Funfetti Cake Recipe
Funfetti cakes are fun cakes filled with colorful confetti or sprinkles. Not only do the sprinkles add color to the interior of this cake, they also flavor the cake and adds to its sweetness. The base of the cake is usually vanilla but other flavors can be used. Kids especially love funfetti cakes and get really excited after they have been sliced into. They can be eaten alone or with your choice of frosting. I love pairing this cake with vanilla buttercream frosting. This is a recipe I developed which is moist, sweet and colorful: just the way kids love it.
INGREDIENTS:
(1) 339 Grams Unsalted Butter (1-1/2 Cups) (See Note 1)
(2) 450 Grams Granulated White Sugar (2-1/4 Cups)
(3) 585 Grams All Purpose Flour (4-1/2 Cups)
(4) 1/2 Teaspoon Salt
(5) 1-1/2 Tablespoons Baking Powder (4-1/2 Teaspoons)
(6) 1-1/2 Cups Milk (Full or Reduced Fat)
(7) 6 Large Egg Whites + 2 Whole Eggs (See Note 2)
(8) 1 Tablespoon Pure Vanilla Extract
(9) 1/3 Cup Sprinkles (5 Tablespoons) (See Note 3)
NOTES:
(1) You can use salted butter in place of unsalted butter. If you are using salted butter, omit the salt in the recipe.
(2) An egg white is approximately 35 grams. 6 egg whites will be approximately 210 grams. Separate the egg whites from the yolks while the eggs are still cold. Add whole eggs to egg whites and allow them to come to room temperature. The milk and butter should also be at room temperature.
TIP: Egg yolks can be used to make Yellow Butter Cakes or Pastry Cream among other things.
(3) You can use any type of sprinkles you like. E.g. nonpareils, confetti, pearl dragees, et cetera. I used long rainbow sprinkles here. You can also use more or less sprinkles than suggested by this recipe. Note that sprinkles are sweet and would add sweetness to the cake. And just in case you are wondering, the sprinkles melt during baking leaving only their color, taste and sweetness.
THE PROCESS
(1) Grease and line the bottom of two 8 or 9 inch cake pans with parchment paper. For extra security, coat the greased pans with flour.
(2) Preheat the oven to 350 degrees.
(3) In a large bowl, combine the flour, salt and baking powder. Whisk them all together to aerate them.
(4) In a jug or large bowl, mix the milk, egg whites, whole eggs and vanilla together.
(5) In the bowl of your stand mixer fitted with with a paddle attachment, cream the butter for a couple of minutes. Add the sugar and beat at medium-high speed until the mixture is light and fluffy. This takes about 8 minutes. The long creaming time also lightens up the butter. The result should be a very fluffy and ivory mixture. Use a rubber spatula at intervals to scrape the sides and bottom of the mixing bowl.
(6) Next, with the mixer running at low speed, add the flour and milk mixture to the batter in 5 additions (Flour, Milk, Flour, Milk, Flour). Do not over mix the batter.
(7) Add the sprinkles and mix to combine. Incorporate any leftover flour and sprinkles with a rubber spatula.
(8) Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 40 – 50 minutes or until a tester inserted into the middle of the cakes comes out clean.
(9) Allow the cakes to cool on a cooling rack for about 10 minutes before removing them from the pans. Funfetti cakes can be frosted with any frosting of your choice. For extra moisture, spray with a simple syrup before filling and frosting. Directions on how to make simple syrup can be found here.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Tnx for this post Terry. My kids are having a school party on wednesday. I’d been thinking of what cake to make for them now I have found the perfect one. God bless you.
Awesome. Kids would love this.
Wow! Will write it down and try it asap. Thanks Teryy.
You will love it. You are welcome.
Thank you once more I was planning a different type of cake for my daughter’s bday this Friday.Now I know what to bake.
You are welcome Violet.
Thank u so much for sharing. God bless u. Am hopeful the kids would love it!
You are welcome. They would.
Wow… Yummy!. I will bake it this weekend. Hello, Terry please how do i get pure yellow, black and ash colour food coloring for my fondant minions character cake ( which product do you use)
I use Wilton. For black, red and dark colors, color the fondant the day before. The colors get deeper as they sit.
Thanks Terry. will surely try it out. can I use margarine in place of the salted or unsalted butter.
Technically, yes. I however am not sure how it would turn out.
Kudos to u Terry
Thanks.
Thanks Terry,I will make it for a colleagues daughter’s birthday next week.wow!I love the cake
You are welcome.
Great recipe. Will try it for Easter holiday baking.
It would be lovely for Easter.
Just in time! Thanks!! How about butter milk instead of milk? (Am becoming addicted to the crumbly textured cake :))
I assume that would work too. I’m however yet to try that out.
Hi, I made it with butter milk and it was nice. Thanks! However, I noticed the sugar residue of the sprinkles were at the top of the cake. That is, they didn’t dissolve, luckily it was easy to shave off the cake top.
Thanks for your feedback. I’m not sure why the sugar residue floated. Maybe you didn’t mix the sprinkles in well.
Sir please can I reduce the sugar quantity?
Yes.
thank you sir…i tried it today… i baked it for my youngest sibling…just so excited
Awesome!
Hi terry,can you kindly explain the whole eggs & egg white mixing?Do I separate egg whites and mix with whole eggs again?Thank you for your recipes,I have learnt a lot.
The recipe calls for both whole eggs and egg whites. You get your egg whites and add the whole eggs to it.
Hi Terry, I been searching for cake recipes for awhile and stumbled onto your site! I’m looking for a moist and fluffy cake! What is the texture of your funfetti cake if I can ask? Would using cake flour instead of the all purpose flour result in a fluffier cake in your opinion? Any help would be appreciated! Thanks
Hi Beth, the texture of the funfetti cake is not a fluffy as that of sponge cakes. It is however not dense either. Somewhere in the middle I’d day. Using cake flour will definitely give you a softer cake. I would recommend using a simple syrup on the cake layers before frosting so they are moist. For a very fluffy cake, check out this recipe.
Awesome! Can’t wait to try them both! Thanks