Homemade Funfetti Cake Recipe
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5.0
9 reviews
Excellent
Homemade Funfetti Cake Recipe
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You will love this beautiful easy-to-make homemade funfetti cake recipe that is incredibly moist and tender and iced with buttercream.
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Ingredients
- 3 ½ cups all-purpose flour
- 7 tablespoons corn starch
- 1 teaspoon sea salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ cups softened unsalted butter
- 2 cups sugar
- 1 tablespoon vanilla
- 7 egg whites
- 1/2 cup Neutral flavored oil
- 1 cup buttermilk + 2 tablespoons
- 2/3 cup Sprinkles
- Buttercream recipe x 2
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Instructions
- Whisk together the flour, corn starch, salt, baking powder, and baking soda, until completely combined and set it to the side.
- Next, cream together the butter and sugar in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, which takes about 5 to 7 minutes.
- Add in the vanilla to the mixer and then add in 1 egg white at a time until it is completely mixed in.
- Pour in the oil. Stop and scrape the bowl.
- Alternate adding in the dry ingredients with the buttermilk beginning with dry and ending with dry until mixed in on low speed. You should be adding the dry in 3 batches and the wet in 2 batches.
- Fold in the sprinkles just until mixed in using a rubber spatula.
- Distribute the batter evenly between 3 9” cake pans with parchment paper that have also been greased and floured. Bake at 350° for 27 to 29 minutes.
- Cool completely on a rack, which takes about 90 minutes to 2 hours.
- With about 15 minutes left in the cake cooling process, make the buttercream recipe.
- Ice the cake in layers until it is completely coated.
- Use extra icing in a piping bag with a star tip to make decorations on top of the cake. Also sprinkle with more sprinkles on top.
Notes
- Make-Ahead: You can make this cake up to 1 day ahead of time.
- How to Store: Cover and keep at room temperature for 4-5 days. Cover and keep it in the refrigerator for 6-7 days.
- How to Serve: Funfetti cake is best served at room temperature, so I advise pulling it out of the refrigerator at least an hour before you plan to serve it.
- This recipe will convert to 24 muffins with a bake time of 22-25 minutes at 350°.
- You can substitute the buttermilk for whole milk. Add 1 tablespoon of vinegar to 1 cup of whole milk to make buttermilk.
- To make cake flour simply combine 2 tablespoons of cornstarch to 1 cup of all-purpose flour.
Nutrition Information
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Calories
627kcal
(31%)
Carbohydrates
75g
(25%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
565mg
(24%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
742IU
(15%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 75g | 25% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 565mg | 24% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 742IU | 15% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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