Funfetti Cake Recipe
User Reviews
5
Funfetti Cake Recipe
Description
This Funfetti Cake Recipe combines a basic vanilla cake batter with sprinkles mixed throughout, creating a speckled appearance that adds color and fun to each slice. The batter uses all-purpose flour and leavening agents like baking powder and baking soda to produce a light crumb. Butter and vegetable oil work together to ensure the cake remains moist, while both whole eggs and egg whites lighten the texture. Vanilla extract enhances the flavor, and milk balances the consistency of the batter. Once baked in multiple 8-inch pans, the cakes are cooled and layered with a thick frosting made of butter, powdered sugar, and vanilla, finished with additional sprinkles for decoration.
Its texture benefits from a careful balance of ingredients, and baking in light-colored pans prevents overly browned edges. The recipe provides flexibility for baking in different forms such as cupcakes or sheet cakes, adjusting the frosting quantity accordingly. Suitable for celebratory events, this cake offers a traditional sweet vanilla flavor with a touch of whimsy from the sprinkles.
For best results, use lighter-colored pans and follow recommended baking times to avoid dry or overcooked edges. The frosting amount can be adjusted depending on the size or number of cakes baked.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups milk
- 1 tablespoon vanilla extract real
- 1/2 cup butter softened, salted
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 whole egg large
- 2 whole egg white
- 3 tablespoons Sprinkles jimmies (the soft kind, colorful
Funfetti Frosting
- 1 1/2 cups butter softened, salted
- 1 1/2 tablespoons vanilla extract
- 3 pounds powdered sugar
- 6 tablespoons milk or more as needed
- 3 tablespoons Sprinkles plus more for decoration if desired, colorful
Instructions
- Preheat oven to 325 degrees. Line four 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
- In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
- In a liquid measuring cup, stir milk and vanilla together. Set aside.
- In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
- Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Stir the sprinkles in by hand. Divide evenly between baking pans and smooth the top. Bake 25-30 minutes in the lower 2/3rds of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
- Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
Making Funfetti Frosting
- **If frosting a 9x13 cake or cupcakes, halve the recipe! Measure out the butter, powdered sugar and vanilla into a large bowl or the bowl of a stand mixer. Using a hand or stand mixer, start to combine the butter into the powdered sugar.
- With the mixer on, slowly stream in your milk tablespoon by tablespoon until it starts to come together and look creamy. If it hasn’t come together, add another tablespoon, mix and wait it out. After about 2 or 3 tablespoons, your frosting should be thick enough to hold its shape, but light enough to have a butter knife or rubber scraper run through it with ease. Remove half of the frosting and set aside. Fold in sprinkles by hand to other half of frosting. This is the funfetti frosting you will fill the cakes with.
- Once you reach this point, you are done and the buttercream is ready to use.
Assembling the Cake
- Place one layer of cake onto a serving platter or cake stand. Spread about 3/4 cup funfetti frosting on top evenly, pushing towards the edges.
- Continue stacking and layering the cake until all three layers are stacked. Use about half of the plain frosting to coat entire cake evenly in a thin crumb coating. Freeze 10 minutes. Frost entire cake again with remaining frosting for an even, smooth finish. Decorate with more sprinkles if desired. Refrigerate until ready to serve.
Notes
- Use lighter colored or glass baking pans to avoid overly dark edges on the cake.
- Adjust frosting quantity based on cake size: half recipe for 9x13, full for four 8-9 inch rounds, and half again for thick double-layer cakes.
- Baking times vary by cake type: 25-30 minutes for round cakes, 18-20 for cupcakes, and 45-60 for sheet cakes or thicker layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 116g | 39% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 55mg | 18% |
| Sodium | 328mg | 14% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 95g | 190% |
| Vitamin A | 641IU | 13% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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