Pumpkin Funfetti Cake

5 from 2 votes

This Pumpkin Funfetti Cake combines fluffy spiced layers with a nostalgic confetti center for the ultimate fall showstopper. One slice and it'll become your new seasonal obsession.

Prep Time15

Cook Time30

Cooling Time for Cakes1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings (8-inch) cake

Author: Adrianna Adarme

Cost: $9

Equipment

3 (8-inch) cake pans
1 Stand-up Mixer
1 Silicon spatula

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 unsalted butter
1 tablespoon neutral oil
1/2 cup granulated 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 kosher salt
1 large egg + 1 egg yolk
1/4 cup + 2 tablespoons vegetable oil
1/2 can 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 kosher 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.

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