Birthday Cake {Funfetti Cake}
User Reviews
5
Birthday Cake {Funfetti Cake}
Description
The Birthday Cake {Funfetti Cake} is a two-layer cake crafted with sifted cake flour mixed with baking powder and salt, creamed unsalted butter and sugar, and emulsified with vegetable oil, egg yolks, and extracts for flavor. Whipped egg whites are folded in to create a light texture. Rainbow jimmies sprinkles are gently folded in for bursts of color throughout the batter. The cake is baked at 350 degrees in prepared pans with parchment and cake strips to ensure even baking and minimal browning.
This cake yields a soft, moist crumb with a lightly spongy texture, brightened by the sprinkles. The almond and vanilla extracts contribute subtle nutty and sweet undertones complementing the sugary buttercream frosting often used for decorating. It's well-suited to birthdays or fun celebrations where a classic sprinkle-studded cake is desired.
To achieve best results, eggs, butter, and milk should be at room temperature for optimal mixing. Cake strips or similar methods prevent crusty edges and uneven rise. The recipe makes adequate frosting to decorate generously, but extra frosting can be made for more decorating. Omitting almond extract is possible for nut allergies, increasing vanilla accordingly.
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) baking powder aluminum free
- 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 egg whites and yolks separated, at room temperature, large
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 4 egg large, whites
- 1 cup + 1 Tbsp (250ml) whole milk at room temperature
- 1/2 cup (92g) rainbow jimmies sprinkles
- buttercream frosting 1 full recipe found HERE (or make more for decorating, vanilla
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
- Bring eggs, butter, and milk to room temperature to improve batter mixing and cake texture.
- Use cake strips or DIY wet cloth wrapped in foil to ensure even baking and prevent edges from browning.
- If nut allergies are a concern, omit almond extract and substitute with additional vanilla extract.
- This recipe yields enough buttercream frosting for decorating; make extra if more coverage or designs are desired.
- Proper measurement of flour using a kitchen scale or scoop-and-level method enhances cake consistency.
User Reviews
Overall Rating
5
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