Best Funfetti Cake Recipe: Guaranteed to Spark Joy!

Funfetti cake. Just the name conjures up images of birthday parties, sprinkles galore, and pure, unadulterated happiness. It’s a classic for a reason, but so many recipes fall short – dry crumb, artificial flavor, or sprinkles that sink straight to the bottom. Fear not, fellow bakers! This recipe delivers on all fronts: a moist, tender crumb, a delightful vanilla flavor that’s anything but boring, and sprinkles that stay suspended throughout the cake, creating a truly magical experience. Get ready to bake the best funfetti cake you’ve ever tasted!

Why This Recipe Works

This isn’t just another thrown-together cake recipe. We’ve carefully considered each ingredient and technique to ensure a perfect funfetti cake every single time:

• Cake Flour: The secret weapon for a tender crumb. Cake flour has a lower protein content than all-purpose flour, which results in a softer, more delicate texture.
• Buttermilk: Adds moisture and a slight tang that balances the sweetness. The acidity also helps to activate the baking soda, creating a light and fluffy cake.
• Oil and Butter: Using both oil and butter provides the best of both worlds. Oil contributes to a moist cake that stays fresh longer, while butter adds flavor and richness.
• Sprinkles Suspension: Coating the sprinkles in a little flour before adding them to the batter helps them stay suspended throughout the cake instead of sinking to the bottom.
• Reverse Creaming Method (Optional): While not strictly necessary, using the reverse creaming method (adding the fat to the dry ingredients first) further inhibits gluten development, resulting in an even more tender crumb. We’ll provide instructions for both the traditional creaming method and the reverse creaming method.

Ingredients

• Dry Ingredients:
• 2 1/2 cups (300g) cake flour
• 1 1/2 cups (300g) granulated sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• Wet Ingredients:
• 1 cup (240ml) buttermilk, room temperature
• 1/2 cup (120ml) vegetable oil
• 4 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) unsalted butter, softened
• Sprinkles:
• 1/2 cup rainbow sprinkles (jimmies or quins)
• Frosting (Optional, but Highly Recommended!):
• Your favorite vanilla buttercream frosting recipe (enough to frost the entire cake).

Instructions

Yields: One 9-inch two-layer cake
Prep time: 20 minutes
Bake time: 28-32 minutes

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance.
2. Combine Dry Ingredients: In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt.
3. Cream Butter and Sugar (Traditional Method): In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer.
   
   OR Reverse Creaming Method (Optional): Add the softened butter to the dry ingredients in the large bowl. Mix on low speed until the mixture resembles coarse sand.
4. Add Wet Ingredients:
   
   Traditional Method: Beat in the egg whites one at a time, then stir in the vanilla extract.
   
   Reverse Creaming Method: Gradually add the buttermilk and oil to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Then, add the egg whites one at a time, mixing until just combined after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients (Skip if using Reverse Creaming): Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. Prepare the Sprinkles: In a small bowl, toss the sprinkles with 1 tablespoon of the cake flour mixture. This will help prevent them from sinking to the bottom of the cake.
7. Fold in Sprinkles: Gently fold the sprinkles into the cake batter.
8. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. Frost and Decorate: Once the cakes are completely cool, frost with your favorite vanilla buttercream frosting and decorate with extra sprinkles!

Tips for Success

• Use Room Temperature Ingredients: Room temperature ingredients emulsify more easily, resulting in a smoother batter and a more even bake.
• Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
• Measure Flour Accurately: The best way to measure flour is using a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can compact it and result in too much flour.
• Test for Doneness: The toothpick test is a reliable way to check if the cake is done. Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
• Level the Cakes: If your cakes have a dome, use a serrated knife to level them before frosting. This will make stacking and frosting easier.
• Chill the Cakes (Optional): Chilling the cakes for 30 minutes before frosting can make them easier to handle and prevent the frosting from melting.
• Use High-Quality Sprinkles: Jimmies or quins tend to hold their color better than other types of sprinkles.

Storage Instructions

Store frosted cake in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature before serving. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days or in the freezer for up to 3 months. Thaw frozen cake layers completely before frosting.

FAQ

Q: Can I use all-purpose flour instead of cake flour?
A: While you can, the texture will be slightly different. The cake will be a bit denser and less tender. If using all-purpose flour, reduce the amount by 2 tablespoons per cup.

Q: Can I use a different type of milk?
A: Yes, you can substitute whole milk for buttermilk. However, buttermilk adds a slight tang and helps create a more tender crumb. If using whole milk, add 1 tablespoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes before using.

Q: Can I use different sprinkles?
A: Absolutely! Feel free to experiment with different colors and shapes of sprinkles. Just be sure to toss them with a little flour before adding them to the batter.

Q: My sprinkles sank to the bottom of the cake. What did I do wrong?
A: This usually happens when the sprinkles are too heavy or the batter is too thin. Make sure to toss the sprinkles with flour before adding them to the batter. Also, avoid overmixing the batter.

Q: Can I make this cake gluten-free?
A: Yes, you can substitute a gluten-free cake flour blend for the regular cake flour. Be sure to follow the instructions on the gluten-free flour blend package.

Conclusion

This funfetti cake recipe is more than just a cake; it’s a celebration in every bite! With its moist, tender crumb, vibrant sprinkles, and delightful vanilla flavor, it’s sure to be a hit with everyone. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will bring a smile to everyone’s face. Happy baking!