Funfetti Cake Recipe
Made from scratch, this homemade funfetti cake is the perfect addition to any birthday party or celebration. Filled with colorful sprinkles and topped with a creamy and thick vanilla frosting.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350°F. Line and spray 2 9-inch round cake pans and set aside.
In a small bowl, whisk the flour, baking powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed for 2 minutes. Add the egg whites, milk, and almond extract, and beat for another minute. Add in the flour mixture and whisk just until combined. Gently fold in the sprinkles.
Evenly divide the cake batter between the cake pans (about 977 grams each). Place into the oven to bake for 40 minutes, or until a toothpick inserted comes out clean or with moist crumbs on it. Remove from the oven and place on a cooling rack to cool.
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Continue Reading at Thecookierookie →Chef's Notes
Becky’s Tips
For a lighter cake, use cake flour instead of all-purpose flour.
Make sure that your butter and milk are at room temperature before using it so that they’re easily combined with the other ingredients.
Don’t overmix the cake batter. The flour should be just combined. Overworking it can cause the gluten to overdevelop.
Make sure that the cakes are fully cooled before frosting them. I often make the cake the night before and then frost the next morning.
Storage: Store funfetti cake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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