Funfetti Cake
This funfetti cake is super moist and topped with the most delicious vanilla buttercream frosting. It's the perfect cake for any celebration.
Servings: 16
Calories: 543kcal
Equipment
- Electric mixer
- 9x13 baking dish
- Rubber Spatula
- Bowl
Ingredients
- 2 1/2 cups cake flour sifted
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 tsp almond extract
- 1 tbsp vanilla extract
- 1 cup unsalted butter softened
- 2 large whole eggs room temperature
- 2 large egg whites room temperature
- 1 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 1/2 cup sprinkles
Vanilla Buttercream
- 1 cup salted butter softened
- 4 1/2 cups powdered sugar
- 1/4 cup heavy cream or more if needed
- 1 tsp vanilla extract
- salt to taste
- 1/4 cup sprinkles, optional
Instructions
- Preheat your oven to 350 degrees F. and grease a 9x13 baking dish.
- In a large bowl, sift the cake flour, baking powder, baking soda, and salt and set it aside.
- Add 1 cup of unsalted butter to a large bowl and mix until smooth, using an electric mixer. Add the sugar, almond extract, and vanilla extract and mix for 2-3 minutes or until fluffy.
- Add the eggs and egg whites and mix until well combined then add the sour cream and mix for a couple of seconds. Add 1/2 of the flour mixture, mix, and then pour in the milk. Add the remaining flour mixture and mix until well combined but be careful not to overmix. Make sure to scrape the bottom and sides of the bowl.
- Fold in 1/2 cup of sprinkles. Pour the cake batter into the prepared pan and bake for 30 minutes. Don't over bake.
- To make the vanilla buttercream frosting, add 1 cup of unsalted butter to a large bowl and mix until smooth, using an electric mixer. Add the powdered sugar, vanilla extract, heavy cream, and salt. Mix for 3-4 minutes or until the buttercream is fluffy. If the buttercream is too stiff, add 1-2 tbsp of whole milk to loosen it up. Fold in 1/4 cup of sprinkles.
- Allow the funfetti cake to cool completely before frosting.
Notes
- Don't overbake the cake for even 1 minute. Otherwise, it can end up dry and crumbly.
- Make sure you allow the cake to cool completely before frosting or the buttercream will melt.
- Don't overmix the cake batter.
- Enjoy this cake at room temperature.
Nutrition
Calories: 543kcal | Carbohydrates: 73g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 135mg | Potassium: 113mg | Fiber: 1g | Sugar: 58g | Vitamin A: 845IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg