This cake is two desserts in one—funnel cakes, as well as my cake itself inspired by them. Top them both with whatever your favorite funnel cake toppings are, and make sure to gobble it up soon—the crunchy texture is the best part, and if you’ve ever had funnel cake at a carnival, you know it doesn’t last long!

Not only do we have a delicious cake before you, but that fried/toasted fennel cake flavor and texture is inside, on top, and around the outside of the cake. It’s a winner all around!

I can’t wait for you to dive into my funnel cake layered cake is perfect for summertime-inspired baking, or anytime of year, really!

From the vault

My funnel cake layered cake here was originally submitted for my I’ll Bring the Cake cookbook (do you have your copy yet??? It’s loaded with all things cake and I know you’ll love it!), but with over 100 new recipes and 350+ pages in that huge (and lovely) cakebook, we still had to make a few cuts. But, just like Taylor Swift, this gal is going to release my vault cakes as we go along in this cake journey. They’re just too good to be left behind! I already released one of the vault cakes back in December with my Chocolate Roasted Chestnut cake, and there’s still quite a few left.

How to make the cinnamon cake layers

I knew I wanted a simple cake base for our Funnel Cake Layered Cake (I feel like it’s super redundant to say Funnel Cake Cake, so that’s why we have the “layered” in the middle, haha). I went with a simple cinnamon white cake (you can do yellow if you’d like, too). Here’s what you’ll need:

  • buttermilk (room temperature)
  • sour cream (room temperature)
  • eggs plus egg white (room temperature)
  • vegetable oil
  • vanilla
  • cinnamon
  • box yellow or white cake mix

Combine everything in a large bowl by whisking it together by hand, then sift in the cake mix. Then, pour the batter into the prepared cake rounds and bake.

Can I make this into a sheet cake or cupcakes?

Absolutely – just split the batter into 24 cupcakes, bake for 12-15 minutes, swirl on the buttercream, and make mini funnel cakes to go on top! OR for a sheet cake, add it to a 9×13, bake, then top the whole pan with the buttercream, then a layer of crumbled up funnel cakes, whipped cream, and fresh strawberries.

How to make the vanilla bean cinnamon buttercream

It’s a pretty basic recipe, but the cinnamon and vanilla bean paste really add something that compliments the fennel cake taste perfectly! Here’s what you’ll need:

  • unsalted butter
  • salt
  • vanilla
  • vanilla bean paste
  • cinnamon
  • heavy cream
  • powdered sugar

Use a paddle attachment with your stand mixer to whip up the butter until it’s light and fluffy. Then add in the salt, vanilla varieties, cinnamon, and heavy cream. Whip it up, then add in the powdered sugar slowly. If it’s too thick after whipping it up for 2 minutes on high speed, add in more heavy cream. If it’s too thin, add in another half cup of powdered sugar.

Funnel Cake – for real!

Yes! You get to make a real funnel cake for this cake! It’s used on the top as a garnish, on the side as a crumble, and inside as a yummy fried texture and flavor to take the whole cake into the flavor profile we’re going for.

Making the funnel cake is actually surprisingly easy! Make the batter, add the batter to your squeeze bottle, heat up some oil, then squiggle the batter in the frying oil. Watch it turn golden, then flip it over to fry the other side. Place the funnel cake on a plate with a paper towel to cool.

TIP, if you’d like to have more sweetness to the funnel cakes, immediately dip the funnel cakes in a plate of cinnamon sugar.

Toppings

I added on a bit of whipped cream and strawberries, but you can add on anything you’d regularly enjoy on a funnel cake at the fair.

I hope you have fun making my new funnel cake from the vault! It’s definitely a showstopper, and a bit of a labor of love, but it’s truly decadent and such a fun unique cake!

If you make my Baking with Blondie cakes and bakes, I’d love to see it! Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on all the fun!

