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Homemade Funfetti Cake

Homemade Funfetti Cake: Celebrate with Joyful Flavor!

This Homemade Funfetti Cake is a delightful treat filled with joyful flavors and colorful sprinkles, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 cups All-Purpose Flour Can substitute with cake flour for an ultra-light cake.
  • 1/4 cup Cornstarch Helps tenderize the cake.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 1 pinch Salt Omit if using salted butter.
  • 1 cup Milk Use room temperature.
  • 1 tablespoon White Vinegar Creates a buttermilk substitute.
  • 4 large Egg Whites Preferably at room temperature.
  • 1/2 cup Unsalted Butter Should be softened.
  • 1/2 cup Vegetable Oil Can substitute with canola oil.
  • 1 cup Granulated Sugar Sweetens while retaining moisture.
  • 1 tablespoon Vanilla Extract Use high-quality for best flavor.
  • 1 cup Rainbow Sprinkles Thin, long sprinkles prevent bleeding.

Equipment

  • Stand mixer
  • 8-inch round cake pans
  • parchment paper
  • spatula
  • medium bowl

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and grease and line two 8-inch round cake pans with parchment paper.
  2. Sift together all-purpose flour, cornstarch, baking powder, and a pinch of salt in a medium bowl.
  3. Combine milk and vinegar in a separate bowl and let sit for 5 minutes to make buttermilk.
  4. Cream together unsalted butter, vegetable oil, and granulated sugar on medium speed for 3 minutes.
  5. Gradually add egg whites one at a time, mixing well after each addition.
  6. Add vanilla extract and half of the milk-vinegar mixture, mixing on low speed.
  7. Fold in half of the dry ingredient mixture, then the remaining milk mixture, and finally the rest of the dry mix.
  8. Gently fold in rainbow sprinkles until well dispersed.
  9. Divide batter evenly between prepared cake pans and bake for about 30 minutes, or until a toothpick comes out clean.
  10. Let the cakes cool in the pans for 15-20 minutes, then invert onto wire racks to cool completely.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal texture. Avoid overmixing for best results.

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