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Funfetti cake is a childhood boxed favorite that now you can make from scratch! This cute six inch funfetti cake is sure to be a show stopper!

One of my roommates is not much of a sweet eater. An occasional bit of chocolate or small breakfast sweet bread like muffins or scones but that’s about it. I can probably count on one hand the number of times I’ve seen him eat sweets and one of those times was at his wedding! So when he special requested a funfetti cake I knew I had to deliver. And boy did this cake deliver! {Plus funfetti is also my sister’s favorite cake so now I’ve got this recipe in my arsenal when I go back east to spend a month with my family in May!}

I used the recipe Wilton sent in the box of six inch cake pans (aff) I bought just for this cake and it filled all the pans perfectly, you could probably use a standard 8 inch cake recipe for this too. I’m not totally sold on the egg white cake, though. If you have any opinions on egg white vs whole egg cakes let me know in the comments because I almost always prefer a whole egg since the egg yolk often goes to waste unless I’m making something like lemon curd.

I paid homage to the only wedding cupcake the roommate requested by weaving those same flavors throughout this cake and it got two thumbs way up! Instead of frosting between the layers I ringed each layer with white chocolate ganache frosting and filled the centers with raspberry jam. YES! This was a fantastic decision and turned this stunning 5 layer cake up a notch.

If you don’t have or aren’t interested in purchasing a set of 6 inch cake pans just for this recipe you can also use an 8 inch cake pan instead and it’ll all bake up perfectly fine. But if you want a showstopper of a wow cake then go for the six inch! 5 layers of funfetti, raspberry, white chocolate ganache goodness. Dooooo it and make your inner 8 year old happy for life!

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6" Homemade Funfetti Cake

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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Ingredients

• 1 stick salted butter
• 1 1/3 cup sugar
• 4 egg whites
• 1 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/3 cup milk
• 1/4 cup rainbow sprinkles + more for decorating

For the Frosting

• 24 oz white chocolate chips
• 2/3 cup + 1-2 Tbs heavy cream
• 1/4 cup raspberry jam, for assembling

Instructions

For the Cake:

1. Cream together butter and sugar until a grainy paste forms. Add in egg whites and vanilla and mix well.
2. Sift together the flour, baking powder, baking soda, and salt. Add dry ingredients alternating with the milk, beginning and ending with the dry ingredients.
3. Fold in sprinkles.
4. Add about 3/4 cup of batter into 5 prepared six inch cake pans and smooth with a spatula.
5. Bake at 350 degrees for 12-15 minutes or until toothpick inserted in the center comes out clean.
6. Allow to cool in the pans for 10 minutes before turning onto a cooling rack to cool completely.

For the Frosting:

1. In a double boiler over low heat melt white chocolate and heavy cream together, stirring until smooth.
2. Allow ganache to come to room temperature and then whip in a stand mixer until soft peaks form, adding 1-2 Tbs heavy cream to keep it smooth.

To Assemble:

1. Place a layer of cake on your cake stand or board and add a ring of frosting around the edge of the cake then add 1 Tbs of raspberry jam to the middle of the cake, spreading into an even layer. Repeat with layers 2, 3, and 4.
2. Add the fifth layer and frost the cake with the remaining frosting. Add sprinkles to the top for decoration.