The same day that I made my Funfetti Pancakes, I also make this funfetti cake. I had my own little sprinkle-fest y’all ;). I love this recipe for several reasons: it only makes a 6-inch cake (which is perfect when it’s only the two of us), it uses melted butter so you don’t have to wait for the butter to come to room temperature, and it has a light, soft crumb. I always proceed with caution when it comes to new homemade white cake recipes. It seems like homemade chocolate cakes are so much easier to get right, but I’ve made many homemade white cake recipes that ended up with a crumb similar to cornbread (yuck!). Not good when the goal is a light and fluffy cake! However, this recipe is one of the best I’ve tried! It’s even better when it’s topped with a fluffy buttercream and more sprinkles =). Trust me, you don’t have to be a kid to enjoy sprinkles. In fact, I think this would be the perfect dessert for your next dinner party. Don’t take yourself (or your guests) too seriously – everyone loves funfetti cake. Enjoy!

Easy Homemade Funfetti Cake
for the cake:
1-2/3 cup all-purpose flour (I prefer White Lily)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup white sugar
1/2 cup unsalted butter, melted
1 large egg
1/4 cup plain non-fat greek yogurt (or sour cream)
3/4 cup milk (I used skim)
1 tbsp vanilla extract
2/3 cup sprinkles (not nonpareils)

for the frosting:
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1-1/2 teaspoons vanilla extract
1/2 tsp almond extract

1. To make the cake: Preheat oven to 350F degrees. Spray 2 6-inch cake pans with non-stick spray or line with parchment paper.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugar vigorously getting out any lumps – mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. 4. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Fold in sprinkles, but do not overmix because the sprinkles will bleed their color.
4. Pour batter into prepared cake pans. Bake for 20-25 minutes or until center is set and top is golden brown. Allow to cool.
5. To make the frosting, beat softened butter on medium speed with paddle attachment in stand mixer until smooth and creamy. Add powdered sugar gradually and beat until fully combined.
6. Slowly add cream and extracts with the mixer running. Increase to medium-high speed and beat for 2 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
7. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use.
*cake adapted from Sally’s Baking Addiction
This recipe could be doubled for a 9-inch layer cake or you could make cupcakes, adjusting bake time for pan size.

Categories: Cakes

Leave a Reply