Rainbow Funfetti Cake
Since this month is Pride Month and tomorrow is the 50th Anniversary of Stonewall Riots I decided that I needed to bake a cake that shows Pride!
I try not to take it for granted that I have the ability to live my life because of all the activism that came before me.
This year I have a rainbow flag flying in front of our home after reading this story I thought it was important to fly the rainbow in our neighborhood.
Funfetti was always a favorite of mine as a kid with all the little flecks of color in the white cake. Most people that make this probably use a box mix, but why not make it from scratch, it’s not difficult.
I created a tasty and colorful rainbow funfetti vanilla cake with vanilla buttercream and lots of colorful sprinkles. For my version I bought the individual colored sprinkles and tossed together my own mix.
The vanilla buttercream is flavorful and sweet so I left the sides unadorned so you can see the flecks of color in each layer. You can easily double the frosting recipe and cover the sides as well.
For the sprinkles I found that the Wilton Jimmies melt best into the cake for the confetti look. You can get a rainbow package of all the colors here on Amazon.
Funfetti Rainbow Cake
- 1 cup all purpose flour
- 2 1/4 cups cake flour
- 1/2 teaspoon salt
- 3 teaspoon baking powder
- 16 tablespoons unsalted butter 2 sticks, softened
- 2 cups sugar
- 6 large eggs
- 1/2 cup half & half
- 1/2 cup milk
- 1 tablespoon vanilla clear vanilla best
- rainbow sprinkles, see notes
- 2 sticks unsalted butter softened
- pinch salt
- 1 tablespoon vanilla clear
- 4 1/2 cups powdered sugar sifted
- 1/4 cup cream
- rainbow sprinkles
- Preheat oven to 350 degrees F. Butter and line with parchment three 8-inch round cake pans.
- Whisk together the flour, baking powder and salt in a bowl.
- In a mixer beat the butter and sugar with paddle attachment until fluffy and white.
- Add in the eggs one at a time, increase speed of mixer after each egg is added. Add in the vanilla.
- Lower the speed and add the flour mixture and the milk, in alternating additions. End with flour.
- Divide batter equally between three bowls, about 1 1/2 cups per bowl. Add in 1/3 cup of rainbow sprinkles per bowl. Gently stir in the sprinkles. Pour batter into the three prepared pans.
- Bake in oven for about 25 minutes, about 1/2 way thru rotate pans. DO NOT OVER BAKE. Test with a toothpick,
- Remove cakes from oven and let cool in pans until cool enough to the touch to invert and remove from pans. Cool cakes on cooling rack until fully cooled.
- Beat the butter in a mixer bowl, add the salt and vanilla. With the speed on low add in the powdered sugar slowly in 1/2 cup increments. As the sugar gets incorporated each time increase the speed to fully fluff up the mixture.
- Once the sugar is all incorporated slowly stream in the cream until you get a soft and spreadable frosting! You can easily double the frosting recipe if you want to cover the entire cake.
- Once cakes are cooled decide which cake has the best top, and then take a serrated knife and level off the other two cakes for the bottom layers.
- Start with one of the sliced layers and put it on a cake stand, spread enough frosting to cover the layer, top and repeat. Once you get to the top third cake spread the remaining frosting over the top, this top layer should have the most frosting.
- With a knife lightly score a middle line in the frosting, then divide each side into 3 sections. Now starting at the left side sprinkle a row of red, then orange, followed by yellow, green, blue and purple sprinkles.
- Let cake sit at room temperature until ready to serve!
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