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 10servings
Ingredients
Funnel Cake Layers
2/3cupbuttermilk room temperature
2/3cup sour cream room temperature
3wholeeggsroom temperature
1egg whiteroom temperature
1/3cupvegetable oil
1teaspoon vanilla
1/2teaspoon cinnamon
115.25ozBox of White or Yellow Cake Mix
Vanilla Bean Cinnamon Buttercream
1cupunsalted butter left out at room temperature for 10 minutes
pinch of salt
1teaspoon pure vanilla extract
2teaspoons vanilla bean paste
1/2teaspoon ground cinnamon
1/8cupheavy cream
7cups powdered sugar
Funnel Cakes
1 1/3 cupmilk
2 whole eggs
1/4cup granulated sugar
1 3/4cupflour
1teaspoon baking powder
pinch of salt
8cups vegetable oil for frying
Funnel Cake Crumble
6small funnel cakes
1teaspoon granulated sugar
1teaspoon 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.