles. Your sister and you are lucky to have each other. Thanks for sharing! Pinning (of course)!

    Reply

  32. 32
    Posted On April 28, 2014 at 6:59 pm

    How absolutely beautiful!!! I also love how you made the watermark all squiggley under the cake stand!!

    Reply

  33. 33
    Posted On April 28, 2014 at 8:35 pm

    This cake is seriously STUNNING! I mean–seriously. I am blown away. 

    Reply

  34. 34
    Amelia
    Posted On April 28, 2014 at 8:50 pm

    Wow love this cake. I live in Australia. Not sure if your cup size is the same as ours? I think our 1 cup is 250ml of liquid and 1/2 a cup is 125ml. Can you let me know? Would love to make this cake!!

    Reply

  35. 35
    Posted On April 28, 2014 at 9:31 pm

    Wow, this cake is just too pretty!

    Reply

  36. 36
    Jackie
    Posted On April 28, 2014 at 11:01 pm

    Hi Lindsay

    This is a beautiful cake, but I’m going to make this cake without the sprinkles, I do not like sprinkles, to me I think the texture of the sprinkles takes away from the cake.

    Reply

  37. 37
    Posted On April 28, 2014 at 11:02 pm

    How stunning! I adore the vibrant colours, sure to bring a smile to anyone’s face. :)

    Reply

  38. 38
    Posted On April 28, 2014 at 11:36 pm

    This is one absolutely stunning cake!

    Reply

  39. 39
    Posted On April 29, 2014 at 12:49 am

    Such a beautiful cake! Gorgeous colour!

    Reply

  40. 40
    Posted On April 29, 2014 at 2:07 am

    This looks absolutely gorgeous!! Very well leveled… :D

    Reply

  41. 41
    Posted On April 29, 2014 at 7:09 am

    It looks like the two of you had a great time. I’m kind of digging the iPhone level. The cake is stunning!

    Reply

  42. 42
    Donna A.
    Posted On April 29, 2014 at 7:29 am

    Your FUN is contagious! Thanks for spreading the JOY and the super colorful frosting. Great idea!

    Reply

  43. 43
    Posted On April 29, 2014 at 10:28 am

    Love this cake! It screams HAPPY (and birthday!).
    PS: is that a leveling ap?? Please do tell :)

    Reply

    • Posted On April 30, 2014 at 8:39 am

      It’s the built-in level, part of the Compass app that comes with your phone. Just swipe to the second page of the compass and there it is!

    • Posted On April 30, 2014 at 10:28 am

      Ohhh! I wish I had known this before. All of my cakes (and photo frames) would have been much straighter hahaha Thanks for letting me know.

  44. 44
    Posted On April 29, 2014 at 11:23 am

    Beautiful cake (also that color is kind of my wedding color)! Is it weird to say it’s inspirational, because the confetti makes it UBER happy :)

    Reply

  45. 45
    Posted On April 29, 2014 at 8:06 pm

    Yea I seriously need to get my hands on those sprinkles. I had a small bottle of it but I have a feeling I am going to need an industrial sized one soon with all these sprinkled treats you’ve been making.

    Reply

  46. 46
    Kamakshi
    Posted On April 29, 2014 at 11:24 pm

    Gorgeous cake! I want to try making this cake for my daughter’s birthday party. I want to make so that it will make about 50 small servings. Rectangular shaped with two layers. Can you please help me with how I can change the quantities of main ingredients?
    Thanks so much!!

    Reply

    • Posted On April 30, 2014 at 8:37 am

      This recipe will yield three 9-inch round layers. For other cake pan sizes and volume conversions this is a helpful resource: http://allrecipes.com/howto/cake-pan-size-conversions/. For figuring out volume I find it can help to use water! Fill up your 9-inch round pans with water to the same depth as you would cake batter, then you can move that water around to different size pans and see what seems equivalent. Note that different sized pans will also likely require adjusted cooking time.

    • Kamakshi
      Posted On May 1, 2014 at 11:30 pm

      Thanks!!

