Funfetti Cake
You can use any cake recipe here. The joy in this post is how to cut the cake. I saw this on Tik Tok and had to try it-amazing!!! I cut it after freezing the cake for 30 mins. I used a dry, hot chef knife and it glided through perfectly! Yes, you can even use a box mix! Slice the cake horizontally across into a long rectangle strip. Then, lay it flat and slice vertically from top to bottom into3-4 pieces.
You may need:
8 inch cake pans
Funfetti Cake
Ingredients
Cake
- 1 cup salted butter, room temp
- 2 cups sugar
- ¼ cup vegetable oil
- 4 eggs
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 cups cake flour
- 1 cup buttermilk
- 1 cup rainbow sprinkles.
Frosting
- 3 sticks salted butter
- 7 cups powdered sugar
- splash of vanilla
- half and half or heavy cream ( a few Tablespoons you will drizzle in)
- sprinkles for garnish
Instructions
Cake
- Preheat oven to 350°F.
- Grease two 8-inch cake pans with Pam, line with parchment rounds and spray again.
- Beat the butter and sugar together .
- Add oil, eggs, vanilla, baking powder, and salt, combining well.
- On low, alternate adding the buttermilk and flour until blended.
- Mix in sprinkles.
- Divide into pans and bake approx 45 mins. (Mine too a few extra mins to cook through)
- Cool until just warm and flip onto a rack.
- I like to freeze the layers and then use a serrated knife to divide each layer in half.
- I only used 3 layers for this cake.
- Save the 4th for snacking or cake pops.
Frosting
- Beat butter.
- Add sugar slowly.
- Add cream until desired consistency.
- Layer cake with frosting between layers and top with sprinkles.
- Freeze about 30 mins.
- Cut horizontally into rectangle shape slices.
- Trim off edges and slice into 3-4 pieces.
Cake/frosting adapted from Cookies & Cups
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