Homemade Funfetti Cake Recipe

Preheat your oven to 350ºF. (176ºC).Coat your three cake pans with cake goop or your preferred brand of pan release.

Combine your flour, baking powder, and salt in a medium bowl and set it aside for now.

Combine your warmed buttermilk, oil, corn syrup, and vanilla extract together and set aside.

Place the softened butter into the bowl of a stand mixer with the paddle attachment attached and cream it on medium speed until smooth its smooth.

While mixing on low speed, sprinkle your sugar into the butter and then bump the speed up to medium. Allow the butter and sugar to mix until it has lightened in color and looks fluffy.

Next, add in the room temperature egg whites one at a time (roughly), letting them fully combine into the butter mixture before adding the next egg white.

While mixing on low, add in 1/3 of your flour mixture to the butter and egg mixture and mix until combined.

Add in 1/2 of your milk mixture to the bowl of the stand mixer (still mixing on low) and mix until combined.

Repeat this process again. Flour mixture, milk mixture, then flour mixture.

Fold in your rainbow sprinkles by hand just until everything is combined together.

Divide your cake batter evenly between your three prepared pans.

Bake your cakes for 30-35 minutes or until a toothpick comes out clean when poked in the center.

Let the cake layers cool on a wire rack for 15-20 minutes, then flip them out of the cake pans onto the wire rack.

Wrap warm and place into the freezer to freeze for an hour. This rapid cooling locks in the moisture. Once the cake layers are cool but not frozen, you can then trim off the brown edges of your cakes and frost them as desired. See more instructions in the video tutorial.

Melt the chocolate in microwave or in a glass bowl over a pot of simmering water (bane marie) and add in the water. Whisk until combined and smooth.

Combine the gold powder and oil into a thick paste.

Paint the bottom 2" of the inside of your piping bag with the gold mixture.

Add in the chocolate drip mixture, and now it's ready to pipe.

On low speed, whip your softened unsalted butter until it's smooth and lump-free with the whisk attachment.

Add in the clear vanilla extract and the salt and mix until combined.

While mixing on low, add in your sifted powdered sugar. Stop to scrape the bowl with a rubber spatula as needed to make sure everything mixes properly.

Add in the heavy cream and mix until smooth. Don't over-mix.

Trim the brown sides and bottom from your cake layers with a serrated knife. You can also level the cake so it's flat by trimming off the dome if needed (makes a great snack!)

Place your first cake layer onto the cake plate.

Spread an even layer of the frosting onto the top of the cake layer using your offset spatula.

Repeat the process with the other two cake layers.

Cover the top and the sides of the cake with a thin layer of frosting. This is called a crumb coat and helps lock in all the crumbs so the final layer of frosting is beautiful and pristine.

Place the cake into the fridge fo 20 minutes or until the frosting feels firm to the touch.

Apply another layer of frosting to the entire cake in an even layer. Use a bench scraper to make the sides straight and even.

Add some sprinkles to the outside of the cake using your hands.

I colored the remaining frosting pink and piped some borders around the base of the cake and added some dollops on top.

Place the cake into the fridge to chill while you make the gold drip (optional).

Pipe the drip around the edge of the cake.

Decorate the cake with the remaining pink buttercream as desired!