How to Make Funfetti Cake
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How to Make Funfetti Cake
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This homemade funfetti Patriotic Cake recipe from scratch is the best dessert for Memorial Day, Independence Day, or just a fun summer treat.
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Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 6 large egg whites, room temp
- ¾ cup whole milk, room temp
- 1 tablespoon vanilla extract
- ½ cup sour cream, room temp
- ¾ cup patriotic sprinkles
- cooking spray
For the frosting
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar
- Pinch sea salt
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Decorations
- sprinkles for garnish, optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.
- Get out and measure all of your ingredients.
- In a medium-sized bowl, add flour, baking powder, salt, and baking soda
- Stir until blended. Set aside.
- In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy.
- Scrape down the sides as needed.
- Add the egg whites into the mixer in three batches.
- Mixing fully before the next addition, scrape down the sides.
- Slowly stir in the milk and vanilla until smooth.
- Add half of the flour mixture.
- Mix in until combined.
- Mix in half of the sour cream.
- Repeat with the remaining flour and sour cream. Scrape down the sides and stir until blended.
- Add sprinkles.
- Stir until blended.
- Pour the batter into the baking dish and smooth out the top. Bake for 35-42 minutes until a toothpick inserted into the center comes out clean.
- Place on a wire rack to cool completely.
Frosting
- While the cake is cooling, make the frosting by placing the butter into a large bowl.
- Using an electric hand mixer and whip until smooth.
- Slowly add the powdered sugar 1 cup at a time.
- Until incorporated.
- Add the salt, milk, and vanilla, stir it in until combined then whip it on medium-high speed.
- Until light and fluffy for 3 minutes.
- Frost the cake using a butter knife or spatula.
- Add more sprinkles if desired.
- Slice and serve.
- Enjoy every bite.
Notes
- To avoid the sprinkles bleeding into the cake I like to use the jimmie style sprinkles.
- The cake is very moist and flavorful with a fantastic vanilla flavor. You can also mix up the extract flavors per your preference.
- The frosting makes a thin layer which to me is the perfect ratio of frosting to cake. If you prefer more frosting, you can 1.5x or double the recipe.
- To avoid the sprinkles bleeding into the cake I like to use the jimmie style sprinkles.
- The cake is very moist and flavorful with a fantastic vanilla flavor. You can also mix up the extract flavors per your preference.
- The frosting makes a thin layer which to me is the perfect ratio of frosting to cake. If you prefer more frosting, you can 1.5x or double the recipe.
Nutrition Information
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Calories
462kcal
(23%)
Carbohydrates
65g
(22%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
150mg
(6%)
Potassium
78mg
(2%)
Fiber
0.5g
(2%)
Sugar
52g
(104%)
Vitamin A
638IU
(13%)
Vitamin C
0.1mg
(0%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 150mg | 6% |
| Potassium | 78mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 52g | 104% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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