Description
Funfetti Cake is a delightful dessert that’s perfect for celebrations or anytime you want a colorful and tasty treat. This homemade version is moist, fluffy, and bursting with rainbow sprinkles. The vanilla cake layers are paired with a creamy vanilla frosting for the ultimate funfetti experience.
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup sour cream
- ½ cup rainbow sprinkles (plus more for decorating)
For the frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2–3 tablespoons milk or cream
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each. Mix in the vanilla extract.
- Combine wet and dry ingredients: In a separate bowl, stir together milk and sour cream. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined. Gently fold in the rainbow sprinkles.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting: For the frosting, beat butter until creamy. Gradually add powdered sugar, milk or cream, vanilla, and salt, beating until fluffy and smooth.
- Frost the cake: Once cakes are cool, frost between the layers, around the sides, and on top. Decorate with additional sprinkles.
Notes
- Use jimmies-style sprinkles to prevent bleeding in the batter.
- Cake can be made ahead and refrigerated for up to 2 days before frosting.
