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Funfetti Layer Cake with Vanilla American Buttercream

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Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins

Ingredients
  

Vanilla Almond Funfetti Cake

  • 6 1/2 cup All Purpose Flour 780 grams
  • 6 cup Granulated Sugar 1200 grams
  • 5 tsp Baking Powder 20 grams
  • 2 tsp Salt 12 grams
  • 2 cup Unsalted Butter room temperature (4 sticks, 452 grams)
  • 4 tsp Vanilla Extract 16 grams
  • 3 tsp Almond Extract 12 grams
  • 2 cup Egg Whites From Carton 470 grams
  • 3 cup Buttermilk 690 grams
  • 1/4 cup Vegetable Oil 56 grams
  • 3/4 cup Sprinkles (Jimmies)
  • Gel Food Coloring

Vanilla American Buttercream Frosting

  • 3 cup Unsalted Butter room temperature (6 sticks, 678 grams)
  • 12 cup Powdered Sugar 1500 grams
  • 1 tsp Salt 6 grams
  • 1/3 cup Heavy Cream 75 grams
  • 1 1/2 tbsp Clear Extract (Vanilla or Almond) 18 grams

Drip Ganache For Decorating

  • 1 package Wilton Candy Melts
  • 1/2 cup Heavy Cream
  • Gel Food Coloring

Instructions
 

Vanilla Cake

  • Preheat oven to 350℉. Line four 9x13 inch cake pans with parchment and grease with cooking spray.
  • Mix together dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment until combined.
  • Mix tablespoon chunks of room temperature butter slowly into the dry mix on low speed. Mix until no large chunks of butter remain and mixture is crumbly.
  • Pour in egg whites and mix on low until incorporated. Mix in buttermilk in two installments on low speed.
  • Add in extracts and oil and mix on low until fully incorporated. Scrape down side of the bowl with a spatula and then beat on low for 15 seconds until everything is combined but not overmixed.
  • Add in gel food coloring or 3/4 cup of sprinkles. I did 2 of my layers with food coloring and the other two with sprinkles for a fun variation! Mix both by hand with a rubber spatula.
  • Divide batter evenly between the cake pans (about 950 grams per pan).
  • Bake for 35-40 minutes or until a toothpick comes out clean. Allow pans to cool for 10 minutes before removing onto cooling rack. Place cake layers into fridge or freezer to accelerate cooling.
  • Use a serrated knife to level the tops and frost as desired.

Vanilla American Buttercream

  • While cake is cooling, make the vanilla buttercream frosting.
  • Beat butter on medium speed for 30 seconds with paddle attachment. Slowly add in powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  • Once fully mixed, add in extract and salt and beat on low until fully incorporated and desired consistency is reached.
  • If frosting is too thick, add in additional cream 1 teaspoon at a time. If it's too thin, add in more powdered sugar by the 1/4 cup.
  • Add in gel food coloring and beat on low until it reaches desired color.

Drip Ganache

  • Heat cream in microwave for 1 minute.
  • Stir in candy melts until fully melted.
  • Add in food coloring and stir until combined. 
  • Pour in to squeeze bottle to cool off before piping drips on cake.

To Assemble Cake

  • Stack and frost cake layers on cake board using a dap of frosting to stick first layer to the board.
  • Add an even layer of buttercream between each layer.
  • Apply a thin crumb coat of frosting around the cake to fully cover layers. Smooth using a bench scraper, then chill in fridge for 20 minutes.
  • Add a thicker layer of frosting and smooth. Decorate as desired with colored buttercream, sprinkles, and ganache drips.