Funfetti Cake Demo
The best funfetti cake for any celebration! Moist, easy to make, and always a crowd favorite.
Ingredients
Cake
- 2 ½ cups 300 g all-purpose flour
- 1 ½ cups 300 g granulated sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine salt
- ½ cup 113 g unsalted butter, softened
- ¼ cup 60 ml neutral oil
- 4 large egg whites 120 g, room temp
- 1 cup 240 ml buttermilk, room temp
- ¼ cup 60 g sour cream, room temp
- 1 tablespoon vanilla extract
- ½ cup 80 g rainbow jimmies sprinkles (use “jimmies,” not nonpareils)
Frosting
- 1 cup 226 g unsalted butter, softened
- 3 ½ cups 420 g powdered sugar, sifted
- 2 to 4 tablespoon milk or heavy cream
- 1 ½ teaspoon vanilla extract
- Pinch of salt
- Extra sprinkles for topping
Instructions
- Heat oven to 350°F (175°C). Line a 9×13 metal pan with a parchment sling and lightly coat with nonstick spray.
- In a large bowl whisk flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl whisk butter and oil until smooth, then whisk in egg whites, buttermilk, sour cream, and vanilla.
- Pour wet into dry and whisk just until smooth. Fold in sprinkles with a spatula (do not overmix).
- Spread batter in pan and smooth. Bake 30 to 35 minutes until the center springs back and a toothpick comes out clean. Cool completely in the pan on a rack.
- Beat butter until creamy. Gradually mix in powdered sugar, then add vanilla, salt, and enough milk to reach a soft, spreadable texture.
- Spread frosting over cooled cake and add sprinkles. Slice and serve.
Notes
- Use rainbow “jimmies.” Nonpareils can bleed color.
- For the whitest crumb, stick with egg whites. For a richer cake, swap to 3 whole eggs and reduce buttermilk to ¾ cup (180 ml).
- Metal pans bake more evenly than glass. If using glass, start checking at 27 minutes.