Funfetti Cake
Funfetti Cake is a classic vanilla layer cake with rainbow sprinkles folded directly into the batter, which gives each slice a colorful, speckled interior. The recipe uses standard pantry ingredients and bakes in about 30 minutes. It is a straightforward cake well suited to birthdays and casual celebrations.
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- 9-inch round cake pans
- Offset spatula
Ingredients
For the Cake:
- 2 cups all-purpose flour preferably unbleached
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk room temperature
- ½ cup rainbow sprinkles high quality
For the Frosting:
- 1 cup unsalted butter softened to room temperature
- 4 cups confectioners’ sugar sifted
- ¼ cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
For the Cake Base:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the butter and sugar together on medium speed until pale and fluffy, about 4-5 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, alternately add the flour mixture and milk, starting and ending with the flour. Mix until just combined.
- Gently fold in the rainbow sprinkles with a spatula, being careful not to overmix or cause the colors to run.
- Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the Frosting:
- In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
- Gradually add the confectioners’ sugar, heavy cream, and vanilla extract, beating on low speed until combined, then increase to high and beat for a further 3 minutes until light and fluffy.
For the Assembly:
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a thick layer of frosting on top with an offset spatula.
- Place the second cake layer on top and spread a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for 30 minutes.
- Apply the final coat of frosting, smoothing all over with an offset spatula. Decorate with additional sprinkles as desired.
Notes
Tammy’s Tips:
- For added flavor, substitute half the vanilla extract with almond extract.
- To ensure the sprinkles don't bleed into the batter, use jimmies or sprinkles designed for baking.
Nutrition
Calories: 684kcalCarbohydrates: 89gProtein: 5gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 151mgSodium: 241mgPotassium: 93mgFiber: 1gSugar: 72gVitamin A: 1141IUVitamin C: 0.03mgCalcium: 109mgIron: 1mg
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