Description
A soft and fluffy funfetti layer cake filled with colorful sprinkles and topped with rich chocolate frosting. This festive dessert is perfect for celebrations and special occasions.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1 3/4 cups (350 g) sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240 ml) milk
- 3/4 cup rainbow sprinkles
- 1 cup (225 g) unsalted butter, softened (for frosting)
- 3 1/2 cups (420 g) powdered sugar
- 1/2 cup (50 g) cocoa powder
- 1/2 cup (120 ml) heavy cream or milk
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt
Instructions
- Preheat oven to 175°C (350°F) and grease and line three round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy in a large bowl.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- Add dry ingredients and milk alternately, beginning and ending with dry ingredients, mixing until just combined.
- Fold in sprinkles gently.
- Divide batter evenly into pans.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Cool cakes completely before assembling.
- For frosting, beat butter until creamy, then mix in cocoa powder.
- Add powdered sugar gradually, alternating with cream, then mix in vanilla and salt until smooth and fluffy.
- Layer frosting between cake layers and frost the outside.
- Decorate with additional sprinkles if desired.
Notes
- Use jimmies-style sprinkles to prevent color bleeding.
- Avoid overmixing to keep the cake light and fluffy.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring to room temperature before serving for best texture.
- Can be made into cupcakes with adjusted baking time.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 45 g
- Sodium: 260 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
