Funfetti Cake Recipe

Make this funfetti cake without waiting for your birthday! Swiss meringue buttercream and sprinkles top this rich, fluffy cake. 

– 3 cups (345 grams) cake flour (spooned & leveled) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup (240 ml) buttermilk (room temperature) – ¼ cup (60 ml) canola or vegetable oil – 2 ½ teaspoons pure vanilla extract – ½ teaspoon pure almond extract – 1 cup (2 sticks, or 230 grams) unsalted butter (softened) – 2 cups (400 grams) granulated sugar – 4 large eggs (room temperature) – ½ cup (100 grams) sprinkle

Ingredient

Direction

Bake DIY funfetti cake at 350°F (180°C). Three 8-inch round cake pans, spray and parchment. Combine cake flour, baking powder, soda, and salt in a large bowl.

1

Large bowl: buttermilk, oil, vanilla, almond. Smooth butter with a paddle attachment or a large basin and low-speed handheld mixer. Stir in sugar.

2

Stir in all the sugar on medium speed for 4–5 minutes until foamy. Scrape bowl bottom and edges after eggs. Third, gradually mix dry and buttermilk.

3

Don't overmix items. Use a rubber spatula to scrape the basin bottom and sides, then gently mix in the sprinkles. Pour batter into three pans.

4

Bake cakes until a central toothpick comes out clean, 25–30 minutes. Cool baked pans 20 min. Lift cakes from pans and cool on wire racks.

5

Also See: 

Banana Cupcakes Recipe