Yo's Funfetti Cake

How To Cake It's profile picture
  • Time it takes: 1 hour 15 minutes
  • Difficulty Level: Beginner
  • Occasions: Birthdays, Kids Parties
  • Feeds: 3 pounds of batter. Makes 3 x 6 inch cakes
ingredients image squiggle

Ingredients


Cake

  • 2 ½ cups All-Purpose Flour
  • 2 ½ tsp Baking Powder
  • ½ tsp Table Salt
  • 1 cup (2 sticks) Unsalted Butter, at Room Temperature
  • 2 cups Sugar
  • 1 tsp Pure Vanilla Extract
  • 4 Large Eggs, at Room Temperature
  • 1 cup Whole Milk
  • 1/4 cup Sprinkles (Confetti or Jimmies Sprinkles, your choice!)
Tools Icon

Tools


  • Mixing bowls
  • Sieve
  • Whisk
  • Rubber spatula
  • Stand Mixer with Paddle Attachment
  • 2 x 8-inch Cake Rounds or a 9x13-inch cake pan
  • Parchment paper
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Learn More About Yo's Funfetti Cake!


Watch It!

  • Preheat oven to 350F. Line the bottom of each cake pan with parchment paper.

  • Sift the flour, baking powder, and salt into a medium bowl and whisk together. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium speed until light and fluffy, about 8 minutes.

  • Add the eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

  • Add the flour mixture in four parts, alternating with the milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.

  • Fold your sprinkles into the cake batter gently - do not overmix or else the sprinkle coloring will spread. 

    TIP: use about ¼ cup of sprinkles for every 3lbs of batter (one batch of this recipe).

  • Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the center comes out clean, about 40 minutes for the 9 x 13-inch pan or minutes for 45 minutes for the 8-inch pans, rotating the pan(s) halfway through.

  • Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.

Congratulations you did it!

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