  47. 47
    Posted On April 30, 2014 at 5:49 am

    Cake looks like a fairy tale for children, and so probably tastes :)

    Reply

  48. 48
    Posted On April 30, 2014 at 8:55 am

    What a beautiful cake!! And sisters are the best :)

    Reply

  49. 49
    Posted On April 30, 2014 at 11:41 am

    omg. i never thought about using my PHONE as a leveller! that is brilliant!! this cake is so gorgeously PERFECT! love the colours and it just screams “party time!” xo

    Reply

  50. 50
    Posted On April 30, 2014 at 11:42 am

    also… i have two sisters… love them both dearly… so sweet! :)

    Reply

  51. 51
    Melissa
    Posted On April 30, 2014 at 12:15 pm

    How do you make the layers so even? can you share?  I am making a cake for the little one for his birthday and i want it to be tall and small (4-6 inches) but i cant shake that rounded top. I need help!

    Reply

    • Posted On April 30, 2014 at 12:31 pm

      I level each layer before I assemble it, basically cutting off any ‘dome’ on top. This recipe does bake up pretty evenly to begin with, in my experience, but still nice to trim it to make it perfectly (or almost) level.

  52. 52
    Posted On April 30, 2014 at 12:35 pm

    I love this cake and how cute it is! I want slices and slices! Wait. I’ll just take a whole darn cake.

    Reply

  53. 53
    JIMMY palmieri
    Posted On April 30, 2014 at 1:18 pm

    Blue is not an appetizing color to eat.  There is nothing in nature that is actually edible that is blue.  There are varieties of purples, not blue.  Even blueberries.  This cake would have been amazing with a drop of red added to the color.  That said, I will try it  :)

    Reply

  54. 54
    Posted On April 30, 2014 at 4:52 pm

    Oh, now this is just TOO cute! What a fun project to undertake with your sister… especially since you get to reap the delicious rewards of all your hard work! Such a beauty of a cake you created, girls!

    Reply

  55. 55
    Julie Theisen
    Posted On April 30, 2014 at 4:58 pm

    Lindsay this cake is very cute and looks delicious!  I would like to use 3 6 in. pans.   Your notes say to halve, I assume you mean the ingredients?  Also you use cake flour, will all purpose flour give different results?   As you can tell by my questions,  I am not very experienced with baking cakes but would love to give this a try.  Thank you.

    Reply

    • Posted On April 30, 2014 at 5:20 pm

      Yes, halve all the ingredients and you’ll have the perfect amount of batter for 6″ pans. A bit tricky halving the eggs, but just whisk one egg and then measure out about half of what’s there.

      Cake flour gives cakes a much more delicate crumb, since it is lower protein than AP. I have not personally tried it with AP but I imagine it would work just fine, just maybe a bit coarser.

  56. 56
    Josephene Kealey
    Posted On April 30, 2014 at 8:08 pm

    Hello! I made this cake yesterday, with retro peach coloured frosting and star-shaped confetti. It was a good cake, indeed. Because I don’t have a stand-up mixer, I might not have beaten the stuff enough to lighten it properly (I have egg beaters and elbow grease), so it was denser than your cake looks like. Thank you for sharing the recipe!

    Reply

    • Posted On May 1, 2014 at 2:47 pm

      Yes, it can be hard to get a truly “light and fluffy” mixture with just egg beaters. haha. Glad it turned out regardless!

    • Josephene Kealey
      Posted On May 31, 2014 at 10:10 am

      Lindsay — I am making the cake again, but using actual cake flour this time. I used all-purpose for the first cake. I think this time, based on what I can see of the batter as I am (again) hand-mixing it (no stand-up mixer) that it’s fluffier than I remember from the first cake. So there! Lesson learned. My son wants it in bold red, this time — we’re making it for his First Communion. Red!!

  57. 57
    Posted On April 30, 2014 at 8:18 pm

    Beautiful! I love funfetti. I also love that you used cake flour! 

    Reply

  58. 58
    Posted On April 30, 2014 at 8:57 pm

    Lindsay!  This cake is like WHOA!!!!!

