Wonder Woman Funfetti Cake

Wonder Woman Funfetti Cake

So, I’m a little late to the 4th of July party. I know, I should have had a fun 4th of July recipe up for you all by yesterweek. But, as it is, I didn’t. However, for all my procrastinating peeps who are still wondering what they are going to bring to their 4th of July party,  I’ve got a really special treat for you! I mean, what is more American than Funfetti!?! I ask you.

This Wonder Woman Funfetti Cake is a sweet tooth’s dream, and it is quite possibly the best Funfetti recipe OF ALL TIME. Now, I do realize that I’m going to have to post this recipe again and make it a traditional Funfetti cake, but now seemed like the time to go a little crazy/patriotic/’Merca. I’ve made a lot of Funfetti cakes in my day and all of them are wonderful, really and truly. This one just seemed to take the cake literally and metaphorically.

And Wonder Woman is so hot right now.

Funfetti cakes are first and foremost a really light, white cake. And, Funfetti really was invented with a cake box. But, you know how I roll. No thanks to cake mixes! After all my prodigious research I’ve learned that Funfetti cake taste better when made from scratch! There are a few things that I’ve learned making other baker’s recipes for Funfetti cakes before developing my own.

Wonder Woman Funfetti Cake

Wonder Woman Funfetti Cake

Wonder Woman Funfetti Cake

The cake must be dense enough to keep the sprinkles suspended. You must use imitation vanilla for that classically authentic taste. It must use buttermilk to retain that moisture that is just needed in a cake — and in cakes in general. And, you must have self control.

Check. Check. Check. Check, kind of.

Whatever the political climate, it is a blessing to be an American. That is about as much political discussion as we will ever have on this blog. I’ve said it once and I’ll say it again, we don’t talk politics at the dinner table. However, no matter where you live or what country you call home, there is always value in being thankful for your country. We all benefit from it every day! So why not throw up a firework or two, and place a big fat cut of meat on the barbeque while we’re at it!

Daniel and I will be heading out to Central Oregon for some relaxation, yummy food, scenic hikes, and to spend some quality time with friends. We live in a beautiful state and almost every part of it is so unique. Central Oregon is absolutely beautiful, and I cannot wait to breathe in the fresh air and mind blowing sunsets! Follow along on my (obnoxious) Instagram stories for more.

Very Important side note!!!!

As some of you may have noticed on Facebook/Instagram, I’m asking my readers to nominate me for the Saveur blog awards in the category of Best baking and sweets blog. Do I really think I’m the best? NO. But, it would be an amazing encouragement to me. This dream can be hard sometimes, and I need a little push. My family and friends have taken to the website with their amazing nominations. But, I would covet my readers vote the most. You guys are all the reason I do this everyday. You’re why I wake up and push myself to be the best. Feel free to be honest, nominate me for another category if you choose, and don’t stop! You can vote as much as you would like until nominations end July 19th.

Wonder Woman Funfetti Cake

Wonder Woman Funfetti Cake

Wonder Woman Funfetti Cake

But enough about me….

As far as this cake goes, I mean, you’re going to make it, right? You really won’t regret it! I made it with three 6-inch cake pans. However, a couple 8-inch pans should work great too! I also paired it with a classic American Butter Cream because, I mean, ’Merca, 4th of July, Ronald Reagan and John F. Kennedy, NASA, Microsoft, Chris Evans, Wonder Woman, Apple, Hollywood — Okay, I’ve got to stop this!

I hope your holiday is filled with a ton of fun and impossibly safe. Enjoy this time in the sun and with your family. It truly is a great day.

Wonder Woman Funfetti Cake

Wonder Woman Funfetti Cake

Wonder Woman Funfetti Cake

Wonder Woman Funfetti Cake

Print Recipe


  • -For the cake-
  • 1 cup butter softened
  • 2 cups sugar
  • 1 tablespoon clear vanilla
  • 4 egg whites
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup buttermilk
  • 1/3 cup whole milk
  • 1/4 cup each, red and blue sprinkles
  • -For the frosting-
  • 3 cups butter
  • 2 tsp vanilla
  • 2 tablespoons water
  • food coloring if desired
  • 32 ounces powdered sugar
  • pinch of salt
  • -for the decorative drip-
  • 1 cup white chocolate chips, Ghirardelli brand preferred
  • 2 tablespoons half and half
  • food coloring as desired
  • Gold dragées and sparklers for decoration



Preheat the oven to 350 degrees.


Grease three 6-inch (or whatever size you prefer) cake pans and set aside.


For the cake, cream the butter, sugar, and vanilla together until pale. Add the egg whites and mix just until combined. In a separate bowl, sift flour, baking powder, and salt together. Dump half of the dry ingredients in the butter mixture and slowly combine while adding in the buttermilk. Dump in the rest of the dry ingredients and then slowly mix while adding in the whole milk. Fold in the sprinkles and pour equal amounts into the cake pans.


Bake for 22-25 minutes or until golden. Let cool slightly, remove cake from pans, and finish cooling on baking rack.


For the frosting, with a standing mixer, whisk butter, vanilla, and water together until pale, about 10 minutes. Turn off mixer and add powdered sugar, and whip again until combined.


Slice each cake layer in half to make 6 smaller cake layers.


Place 1 cup of frosting in a bowl and add blue food coloring and mix well until you like the color. Place 2 cups of frosting in a second bowl and color with red food coloring. Leave the remaining frosting white.


Layer the frosting between the cakes with red and white frosting perspectively. Crumb coat the entire cake by spreading a very thin layer of frosting over the entire cake. It's okay that the cake shows through. Refrigerate for 15 minutes to set the frosting and crumbs.


Frost the entire cake with the rest of the white frosting and refrigerate for another 10 minutes.


Place the white chocolate and half and half in the microwave for 30 seconds at a time, stirring between each 30-second session until smooth and fully melted. This should only take 90 seconds total. Continue to whisk with a fork for a few more minutes until the ganache is completely smooth. Add food coloring until completely red.


Place colored chocolate in a piping bag or condiment bottle and slowly drizzle the chocolate around the top edge of the cake while alternating squeezing more or less chocolate on each drip.


Using a Wilton 2D tip and the blue frosting, pipes stars around the edge of the cake. Garnish each of the blue stars with a gold dragée and place two sparklers (or more!) in the center of the cake. Light and enjoy! 🙂

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  • Reply
    teri stephens
    July 3, 2017 at 7:32 pm

    This is the most beautiful thing I think I’ve ever seen. Amazing love in this cake, and the photography is stunning. And…yeah…Chris Evans. I get it. I really get it.
    I am in awe. New blog goal – foodie bar has been set.

    • Reply
      July 6, 2017 at 12:08 pm

      Haha!!! You get it ;). Thanks so much, Teri!

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