Our funfetti popcorn cake combines a scratch-made version of the popular funfetti cake with our recipe for funfetti popcorn.
Funfetti cakes have been around since 1989 when Pillsbury trademarked the word funfetti and released a cake mix that included the colorful tube shaped sprinkles. Later they also released a ready made vanilla frosting that came with a packet of funfetti sprinkles.
We’re all for ease and convenience and we may have had a few of these cake mix cakes in our time. But for the die hard lovers of all things scratch-made, we’ve also got a recipe for the cake as well as the frosting.
It’s a moist yellow layer cake with the rainbow colored sprinkles mixed into the batter so that they melt a bit during baking and create streaks of color throughout. The frosting is a good, old fashioned vanilla buttercream with more sprinkles mixed in.
The original funfetti cake certainly did not include popcorn but here’s where we definitely improved on that. Our recipe for white chocolate coated funfetti popcorn tops this colorful cake. It’s extra and we love it!
Preheat the oven to 350F and prepare two 9" round cake pans. You can butter and flour them or spray with baking spray that has flour in it. We also recommend adding a strip of parchment paper that will help you lift the cooked cakes out of the pans.
Add the softened unsalted butter and granulated sugar to the bowl of a stand mixer and cream together for about 5 minutes until light and fluffy. You can also do this with a hand mixer.
Beat in the vanilla extract and then the eggs, one at a time. Beat in the buttermilk, scraping down the sides of the bowl with a spatula as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Mix the dry ingredients into the wet and then fold in the funfetti sprinkles.
Pour the batter into your the two cake pans and spread it evenly. Bake for about 35 to 40 or until a toothpick, inserted in the center, comes out clean. Allow the cakes to cool for about 30 minutes before turning them out onto a cooling rack to finish cooling completely.
Add the softened unsalted butter and 2 cups of the powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat for a couple of minutes until smooth. You can also do this with a hand mixer.
Add in the milk, vanilla extract and salt. On low speed, slowly add the remaining powdered sugar. Periodically scrape down the sides of the bowl with a spatula to make sure everything is being incorporated. Stir in 1/4 cup of the funfetti sprinkles. Note that if your frosting seems too loose, you can add in more powdered sugar, 1/4 cup at a time.
Melt the white chocolate chips in a bowl set over a pot of simmering water and stir until smooth. You can also do this in the microwave, heating the chocolate for 30 seconds at a time, then stirring, until fully melted.
Add the popped popcorn to a large bowl and pour the melted white chocolate over it. Add a pinch or two of salt along with the funfetti sprinkles and stir to combine.
Spread the coated popcorn on a sheet pan lined with parchment paper and allow it to cool. Store any leftovers in an air-tight container on the counter.
When the cakes are completely cool, use a serrated knife to even out the cakes if you have domed tops.
Put one cake layer on a stand or plate with the cut-side up. Spoon about a cup of frosting in the center and, using the the back of an offset spatula or butter knife, spread out the frosting evenly to the edge of the cake. Place the second cake on top of the first, cut side down. Scoop an additional cup of frosting onto the center and spread it to the edge. Add about a ¼ cup frosting on the side of the cake and, using your offset spatula, spread it around the side, rotating as you go.
Take the remaining 1/4 cup of sprinkles and gently press them into the side of the cake, rotating as you go. Place the cake in the refrigerator for 30 minutes to set up. Pile the funfetti popcorn on top of the cake and serve.
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