    Reply

  59. 59
    Morgan
    Posted On April 30, 2014 at 10:06 pm

    What brand and color of food coloring did you use? 

    Reply

    • Posted On May 1, 2014 at 2:45 pm

      It’s mostly Americolor turquoise, with a drop or two of Sky Blue as well.

  60. 60
    Posted On April 30, 2014 at 11:26 pm

    What a gorgeous, happiness-inducing cake, and such a fun write up about your sister! I just love the little phone level, too funny :)  One of my 4 sisters needs to come over and demand funfetti cake.

    Reply

  61. 61
    Posted On May 1, 2014 at 10:03 am

    What an adorable cake! Love that blue frosting!

    Reply

  62. 62
    Elle
    Posted On May 1, 2014 at 2:42 pm

    Lindsay, I can’t wait to make this cake for a baby shower. Can you please let me know what color of food coloring you used for the frosting?

    Reply

    • Posted On May 1, 2014 at 2:46 pm

      It’s mostly Americolor turquoise, maybe 5 or 6 drops, mixed with a drop or two of Sky Blue.

  63. 63
    Julie Theisen
    Posted On May 2, 2014 at 11:19 am

    Lindsay, I used the 6 in pans, halved the recipe, and baked the cake for approx. 24 minutes.  I did turn them in the oven half way through the baking process.    I did line the bottom of pans with parchment paper also.  I let them cool and I had a thick coating of crust around the edge of the cakes and noticed the bottom appeared to be more brown.  The crust on the edge does come off.  Is this normal, did I over bake?  I am using Wilton pans.  Also, instead of freezing cakes, can I wrap and place in refrigerator to cool for awhile before I level and frosting?  Thank you.

    Reply

    • Posted On May 2, 2014 at 12:54 pm

      Are they dark pans? If so that might explain the crust. The pans I used were light aluminum. Darker non-stick pans do tend to cook quicker. Other than checking to make sure the temp of your oven is accurate that’s the only thing I can think of.

      And yes, fine to just refrigerate. I find frozen cakes are easier to work with but it won’t affect the final product.

  64. 64
    Posted On May 4, 2014 at 12:15 am

    This cake looks absolutely gorgeous!! I want a huge slice please :)

    Reply

  65. 65
    Posted On May 4, 2014 at 3:41 am

    This cake is gorgeous and the absolute perfect inspiration for my sister’s upcoming birthday. Thank you for sharing!

    Reply

  66. 66
    Posted On May 5, 2014 at 1:45 am

    This cake is beautiful. It would almost be worth having one of my relatives visit just to have an excuse to make it.

    Reply

  67. 67
    Posted On May 5, 2014 at 9:19 am

    this looks amazing! i want to eat a slice (or 4) for breakfast right now!

    Reply

  68. 68
    Posted On May 5, 2014 at 11:37 am

    Looks delicious! Using your phone as a leveler is genius : )

    Reply

  69. 69
    Julie Theisen
    Posted On May 5, 2014 at 11:57 am

    Lindsay my girls who are 28 and 24, loved this cake and so did the family!    Thank you again for your help.   Next time I make this cake since I used 6 in pans and halved everything I would use more than a half a cup of quins.   Also, for me the frosting seemed soft and did not keep its shape when I used the tube,  seemed a little soft.  Perhaps more sugar was needed. :-)

    Reply

    • Posted On May 5, 2014 at 12:25 pm

      So glad to hear it turned out! And yes, the consistency of frosting depends a lot on the weather. In the warmer summer months I always use a lot more sugar and no cream at all. I’ve also found it helpful to use 25% shortening in place of the butter, the shortening is a bit more stable and helps it hold up. Darn heat, haha. :)

  70. 70
    Jenny M
    Posted On May 5, 2014 at 7:07 pm

    This cake looks perfect for my daughter’s upcoming birthday party.  How do you recommend storing the cake if I make it the night before the party?

    Reply

  71. 71
    AMicrobiomajor
    Posted On May 7, 2014 at 4:31 pm

    This looks amazing! I’m going to make it to celebrate the end of finals week!

