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Funfetti Cake from Scratch Recipe

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4.3 from 81 reviews

  • Author: Amina
  • Total Time: 1 hour 30 minutes
  • Yield: 14 servings
  • Diet: Vegetarian

Description

This Funfetti Cake from scratch is a moist and fluffy vanilla cake loaded with colorful sprinkles that bring joy to every bite. Featuring a tender crumb and a rich buttercream frosting, this celebratory dessert is perfect for birthdays, special occasions, or whenever you want a delightful treat. The recipe includes step-by-step instructions to ensure a perfectly baked, beautifully frosted cake that serves up to 14 people.

Ingredients

Cake

  • 9 Tablespoons unsalted butter (softened)
  • 3 cups granulated sugar
  • 1 cup neutral cooking oil (canola, vegetable, or avocado oil)
  • 4 teaspoons vanilla extract
  • 4 cups + 2 Tablespoons all-purpose flour
  • 4 ½ teaspoons baking powder
  • 1 ½ teaspoons table salt
  • 1 ½ cups milk
  • 9 large egg whites (room temperature preferred)
  • ½ cup sprinkles (use rainbow or non-melting sprinkles)

Buttercream Frosting

  • 1 lb unsalted butter (softened to room temperature)
  • ¼ teaspoon salt
  • 6 cups powdered sugar
  • 6 Tablespoons heavy cream
  • 2 teaspoons LorAnn Princess emulsion or vanilla extract

Instructions

  1. Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease and flour three 8-inch round cake pans, shaking out any excess flour. Line the bottom of each pan with a round piece of parchment paper for easy cake release.
  2. Cream Butter: Using a stand mixer or electric hand mixer, beat the softened butter on medium-low speed until creamy and smooth.
  3. Add Sugar and Oil: Beat in the granulated sugar and neutral cooking oil until the mixture is well combined and fluffy.
  4. Add Vanilla: Scrape down the sides and bottom of the bowl, then mix in the vanilla extract until evenly incorporated.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Alternate Adding Dry Ingredients and Milk: With the mixer on medium speed, gradually add the flour mixture and milk alternately to the butter mixture, starting and ending with the flour mixture. Mix until each addition is almost combined before adding the next. Pause to scrape the bowl as needed.
  7. Beat Egg Whites: In a clean, dry bowl (glass or metal), beat the room temperature egg whites on low to high speed until stiff peaks form. This adds lightness to the batter.
  8. Fold in Egg Whites and Sprinkles: Gently fold the stiff egg whites and sprinkles into the batter using a spatula, careful not to overmix. Scrape the sides and bottom of the bowl to combine everything evenly.
  9. Divide Batter: Evenly distribute the batter among the prepared pans, smoothing the tops.
  10. Bake: Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pans halfway through baking for even color. The cakes should be a light golden brown when done.
  11. Cool Cakes: Remove from the oven and let cakes cool in the pans for 15 minutes. Run a butter knife around the edges, then invert the cakes onto cooling racks. Allow them to cool completely before frosting.
  12. Make Frosting: In a mixing bowl, beat the softened butter on medium speed until smooth and creamy using a paddle attachment or hand mixer.
  13. Add Salt: Add the salt and beat for about 20 seconds to incorporate.
  14. Add Powdered Sugar: Gradually add the powdered sugar about 1 cup at a time, mixing well after each addition to avoid lumps.
  15. Add Heavy Cream: Add the heavy cream one tablespoon at a time on medium-high speed, mixing well after each addition to reach a smooth, spreadable consistency.
  16. Add Flavoring: Mix in the LorAnn Princess emulsion or vanilla extract, then beat on medium-high for 30 seconds. Scrape the bowl to ensure all ingredients are well combined.
  17. Assemble Cake: Place one layer of cooled cake onto a serving platter and frost the top. Repeat with the second and third layers, frosting the top after each. Then apply a thin crumb coat around the entire cake.
  18. Chill and Final Coat: Transfer the cake to the freezer for 10-15 minutes to set the crumb coat. Remove and apply a final thick layer of frosting around the entire cake for a smooth finish.

Notes

  • Use room temperature ingredients for best batter consistency and rise.
  • Non-melting sprinkles are best to prevent color bleeding in the batter.
  • Rotating pans during baking helps ensure even cooking and browning.
  • Make sure your mixing bowl for the egg whites is clean and grease-free to achieve stiff peaks.
  • Chill the cake after crumb coating to make frosting easier and neater.
  • This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Dessert Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/funfetti-cake-from-scratch-recipe/