Funfetti cake
Funfetti cake is an American vanilla butter cake with plenty of rainbow sprinkles mixed into the batter, so every slice is speckled with color like confetti. The crumb is soft and tender with a lovely butter and milk flavor, and it is topped with vanilla buttercream and more sprinkles, which makes it a perfect cake for a child's birthday party.
- Difficulty
- Easy
- Prep
- 35 min
- Cook
- 35 min
- Rising or chilling
- 1 hr
- Total time
- 2 hr 10 min
- Method
- Oven-baked
Ingredients
Cake
Buttercream frosting
Instructions
Step 1
Preheat the oven to 175°C, line a 23 by 33 cm rectangular pan with parchment paper and lightly butter the sides. Having the pan ready means the batter can go into the oven as soon as it is mixed, when it rises best. The oven is ready when an oven thermometer reads exactly 175°C.
Step 2
Beat 170 g softened unsalted butter with 30 g vegetable oil and 300 g granulated sugar with a mixer on medium speed for about four minutes. Creaming butter with sugar creates lots of tiny air bubbles, while a little oil keeps the cake moist and tender for longer. The mixture is ready when it is light and fluffy, creamy white and about one and a half times its original volume.
Step 3
Add 150 g room-temperature egg whites in three additions along with 8 g vanilla extract, beating well after each one. Using egg whites instead of whole eggs keeps the crumb bright white so the sprinkles stand out. The mixture is ready when it is smooth, not curdled, and has a slight sheen.
Step 4
Sift together 300 g cake flour, 10 g baking powder and a pinch salt, then add it to the butter mixture alternately with 240 g whole milk, starting and ending with the flour, mixing on the lowest speed. Alternating keeps the butter mixture from separating and the cake from turning tough from overmixing. The batter is ready when it is just smooth, with no streaks of dry flour, and about as thick as sour cream.
Step 5
Turn off the mixer, pour in 90 g rainbow sprinkles and fold them in gently with a spatula in just a few strokes, then pour the batter into the pan and smooth the top. Folding only briefly keeps the sprinkles from bleeding color into the crumb. The batter is ready when the sprinkles are evenly distributed and each one is still crisp and distinct.
Step 6
Bake at 175°C for 30 to 35 minutes, rotating the pan once after about twenty minutes. Rotating the pan helps both ends of the cake bake to an even golden color. The cake is done when the top is light golden, the edges are pulling slightly away from the pan and a skewer inserted in the center comes out clean.
Step 7
Let the cake sit in the pan for about ten minutes, then lift it onto a rack to cool completely for an hour. A warm cake will melt the buttercream on top. The cake is cool when the bottom no longer feels warm to the touch.
Step 8
Beat 170 g softened unsalted butter for about two minutes, gradually add 280 g sifted powdered sugar, then add 25 g heavy cream and 4 g vanilla extract and beat on high speed for about three more minutes. Beating for a while makes the buttercream light, smooth and easy to spread. It is ready when it is white, smooth and fluffy and holds a soft peak when you lift the beaters.
Step 9
Spread the buttercream evenly over the cake with an offset spatula, make a few swirls and sprinkle 25 g rainbow sprinkles over the top. Add the sprinkles while the frosting is still soft so they stick. The cake is finished when the top is fully frosted, the sprinkles are evenly scattered and each slice reveals a colorful speckled crumb.
Equipment
- Oven
- Rectangular pan
- Stand mixer
- Spatula
- Sieve
- Parchment paper
- Wire cooling rack
- Mixing bowl
- Kitchen scale
Tips
- Use long rod-shaped sprinkles rather than tiny round nonpareils, because the round ones bleed color very easily when mixed into batter.
- Have all the ingredients, such as the butter, egg whites and milk, at room temperature so the batter doesn't curdle.
- For a layer cake, divide the batter between two 20 cm round pans and bake for about 25 to 30 minutes.
Storage
The frosted cake keeps for one day at cool room temperature, or up to four days in an airtight container in the fridge. Take it out about thirty minutes before serving so the buttercream softens and the cake isn't firm.
Common problems and how to fix them
- The sprinkles bled and turned the crumb a murky gray.
- Round sprinkles were used or the batter was mixed too thoroughly. Use rod-shaped sprinkles and fold them in with just a few strokes at the very end.
- The cake is dry and dense instead of tender.
- The batter was mixed too long after the flour went in, or the cake was overbaked. Mix on low speed just until combined and start checking the cake five minutes earlier.
- The buttercream is lumpy or looks curdled.
- The butter was too cold or the cream was colder than the butter. Bring everything to room temperature and beat again on high speed for a few minutes.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
