Funfetti Cake with White Chocolate Buttercream

Homemade funfetti cake is the perfect choice to celebrate a birthday. Cover it in white chocolate buttercream frosting for a special sweet treat!

Course Dessert

Cuisine American

Keyword Birthday, Cake, Frosting, White Chocolate

Prep Time 1

Cook Time 45

Assembly Time 1

Total Time 2 45

Servings 24 servings

Calories 589kcal

Author Colleen

Preheat the oven to 325°F. Lightly coat three 8 inch cake pans with baking spray and line with parchment paper rounds. Wrap with wet baking strips, if using. Set aside.
In a medium bowl, sift together the flours, dried buttermilk, baking powder, and salt. Set aside.
Add the sugar, butter, and cake enhancer (if using) to the bowl of a stand mixer. Beat on a medium speed until light and fluffy, scraping the bowl down as needed. This will take about 5- 8 minutes.
Add the vanilla and beat to combine. Add the eggs one at a time, more or less, mixing until combined after each addition. Scrape down the bowl. While the eggs incorporate, combine the water and oil in a measuring glass.
Add 1/3 of the dry ingredients to the mixer and beat until just combined. Add half of the water mixture and beat until just combined. Scrape the bowl down. Repeat with another third of the dry ingredients, the remainder of the liquids, and finally the remainder of the dry. Scrape down the bowl as needed.
Divide the batter among the prepared pans, about 17- 18 ounces in each. Bake for 43- 45 minutes. The cakes should spring back when touched and a skewer should come out clean.
Cool cakes in their pans for 15 minutes before transferring to a cooling rack. Cool completely before frosting.

Place the chopped white chocolate in a small bowl and microwave for 30 seconds on 50%. Place the heavy cream in another small bowl and microwave for 10- 15 seconds. It should be hot, but not boiling.
Pour the hot cream over the white chocolate and stir. Microwave the mixture for 20 seconds on 50% power, then stir until smooth. If there are still lumps, microwave in 5- 10 second increments on 50% power. Stir well after each burst and be careful not to overheat the ganache.
Once the ganache is smooth, place cling wrap onto the surface and set aside to cool for at least an hour.
Beat the butter on a medium- high speed until pale and light. This will take about 5- 10 minutes. Scrape down the bowl once or twice.
Add the sifted powdered sugar in 3- 5 additions. After each addition, beat on low until combined, then bump the speed just slightly until smooth, about 30 more seconds. Scrape down the bowl and repeat until all of the powdered sugar has been added. The frosting will be very thick.
Add the vanilla and a pinch of salt. Beat on low until combined, then bump the speed slightly until smooth. Scrape down the bowl.
Add the room temperature white chocolate ganache to the bowl of the stand mixer. Mix on the lowest speed until combined. Bump the speed up slightly and beat until you have a perfectly smooth consistency. Taste and adjust flavors if needed.

Trim the tops off of your chilled cakes, place a layer on your cake board and top with white chocolate buttercream. Smooth until flat and even, then top with more rainbow sprinkles. Repeat with the next cake layer.
Place the final cake layer upside down on top of the other two. Cover the stacked cake in a thin crumb coat and chill until set, about 20- 30 minutes.
Apply a final coat of frosting to the crumb coated cake. If desired, press sprinkles into the sides of the cake while the buttercream is still soft. Chill in the fridge until firm, about one hour.
Transfer the cold cake to your cake stand or serving platter. Top with swirls of buttercream and more rainbow sprinkles. The cake is ready! It is best served at room temperature.

You will have more than enough buttercream to fill, frost, and decorate the cake.