Birthday Cake {Funfetti Cake}
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5.0
93 reviews
Excellent
Birthday Cake {Funfetti Cake}
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The best Birthday Cake recipe! You get a pillowy soft and tender, perfectly light and fluffy funfetti style cake that's generously dotted with rainbow sprinkles and it's swirled with a classic birthday cake and vanilla flavor. Then of course it's finished with the most luscious buttercream frosting. Everyone will instantly fall in love!
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Ingredients
- 2 1/4 cups (300g) cake flour (preferably use a kitchen scale to measure or use scoop and level method to measure)
- 1 Tbsp (12g) aluminum free baking powder
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, at room temperature*
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs, whites and yolks separated, at room temperature**
- 2 tsp vanilla extract
- 1/2 tsp almond extract***
- 4 large egg whites
- 1 cup + 1 Tbsp (250ml) whole milk, at room temperature***
- 1/2 cup (92g) rainbow jimmies sprinkles
- Vanilla Buttercream Frosting, 1 full recipe found HERE (or make more for decorating)
Instructions
- Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans. Line bottoms with parchment paper, butter parchment, dust with flour and shake out excess. Wrap pans with cake strips (I use THESE - affiliate link)****.
- Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk together.
- In the bowl of an electric stand mixer cream butter and sugar until very pale and fluffy. Scrape down sides and bottom of mixer bowl with a rubber spatula.
- Mix in vegetable oil. Then mix in the 2 egg yolks, scrape down mixer bowl. Blend in vanilla and almond extract. Set aside.
- In a separate clean medium mixing bowl using an electric hand mixer whip 6 egg whites (2 from the whole eggs listed, 4 from egg whites listed) on high speed until medium-stiff peaks form (tips of peaks should just droop slightly).
- Add 1/3 of the flour mixture to butter mixture in stand mixer, mix just until combined. Add 1/2 of the milk and mix just until combined. Add another 1/3 of the flour mixture mix just until combined, followed by remaining 1/2 milk mixture mixing just until combined. Add in last 1/3 of the flour mixture and mix just until combined.
- Remove bowl from stand mixer. Add egg whites and sprinkles and gently fold batter with a rubber spatula just until combined.
- Divide mixture among prepared pans, pour and spread into an even layer.
- Bake in preheated oven until toothpick inserted into the center comes out clean, about 30 - 35 minutes.
- Cool in pan about 20 minutes, then run knife around edges of cake to loosen and invert onto wire racks to cool completely.
- Once cool frost with buttercream frosting. If adding sprinkles over frosting add right away before it starts to develop a lightly dry outer crust. Store cake in an airtight container in a cool temperature (or chill for longer shelf life).
Notes
- *To soften butter faster I usually microwave in 4 second intervals then rotate between each interval until just soft with a bit of firmness, do not melt!
- **This will take about 60 minutes of resting at room temperature, unless you're in a warmer climate.
- To bring eggs to room temperature faster place in a bowl, cover with warm water, rest 5 minutes. For egg whites place in a sealed container and place in a bowl of very warm water rest 5 minutes.
- ***To bring milk to room temperature quickly warm in microwave until it reaches 70 degrees on an instant read thermometer. It should only take about 30 seconds.
- ****I use cake strips, but you can also make your own with layers of wet paper towels wrapped in a long sheet of foil or using a DIY wet cloth. I recommend using these because cakes come out taller and perfectly level (no trimming and waisting top) and edges aren't browned.
- If there is a nut allergy almond extract can be omitted, increase vanilla to 1 Tbsp total.
- For decorating cake I used 1m Wilton tip. You'll want about 1/3 more frosting than the recipe lists.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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