As always, happy baking!

xo, Mandy

Get the Recipe: Funnel Cake Layered Cake

Inspired by the classic funnel cake fair treat, my funnel cake (layered cake) has layers of cinnamon yellow cake, cinnamon vanilla bean buttercream, and includes a bonus recipe for actual funnel cake to use in the crumble, filling, and decor on top!
Servings: 10 servings
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Ingredients
 

Funnel Cake Layers

  • 2/3 cup buttermilk, room temperature
  • 2/3 cup sour cream , room temperature
  • 3 whole eggs, room temperature
  • 1 egg white, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 15.25oz Box of White or Yellow Cake Mix

Vanilla Bean Cinnamon Buttercream

  • 1 cup unsalted butter , left out at room temperature for 10 minutes
  • pinch of salt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons vanilla bean paste
  • 1/2 teaspoon ground cinnamon
  • 1/8 cup heavy cream
  • 7 cups powdered sugar

Funnel Cakes

  • 1 1/3 cup milk
  • 2 whole eggs
  • 1/4 cup granulated sugar
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 8 cups vegetable oil for frying

Funnel Cake Crumble

  • 6 small funnel cakes
  • 1 teaspoon granulated sugar
  • 1 teaspoon cinnamon

Garnish

Instructions
 

For the Funnel Cake Layers

  • Preheat the oven to 325°F, then prep three 6-inch round cake pans with a swipe of shortening and dust of flour to prevent sticking. Set aside.
  • In a large mixing bowl, whisk together the buttermilk, sour cream, eggs, oil, vanilla, and cinnamon until thoroughly combined. Sift in the cake mix and whisk until just combined. Do not overmix. Split the batter evenly between the prepared pans.
  • Bake for 27 to 30 minutes, until the center is baked through. Let the cakes cool in the pan for a minute before flipping them out onto a wire rack to cool completely. Wrap and chill cakes before assembly.

For the vanilla bean cinnamon buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Add the heavy cream, vanilla bean paste, vanilla, cinnamon, and salt. Whip up to combine and then scrape down the sides with a spatula.
  • With the stand mixer on low speed, add the powdered sugar about a half cup at a time. The buttercream will be thick. Add a little more heavy cream to thin it out if needed (1 tablespoon at a time), and then flip the mixer to high speed and beat for 2 minutes to lighten the color and texture of the buttercream.

For the Funnel Cake

  • *Prepare within an hour or two before serving for maximum freshness and crisp texture.
    In a medium bowl, whisk together the milk, eggs, and sugar until combined. Whisk in the flour, baking powder, and salt. The batter should be similar in consistency to pancake batter. Transfer the batter to a large squeeze bottle.
  • Heat vegetable oil in a large pan over medium heat. Working in a “bird’s nest” pattern, squirt the funnel cake batter in 6 clumps about 3 inches around, 2 clumps about 6 inches around, and one large one to go on top of the cake (no bigger than 6 inches around, but make it taller/thicker than the others). Deep fry on one side for a little under a minute, until golden, then flip the funnel cakes over to fry on the other side. Place on a paper towel-lined plate to drain.
    TIP: place the hot funnel cakes in cinnamon sugar for extra sweetness!

For the funnel cake crumble

  • Put the 6 small funnel cakes in a food processor with the sugar and cinnamon and pulse until a small crumble forms.

Assembly

  • Place a cardboard cake round on a cake turntable. Dot a little bit of buttercream in the center of the round and spread out with an angled icing spatula. Place the first chilled cake layer in the center. Add a layer of buttercream, spreading it evenly with an angled icing spatula, then press on one of the 6-inch funnel cakes. Place the next cake layer on top, then repeat, making sure to line the layers up evenly. After adding on the top cake layer, crumb coat the cake by spreading a thin layer of buttercream around the entire cake. Freeze for 2 minutes to set the buttercream.
  • Using a wooden spoon, beat out any air bubbles in the remaining buttercream. Spread the remaining buttercream on the top and sides of the cake, using a flat cake scraper for clean sides. Leave the top edge uneven for a more rustic look.
    Press the funnel cake crumble around the bottom of the cake.
    When ready to serve, place the large funnel cake on the top of the cake. Add whipped cream, powdered sugar, and strawberries for garnish.