Funfetti Cake
A colorful Funfetti Cake from scratch! Add strawberry and lemon extracts for a fruity rainbow flavor, or just stick to traditional vanilla flavor.
Servings: 8 slices
Calories: 539kcal
Equipment
- TeamFar Cooling Rack, 2 Pack Stainless Steel Grid Baking Rack for Cooking Roasting Grilling Drying, 11.75’’x 9’’ Small Metal Toaster Oven Rack for Cookies Meat, Non-Toxic & Durable, Dishwasher Safe
Ingredients
- 1 1/2 cups cake flour leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large egg whites room temperature
- 2/3 cup buttermilk room temperature
- 1 teaspoon vanilla extract
- 1/2 cup confetti sprinkles plus a few more sprinkles for the top
- 1/2 teaspoon lemon extract optional
- 1/2 teaspoon strawberry extract optional
Buttercream Frosting
- 1/2 cup salted butter room temperature
- 2 cups powdered sugar
- 1 tablespoon heavy cream room temperature (more as needed)
- 1/4 teaspoon vanilla extract
- 1 or 2 drops each strawberry extract and lemon extract optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Trace the bottom of a 9-inch round cake pan on parchment paper and cut out the circle. Grease the cake pan, then line the bottom of the pan with the parchment paper, and then also lightly grease the parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder and baking soda, and salt.
- In a separate bowl, using a handheld electric mixer (or a stand mixer with the paddle attachment) beat together the vanilla (and/or other extraxts) oil, sugar, egg whites, and buttermilk until creamy and smooth, about 2 minutes.
- Add the flour mixture to the egg mixture and mix on low speed just until combined, being careful not to overmix. Fold in the sprinkles with a spatula.
- Pour the cake batter into the prepared cake pan and bake at 350 degrees Fahrenheit for 22 to 25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool the cake completely on a wire rack before frosting.
- To make the frosting, with a handheld electric mixer, beat together the butter and powdered sugar. Add the cream and extracts. If the frosting is too thick, add cream, a teaspoon at a time, until the desired consistency is reached.
- Spread frosting on the cake and add additional sprinkles if desired.
Notes
Note: This recipe makes one 9-inch round cake. If you want to make a 9×13 cake or two 9-inch round cakes to layer, double the recipe.
Nutrition
Serving: 1 | Calories: 539kcal | Carbohydrates: 76g | Protein: 4g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 379mg | Fiber: 1g | Sugar: 53g