    Just a friendly piece of advice though, your cell phone is one of the dirtiest objects in your house. It’s been studied and cell phones are are many times dirtier than toilet seats. They often contain E. coli and S. aureus which are common causes of foodborne illness and food poisoning. It might be a good idea to use a piece of plastic wrap to cover your phone next time you want to use it to level off something. It wouldn’t change the level but it could really go far in keeping you safe from potentially getting sick.

    Reply

  72. 72
    Nicole
    Posted On May 15, 2014 at 7:27 pm

    Gorgeous cake! I am making it this weekend. How many people will it serve?

    Reply

    • Posted On May 20, 2014 at 9:28 am

      We probably got 12 servings out of a 6-inch cake, so 20-24 for a larger 8-inch one, depending (of course) how large you cut the slices. :)

  73. 73
    Adriana Constante
    Posted On May 19, 2014 at 9:54 pm

    Lyndsay,  can this also be made in cupcakes? If so how long to bake? 

    Reply

    • Posted On May 20, 2014 at 9:25 am

      I haven’t made it as cupcakes myself but I don’t see why not. I’d guess 15-18 minutes bake time but keep an eye on them, they should pass the same toothpick test as the cake. Let me know how they turn out!

  74. 74
    Katie
    Posted On May 19, 2014 at 9:58 pm

    Simply in love with this dreamy cake. Have you ever made the frosting, refrigerated and frosted the following day? Wasn’t sure if that would mess with the consistency. 

    Reply

    • Posted On May 20, 2014 at 9:26 am

      I haven’t tried it but I don’t see why not! You may need to re-whip it before frosting to bring it back to a fluffy consistency, and maybe add a bit more cream if necessary.

  75. 75
    wendy
    Posted On May 20, 2014 at 2:33 am

    gorgeous cake…. How do you get the frosting so smooth?

    Reply

    • Posted On May 20, 2014 at 9:27 am

      I’ve found a large offset spatula or even a bench scraper works well, paired with a turntable cake stand you can spin the cake around while keeping your tool in the same spot. Oh, and lots of practice! haha. :)

  76. 76
    Randi
    Posted On May 21, 2014 at 3:19 pm

    The recipe calls for 1 1/4 cups buttermilk, divided. 3/4 cup is mixed in with the butter and 1/4 cup is mixed in with the eggs and vanilla. Where does the last 1/4 cup of buttermilk go? Or was the 1 1/4 cups total a typo?

    Reply

    • Posted On May 21, 2014 at 4:54 pm

      1 1/4 cups is the correct measurement. Not too big a deal how you divide it, so long as some goes in with the flour and some gets whisked with the eggs and vanilla. :) I’ve updated the recipe in any case.

  77. 77
    Marina
    Posted On May 21, 2014 at 4:43 pm

    Hi! I am making this beautiful cake right now and noticed that the instructions say 1 and ¼ cup of buttermilk but the instructions only have 1 cup of buttermilk used. Should I add the extra ¼ cup or not? Thanks!

    Reply

    • Posted On May 21, 2014 at 4:53 pm

      1 1/4 cups is correct, just whisk in whatever is left with the eggs and vanilla and you should be good!

  78. 78
    Marizza Fouts
    Posted On May 21, 2014 at 9:59 pm

    Hi! Thanks you for sharing your recipe. Your cake is just beautiful and the colors are so vibrant. Will this cake hold up under fondant? I tried a funfetti recipe that used  AP flour and it turned out too dense for my taste. Thank you for your reply. =)

    Reply

  79. 79
    Diana Milhomme
    Posted On May 25, 2014 at 12:33 pm

    Omg!!!! I was having a Dinner Sale and needed a vanilla cake for one of my desserts and really didn’t want to use a box cake.  Let me tell you!!! I’m a Pastry Chef and I know cakes! This cake was so moist and light! I Loved it!!!! I will be using this recipe again. Thanks again for sharing it! 

