Looking to add a splash of color and joy to your baking adventures? This funfetti cake recipe is the perfect way to celebrate any special occasion with a burst of rainbow sprinkles and a soft, moist crumb. Created by the talented John Kanell from Preppy Kitchen, this cake combines classic baking techniques with festive fun to deliver a delicious treat that’s perfect for birthdays or any cheerful gathering. With easy-to-follow steps and tips for the best texture and flavor, this recipe is a must-try for anyone passionate about cooking, recipes, and bon appetit moments.
Gathering the Perfect Dry Ingredients
Start your funfetti cake by preheating the oven to 350°F to ensure it’s nice and hot when the batter is ready. The base of this cake is simple but crucial: three and three-quarter cups (450 grams) of all-purpose flour. Using a kitchen scale is highly recommended here — it ensures precision and prevents the cake from becoming dry or bready due to too much flour.
While all-purpose flour is the go-to and most accessible choice, cake flour can be used as a substitute if you have it on hand. Just be sure to measure by weight, not volume, since cup sizes vary. For those curious about making your own cake flour substitute, combining all-purpose flour with cornstarch is an effective method.
To help the cake rise beautifully, add two and a half teaspoons of baking powder and one teaspoon of salt. If your salt is superfine, reduce it to three-quarters of a teaspoon to avoid over-salting. Whisk all these dry ingredients together thoroughly to evenly distribute the leavening agents and salt. Sifting is optional but recommended for an even lighter batter.
Creating a Soft, Sweet Batter
Next, it’s time to cream the wet ingredients. In a stand mixer fitted with a paddle attachment — or a large bowl if using a hand mixer — combine one cup (226 grams) of soft unsalted butter at the perfect temperature: soft enough to easily indent with a finger but not melted. This ensures the butter incorporates smoothly, especially when mixing with eggs.
Add two and a third cups (466 grams) of granulated sugar to sweeten and soften the cake. Sugar not only adds sweetness but also contributes to a tender crumb that stays soft, even when refrigerated.
To keep the cake moist and soft, especially after chilling, incorporate one-third cup of vegetable oil. This blend of butter and oil creates a lovely, melt-in-your-mouth texture.
Cream these ingredients on medium speed for about three minutes until the mixture becomes light and fluffy — think of a sweet butter cloud.
Egg Whites and Vanilla: The Secret to a Light Cake
Funfetti cake traditionally comes from box mixes, but this homemade version elevates the classic with fresh ingredients. Since this is a white cake, only the egg whites are used — seven egg whites to be exact — to keep the batter light and airy. Don’t discard the yolks; they’re perfect for other delicious recipes like flan or crème pâtissière.
Add the egg whites in three additions, mixing well after each to ensure smooth incorporation. If the butter is too cold, you might see small lumps, but don’t worry — the final cake will still be delicious.
Finish this step by adding one tablespoon of vanilla extract for that warm, comforting aroma and flavor that rounds out the batter perfectly.
Buttermilk and Flour: Building the Perfect Crumb
One and a third cups of buttermilk are folded into the batter to hydrate the flour and provide a tender crumb. Buttermilk’s mild acidity weakens gluten formation, resulting in a softer cake texture that melts in your mouth.
Add the flour and buttermilk alternately in three additions on the lowest mixer speed, starting and ending with the flour. Stop mixing when the batter is mostly combined but still has a few flour streaks, then finish folding by hand. This prevents overmixing, which can make cakes dense and gummy — a common pitfall in home baking.
Sprinkles bring the fun to funfetti cake! Fold in two-thirds cup of rainbow jimmies — these are ideal because they hold their shape and color without melting into the batter. Avoid nonpareils as they tend to dissolve and muddy the cake’s vibrant look. If you’re feeling adventurous, making your own sprinkles at home with natural colorings like blue spirulina, beet powder, or turmeric is a fun and kid-friendly activity.
Baking the Layers to Perfection
Divide the batter evenly between three greased 8-inch cake pans lined with parchment paper for easy release. Using a scale to weigh the batter in each pan ensures even layers, but if you don’t have one, just aim for similar amounts. The bottom layer tends to be slightly thicker due to compression when stacked.
To achieve flat, soft cake layers without crunchy edges, wrap damp cake strips around the pans. These fabric strips insulate the edges, promoting even baking and a taller, fluffier cake.
Bake at 350°F for 32 to 38 minutes. The cakes are done when they spring back to the touch, a skewer inserted comes out clean, and the edges start to pull away from the pan.
Whipping Up the Fluffy Vanilla Buttercream
While the layers cool to room temperature, prepare the frosting. Start with one pound (450 grams) of unsalted butter, softened to the point where you can easily press your finger into it. Beat the butter with half a teaspoon of salt (omit if using salted butter) on medium speed until silky smooth.
Add about seven cups (900 grams) of powdered sugar gradually, mixing on low speed to avoid incorporating too much air, which would make the frosting frothy. After the second cup, add three to four tablespoons of heavy cream to achieve a silky, spreadable consistency.
Finish with one tablespoon of vanilla extract, then beat on medium-high speed for a minute or two until the frosting is light, fluffy, and cloud-like — the perfect complement to the tender cake.
Assembling and Decorating Your Funfetti Cake
Place the first cake layer on your cake plate and spread a thin, even layer of frosting. Add the second and third layers, frosting between each. Once stacked, coat the entire cake with a thin crumb coat of frosting and smooth it out with a bench scraper or offset spatula.
Press a skirt of rainbow jimmies around the bottom third of the cake for an extra pop of color and texture. Add a few sprinkles higher up on the cake to create a festive gradient effect.
For an optional finishing touch, a pink drip adds elegance and whimsy. Combine one cup of candy melts with a quarter cup of white chocolate chips and six tablespoons of cream, tinted with gel food coloring. Melt gently in the microwave, stirring frequently, then pour over the cake’s edge to create drips. However, be cautious with the cream quantity — too much can cause wrinkles in the drip.
Top the cake with beautiful frosting dollops piped using a large star tip for a professional and festive look. Your funfetti cake is now ready to impress!
A Celebration of Flavor and Fun
This funfetti cake recipe is a delightful celebration of colors, textures, and flavors. The moist, soft crumb with bursts of rainbow sprinkles paired with fluffy vanilla buttercream creates a dessert that’s as joyful to make as it is to eat. Whether for birthdays, special occasions, or just a fun baking project, this cake is sure to bring smiles and satisfy sweet cravings.
Enjoy your cake at room temperature for the best softness, or store leftovers in the fridge for up to five days, ensuring it’s well covered. It also freezes beautifully for up to three months, making it a convenient option for future celebrations.
For anyone passionate about cooking, recipes, and bon appetit moments, this funfetti cake is a must-add to your baking repertoire!
This article was created from the video AMAZING Funfetti Cake Recipe with the help of AI.
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