Funfetti Cake
The ultimate celebration cake, a Funfetti Cake is soft, moist, and bursting with colorful sprinkles. Perfect for birthdays or any special occasion, this cake is sure to impress! Treat yourself to a slice tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Large Pot
- Saucepan
- Mixing Bowl
- Baking Sheet
Ingredients
- 3-1/2 cups All-Purpose Flour
- 1-1/2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Baking Soda
- 1 cup Unsalted Butter room temperature
- 1-1/3 cups Granulated Sugar
- 2 teaspoons Clear Vanilla Extract
- 1/2 teaspoon Almond Extract
- 1-1/2 cups Whole Milk
- 1/3 cup Plain Yogurt
- 6 Egg Whites
- 3/4 cup Rainbow Sprinkles divided
- 7 Large Egg Whites
- 2 cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1-1/2 cups Salted Butter
Instructions
- Preheat your oven to 350 degrees F and prepare three 9-inch cake pans by lining them with parchment paper and spraying them with non-stick spray.
- In a medium-sized mixing bowl whisk or sift together all-purpose flour, baking powder, kosher salt, and baking soda. Set aside.
- In the bowl of a stand mixer add unsalted butter and granulated sugar. Cream the ingredients until light and fluffy using the paddle attachment, about 3-5 minutes.
- Add in vanilla extract and almond extract and mix to combine.
- Whisk together whole milk and plain yogurt. The mixture will be thick but that is ok.
- With the mixer on low, alternately add the flour mixture and the milk/yogurt mixture.
- When all the ingredients are combined mix just until thoroughly combined.
- In another mixing bowl add egg whites and mix on high speed until light and fluffy.
- Fold the fluffy egg whites and rainbow sprinkles into the cake batter just until combined.
- Pour the batter into the prepared cake pans making sure to add an equal amount to each pan.
- Bake for 20-25 minutes or until the centers spring back to the touch.
- Let the cakes cool for 10 minutes in the pan, then remove them from the baking pans and let them cool on a cooling rack.
- We will be using the double boiler technique for our frosting. First, boil some water in a small to a medium pot.
- Place the egg whites and granulated sugar in a heatproof bowl that fits over the pot without touching the water.
- Using a whisk, mix continuously and add the vanilla extract.
- Keep whisking until the sugar is dissolved into the egg whites.
- Once heated to 150 degrees F and the meringue is formed, let it cool to room temperature for 15-20 minutes.
- Once cooled, turn the mixer on low, and begin adding small pieces of salted butter.
- When the mixture looks thick, put it on high for 30 seconds until well mixed.
- Pipe some buttercream onto your first layer of cake.
- Repeat with your second layer, then place the third layer on top.
- Cover your cake with the rest of your buttercream, add rainbow sprinkles, and enjoy!
Notes
- Tip 1: Store leftovers in an airtight container at room temperature.
- Tip 2: You can freeze the layers before frosting them.
- Tip 3: Experiment with different extracts like lemon for a unique twist.
- Tip 4: Serve with fresh fruit or a scoop of ice cream.
- Tip 5: Use a gluten-free flour blend for a gluten-free cake.