It’s Friday, and I’ve had one heck of a week. I won’t go into the details, but let’s just say it was rough, and I wasn’t in the greatest of moods most days. Friday, however, signals the end of the turmoil, and brings hope that perhaps next week will be better. For now, I intend to end my week with a bang, and to celebrate having gotten through it.
How do I celebrate any occasion? With cake of course! And we’re going to break out what’s possibly the most festive cake of all: Funfetti Cake!
I’m sure you’ve seen the boxed versions of this cake, but did you know how easy it is to make at home? All you do is add sprinkles to the cake batter. They melt while baking, leaving only their pretty colors behind. It’s magic! So we can skip the mediocricy of a boxed cake mix and add colorful splendor to an amazing homemade yellow cake. Be your own Betty Crocker! Or Dough Boy, if you prefer.
Besides being speckled with every color of the rainbow, this cake is so moist and delicious, with a tender crumb. It is my go-to yellow cake recipe because I can always count on it come out with the perfect texture. And don’t even get me started on that heavenly Vanilla Buttercream Frosting. It’s like a fluffy, creamy cloud of sugary-sweet divinity. It’s so light yet luscious, melting at the touch of your tongue. If the cake itself weren’t so delicious, I could easily eat the frosting alone.
Whether it’s your birthday, a party, a milestone, or just Friday, the colors and whimsy of this Funfetti Cake are sure to brighten any festivity. Kids and adults alike will adore seeing the rainbow speckles when you slice through what they thought was just a plain vanilla cake.
It doesn’t matter what age you are; funfetti is the bomb. Grab yourself a honkin’ slice and celebrate life.
A Few Tips Before You Get Cooking:
- You can add yellow food dye to the cake batter to make it look more, well, yellow.
- Don’t overbake, or you’ll dry the cake out.
- This frosting freezes well, FYI.
- Use the parchment paper to line your cake pans! Why would you ever choose to stress yourself out over removing the cake from the pan when using parchment paper ensures that they’ll come out cleanly and perfectly?
For the cake:
Cake recipe from Smitten Kitchen
- 4 cups plus 2 tablespoons cake flour (not self-rising)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon table salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups buttermilk, well-shaken
- 3/4 cup rainbow sprinkles, plus more for garnish
For the Frosting:
Frosting recipe adapted from Food Network
- 4 cups confectioners’ sugar
- 1 cup butter (2 sticks), room temperature
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 to 2 tablespoons heavy cream
- Preheat oven to 350°F. Spray two 8×8-inch round cake pans with nonstick cooking spray and line with parchment paper. Note: do not skip the parchment paper, or your cake won’t come out clean.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated. Stir in the sprinkles just until evenly distributed.
- Distribute batter evenly between the cake pans. Bake just until golden and a wooden pick inserted in center of each cake comes out clean, 30 to 45 minutes. Don’t overbake, or you’ll have dry cakes. Cool completely before removing from pans.
- Make the frosting: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla, almond extract, and cream and continue to beat on medium speed for 1 minute more, adding more cream or powdered sugar if necessary to reach desired consistency.
- Spread frosting onto cooled cake. Slice & enjoy.