Funfetti Cake from Scratch Recipe
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Category: |
Category: |
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Cake |
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Ingredients: |
Ingredients: 9 Tbs unsalted butter softened
3 cups granulated sugar
1 cup canola oil or vegetable oil
4 tsp vanilla extract
4 cups + 2 Tbs all-purpose flour (all of this flour goes into the cake batter; you will also need additional flour for preparing the cake pan)
4 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup milk
9 egg whites, room temperature preferred
1/2 cup sprinkles*
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Directions: |
Directions:Preheat oven to 350 degrees and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
In stand mixer, beat butter on medium-low speed until creamy.
Add sugar and oil and beat until all ingredients are well-combined and creamy.
Scrape down the sides and bottom of the bowl and then stir in the vanilla.
In separate bowl, whisk together the flour, baking powder, and salt.
Measure out the milk.
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. Pause occasionally to scrape down sides and bottom of bowl.
In separate bowl, combine the egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
Using a spatula, gently fold the 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.
Evenly divide cake batter into prepared pans.
Bake on 350 degrees 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. Cakes will be a light golden brown when done baking.
Remove cakes from the oven and allow to cool for 15 minutes. Run a butter knife around the inside rim of each pan and invert each onto a cooling rack. Allow to cool completely before frosting. |
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Buttercream Frosting |
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Ingredients: |
Ingredients: 1 lb unsalted butter softened to room temperature
1/4 tsp salt
6 cups powdered sugar
6 Tbs heavy cream
2 tsp LorAnn Princess emulsion or vanilla extract
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Directions: |
Directions:Having extra icing is always better, so I recommend increasing this recipe by 50%.
In stand mixer, beat butter on medium-speed until creamy.
Add salt and beat again for about 20 seconds.
Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
2 Tbs at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbs.
Add flavoring (vanilla extract or emulsion) and stir on medium-high for 30 seconds.
Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top.
Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin "crumb coating" around the entire cake.
Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
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Number Of
Servings: |
Number Of
Servings:1 8 in 3-layer cake |
Preparation
Time: |
Preparation
Time:Prep 50 mins, bake 40 mins, Total 1 hr 30 mins, not including frosting |
Personal
Notes: |
Personal
Notes: *Use sprinkles/jimmies or round sequin "quin" sprinkles, do NOT use nonpareils, or they may bleed through your batter and ruin the coloring of your cake.
This cake may also be made in three 9" pans, just decrease the baking time. Start checking the cakes for doneness at 25 minutes.
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!
From https://sugarspunrun.com
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