Ultimate Celebration Funfetti Cake with Two Buttercreams

Introduction & Inspiration

This Funfetti Cake isn’t just a cake; it’s a full-blown celebration captured in layers of tender cake, sprinkles, and two distinct, delicious buttercreams. We’re talking moist, sprinkle-studded vanilla cake layers, enveloped in a sophisticated, silky Italian Meringue Buttercream, with a fun American Funfetti Buttercream surprise, all topped off with a playful pink ganache drip.

My inspiration for this recipe was to create the ultimate birthday cake – something that captured the pure joy and color of Funfetti but elevated it with sophisticated techniques like Italian Meringue Buttercream. It’s designed to be a showstopper, a centerpiece dessert that tastes as incredible as it looks.

This cake is a project, perfect for when you want to go all-out for a special birthday or celebration. It combines playful nostalgia with impressive baking techniques, resulting in a truly memorable dessert. It’s perfect to impress your guests.

Nostalgic Appeal

Funfetti cake is pure, unadulterated childhood joy baked into a cake. The sight of those colorful sprinkles suspended in a white cake instantly brings back memories of birthdays, classroom parties, and simple, happy times. This cake leans heavily into that vibrant, celebratory nostalgia.

However, pairing the fun Funfetti elements with a classic Italian Meringue Buttercream adds a layer of sophistication. It bridges the gap between playful childhood memories and elegant adult celebrations, making it appealing to all ages.

It’s a dessert that feels both excitingly festive and impressively crafted, offering a unique blend of nostalgic comfort and bakery-level elegance. A perfect cake, to celebrate any occasion.

Homemade Focus

This Funfetti Cake is a fantastic showcase of dedicated homemade baking. Every component, from the sprinkle-filled cake layers to the tricky-but-rewarding Italian Meringue Buttercream, the playful American Funfetti Buttercream, and the colorful ganache drip, is made entirely from scratch.

This recipe involves multiple techniques – proper cake mixing, candy making for the Italian buttercream syrup, emulsifying butter into meringue, and creating a smooth ganache. It’s a true baker’s project that celebrates the craft of cake making.

The result is a cake with layers of distinct flavors and textures that simply couldn’t be achieved with shortcuts. The homemade effort shines through in the tender cake, the silky Italian buttercream, the fun American buttercream, and the overall stunning presentation. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a celebration of sweet vanilla and buttery cake, enhanced by the playful “flavor” of Funfetti sprinkles, balanced by two distinct buttercreams and a sweet ganache. The cake itself should be moist, tender, and studded with sprinkles.

The Italian Meringue Buttercream provides a silky smooth, less sweet, and stable frosting for the exterior. The American Funfetti Buttercream, used between layers and potentially for decoration, offers a sweeter, classic birthday cake flavor with added sprinkles.  

The pink ganache, made with candy melts and white chocolate, adds a final layer of sweetness and visual flair. The overall cake should be sweet, festive, buttery, and texturally interesting, with the distinct characteristics of each frosting playing a role. A perfect balance of texture and flavour.

Ingredient Insights

For the Cake:

• All-Purpose Flour (213g): Provides structure.
• Granulated Sugar (200g): Sweetens the cake.
• Baking Soda (2g) & Baking Powder (4g): Leavening agents.
• Unsalted Butter (176g, Room Temperature): Adds flavor, richness, and tenderness. Crucial for creaming.
• Egg Whites (3): Provide structure and tenderness without the richness/color of yolks, keeping the crumb whiter for the sprinkles to pop. Room temperature preferred.  
• Vanilla Extract (3 tsps): Primary flavor extract.
• Sour Cream (120ml): Adds significant moisture and a slight tang for a tender crumb. Room temperature preferred.
• Milk (120ml): Adds moisture. Room temperature preferred.
• Sprinkles (55g / 1/3-1/2 cup): The “Funfetti”! Use rainbow jimmies (the long ones) for best color distribution without excessive bleeding in the batter.
• Kosher Salt (pinch): Balances sweetness and enhances flavors.

For the Ganache:

• White Chocolate Chips (2 tbsp): Adds white chocolate flavor and affects setting consistency.
• Candy Melts (1/2 cup / 100g): Provide the primary structure and color base for the pink ganache drip. Choose pink or white + food coloring.  
• Heavy Cream (3 tbsp): Creates the smooth ganache when heated with melts/chocolate.
• Pink Food Coloring (1 drop, optional): To achieve desired pink shade if using white candy melts.

