Home › Cakes
By Adrianna Adarme
5
21
Nov 15, 2018, Updated Feb 10, 2019
Jump to Recipe
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Table of Contents
- Tips and Tricks
- Recipe FAQs
- Pumpkin Funfetti Cake Recipe
For the past few years, Josh and try and take one vacation a year. We spend a lot of time dreaming about where we’re gonna go to next. 2019 is Paris (hopefully!) neither of us have been, so we can’t wait!
Every year we try and make sure we have enough points so our flights or hotel are covered. This makes the expense of the vacation itself a whole lot more manageable.
That’s why I’m super excited to be teaming up with American Express and their new Gold Card to share with youhow toearnpointsfor doing the things you love!
With thisCard you get 4Xthe points atrestaurants and 4X the points atgrocery stores(on the first $25,000 in purchases per year).Terms do apply, butthis is huge!You know me, I practically live at the grocery store lol.
There’s actually a limited-edition Rose Gold Card that you can get until January 9, 2019 and that’s the one I chose!
I took myCardfor alittle spin to the grocery store to pick up the ingredients for this funfetti + pumpkin cake. It is our autumnal cake dreams come true. Two layers of fluffy pumpkin cake with a sprinkle-speckled white cake in between.
This cake is fluffy and delicious. It’s spiced with all the fall spices we want and it’s very vanilla-forward.It’s also perfect for making ahead. Say…if you wanted to make it for Thanksgiving. Here’s how to make it ahead (I really should do an entire post about making cake ahead, I think?)
1. Make cake layers and allow them to come to room temperature.
2. Wrap them in two layers of plastic wrap. Stick them in the freezer.
3. Make the frosting and freeze in a freezer-safe container.
4. The day before, transfer the frosting and cake layers to the fridge.
5. Allow the frosting to come to room temperature. I always like decorating a very cold cake and then slowly letting it come to room temp.
That’s it!
Tips and Tricks
- If you’re after that perfectly flat cake top, use cake strips around your pans.
- Room temperature ingredients are a must – they blend better and bake more evenly.
- If you’re feeling frisky, a dash of pumpkin spice in the batter will amp up the autumn vibes.
- When folding in the sprinkles, be gentle. It’s not a race, and you don’t want to deflate the batter.
- For an extra festive touch, sprinkle some additional funfetti on top of the frosting.
Recipe FAQs
What kind of frosting should I pair with this funfetti masterpiece?
A classic vanilla buttercream or cream cheese frosting would do this cake justice.
How do I keep the sprinkles from bleeding into the batter?
Coat them lightly in flour before folding them in; this helps to suspend them in the batter.
Can I turn this cake into cupcakes?
Absolutely, just adjust the baking time – cupcakes will bake up quicker than a whole cake.
Can the batter sit before baking, or should it go right into the oven?
For the fluffiest texture, get that batter into the oven posthaste, so the leavening agents don’t tire out.
Any tips for making this cake a tad healthier?
Swap out some of the oil for unsweetened applesauce. It keeps things moist and adds a hint of apple.
5 from 2 votes
Pumpkin Funfetti Cake
By Adrianna Adarme
Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
Servings: 12 servings (8-inch) cake
Save
PinPrint
Bring joy to your table with a sprinkle-filled Pumpkin Funfetti Cake. Let's bake a celebration!
Ingredients
Funfetti Cake Layer:
- 1 cup + 2 tablespoons flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 2 large egg whites
- 1 teaspoon vanilla
- 1/4 cup butter
- 1 tablespoon oil
- 1/2 cup sugar
- 1/3 cup rainbow sprinkles
Pumpkin Cake Layer:
- 1 cup all-purpose flour
- 3/4 cup + 2 tablespoons white granulated sugar
- 1 teaspoon baking powder
- 1 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg + 1 egg yolk
- 1/4 cup + 2 tablespoons vegetable oil
- 1/2 can of pure pumpkin puree
- 1/2 teaspoon pure vanilla extract
Frosting:
- 5 cups powdered sugar, sifted
- 1 3/4 cups unsalted butter, at room temperature
- Pinch of salt
- 1 teaspoon vanilla
- Food gel coloring, colors of choice
Instructions
To Make the Funfetti Cake Layer:
Preheat oven to 350 degrees F. Grease and line a 8-inch cake pan and set aside.
In a large bowl, whisk together the flour, baking powder and salt. In a large measuring cup, measure out the buttermilk and whisk in the egg whites and vanilla extract.
In the bowl of a stand-up mixer, add the butter, oil and sugar. Beat until light and fluffy about 2 minutes. Alternating between the buttermilk mixture and the dry mix, add them to the butter mixture, until combined.
Pour the cake batter into the prepared cake pan and transfer to the oven to bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean. Set aside.
To Make the Pumpkin Cake Layer:
Preheat the oven to 350 degrees F. Grease and line a 8-inch cake pan and set aside.
In the a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt.
In the bowl of a stand-up mixer (or a large bowl using an electric mixer), whisk together the eggs, vegetable oil and pumpkin until smooth.
Add the dry ingredients and mix until just combined. Pour the batter into the pan and smooth it out using an offset spatula or butter knife. Transfer to the oven to bake for 25 to 30 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 10 minutes and then invert it onto a cooling rack. When cooled, slice the cake in half.
To Make the Frosting:
Sift in the powdered sugar to the bowl of a stand-up mixer with the paddle attachment. Or you can use a medium bowl with an electric hand mixer. Add the butter and salt. Beat the frosting for about a minute or two until smooth. Scoop out about 1 1/2 cups of frosting for the any flowers or decorative top you might use for decoration. Pour in 2 tablespoons of heavy cream and beat again for a full 2 minutes, until super fluffy. I like for the frosting for the decorative top to be a stiffer consistency and then the rest of the frosting to be nice and fluffy.
To Assemble the Cake:
Decorate the cake how your heart desires. Add the fluffy frosting to the layers and outside of the cake. And use the remaining for the flowers or any sort of decorative top you’d like.
Nutrition
Serving: 6g | Calories: 722kcal | Carbohydrates: 94g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 216mg | Potassium: 192mg | Fiber: 1g | Sugar: 75g | Vitamin A: 3763IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
Like this Recipe? Please below!
(This post is sponsored by American Express and their new Gold Card. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)
Cakes Desserts Fall Thanksgiving
Cozy Latin-Inspired Comfort Food Recipes
Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!
More About Me
Related Posts
Desserts
Pie de Limón Cookie Bars
Desserts
Corn Cake with Guava Frosting
Desserts
Horchata Cake
Cakes
