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Funnel Cake Layered Cake

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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

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.