Funfetti (or confetti) cake, in case you didn't know, is simply a white/vanilla cake with rainbow sprinkles.
From the outside, it looks like a very ordinary birthday cake...
Because the "fun" is actually on the inside.
Truth is, I don't even like vanilla cake all that much. What made this particular cake that I made more special, was not the sprinkles. It was the frosting! Cream cheese Swiss meringue buttercream.
Cream cheese frosting is quite tangy and at the same time, very sweet. The SMBC version is barely sweet with only a hint of cream cheese. It is also really very light,,,you would want to eat it with a spoon!
To make this cake, you will need to bake the usual vanilla chiffon (recipe here). I used two 6x3 round cake pans because I wanted a small cake with more layers. One 8" round will do as well, that is, if you intend to have only 2 layers.
When making the vanilla chiffon, fold in 1/4 cup of sprinkles to the eggyolk batter, along with the last addition of eggwhites.
Your final batter will look something like this. You can certainly use more sprinkles, if you prefer.
Here are my two 6" cakes after they have cooled down.
To make the CREAM CHEESE SWISS MERINGUE BUTTERCREAM, you need to make a batch of the usual SMBC (recipe here).
Transfer your SMBC to another bowl. Using the same mixing bowl and beater you used to make your SMBC (I did not find washing them necessary!), beat 125 grams of soft, room temperature cream cheese until it is very smooth.
With mixer on medium-low speed, add in your SMBC to the cream cheese, one tablespoon at a time. After the last addition, increase speed to high and beat mixture until it is light and creamy. The consistency is somewhat like stiff whipped cream. It is soft but pipeable.
Now taste that. What do you think?
If you want a bit more tang, you can add in some lemon extract. Or you can probably even use more cream cheese. Personally, I already love it as is.
To assemble the Funfetti cake:
Cut your two 6" cakes (or one 8") in half. For my cake, I only wanted three layers.
Spread frosting on each layer and stack them as pictured.
Crumb coat then chill cake in the fridge for a few minutes.
Do a final coat of frosting and decorate as you wish!
That would make a great birthday cake for kids, wouldn't it? Enjoy!