Funfetti cake is a moist and buttery vanilla cake that is filled with fun colors thanks to a hearty dose of sprinkles, and though most consider it to be a staple from our youth, this one is so good, that adults are going to love it too. Take a walk down memory lane, with an elegant flair with our triple-layered version that comes complete with several layers of some of the best frosting.
This layered cake is meant to be divided into 12 edibles, that can be enjoyed all at once, or frozen to be defrosted for when you want it the most. It’s also completely made from scratch using high-quality ingredients that result in something that you will never find in a simple box cake. So if you’re looking for a fun and sweet treat to pull out at birthdays, Easter, or just a regular day, then you’re going to love this simple, delicious, and buzz inducing funfetti cake recipe.
Funfetti cake recipe
When it comes to edibles, it can be difficult to stop at just one, but with this intense flavor concoction, you are going to want to space out each slice by at least 2 hours to avoid any possible unwanted effects. So go ahead and enjoy yourself, but try your best to do so with moderation.
Preparation time: 45 minutes
Cooking time: 25 minutes
- 3 ¾ all-purpose flour
- 4 eggs
- 2 egg whites
- 1 ¾ cups sugar
- 1 ½ cups buttermilk
- ¾ cup rainbow sprinkles
- 3 teaspoons vanilla extract
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 6 cups icing sugar
- 1 cup unsalted butter
- ½ cup cannabutter
- 1/3 cup heavy cream
- 3 teaspoons vanilla extract
- Pinch of salt
- 3 9-inch cake pans
- Large bowl
- Electric mixer
- Rubber spatula
- 1 Medium-sized bowls
- Serving platter
- Preheat the oven to 350°F, and while you wait, grease and dust all three cake pans with a thin layer of flour.
- In a large bowl, sift together the flour, baking soda, salt, and baking powder and then set the ingredients aside for the moment.
- Put both the regular butter and the cannabutter into a medium-sized bowl and use an electric mixer to blend them until the mixture is smooth and creamy.
- Now add the granulated sugar and blend the ingredients on high for 5 minutes.
- Use a rubber spatula to scrape the sides of the bowl for any missed chunks, and then blend it on high again for another minute.
- Turn the blender down to medium speed, and add one egg at a time, while ensuring to mix the ingredients well between each one.
- Scrape the edges of the bowl again with a spatula, then add in the vanilla before blending the final liquid ingredient into the mix on low for one minute.
- Now add the buttermilk and the dry ingredients to the bowl and then blend them on high for a minute or two before adding the egg whites.
- Dump the sprinkles into the cake batter, and use the spatula to fold them in gently, which should avoid the mishap of colors running throughout the shite of the cake.
- Add an even amount of the cake batter to each of the pans and then bake them in the oven for 25 minutes, or until they pass the toothpick test.
- Leave the cakes to breathe on a rack, because they will need to cool completely before moving on, and while you wait, you can prepare the delicious icing.
- The butter that you combined earlier can now be used as the base for the frosting, so retrieve the bowl, and add in the icing sugar, heavy cream, vanilla, and a pinch of salt.
- Blend the icing on medium speed for 1-2 minutes, or until it’s smooth and velvety.
- Once the cake has cooled, move one of them to a serving platter, and proceed with the icing as you would any other cake. All over the top and the sides, until it is completely covered.
- Line the second layer up with the first and add the icing with a generous helping of frosting.
- Now you can finally finish the third portion of this layered cake by adding the third and final piece to the top and using the remaining icing to smooth out the edges so that it looks professionally applied.
How To Make THC Infused Funfetti Birthday Cake
Rice crispy treats, Brownies and Chocolate Chip cookies are 3 of the most classic DIY edibles recipes. This is one of 2 recipes on the latter that I will give you this season for a Classic Chocolate Chip Cookie that is quick and easy to make.
If You don’t want to use this recipe you can simply use your favorite cookie recipe and just substitute the regular butter for canna-butter.
The creators of It’s Not Just Me bring a new THC infused podcast featuring essential smokers’ rules, stoner stories, baked out debates, strain reviews, all the vibes and of course a little high grade education including recipes on how to make your own edibles, epic munchies and other tips.
How to make a cannabis-infused birthday cake
- 3½ cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 cup room temperature butter (2 sticks)
- 1½ cups sugar
- 8 large egg whites
- ¼ teaspoon cream of tartar
- 1/3 cup sugar
- Rainbow sprinkles
- 10 cups powdered sugar, sifted
- 1¼ cups room temperature butter (2½ sticks)
- 2 tablespoons room temperature cannabutter
- 1 cup milk
- Preheat oven to 375 degrees Fahrenheit
- Line two cake tins with parchment, cooking spray, and sprinkled flour
- In one mixing bowl, sift together flour, baking powder, and salt
- In a glass measuring pitcher, add milk and vanilla extract
- In a stand mixer, beat together room temperature butter and sugar until light in colour and fluffy
- On low speed, slowly add the flour to the butter and sugar mixture in three parts, one at a time, alternating with half of the milk mixture until you have a smooth batter
- In a separate mixing bowl or stand mixer, whisk together egg whites and cream of tartar until medium stiff peaks, then add sugar until you have stiff and glossy peaks
- Gently fold a quarter of the egg whites into the cake batter until smooth, then gently add the remaining whites. Fold together until you have a smooth and consistent batter
- Stir in sprinkles and then divide the mixture into the prepared cake pans and bake until a toothpick or cake tester comes out clean, about 25-30 minutes
- Let the cakes cool for 10 mins, then run a small knife around the edge of the cake and carefully remove the cakes from the tins. Peel off the parchment, then let cool completely on a wire rack, face up
- In the stand mixer, beat together powdered sugar and room temperature butter and cannabutter until smooth
- Slowly add the milk to the mixture and beat until smooth and consistent
- Trim the rounded tops of the cakes, then cut in half along the equator into 2 even slices (so you have 4 pieces in total)
- Put one piece on the cake stand, then add some icing to the edge of the cake, then place another piece on top and repeat until all of the cake pieces are used. For the last piece, use one of the bottom pieces flipped upside down so you have a nice flat top for the cake
- Ice around the sides and top of the cake to the desired thickness, then cover with rainbow sprinkles