For the Italian Buttercream (IMBC):

• Large Egg Whites (5, Room Temperature): Base of the meringue. Must be free of yolk.
• Granulated Sugar (304g / 1 1/3 cups total): Used in both the meringue and the cooked sugar syrup. Provides sweetness and stability.
• Water (80ml / 1/3 cup): For dissolving sugar to make the syrup.
• Kosher Salt (pinch): Stabilizes egg whites.
• Unsalted Butter (456g / 2 cups, Room Temperature): Added to the cooled meringue to create the buttercream. Must be softened but not melty.
• Vanilla Extract (2 tsp): Flavors the buttercream.
• Cream of Tartar (2 dashes): Acid to stabilize the egg whites during whipping.

For the American Buttercream (ABC):

• Unsalted Butter (445g / 1 lb, Room Temperature): Base of the frosting.
• Confectioners Sugar (907g / 2 lb): Provides sweetness and structure. Sifting is highly recommended.
• Milk (1 tsp): Adjusts consistency.
• Vanilla Extract (3 tsp): Flavors the frosting.
• Pink Food Coloring (1 drop): To tint one batch.
• Sprinkles (55g / 1/3 cup): Folded in for the Funfetti effect.
• Salt (1/4 tsp): Balances the sweetness.

Essential Equipment

• Three 6-Inch Round Cake Pans: Note the smaller size for taller layers.
• Parchment Paper: For lining pans.
• Cake Strips (Optional): Help cakes bake more evenly.
• Stand Mixer (Essential): Required for whipping egg whites for cake, making stable Italian Meringue Buttercream, and beating American Buttercream.
• Sifter: For cake dry ingredients and powdered sugar.
• Mixing Bowls (Multiple Sizes): For various components.
• Rubber Spatula: For folding and scraping.
• Medium Saucepan (Heavy-Bottomed Recommended): For cooking sugar syrup for IMBC.
• Candy Thermometer: Essential for making Italian Meringue Buttercream accurately.
• Piping Bags (Multiple): For filling, crumb coating, and decorating.
• Piping Tips (e.g., #869 Star Tip mentioned for final dollops): Specific tips needed for the described decoration.
• Offset Spatula & Bench Scraper: For smooth frosting application.
• Wire Cooling Racks: For cooling cakes.
• Microwave-Safe Bowl: For ganache.

Ingredients

For the Cake:

• ▢ 1 2/3 cups (213g) all-purpose flour
• ▢ 1 cup (200g) granulated sugar
• ▢ 1/4 tsp (2g) baking soda
• ▢ 1 tsp (4g) baking powder
• ▢ 3/4 cup (176g) unsalted butter, room temperature
• ▢ 3 large egg whites, room temperature
• ▢ 3 tsps vanilla extract
• ▢ 1/2 cup (120ml) sour cream, room temperature  
• ▢ 1/2 cup (120ml) milk, room temperature
• ▢ 1/3-1/2 cup (55g) rainbow sprinkles (jimmies recommended)
• ▢ 1 pinch kosher salt

For the Ganache:

• ▢ 2 tbsp white chocolate chips
• ▢ 1/2 cup (100g) pink or white candy melts
• ▢ 3 tbsp heavy cream
• ▢ 1 drop pink food coloring (optional, if using white melts)

For the Italian Buttercream:

• ▢ 5 large egg whites, room temperature
• ▢ 1 1/3 cups (304g) granulated sugar, divided (1 cup for syrup, 1/3 cup for whites)
• ▢ 1/3 cup (80ml) water
• ▢ 1 pinch kosher salt
• ▢ 2 cups (456g) unsalted butter, room temperature (cubed)
• ▢ 2 tsp vanilla extract
• ▢ 2 dashes cream of tartar

For the American Funfetti Buttercream:

• ▢ 1 lb (445g) unsalted butter, room temperature
• ▢ 2 lb (907g) confectioners sugar, sifted
• ▢ 1 tsp milk
• ▢ 3 tsp vanilla extract
• ▢ 1 drop pink food coloring
• ▢ 1/3 cup (55g) rainbow sprinkles
• ▢ 1/4 tsp salt

