Today is my birthday so we're making my birthday cake, and this year we are doing THE BEST Funfetti Cake, from scratch, of course.
Ok, so last year we did a classic, with my favorite yellow cake and chocolate frosting and the year before that, we did my favorite chocolate cake. So this year, we're doing another one of my favorites, homemade funfetti, from scratch. This is everything you want in a birthday cake, it's so festive, and of course I had to make the frosting pink, to make it extra cute.
I love the rainbow specks studded all throughout! And if you want to get really creative, you can even create your own sprinkle blends for a totally custom funfetti cupcake to match the theme of any event! Be sure to check out my DIY Sprinkle Blend video, to learn how to make your own custom colored sprinkles to add to your cupcakes!
If you love this recipe, you are going to love my Giant Funfetti Cookie...
...or my Funfetti Cookie Dough Pie, so be sure to check those videos out too!
Ok, so last year we did a classic, with my favorite yellow cake and chocolate frosting and the year before that, we did my favorite chocolate cake. So this year, we're doing another one of my favorites, homemade funfetti, from scratch. This is everything you want in a birthday cake, it's so festive, and of course I had to make the frosting pink, to make it extra cute.
These soft, buttery cake layers are bursting with bright rainbow sprinkles, all covered in sweet, fluffy buttercream frosting and more sprinkles!
I like to use a combination of butter for flavor and oil to keep it nice and moist. To keep the cake extra fluffy and soft and white, I add some extra egg whites and whip them up to make the most light, airy batter ever. I also like to add a tiny hint of almond extract to give the cake that nostalgic sweet party cake flavor. You can leave it out if you want, it just adds that little something extra, to set this cake apart from any other white cake.
I love the rainbow specks studded all throughout! And if you want to get really creative, you can even create your own sprinkle blends for a totally custom funfetti cupcake to match the theme of any event! Be sure to check out my DIY Sprinkle Blend video, to learn how to make your own custom colored sprinkles to add to your cupcakes!
How cute did this turn out? It's totally perfect for any birthday or celebration. I used a classic vanilla buttercream, that I tinted pink, for the frosting, but you can really use any kind of frosting you like. Let's face it, once you add the sprinkles on top, anything you choose, will look absolutely adorable.
If you love this recipe, you are going to love my Giant Funfetti Cookie...
...or my Funfetti Cookie Dough Pie, so be sure to check those videos out too!
If you give this a try be sure to tag me in a picture on social media @lindsayannbakes, or share this video with somebody who you know would love this birthday cake!
This cake tastes just like the box mix version I grew up on, but so much better. It has that nostalgic sweet party cake flavor but it's extra rich and buttery and fluffy.
- ♥ -
Yield: 8 servings; 3-layer, 6-8 inch cake
Ingredients
Cake:
- 1 3/4 cup (336) granulated white sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup (150g) unsalted butter, softened and cut into cubes
- 1/3 cup vegetable oil
- 1 whole egg + 3 egg whites, divided, room temperature
- 1 1/2 tablespoon clear vanilla extract: https://amzn.to/2yw81Hl
- 1/2 teaspoon imitation almond extract: https://amzn.to/2K2amzv
- 1 cup (8oz) sour cream, room temperature
- 1/2 cup rainbow sprinkle jimmies
- 1 1/2 cup (3 stick/12oz) unsalted butter, softened
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 cups (1 1/2lb) powdered sugar, sifted
- 1/3-1/2 cup heavy whipping cream
- 3 drops of pink food coloring, if desired
- rainbow sprinkles, for decorating
CAKE SUPPLIES: https://www.amazon.com/shop/thelindsayann
- Bake Easy spray or Cake Release: https://amzn.to/3fzcgpe
- Cake flour: https://amzn.to/2OQD7O2, weighed or spooned into cup and leveled
- Pure vanilla extract: https://amzn.to/2LPUkc0 OR Vanilla bean paste: https://amzn.to/2M6Vcpq
- Bake even strips: https://amzn.to/2OzBiF0
- 6" pans: https://amzn.to/3g29M1Q
- turntable, cake scraper, off-set spatula, piping tips: https://amzn.to/2AtiQuT
- more supplies: https://www.amazon.com/shop/thelindsayann
Directions
Cake:
Preheat oven to 350° F. Grease three 6-inch cake pans (or 8-inch round) and wrap with wet bake even strips, for a flat top and soft edges.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1 minute to coat the flour, until mixture resembles wet sand.
Whisk together the 1 whole egg, vanilla, almond extract and sour cream. Slowly pour in the wet mixture and beat on medium speed for about 1-2 minutes, until smooth. Scrape down bottom and sides of bowl. With clean, grease-free beaters, beat the egg whites until thick, foamy, soft peaks form, about 3 minutes. Gently fold whipped egg whites into the batter, followed by the sprinkles.
Distribute the batter between the prepared cake pans. Bake 40 to 45 minutes*, or until a toothpick inserted in the center comes out clean. Cool in pans for about 10 minutes, before transferring to a wire rack to cool completely. Let cool before frosting.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1 minute to coat the flour, until mixture resembles wet sand.
Whisk together the 1 whole egg, vanilla, almond extract and sour cream. Slowly pour in the wet mixture and beat on medium speed for about 1-2 minutes, until smooth. Scrape down bottom and sides of bowl. With clean, grease-free beaters, beat the egg whites until thick, foamy, soft peaks form, about 3 minutes. Gently fold whipped egg whites into the batter, followed by the sprinkles.
Distribute the batter between the prepared cake pans. Bake 40 to 45 minutes*, or until a toothpick inserted in the center comes out clean. Cool in pans for about 10 minutes, before transferring to a wire rack to cool completely. Let cool before frosting.
*Bake 30-40 minutes for three 8-inch rounds, 25-30 minutes for two 9-inch rounds, or 30-35 minutes for a 9x13-inch pan
Frosting:
With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, a few tablespoons at a time, until desired consistency is reached. Scrape down bottom and sides of bowl. Beat in food coloring. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Set aside about 1 cup of frosting in a piping bag fitted with a star tip, for the swirls on top.
Assemble:
Level any dome off of the tops of the cakes, if necessary. Place 1 layer on a plate or cake stand. Spread a layer of frosting on top and smooth with an off set spatula or knife. Repeat with the second layer. Position the third layer, flat side up, on top. Frost the top and sides of the cake with a very thin layer of frosting for the crumb coat. Place cake in the freezer for about 15 minutes to let the crumb coat set up and harden, so it is no longer sticky to the touch. Frost the sides and top of the cake with the remaining frosting.
Immediately add sprinkles around the bottom of the cake and up the sides, before the icing sets. Pipe on 6-8 swirls of the reserved vanilla frosting and top with sprinkles and candles.
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