Description
This Funfetti Cake recipe offers a delightful celebration cake featuring moist vanilla layers generously studded with rainbow sprinkles. Topped with a creamy, fluffy buttercream frosting and finished with extra sprinkles, this classic party favorite is perfect for birthdays or any festive occasion.
Ingredients
Scale
Cake
- 3 cups all-purpose flour (360 grams or cake flour)
- 1½ teaspoons baking powder (6 grams)
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ cups unsalted butter (339 grams, room temperature, 3 sticks)
- 2 cups granulated sugar (400 grams)
- 6 egg whites (210 grams, room temperature)
- 1½ cups milk (341 grams, room temperature)
- ¾ teaspoon almond extract (3 grams)
- 1½ cups rainbow sprinkles (288 grams)
Frosting
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 1 cup vegetable shortening (184 grams, 1 stick, such as Crisco)
- 5½ cups powdered sugar (622 grams)
- 2-3 tablespoons heavy cream (28-43 grams, room temperature, as needed)
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon almond extract (1 gram)
- ½ cup rainbow sprinkles (96 grams, for topping)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line two 9-inch round cake pans with parchment paper and spray them lightly with baking spray or grease them well. Set aside to prepare the batter.
- Mix Dry and Wet Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high for 2 minutes until light and fluffy. Add the egg whites, milk, and almond extract, mixing for another minute until combined. Gradually add the dry flour mixture and mix just until combined to avoid overmixing. Gently fold in the rainbow sprinkles to distribute evenly but prevent them from bleeding color.
- Bake the Cake: Divide the batter evenly between the two prepared pans, about 977 grams per pan. Place the pans in the preheated oven and bake for 40 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. Once baked, remove the cakes and transfer to a cooling rack to cool completely.
- Prepare the Frosting: While the cakes cool, add the unsalted butter, vegetable shortening, powdered sugar, heavy cream, kosher salt, vanilla extract, and almond extract into the bowl of a stand mixer fitted with the paddle or whisk attachment. Start beating on low for 1 minute to incorporate the powdered sugar, then increase the speed to high and whip the frosting for 4 to 6 minutes until fluffy and smooth. Transfer about ¾ cup of frosting into a piping bag fitted with your chosen tip.
- Assemble the Cake: Place one cake layer on a cake stand or serving plate. Spread about ¾ cup of frosting evenly on top. Carefully place the second cake layer on top. Spread frosting evenly over the top layer. Apply a thin layer of frosting around the sides of the cake to create a frosting wall around the top edge. Use an offset spatula angled at 45 degrees to pull the frosting wall inward toward the center, creating a neat border.
- Add Sprinkles and Decorate: Sprinkle a generous amount of rainbow sprinkles over the top of the cake inside the frosting wall. Pipe frosting swirls around the edge of the cake in a circle formation using the prepared piping bag to add a playful decorative touch.
- Serve: Slice the cake into 10 even slices and serve. Enjoy your festive, fun-filled Funfetti cake!
Notes
- Room temperature ingredients (butter, egg whites, milk) help create a smooth batter and tender crumb.
- Gently fold in the sprinkles to prevent colors from bleeding into the batter.
- If you prefer, substitute the almond extract with vanilla extract for a classic flavor.
- Ensure cakes are completely cooled before frosting to prevent melting or sliding.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