Step-by-Step Instructions

1. Make the Funfetti Cake Layers:

• Preheat oven to 340°F (170°C). Butter and flour three 6-inch round cake pans. Line bottoms with parchment paper. Apply cake strips if using.
• Sift the flour, granulated sugar, baking soda, baking powder, and salt together into a large bowl (or the bowl of your stand mixer). Whisk to combine.
• In a separate medium bowl, whisk together the room temperature egg whites, vanilla extract, room temperature sour cream, and room temperature milk.
• Add the wet ingredients to the dry ingredients. Mix on low speed until just combined. Do not overmix.
• Gently fold in the 1/3-1/2 cup of sprinkles with a spatula, mixing as little as possible.
• Divide the batter evenly among the prepared pans (about 370g each if weighing). Smooth the tops.
• Bake for 30-35 minutes, or until the centers are springy to the touch and a skewer inserted comes out clean.
• Let cool in the pans on wire racks for 20 minutes. Run a thin knife around the edges and carefully invert cakes onto racks. Peel off parchment and let cool completely.

2. Make the Italian Meringue Buttercream (IMBC):

• Ensure stand mixer bowl and whisk are meticulously clean and grease-free.
• Place the 5 room temperature egg whites, 2 dashes of cream of tartar, a pinch of salt, and 1/3 cup of granulated sugar into the mixer bowl.
• In a medium saucepan, combine the remaining 1 cup of granulated sugar and 1/3 cup of water. Place over low heat and stir constantly until the sugar completely dissolves and the syrup is clear. Stop stirring.
• Increase heat to medium-high. Clip on a candy thermometer. Bring the syrup to a boil and cook until it reaches 235-240°F (113-115°C – Soft Ball Stage).
• While the syrup cooks, start whipping the egg white mixture on medium-high speed until soft peaks form.
• Once the syrup reaches the target temperature, immediately remove it from the heat. With the mixer running on medium-low speed, very carefully and slowly drizzle the hot syrup down the side of the bowl into the whipping egg whites, avoiding the whisk.
• Once all syrup is added, increase the speed to high and whip until the meringue is stiff, glossy, and the outside of the bowl feels completely cool to the touch (this can take 10-15 minutes).
• Switch to the paddle attachment. With the mixer on medium-low speed, add the room temperature butter, one cube at a time, mixing well after each addition. The mixture might look curdled initially – this is normal! Keep beating on medium/medium-high speed, and it will eventually come together into a silky smooth buttercream.
• Beat in the 2 tsp vanilla extract. Set aside (keep at cool room temperature).

3. Make the American Funfetti Buttercream:

• In the clean bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the 1 lb room temperature butter until light and fluffy.
• Gradually add the sifted confectioners’ sugar on low speed until incorporated. Add the salt, 1 tsp milk, and 3 tsp vanilla extract. Mix until combined.
• Increase speed to medium-high and beat until light and fluffy.
• Divide the buttercream into two batches. Add 1 drop of pink food coloring to one batch and mix until the desired color is reached.
• Gently fold 1/3 cup sprinkles total into both batches (or add more to taste).
• Transfer the buttercream into piping bags: Put some pink in one bag, some white in another. Optionally, place one pink and one white bag together inside a larger piping bag fitted with a desired tip (or just snip the end) for the filling layer swirl effect mentioned.

4. Make the Pink Ganache:

• Finely chop the candy melts (if not already small). Place candy melts and white chocolate chips in a microwave-safe bowl.
• Add the heavy cream. Microwave on medium power (50%) in 20-30 second intervals, stirring well after each, until melted and smooth. Be careful not to overheat.
• Whisk until completely smooth and no lumps remain.
• Stir in 1 drop of pink food coloring, if needed for desired shade.
• Let the ganache sit and cool slightly for a couple of minutes until it’s thick enough for dripping but still pourable. Transfer to a piping bag or squeeze bottle for easier dripping.

5. Assemble the Cake:

• If necessary, level the tops of the completely cooled cake layers with a serrated knife.
• Place the first cake layer on your serving plate or cake stand.
• Pipe a border of the pink/white American Funfetti buttercream around the edge. Fill the center with more buttercream (or alternate colors). Smooth gently. (Recipe implies using the combined pink/white bag here for filling).
• Place the second cake layer on top. Repeat piping the buttercream border and filling.
• Place the third cake layer on top, upside down for a flat surface.
• Crumb Coat: Apply a thin layer of the Italian Meringue Buttercream over the entire cake (top and sides). Chill for about 10 minutes to set. (Recipe implies alternating pink/white ABC for crumb coat, but finishing with IMBC is more standard – adjust as desired based on interpretation).
• Final Frosting: Apply the remaining Italian Meringue Buttercream smoothly over the top and sides of the chilled cake using an offset spatula or bench scraper.
• Chill the frosted cake for another 10 minutes.

