Try this Easy Homemade Funfetti Cake recipe, or contribute your own.
- 2 eggs
- pinch of salt
- 2 cups sugar
- 1 cup water
- 1 tsp vanilla
- 2 sticks unsalted butter
- 1/2 up buttermilk
- 1 tsp soda
- 1/8 sp salt
- 2 cups plus 2 tablespoons sifted all-purpose flour divided
- 1/2 up sprinkles plus more for the top
- classic buttercream frosting
- 1 cup unsalted butter barely softened
- 3 3/4 cups confectioner's sugar sifted
- 2 teaspoons clear vanilla extract (imitation)
- 2-4 tablespoons heavy cream (you can use half-and-half or whole mi
- Carbohydrate 217.265220000058 g
- Cholesterol 378.713333539802 mg
- Fat 142.314388411225 g
- Fiber 0 g
- Protein 5.53387666748294 g
- Saturated Fat 90.025714382663 g
- Serving Size 1 1 -layer cake (776g)
- Sodium 56044.3522437609 mg
- Sugar 217.265220000058 g
- Trans Fat 9.92379283878599 g
- Calories 2126 calories
Step-by-step
- Preheat oven to 375.
- Butter and flour two 9-inch cake pans.
- Stir one tablespoon of flour into the ½ cup of sprinkles to coat them.
- Sift remaining flour and salt into large bowl.
- Add sugar and whisk until blended.
- Combine butter and water in a saucepan.
- Bring to a boil and pour over the flour and sugar.
- Mix well and add the soda, buttermilk, eggs and vanilla.
- Gently stir in ½ cup of sprinkles.
- Pour into greased and floured baking pans.
- Bake for 20-25 minutes, checking cake after about 15.
- Cake is done when tester comes out clean but be careful not to overcook.
- Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.
- Frost with Classic Buttercream Frosting or Cream Cheese Frosting.
- Classic Buttercream Frosting
- In bowl of stand mixer and using the paddle attachment, cream butter until light and fluffy about 4 minutes.
- Add confectioner's sugar, a little at a time (about ½ cup), mixing on low until blended and then whipping on high for about 30 seconds each time.
- Add vanilla and pinch of salt and mix until blended.
- Add cream and mix on low until blended then whip on high until frosting reaches desired consistency.
- For softer frosting, you can add a little more cream.
- If you get it too soft just add a little more confectioner's sugar.
A properly baked funfetti cake yields a fine, velvet crumb punctuated by suspended sugar flecks that maintain their distinct color boundaries instead of bleeding into the batter. Achieving this structural integrity depends entirely on how the sprinkles and flour interact during mixing. Tossing the half cup of sprinkles with one tablespoon of dry flour before folding them into the batter prevents the confections from sinking to the bottom of the nine-inch pans during the initial fifteen minutes of baking.
Boiling the butter and water together before combining them with the dry ingredients gelatinizes a portion of the starches, locking in moisture and creating a tender mouthfeel that standard room-temperature creaming methods often miss. When preparing the classic buttercream, whip the butter for a full four minutes using the paddle attachment to incorporate microscopic air pockets before adding the confectioner's sugar. Clear imitation vanilla extract is chemically engineered to remain colorless under high heat, whereas pure botanical extracts contain compounds that can darken or dull the bright white background of the crumb.
