Double Layer Vanilla Funfetti Cake
While your cakes are cooling completely, prepare your frosting!
HOW TO DO IT (Frosting):
Place softened butter in a medium mixing bowl and beat for 7 minutes.
Add powdered sugar, 1/2 cup at a time and beat in well.
Add heavy cream and beat in for 1 minute.
Add vanilla and sprinkles and mix in.
The frosting should be very fluffy!
Once your cakes have completely cooled, spread a thin layer on top of one cake and stack your next cake on top.
Cover the entirety of both layers of cake, making it look tall and proud!
Decorate with extra sprinkles, if desired!
You don’t need a special occasion for a cake in our book! The best part about this cake is that it’s all made in one bowl!
Let’s get to baking!
WHAT YOU’LL NEED:
For the cake:
1 1/4 cup all-purpose flour (can sub gluten free 1:1 flour, too!)
3/4 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup vegetable oil (we used coconut oil and it worked fine but produced a much denser cake)
1/2 cup buttermilk (Don’t have buttermilk? Make your own with 2 tsp apple cider vinegar and enough half and half to make 1/2 cup combined liquid)
1/2 cup hot water
2 teaspoons pure vanilla extract
Any combination of sprinkles
For the frosting:
1/2 cup unsalted butter (softened)
1 1/2 cup powdered sugar sifted
1 teaspoon pure vanilla extract
1 tablespoon heavy cream
Sprinkles
HOW TO DO IT:
Preheat oven to 350 degrees F.
Grease and flour two 6" round cake pans. Set aside.
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, + salt.
Add egg, buttermilk, vanilla, and oil. Whisk together.
Add your hot water and whisk well until your batter is smooth.
Mix in your sprinkles!
Pour your batter into your prepared pans, being sure to add equal(ish) amounts of batter to each. Tap the pan gently against the counter to release any air bubbles.
Bake cake for 25 to 30 minutes or until golden on top. A toothpick inserted in a few places should come out clean.
