Funfetti Cake

Funfetti Cake - From Scratch!

This is the perfect funfetti cake recipe! It's moist and tender with a soft cake crumb and loaded with sprinkles. Perfect for birthdays and celebrations - this from-scratch recipe is so much better than any bakery I've tried!

Course Dessert

Cuisine American

Keyword Funfetti Cake, Sprinkle Cake

Prep Time 45

Cook Time 35

Cooling 1

Total Time 2 30

Servings pieces

Calories 701kcal

Author Fiona Dowling

Equipment

Two 8-inch round cake pans (with high sides)*

Ingredients

3 cups all-purpose flour (375 grams) measured properly
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup whole milk (240 ml)
¼ cup sour cream (60 ml) I used 14% MF
1 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon vegetable oil canola works too
1 cup unsalted butter (226 grams) softened to room temperature, but not melty
2 cups granulated sugar (400 grams)
6 large egg whites discard the yolks
½ - ¾ cup sprinkles* make sure to use jimmies, not nonpareils (AKA 100s of 1000s)

Vanilla Frosting

1 ½ cups unsalted butter (339 grams) softened
5-6 cups powdered sugar (550 - 660 g)
¼ teaspoon almond extract
½ teaspoon salt
3-5 tablespoons whipping cream (45-75 ml) or milk
food coloring optional
sprinkles for decorating

Instructions

Funfetti Cake

Preheat the oven to 335F (165C) degrees. Line the bottom of two 8-inch round pans* with high sides with parchment paper. Then grease and flour the sides of the pans.
In a medium bowl sift together the flour, baking powder, and salt. Give it a whisk so that everything is evenly mixed.
In a large liquid measuring jug or medium bowl, whisk together the milk, sour cream, vanilla extract, almond extract and oil.
In a large bowl beat the butter and sugar until fluffy (about 5 minutes).
Beat in the egg whites about 1-2 egg whites at a time. . Turn off the mixer and scrape down the sides and bottom of the bowl as necessary.
With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture. Then mix in about ½ of the liquid ingredients. Repeat the process, mixing in about another ⅓ of the flour mixture, followed by the rest of the milk. Then mix in the last ⅓ of the flour mixture.
Stop mixing as soon as everything is combined.
Using a rubber spatula, gently fold in the sprinkles. Be very gentle, or the color will bleed into the cake batter.
Divide the batter evenly between the prepared pans and gently spread the top smooth.
Bake in the preheated oven for about 32-37 minutes, or until an inserted toothpick comes out clean. Cool the cakes in their pans for about 15-20 minutes, then gently invert the cake pans to remove the cakes. Continue cooling on a wire cooling rack. To cool the cakes more quickly, wrap in plastic and place in the freezer. The plastic will keep the moisture in.

Frosting*

In a very large bowl beat the butter until fluffy.
Add in 3 cups powdered sugar, almond extract and salt. Mix together, starting with the mixer on low speed and slowly increasing to medium speed.
Beat in the rest of the powdered sugar about 1 cup at a time, alternating with 1-2 tablespoons of cream (or milk) until the desired sweetness is reached. The frosting should be thick. Optionally, mix in a few drops of food coloring.

Assembling the Cake

Ensure the cake layers are completely cooled first.
If your cake layers are domed, gently saw off the rounded top of each cake layer.
Place a 3-4 strips of parchment paper or wax paper around the edges of cake plate or cake stand.
Place 1 layer of the cake on the plate, bottom side up. The strips of parchment paper/wax paper should be just slightly underneath the cake.
Frost the top of the cake with about ⅓ of the frosting.
Place the second cake layer (bottom side up) on top of the frosted cake layer.
Frost the top of the cake with about ⅓ of the remaining frosting. Then frost the sides of the cake. Optionally, decorate with sprinkles.
Gently pull the strips of parchment paper/wax paper off the plate.

Notes

Pan Sizes:
- Two 8-inch round pans (just make sure they have high sides) will bake for 32-37 minutes at 335F degrees. This is what is pictured.
- Three 8-inch round pans will bake for 27-32 minutes at 335F degrees.
- Two 9-inch round pans will bake for 25-30 minutes at 335F degrees.
- Three 6-inch round pans will bake for 30-35 minutes at 325F degrees. Make sure your pans have high sides.
- A 9x13 inch pan will bake for 35-40 minutes at 335F degrees. You'll only need a half batch of frosting (divide the recipe below by 2) to decorate the top of the cake with a thick layer.
- For funfetti cupcakes, use this recipe
Measuring Flour: When measuring flour, whisk it first. Then spoon into a dry measuring cup and level off the top. Or use a scale 2 ¾ cup all-purpose flour weighs 375 grams or 12.75 ounces.
Sprinkles: Jimmies are the sprinkles that look like little cylinders. Do not use nonpareils (the little balls, also known as 100s of 1000s) as they bleed color throughout the batter.
Leftover Frosting: If you're making a 2-layer, 8-inch round cake you may have some leftover frosting. If you don't want any leftover, use 1 ¼ cup butter. You'll need 4-5 cups powdered sugar. Just leave the other ingredients the same.
Nutrition: Information is an estimate only and based on 1 slice, assuming the cake is sliced into 14 equal-sized pieces with all of the frosting used.
Storage & Make Ahead Tips:
- Store frosted cake covered at room temperature for up to 12 hours. Store leftovers (frosted cake) in an airtight container in the fridge for up to 4 days. Remove from the fridge 30 minutes before enjoying.
- Unfrosted cake can be stored in an airtight container at room temperature for 3 days, or in the fridge for up to 4 days.
- Unfrosted cake layers can be wrapped tightly (wrap each layer individually), placed in a freezer bag (or container) and frozen for up to 2 months. Thaw in the fridge.

Nutrition