Funfetti Cake Recipe
This easy funfetti cake recipe is soft, buttery, and full of rainbow sprinkles, all in one pan. It's my go-to celebration cake, straight from my book Entertaining with Charm!
Servings: 18 servings
Cost: $15
Ingredients
Funfetti Cake
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sea salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar super fine sugar is best, but regular white sugar will work.
- 4 large eggs whites
- 1 large egg
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup colorful sprinkles
Buttercream Meringue Frosting
- 2 cups buttercream frosting
- 1/2 cup sprinkles more for the top
Instructions
Funfetti Cake
- Preheat the oven to 350°F. Butter a 9x13 pan well (or two 8-inch pans lined with parchment).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a stand mixer, beat the butter and sugar on medium until light and fluffy, about 2 to 3 minutes.
- Add the egg whites one at a time, beating after each. Then beat in the whole egg.
- In a measuring cup with a spout, combine the milk, oil, vanilla, and almond extract.
- With the mixer on low, alternate adding the dry ingredients and the milk mixture, beginning and ending with the dry. Mix just until combined. Don't overmix!
- Toss the sprinkles with a teaspoon of flour, then gently fold them into the batter.
- Pour into the prepared pan and bake for 25 to 30 minutes, until a toothpick in the center comes out clean or with a few soft crumbs. Ovens vary, so check early.
- Cool completely before frosting. I know, the waiting is the hardest part.
Buttercream Meringue Frosting
- Make one batch of my Swiss meringue buttercream frosting.
- Frost the cooled cake with about 2 cups, swooping as you go, and finish with a generous shower of sprinkles.
Notes
Sprinkles: Use rainbow jimmies, the long skinny ones from the baking aisle. Nonpareils (the tiny balls) bleed color into the batter, turning your pretty cake gray. Toss the sprinkles with a teaspoon of flour before folding them in so they stay put instead of sinking.
Room-temp everything: Let the butter, egg whites, and milk come to room temperature before you start. Everything blends more beautifully, and the cake bakes up softer.
Measure flour like a pro: Spoon it into the cup, then level it with a knife. Scooping packs of extra flour, and that's how dry cake happens.
Pan options: This bakes beautifully in a 9x13, two 8-inch pans for a layer cake, or as cupcakes. For cupcakes, fill liners ¾ full and bake about 20 minutes.
Frosting: You'll need one batch of my Swiss meringue buttercream, about 2 cups. Make sure the cake is completely cool before frosting or it will slide right off. I know, waiting is the hardest part.
How to Store: Store frosted cake in an airtight container at room temp for up to 5 days. Unfrosted cake can be frozen for up to 3 months. Thaw overnight in the fridge, then frost. Skip freezing once it's frosted; the meringue buttercream doesn't hold up well in there.
Nutrition
Serving: 0g | Calories: 450kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 172mg | Potassium: 144mg | Fiber: 1g | Sugar: 33g | Vitamin A: 883IU | Calcium: 63mg | Iron: 1mg
