A patriotic funfetti cake, made with tender white cake layers, mixed with red, white and blue sprinkles, covered in a whipped vanilla buttercream.
After a couple weeks away from the kitchen enjoying a little sand between my toes, it’s good to be baking again. I mean, yes, it’s hard to leave the fun-filled, carefree days of any vacation behind and return to the daunting tasks of unpacking, laundry, cleaning and loads of work, but I do love getting back into my routine. And part of that routine is baking!
I’ve had several requests lately for a funfetti cake, so I thought the upcoming holiday would be perfect inspiration for this one. Of course, you can use any colored jimmies for this cake, but I do recommend using jimmies like THESE and not the sanding sprinkles. The sanding sprinkles you often see at the grocery store will bleed into the cake batter. The jimmies do a much better job of holding their color and shape.
This cake is tender and fluffy, and full of flavor. You’ll actually notice in the recipe that I use clear vanilla extract. The clear vanilla extract has a slightly sweeter taste than pure vanilla extract and reminds me a little of the box mix flavor (but in a homemade-kind-of-way, of course!).
To decorate this cake, I frosted the entire cake using 6-inch cake boards on the bottom and top of the cake. Once you frost the sides of the cake, the boards allow you to hold the cake horizontally and roll it in a jelly roll pan full of red, white and blue star sprinkles. It’s much easier than it sounds, and I have video on my Instagram account to show you how it’s done. You can also place the sprinkles on the side of the cake by hand.