Bake With Me: Orange Funfetti Layer Cake Recipe For My Birthday | Video

My birthday was a few weeks back, and I hosted my first *real* party, so, since I always bake, I decided to make myself my own birthday cake. After all— who knows me better than me?I wanted to make a sheet cake so it'd be easier to serve in a crowded bar, where I had my party. I wanted a simple confetti with American buttercream, because I made the same type of cake a few months back and was happy with the result— birthdays aren't the time for baking experiments!

 

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A post shared by Olivia Frescura (@oliviafrescura) on Aug 24, 2019 at 11:19am PDT

I thought I'd vlog the process of how I made this cake— it's a long one...but this is one hefty cake. Watch the video below to see the entire process (including all of my fun mistakes) and keep reading for the recipe! I can't take full credit for this recipe, it is made and adapted for the 4 layer sheet cake size from Chelsweets Vanilla Cake & Funfetti Cake Recipe! You can also find a lot of my baking equipment on my Amazon Kitchen List. I decorated with Fancy Sprinkles— get 10% off your order through the link.

Funfetti Layer Cake with Vanilla American Buttercream

Vanilla Almond Funfetti Cake

• 6 1/2 cup All Purpose Flour (780 grams)
• 6 cup Granulated Sugar (1200 grams)
• 5 tsp Baking Powder (20 grams)
• 2 tsp Salt (12 grams)
• 2 cup Unsalted Butter (room temperature (4 sticks, 452 grams))
• 4 tsp Vanilla Extract (16 grams)
• 3 tsp Almond Extract (12 grams)
• 2 cup Egg Whites From Carton (470 grams)
• 3 cup Buttermilk (690 grams)
• 1/4 cup Vegetable Oil (56 grams)
• 3/4 cup Sprinkles (Jimmies)
• Gel Food Coloring

Vanilla American Buttercream Frosting

• 3 cup Unsalted Butter (room temperature (6 sticks, 678 grams))
• 12 cup Powdered Sugar (1500 grams)
• 1 tsp Salt (6 grams)
• 1/3 cup Heavy Cream (75 grams)
• 1 1/2 tbsp Clear Extract (Vanilla or Almond) (18 grams)

Drip Ganache For Decorating

• 1 package Wilton Candy Melts
• 1/2 cup Heavy Cream
• Gel Food Coloring

Vanilla Cake

1. Preheat oven to 350℉. Line four 9x13 inch cake pans with parchment and grease with cooking spray.

2. Mix together dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment until combined.

3. Mix tablespoon chunks of room temperature butter slowly into the dry mix on low speed. Mix until no large chunks of butter remain and mixture is crumbly.

4. Pour in egg whites and mix on low until incorporated. Mix in buttermilk in two installments on low speed.

5. Add in extracts and oil and mix on low until fully incorporated. Scrape down side of the bowl with a spatula and then beat on low for 15 seconds until everything is combined but not overmixed.

6. Add in gel food coloring or 3/4 cup of sprinkles. I did 2 of my layers with food coloring and the other two with sprinkles for a fun variation! Mix both by hand with a rubber spatula.

7. Divide batter evenly between the cake pans (about 950 grams per pan).

8. Bake for 35-40 minutes or until a toothpick comes out clean. Allow pans to cool for 10 minutes before removing onto cooling rack. Place cake layers into fridge or freezer to accelerate cooling.

9. Use a serrated knife to level the tops and frost as desired.

Vanilla American Buttercream

1. While cake is cooling, make the vanilla buttercream frosting.

2. Beat butter on medium speed for 30 seconds with paddle attachment. Slowly add in powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

3. Once fully mixed, add in extract and salt and beat on low until fully incorporated and desired consistency is reached.

4. If frosting is too thick, add in additional cream 1 teaspoon at a time. If it's too thin, add in more powdered sugar by the 1/4 cup.

5. Add in gel food coloring and beat on low until it reaches desired color.

Drip Ganache

1. Heat cream in microwave for 1 minute.

2. Stir in candy melts until fully melted.

3. Add in food coloring and stir until combined. 

4. Pour in to squeeze bottle to cool off before piping drips on cake.

To Assemble Cake

1. Stack and frost cake layers on cake board using a dap of frosting to stick first layer to the board.

2. Add an even layer of buttercream between each layer.

3. Apply a thin crumb coat of frosting around the cake to fully cover layers. Smooth using a bench scraper, then chill in fridge for 20 minutes.

4. Add a thicker layer of frosting and smooth. Decorate as desired with colored buttercream, sprinkles, and ganache drips.