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    Home › Recipes › Yo's Funfetti Cake

    Yo's Funfetti Cake

    Sprinkle in some fun!

    Share this recipe

    • Ingredients
    • Tools
    • Instructions

    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!)

     

    YIELD

    • 3 pounds of batter 

    • Makes one 9 x 13-inch cake or two 8-inch round cakes

    PREP TIME

    • 30 minutes

    BAKING TIME

    • 40-45 minutes 

    Item Name: Availability:
    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

    Preheat Oven and Prep Pan

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


    See How to Bake a Cake.


    Sift Dry Ingredients

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


    Cream Butter, Sugar, & Vanilla

    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 Eggs To Sugar Mixture

    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 Dry & Wet Ingredients

    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.


    Sprinkles

    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).


    Bake Cake

    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.


    Cool Cake

    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!

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