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funfetti cake recipeIs there anything more fun than funfetti cake? I have yet to meet a child (or adult or that matter) that does not love to see multi-colored sprinkles inside their cake. I made this cake for our annual First Day of School dinner party. I always make a big deal about going back to school. I feel like going to back to school is almost like a new calendar year. New beginnings, new routines, and a fresh start. I think that making a big deal about going back to school lets your children know that it is a really big deal. Almost every year, William requests spaghetti and meatballs. I always make a cake, but every year, I do change it up. This cake was a huge hit.

This is based from Dorie Greenspan‘s Perfect Party Cake. It makes a light and fluffy cake, that it great for many kinds of frostings and desserts that call for a white cake, like a trifle. If you have never made a cake from scratch before, this is a great one to start with. It is simple and the worth the extra effort. I ended up having to make this twice because the first time, I turned the cake out of the pan, burnt myself, and continued to drop it on the floor. I hope that you have better luck than I do.

I made a batch of my marshmallow buttercream and added some lemon essence to it. Essence is essentially extract, but you can find it in bakery supply stores. It is thicker than extract, and comes in a variety of flavors. It is fun to play with, but if you don’t have any, just use lemon extract.

**edited to add** I have gotten a lot of question and comments asking how I got the cakes so flat. I used strips similar to these Bake Even Strips. You get the strips really wet, and wrap them around the cake pans. It acts as an insulator and helps the cake bake evenly and flat. You can also use strips of old towel (and no, they do not burn, just make sure they are really wet). Just drench them and wrap them around the pans and bake. They are awesome and get rid of the bump that you can get when your cakes bake.

funfetti cake recipe2 1/4 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 egg whites
1 1/2 cups sugar
2 teaspoons lemon zest
1 stick butter, room temperature
1 teaspoon lemon extract
3/4 cup rainbow sprinkles

Marshmallow Buttercream (plus a teaspoon of lemon extract)

funfetti cake recipeSift together cake four, baking powder, and salt.

funfetti cake recipeWhisk together buttermilk and egg whites.

funfetti cake recipePut the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Dorie says to do this, so I do.

funfetti cake recipeAdd the butter and beat together until creamy, 3 minutes.

funfetti cake recipeAdd the lemon extract.

funfetti cake recipeAdd 1/3 of the flour mixture.

funfetti cake recipeAdd 1/2 of the buttermilk mixture. Repeat until all of the ingredients are added.funfetti cake recipeAdd the sprinkles and fold until combined.

funfetti cake recipePour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes.

funfetti cake recipeCool in pans for 10 minutes, then turn out and cool completely.

funfetti cake recipeIce with frosting. I used my Marshmallow Buttercream with lemon extract instead of vanilla bean.

funfetti cake recipeSlice and enjoy!

funfetti cake recipe

Funfetti Cake

Funfetti Cake

Ingredients

  • 2 1/4 cups cake flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 4 egg whites
  • 1 1/2 cups sugar
  • 2 teaspoons lemon zest
  • 1 stick butter, room temperature
  • 1 teaspoon lemon extract
  • 3/4 cup rainbow sprinkles
  • Marshmallow Buttercream (plus a teaspoon of lemon extract)

Instructions

  1. Sift together cake four, baking powder, and salt. Whisk together buttermilk and egg whites.
  2. Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Dorie says to do this, so I do. Add the butter and cream together until creamy, 3 minutes. Add the lemon extract. Add 1/3 of the flour mixture. Add 1/2 of the buttermilk mixture. Repeat until all of the ingredients are added. Add the sprinkles and fold until combined.
  3. Pour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes. Cool in pans for 10 minutes, then turn out and cool completely.
  4. Ice with frosting. I used my Marshmallow Buttercream with lemon extract instead of vanilla bean.
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470 Responses to Funfetti Cake

  1. fatima says:

    hi how are you . i want ask you 1 stick butter is how may grams ? THK

  2. Paola says:

    Hi, I’ve just made a cake based on yours (it’s not a white cake recipe, but yellow) and my sprinkles have disappeared :’-( any idea why is this? anyway, next time I’ll try your white cake ;-) Thanks for sharing!!

  3. Dina says:

    Hello Bree!
    I would like to do this recipe but I’m not sure I can marshmallow buttercream here. Any idea with what can I substitute it with?
    Thank you!

  4. Angelica says:

    Hey Bree!!
    I have just made this cake for my nieces birthday and I tried the towel tip!!! Awesome tip!! I’m doing that from now on! I did however have a question. I noticed in your photos that your cakes ended up with a golden brown exterior and when I took mine out it’s completely white. I thought maybe there not cooked through all the way but I checked and they are done. Why do you think this is? Thanks Bree!
    Angelica

  5. Aubri says:

    Does the cake itself taste very lemony? I was wanting to make this cake for my daughters 5th birthday this weekend but am not too sure about the lemon zest.

  6. Jignasa says:

    Hi I tried making it, but mine turned out very sweet. The sprinkles got dissolved while the cake was being baked and added extra sugar in the cake. Next time I am going to reduce the sugar by half if I am going to use the sprinkles in the cake. Thank you.

  7. Chichi says:

    I love funfetti and this cake looks really delicious

  8. […] Funfetti Cake (adapted from Baked Bree): […]

  9. Traci says:

    For the towel trick, do you put it over the cake or around the sides of the cake pan?just want to make sure I understand.

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