Funfetti Layer Cake

Chef's Notes

NotesIf you need to make any substitutions or swaps in this recipe, please check out my section on ingredient substitutions above.
 
Funfetti Cake Recipe Variations
This recipe can also be used to make a sheet cake! One batch will make 2, 9-inch x 13-inch cake layers that are about 1 inch tall. Bake at 350°F/175°C for 30-35 minutes.
One batch of cake batter makes about 1900 grams. If you plan to use three circular cake pans, add 630 grams of batter into each pan. If you plan to use four circular cake pans, add 475 grams of batter into each pan.
 
Tips for Making the Best Funfetti Cake

Properly measure your flour. Either spoon it into the cup measure, then level with a knife, or use a kitchen scale.
Make sure your ingredients are at room temperature to help them mix together better.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Crumb coat and chill your cake, then smooth on a second layer of frosting. This will help ensure your final coat of frosting is crumb-free and beautiful.
Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.
If you want to make funfetti cupcakes, I recommend trying my funfetti cupcake recipe (I like the texture better for cupcakes).
Use my small batch funfetti cake recipe to make a 6-inch layer cake.
Use this recipe if you want to make a vegan funfetti cake.

 
Make this Funfetti Cake in Advance and Storage Tips
I recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.