Martha Stewart Funfetti Cake

This delicious and festive Funfetti cake is a quick and simple way to bring joy to any celebration! Inspired by Martha Stewart, this creamy and colorful treat combines soft, fluffy layers with a smooth buttercream frosting. Perfect for birthdays or special occasions, you can customize it with sprinkles you already have at home for extra flair.

Recipe Ingredients:

For the Cake:

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

For the Ganache:

• 2 tbsp white chocolate chips
• 1/2 cup candy melts 100g
• 3 tbsp heavy cream

For the Italian Buttercream:

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

For the American Buttercream:

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

How To Make Funfetti Cake Recipe?

1. Prepare the Cake Batter: Preheat your oven to 170°C / 340°F. Butter and flour three 6-inch (15cm) cake tins. For even baking, use cake strips if available.
2. Combine Dry Ingredients: Sift together flour, sugar, baking soda, baking powder, and salt into a large mixing bowl.
3. Mix Wet Ingredients: In a medium bowl, whisk butter, egg whites, vanilla extract, sour cream, and milk until smooth.
4. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the sprinkles carefully to avoid overmixing.
5. Bake the Cakes: Divide the batter evenly between the prepared tins. Bake for 30-35 minutes, or until the centers spring back when touched. Let the cakes cool completely.
6. Make the Italian Buttercream: In a stand mixer, beat egg whites, cream of tartar, and salt with 1/3 cup sugar until soft peaks form.
7. Prepare Sugar Syrup: Heat sugar and water in a saucepan over medium heat until it reaches 118-120°C / 235-240°F. Drizzle the syrup into the egg whites while the mixer is running. Beat until the meringue cools to room temperature.
8. Add Butter and Flavor: Switch to the paddle attachment, and beat in butter one piece at a time. Stir in vanilla and mix until silky smooth. Transfer to a piping bag.
9. Make the American Buttercream: Beat butter until fluffy. Gradually add icing sugar, salt, milk, and vanilla. Divide the mixture in half. Color one batch pink and fold sprinkles into both. Place the pink and white buttercreams into separate piping bags, then combine them into a single bag for swirled piping.
10. Make the Ganache: Melt candy melts, white chocolate, and cream in the microwave in short bursts, stirring until smooth. Add pink food coloring and let cool slightly before transferring to a piping bag.
11. Assemble the Cake: Layer the cake with Funfetti buttercream between each layer. Pipe alternating colors of buttercream around the exterior for a crumb coat. Smooth and chill for 10 minutes.
12. Frost with Italian Buttercream: Spread a smooth layer of Italian buttercream over the cake. Chill for another 10 minutes. Add a “skirt” of sprinkles at the base.
13. Decorate with Ganache: Drizzle ganache over the top, letting it drip down the sides. Let the ganache cool before adding final decorations.
14. Add Final Touches: Pipe buttercream dollops around the edges using a star tip and garnish with extra sprinkles.

Recipe Tips:

• Use Room Temperature Ingredients: For the best texture, ensure your butter, eggs, and other refrigerated ingredients are at room temperature before mixing. This helps everything combine smoothly.
• Don’t Overmix the Batter: When folding in the sprinkles, mix gently to avoid streaks of color and keep the batter light and fluffy.
• Use Cake Strips for Even Layers: Wrapping cake strips around your pans helps the layers bake evenly and prevents domed tops.
• Chill Between Steps: Let the cake and crumb coat chill before applying the final frosting to ensure a smooth finish and neat edges.
• Measure Accurately: Use a kitchen scale for precise measurements, especially for dry ingredients like flour and sugar, to avoid a dense or crumbly cake.

How To Store Leftovers?

• Refrigerate: Let the leftover Funfetti Cake cool completely to room temperature. Store slices in an airtight container or wrap tightly with plastic wrap and refrigerate for up to 5 days to keep it fresh.
• Freeze: Once the Funfetti Cake has cooled, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To serve, thaw the cake in the refrigerator overnight before enjoying.

Nutrition Facts

• Calories: 350
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 54mg
• Sodium: 320mg
• Total Carbohydrate: 50g
• Dietary Fiber: 1g
• Sugars: 37g
• Protein: 1g

Check out More Recipes:

• Martha Stewart Upside Down Rhubarb Cake
• Martha Stewart Cranberry Upside Down Cake
• Martha Stewart Apple Honey Upside Down Cake
• Martha Stewart White Cake Recipe