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Funfetti Cake – From Scratch!

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This Funfetti Cake is the ultimate celebration cake, made from scratch with a soft, moist crumb and packed with colorful sprinkles. Perfect for birthdays, anniversaries, or any occasion that calls for a festive, sweet treat, this cake is sure to impress. Topped with creamy vanilla frosting and extra sprinkles, it’s a true showstopper.

Ingredients

3 cups all-purpose flour (375 grams)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk (240 ml)

1/4 cup sour cream (60 ml)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 tablespoon vegetable oil (canola works too)

1 cup unsalted butter (226 grams), softened

2 cups granulated sugar (400 grams)

6 large egg whites

1/2 – 3/4 cup sprinkles (use jimmies, not nonpareils)

1 1/2 cups unsalted butter (339 grams), softened (for frosting)

5–6 cups powdered sugar (550–660 grams)

1/4 teaspoon almond extract (for frosting)

1/2 teaspoon salt (for frosting)

3–5 tablespoons whipping cream (45–75 ml) (for frosting)

Food coloring (optional)

Sprinkles, for decorating

Instructions

  1. Preheat the oven to 335°F (165°C). Line the bottom of two 8-inch round cake pans with parchment paper, then grease and flour the sides of the pans.
  2. In a medium bowl, sift together the flour, baking powder, and salt, then whisk to combine.
  3. In a large measuring jug, whisk together the milk, sour cream, vanilla extract, almond extract, and oil.
  4. In a large bowl, beat the butter and sugar until fluffy (about 5 minutes).
  5. Beat in the egg whites, one or two at a time. Scrape down the sides of the bowl as needed.
  6. With the mixer on low, add about 1/3 of the flour mixture to the butter mixture, then mix in about 1/2 of the wet ingredients. Repeat the process until all ingredients are incorporated, starting and ending with the flour mixture.
  7. Gently fold in the sprinkles with a rubber spatula, being careful not to let the color bleed into the batter.
  8. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  9. Bake for about 32-37 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15-20 minutes, then invert them onto a wire rack to cool completely.
  10. For the frosting, beat the butter until fluffy. Add 3 cups of powdered sugar, almond extract, and salt. Gradually add the remaining powdered sugar, alternating with 1-2 tablespoons of cream or milk until the desired consistency is reached. Optionally, add food coloring.
  11. Ensure the cake layers are fully cooled. If the cakes are domed, gently level the tops. Place one layer on your cake plate, bottom side up, and frost the top with 1/3 of the frosting. Add the second layer (also bottom side up) and frost the top and sides with the remaining frosting. Decorate with sprinkles.

Notes

For cupcakes, adjust the baking time to 15-18 minutes.

Swap the vanilla frosting for chocolate frosting, cream cheese frosting, or whipped cream for a different twist.

Add lemon or orange zest to the batter for a citrusy variation.

Include mini chocolate chips or crushed candy pieces for an extra surprise inside the cake.

Nutrition

Find it online: https://chocolatecoveredamy.com/funfetti-cake-from-scratch/