Stirring Up Happiness

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

A funfetti cake that is best for celebrating any occasion. This cake is filled with plenty of sprinkles, layered with an edible sugar cookie dough filling, and covered with a sweet vanilla buttercream.

• Pin Recipe

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 large eggs, room temperature
  • 2 1/2 teaspoons vanilla extract
  • 1/2 cup milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 cup colorful sprinkles
• 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 colorful sprinkles
• Vanilla Buttercream
  • 1 1/2 cups unsalted butter (slightly cooler than room temperature)
  • 4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup heavy cream (substitute milk)
  • pinch of salt

Instructions

1. To make Funfetti Cake, begin by preheating the oven to 350°F. Trace and cut out parchment paper to line the bottom of two 8 inch cake pans. Set aside.
2. In a large bowl, use a mixer to cream butter for 2 minutes until light and fluffy. Add in granulated sugar and mix for 3-4 minutes until creamy. Add in eggs, one at a time, incorporating after each addition. Add in vanilla extract and mix. Set aside.
3. In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
4. Whisk together your milk and sour cream in a liquid measuring cup so it is easy to pour in the following steps.
5. Starting with your dry ingredient mixture, begin alternating additions of the 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, mixing after each addition until just incorporated.
6. Add in sprinkles and mix to combine.
7. Divide the batter equally between each of the lined cake pans. Bake in the oven for 25-35 minutes, until the edges are golden and the middle is set.
8. Remove the cakes from the pans to let cool completely.
9. To make Sugar Cookie Dough Filling, begin by spreading the flour on a baking sheet in an even layer. Place in the oven for 5 minutes at 350°F. This ensures that the raw flour will be safe to consume. Let cool completely before using.
10. In a medium bowl, use a mixer to cream butter and granulated sugar until light in color. Add in vanilla extract and mix again.
11. In a separate bowl, whisk together flour and salt. Add to the creamed mixture and combine.
12. Pour in milk and combine. Fold in sprinkles.
13. Line an 8 inch cake pan with plastic wrap or parchment paper. Spread 2 cups of the cookie dough filling in an even layer in the pan. Reserve some cookie dough filling for decorating the top of the cake if desired. Place in the fridge to chill.
14. To make Vanilla Buttercream, use a mixer to beat butter until light and fluffy. Gradually begin to add in the powdered sugar and vanilla extract while continuing to mix. Add a pinch of salt.
15. Stream in half of your heavy cream. If the buttercream appears to thick to spread, add in the remaining half of the heavy cream.

Cake Assembly

1. Level your cakes with a serrated knife to create flat, even layers that will be easy to stack.
2. To a cake stand or large plate, spread a thin layer of vanilla buttercream. This will help keep the cake in place while you frost and decorate it.
3. Place one of the cake layers onto the stand. Spread a 1/4 inch thick layer of vanilla buttercream evenly across the cake.
4. Remove the cookie dough filling layer from the fridge and place on top. Spread another thin layer of buttercream evenly.
5. Place the other cake layer on top, flipping this layer upside down so that the top of your cake has a flat bottom.
6. Cover the entire cake with a thin layer of vanilla buttercream to create a crumb coat, smoothing out the sides as much as possible. Chill the cake for 20 minutes before using the remaining buttercream to cover and frost the cake again.
7. To decorate, add the remaining vanilla buttercream to a pastry bag and pipe designs around the top of the cake. Use sprinkles on top, or roll your reserved cookie dough filling and place around the top of the cake.
8. This cake is best enjoyed the day it is made. Store in an airtight container if leftovers remain.