6. Decorate:

• Gently press confetti sprinkles onto the bottom 1-2 inches of the cake sides to create a “skirt.”
• Carefully apply the slightly cooled pink ganache around the top edge of the cake, encouraging drips down the sides. Smooth the ganache over the top surface if desired. Let the ganache set slightly (chill briefly if needed).
• Using a piping bag fitted with an 869 star tip (or similar large star tip), pipe dollops of the remaining Italian Meringue Buttercream around the top edge of the cake over the ganache.
• Chill briefly before serving.

Troubleshooting

• Cake Dry/Dense: Overbaking, overmixing, ingredients not room temp.
• Italian Buttercream Curdled/Soupy: Usually means butter or meringue temp difference. Keep beating! It should come together. If it stays soupy, chill briefly and try beating again. If too cold and hard, gently warm bowl slightly while beating.
• Italian Buttercream Weeping: Sugar syrup cooked too high, or meringue over/under whipped. Precision is key.
• American Buttercream Too Stiff/Soft: Adjust with tiny amounts of milk or powdered sugar.
• Ganache Seized/Too Thick/Thin: Ensure no water contact. Adjust consistency by gently warming (if thick) or cooling (if thin). Add tiny amounts of cream if needed to thin.

Tips and Variations

• Room Temp Ingredients: Absolutely critical for cake (butter, eggs, milk, sour cream) and buttercreams (butter, egg whites for IMBC).
• Cleanliness for Meringue: Bowl and whisk for IMBC must be spotless and grease-free.
• Candy Thermometer: Non-negotiable for accurate Italian buttercream.
• Simplify Frosting: Use only the American Funfetti Buttercream for filling and frosting if Italian buttercream seems too daunting.
• Different Colors: Tint the ganache and American buttercream any color you like.
• Sprinkles: Use different types or colors of sprinkles (jimmies, nonpareils, quins).

Serving and Pairing Suggestions

• Serve Slightly Chilled or Room Temp: Italian buttercream holds up better slightly cool than pure butter American buttercream. Let sit out briefly before serving.
• Birthday Parties: The quintessential use for this cake!
• Celebrations: Baby showers, spring parties, any festive event.
• With Milk: A perfect pairing for the sweet flavors.

Nutritional Information

(Note: Highly estimated, per slice, assuming 12 slices from a 3-layer 6-inch cake. Very high sugar/fat content.)

• Calories: 700-950+ (Extremely decadent!)
• Fat: 40-60g+
• Saturated Fat: 25-35g+
• Cholesterol: 150-200mg+
• Sodium: 200-300mg+
• Total Carbohydrates: 80-110g+
• Dietary Fiber: 1-2g+
• Sugars: 60-80g+
• Protein: 6-8g+

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Recipe Summary and Q&A

Summary: This elaborate Funfetti Cake features sprinkle-filled cake layers, two types of frosting (Italian Meringue Buttercream and American Funfetti Buttercream), and a pink ganache drip. The process involves baking the cake, preparing both buttercreams (including cooking sugar syrup for the Italian version), making the ganache, and multi-step assembly including filling, crumb coating, final frosting, and decoration.

Q&A:

• Q: This seems really complex! Can I simplify it?
  • A: Absolutely. The easiest simplification is to make only the American Funfetti Buttercream and use it for both the filling and frosting, omitting the Italian buttercream and possibly the ganache drip for an easier, quicker cake.
• Q: Why two types of buttercream?
  • A: They offer different textures and sweetness levels. Italian Meringue Buttercream is very smooth, stable, and less sweet, making it ideal for exterior frosting. American Buttercream is sweeter, simpler to make, and incorporates the Funfetti sprinkles well for the filling and interior visual.  
• Q: Do I really need a candy thermometer for the Italian Buttercream?
  • A: Yes, precision in the sugar syrup temperature is critical for the structure and safety (cooking the egg whites) of Italian Meringue Buttercream. It’s not a step where guessing works well.
• Q: Can I use all-purpose flour instead of cake flour in the cake?
  • A: The recipe calls for all-purpose flour, so you are good to go! (Cake flour would make it even more tender, but AP is specified).