    Reply

  80. 80
    Maria Webb
    Posted On May 26, 2014 at 3:25 am

    Really want to make this for my daughters birthday but I’m in the uk and have never heard of confetti quin sprinkles, do you know if there’s an alternative?

    Reply

    • Posted On May 31, 2014 at 11:02 am

      You can see in the picture what they look like, the flat wafer-like sprinkles. They may go by a different name where you are. They often come in novelty shapes too other than round. Jimmies will work in a pinch although the colors might bleed a bit more.

  81. 81
    Sheryll Belonga
    Posted On June 8, 2014 at 8:27 am

    Hi I noticed how the sides of your cake isn’t brown at all. Do you trim the sides and the top of the cake? I would love to be able to achieve that. 

    Reply

    • Posted On July 15, 2014 at 2:17 pm

      I do trim off some of the top, however I also use very light aluminum cake pans, which probably contributes to the lighter color as well.

  82. 82
    Terry
    Posted On July 15, 2014 at 1:57 pm

    Love the recipe and colors you used, however i found that this recipe barely covered my two 9-inch layers let alone the 3 you show here at that thickness. Is this the recipe you used for the 3- layer cake pictured or did you double the recipe?

    Reply

    • Posted On July 15, 2014 at 2:16 pm

      I made half the recipe outlined and used 6-inch cake pans.

  83. 83
    Alex
    Posted On July 15, 2014 at 5:49 pm

    Made this cake yesterday for my son’s first birthday party. Followed the recipe but changed up the color scheme to make it red white and blue. Was my first time making a layer cake and was a great success. Thanks!

    Reply

  84. 84
    Lost Cake Maker
    Posted On July 21, 2014 at 11:03 pm

    I cannot wait to make this cake, it is so gosh darn hard to find confetti sprinkles.
    Let’s see I went to:
    Target, party city, joann’s, Michaels, Safeway, Fred Meyers, trader joes, bed bath and beyond ( I was getting desperate), then finally 30 min away at Walmart, I found two one was a mix and the other was primary colors…..I got 5 tubes and plan to mix the colors, but I can not find cute colored ones.

    Does any one in the Pacific Northwest know where to find sprinkles in a variety of colors like above???

    All the feedback appreciated, thanks….

    -lost cake maker

    Reply

    • sammiee
      Posted On September 30, 2014 at 10:27 pm

      Amazon.com 

  85. 85
    laline
    Posted On August 15, 2014 at 2:45 pm

    I’m making the frosting from the recipe for a 9 inch layer cake and will use cut-out fondant for flower decoration.  Thanks for the recipe!

    Reply

  86. 86
    Chris
    Posted On August 20, 2014 at 5:10 pm

    Hi!  I was wondering if you could tell me what color you used for the frosting.  Beautiful, btw!

    Reply

  87. 87
    sammiee
    Posted On September 22, 2014 at 10:09 pm

    Can u email me. At samuellamarie@gmail.com. I was wondering how u exactly got thsi color. It’s the exact color I want to use on my daughters giant cupcake for her bday. I’m doing a funfetti white cake. My own recipe though, with a 8 inch base cake with fondant circle cutouts and number one in center etc etc. But I really want this exact color. Can u help me please 

    Reply

  88. 88
    Josephene kealey
    Posted On September 26, 2014 at 4:57 pm

    I’ve made this cake four times now. It’s always a huge hit with everybody. Finally have a stand-up mixer, too, which has helped! Thank you for helping me make other people happy. :)

    Reply

  89. 89
    Olivia Santiago
    Posted On September 30, 2014 at 10:06 am

    For the frosting, is there a specific type of vanilla bean that should be used? Such as Madagascar, Tahitian or Mexican? Thanks :)

    Reply

  90. 90
    Andrea
    Posted On October 10, 2014 at 9:19 pm

    This cake looks amazing, however, I tried to make it today and all of the sprinkles sunk to the bottom of the pan :-(  I might try to make some cake pops out of the cake, but had to make another for a birthday party tomorrow.  Any suggestions for next time?  Thanks!

    Reply

Leave a Comment