I was really excited to make this cake because I bought some new baking tools recently and couldn’t wait to test them out! First of all I got a decorating turntable, which allows me to easily rotate my cake stand when decorating. Instead of buying a cake stand with a rotating top plate, I thought this would be a good option for me because I can use any cake stand and build the cake on there rather than transferring it. I also purchased a bench scraper to get those perfectly smooth sides. I still need to work on my technique with this tool because I scraped too close to the cake, which gave it a semi-naked look. Or maybe I didn’t use enough buttercream? It’s still a learning process :) Last, but not least: a cake leveler! I didn’t actually need to use it with this funfetti cake recipe because they baked pretty evenly and didn’t have a dome shape. This is rarely the case, though, so I’m sure I’ll be using it a lot in the future!
Now about the cake! I couldn’t resist these sprinkles from HomeGoods, so I decided to use them for a funfetti cake! The fall colors are so festive and I colored the buttercream to match. The cake layers are nice and moist (it makes five 6″ round layers—I use these pans). Then I made a simple vanilla buttercream for the filling and outside. This is my go-to recipe and you can substitute the vanilla extract for almond or a different flavor if you’d like! Hope you enjoy :)
Preheat oven to 350F. Use cooking spray to grease five 6" round cake pans, then set aside.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until smooth. Add eggs one at a time, mixing until combined between each addition. Add vanilla extract and buttermilk and mix on low until fully incorporated.
In a large bowl, whisk together the flour, baking powder and salt. Gradually add to wet ingredients and mix on low until smooth. Add sprinkles and use a rubber spatula to gently fold them in until evenly distributed. Evenly pour batter into prepared pans (about 1/2 way full) and bake for 15 – 20 minutes, until a toothpick inserted into the middle comes out clean. Let cool in pan for about 10 minutes, then transfer to a wire rack to continue cooling.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 30 seconds. Gradually add powdered sugar, 1 cup at a time. Add a splash of heavy cream and keep alternating until fully mixed. Add salt and vanilla and continue mixing on medium speed until combined.
Add orange food coloring to the buttercream. Start with a small amount and work up to the desired color. Mix until evenly distributed.
To assemble the cake, place on layer on a cake stand. Top with smooth layer of frosting, then repeat until all layers are used. Frost and smooth the sides using an icing knife or bench scraper. If you have buttercream left over, transfer to a piping bag fitted with your favorite decorating tip (I used Wilton 2D). Then sprinkle with fall sprinkles. Enjoy!