Funfetti Layered Cake with Edible Sugar Cookie Dough Filling and Vanilla Buttercream

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Serves 12 Slices (Approximately)

Total Time 2 Hours

Ingredients

• Funfetti Cake
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1 / 4 teaspoon baking soda
  • 1 / 2 teaspoon salt
  • 3 / 4 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs, room temperature
  • 2 1/2 teaspoons vanilla extract
  • 1 / 2 cup milk, room temperature
  • 1 / 2 cup sour cream, room temperature
  • 1 cup sprinkles of choice
• Sugar Cookie Dough Filling
  • 2 cups all-purpose flour
  • 1 / 2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 / 3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 1 / 4 cup sprinkles of choice
• Vanilla Buttercream
  • 1 1/2 cups unsalted butter (soft, but slightly cooler than room temperature)
  • 4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 / 4 cup heavy cream (substitute with milk)
  • pinch of salt
• For Decorating
  • sprinkles of choice

Preparation

Funfetti Cake

Preheat oven to 350 degrees. Trace and cut out parchment paper to line the bottoms of two 8 – inch cake pans. Set aside.

In a stand mixer or large mixing bowl, cream your butter for 2 minutes until light in color and fluffy. Add granulated sugar and mix for approximately 3-4 minutes or until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract. Set aside.

In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.

Whisk together your milk and sour cream. It is easiest to use a liquid measuring cup for this.

Starting with your dry ingredient mixture, begin alternating additions of dry ingredients and the milk mixture to the large mixing bowl. You should begin by adding 1/3 of your dry ingredient mixture and follow by adding 1/2 of your milk mixture. Repeat these additions, mixing after each until just incorporated. Avoid over mixing.

Add in your sprinkles of choice and mix until just combined.

Divide the cake batter equally between each of your cake pans. Place in the oven and bake for 25-35 minutes (a dark cake pan will requirer the shorter cook time while a lighter colored cake pan will require the longer cook time) or until an inserted toothpick comes out clean.

Remove the cakes from the cake pans and place on a wire rack to let cool completely.

Sugar Cookie Dough Filling

Spread the flour on a baking sheet in an even layer and place in the oven for 5 minutes at 350 degrees. This ensures that the raw flour will be safe to consume. Let cool completely before using.

In a medium sized mixing bowl, use a mixer to cream the butter with the granulated sugar until it is light in color and creamy. Add in vanilla extract and mix again.

In a separate bowl, whisk together your flour and salt. Add to your creamed butter/sugar mixture. Mix to combine.

Pour in milk and stir to combine. Fold in sprinkles of choice.

Line a third 8 – inch cake pan with plastic wrap or parchment paper. It should be thick, but as evenly as possible, spread the filling into a layer across the entire pan. Place this in the refrigerator to chill while you wait for the cake layers to cool and while you begin working on the buttercream.

Vanilla Buttercream

In a stand mixer or a large mixing bowl, beat butter for approximately 2 minutes or until light and fluffy. Gradually begin adding in the powdered sugar and continue mixing. Add in the vanilla extract and a pinch of salt. Stream in half of your heavy cream (or milk). If the buttercream appears to thick to spread, add in the remaining half of the heavy cream (or milk).

Cake Assembly

To a cake stand or large plate, spread a thin layer of buttercream frosting.

Place one of the cake layers onto the stand. Spread a thin layer of buttercream frosting. Remove your sugar cookie dough filling layer from the refrigerator and place on top. Spread another thin layer of buttercream frosting.

Place your other cake layer on top, flipping this cake layer upside down so that the top of your cake has a flat bottom. Press down gently.

Cover the entire cake with a layer of buttercream frosting. Smooth out the sides as much as possible. This will be your crumb coat. Chill the cake for 15-20 minutes before using the remaining buttercream to completely cover and frost the cake.

Add a ring of sprinkles to the top of the cake (as shown in picture). If you have remaining buttercream, add to a pastry bag and pipe a design around the top of the cake.

This cake should serve approximately twelve people and is best enjoyed the day it is made. Store in an airtight container if leftovers remain.