Funfetti Cake from Scratch (and an UnBirthday)

Funfetti Cake from Scratch (and an UnBirthday)

from sugarspunrun.com
90 min
14 servings

A fluffy white funfetti cake made from completely scratch.  Please note that if you do not want a three layer cake, you can divide the batter into just two pans and use the rest to make cupcakes!

Ingredients

  • 9 Tablespoons unsalted butter (softened)
  • 3 cups granulated sugar
  • 1 cup neutral cooking oil (Use canola, vegetable, or avocado oil)
  • 4 teaspoons vanilla extract
  • 4 cups+ 2 Tbsp all-purpose flour
  • 4 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 ½ cup milk
  • 9 egg whites (room temperature preferred)
  • ½ cup sprinkles*
  • 1 lb unsalted butter (softened to room temperature)
  • ¼ teaspoon salt
  • 6 cups powdered sugar
  • 6 Tbsp heavy cream
  • 2 teaspoons LorAnn Princess emulsion or vanilla extract

Directions

  1. 1

    Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.

  2. 2

    In stand mixer, beat butter on medium-low speed until creamy.

  3. 3

    Add sugar and oil and beat until all ingredients are well-combined and creamy.

  4. 4

    Scrape down the sides and bottom of the bowl and then stir in your vanilla.

  5. 5

    In separate bowl, whisk together your flour, baking powder, and salt.

  6. 6

    Measure out your milk.

  7. 7

    With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.

  8. 8

    Pause occasionally to scrape down sides and bottom of bowl.

  9. 9

    In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.

  10. 10

    Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.

  11. 11

    Evenly divide cake batter into prepared pans.

  12. 12

    Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.

  13. 13

    Cakes will be a light golden brown when done baking.

  14. 14

    Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.

  15. 15

    Allow to cool completely before frosting.

  16. 16

    I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.