Funfetti Cake

INGREDIENTS

For the Funfetti Cake

• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• ½ cup avocado or vegetable oil
• 4 eggs, room temperature
• 1 tablespoon vanilla extract
• 3 ¼ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup buttermilk, room temperature*
• 1 cup rainbow jimmies sprinkles

For the Buttercream

• 2 cups unsalted butter, room temperature
• 5 ½ - 6 cups powdered sugar
• 1 tablespoon vanilla extract
• 3-4 tablespoons milk
• ½ cup sprinkles for decorating
• Food coloring gel, optional

INSTRUCTIONS

Funfetti Cake

1. Preheat the oven to 350°F. Line three 9” cake pans with parchment paper, grease and  flour them. Use cake strips around the pans if you have them. Set aside.
2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together.
3. Using a hand or stand mixer with the whisk attachment, cream the butter and sugar together on medium high speed until light and fluffy, about 3-5 minutes.
4. Lower the mixer to low speed and pour in the oil, scraping down the sides and bottom of the bowl, then mixing again.
5. Add in the eggs one at a time, making sure to mix each egg in well before adding in the next. Mix in the vanilla then the sour cream.
6. Alternate adding in the flour mixture and buttermilk, starting and ending with flour, fully incorporating after each addition.
7. Once all the ingredients are combined, remove the bowl from the stand and scrape down the sides and bottom of the bowl, mixing well. Fold in the sprinkles.
8. Using a kitchen scale, divide the batter evenly between the prepared cake pans and spread them smooth with a rubber spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool in the pans for 20 minutes before turning them out onto a cooling rack. Continue to cool for another 30 minutes.
10. Once completely cooled, wrap each cake layer in plastic wrap then transfer to the fridge to firm up for at least an hour or overnight.

Buttercream

1. Whip the butter using a hand or stand mixer with the whisk attachment until smooth. 
2. Mix in one cup of powdered sugar at a time, adding in the vanilla and milk as it begins to thicken. Add more milk or powdered sugar, as needed, to achieve a smooth, fluffy, spreadable consistency.

Assemble the Cake

1. To frost the cake, spread an even layer of buttercream between each cake layer using an offset spatula, and stack the cakes. Cover the entire outside of the cake with a thin layer of buttercream.
2. Refrigerate the stacked cake for 20 minutes to set the layers.
3. Frost the cake with the rest of the buttercream and decorate with extra sprinkles.
4. Refrigerate overnight or serve at room temperature and enjoy!

Note:

* To make your own buttermilk, add one tablespoon of white vinegar or lemon juice to 1 cup of milk, mix, and let it sit for at least 10 minutes to thicken.