How To Make Funfetti Cake Batter

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A light and fluffy, made from scratch funfetti block (sometimes likewise chosen confetti cake)! This soft, snow-white cake is speckled with brightly colored sprinkles and iced with a sweet buttercream frosting — it's the perfect homemade birthday cake!

Funfetti Cake from Scratch! This cake is perfection!

If this funfetti cake looks familiar, you defenseless me, I shared it exactly i year ago in celebration of the first unofficial birthday of Sugar Spun Run.

Well, information technology'due south been two years now since I almost completely deleted this whole website. Instead, I dug in full-force and accept spent virtually every spare 2d of my fourth dimension developing and photographing (and now videoing) recipes to share with y'all.

As a brief review before we get to this favorite layered funfetti cake of mine, I originally bought the name, Saccharide Spun Run, in 2012 and published a few posts super casually, photographed via iPhone-only, and focused on… whatever caught my attention that particular day. Information technology was maintained sporadically, sloppily, and definitely without intention.

And then in April of 2015 when I got the bill to renew my website, I almost canceled everything. I was literally one button-click abroad from doing and so… so decided maybe I'd give it one more shot.

A sweet funfetti layer cake (also known as confetti cake) with colorful buttercream frosting || Sugar Spun Run

Colorful slice of funfetti cake made from scratch || Sugar Spun Run

Well, hither we are, nearly 250 recipes later with a bright cheerful funfetti cake to prove for information technology.

It's now been ii years of late, powdered-sugar filled nights, of re-making recipes over and over again (often only to decide that they really were only right the start fourth dimension), of website code-induced headaches, and of badly attempting to solve the Rubik's cube that is my camera. Well over 200 lbs of butter have fabricated their way through my kitchen, and my KitchenAid has become my near-abiding companion.

And I wouldn't trade it for annihilation.

So, while today can't rightly be called my blog's "altogether", I wanted to commemorate this two year anniversary anyhow. Today I'thousand celebrating Sugar Spun Run'due south Unbirthday, and slicing up this confetti-colored, sprinkle blimp, three-layer, from-scratch Funfetti cake just for the occasion. So let's go down to it.

Freshly baked stack of funfetti cake layers || Sugar Spun Run

How do you lot make Funfetti cake?

Funfetti cake is typically a fluffy white cake with sprinkles mixed into the batter.

Light and fluffy, this cake is made with a combination of butter (for flavor) and oil (for texture and wet). Developing this recipe took weeks, and the ingredients and their ratios were calculated very precisely and carefully.

For maximum fluffy softness, this recipe calls for plenty of egg whites (no egg yolks). You'll whip these separately with an electric hand mixer until they attain stiff peaks (that just means that when you lift a whisk directly out of the whites, the peaks stay and don't recede back into themselves) and and then fold them with a spatula into the cake concoction. This is easy to do– it takes simply near 5 minutes– and iscritical for a light and fluffy white cake (don't get me started on yellow funfetti cakes — there should be no such affair).

Colorful frostings all lined up to decorate the perfect Funfetti Cake

I used a buttercream that I flavored with a new emulsion that I constitute at my local block shop (see notes in recipe), which accented the frosting with notes of citrus and almond. This kept the buttercream from being overbearingly sweetness, simply didn't go over equally well with Zach, who loathes lemon.

Vanilla extract (or whatever other that you adopt) can too be used, of course, and I included notes in the recipe.

Fluffy slice of Funfetti cake from scratch || Sugar Spun Run

Today, I'chiliad cutting up this carefully-crafted funfetti cake into thick slices in an Unbirthday celebration, and I'm so glad that you are hither to join me.

Thank you lot so much for following along, for taking the time to read my posts (or merely look at the pictures, that's OK too), comment, e-post, and follow me on social media (your support as I tackle video on Facebook has been so helpful).

This space would be nada withoutyous coming back twenty-four hours after solar day, and I know I wouldn't take made it this far without so many kind, encouraging comments (when I become a annotate telling me that you tried a recipe and loved it, it makes my whole twenty-four hours).

Carbohydrate Spun Run is here to stay.

Never give upwardly on a dream just because of the time it will take to accomplish it. The time will pass anyway. –Earl Nightingale

Slice of funfetti cake on a white plate

▢ 9 Tablespoons unsalted butter softened
▢ 3 cups granulated carbohydrate (600g)
▢ ane cup canola oil vegetable oil would besides piece of work (236ml)
▢ four teaspoons vanilla extract
▢ 4 cups+ 2 Tbsp all-purpose flour (all of the flour goes into the block concoction, yous will also need additional flour for preparing the cake pan) (516g)
▢ 4 ½ teaspoons baking powder
▢ one ½ teaspoons table salt
▢ 1 ½ cup milk (355ml)
▢ 9 egg whites room temperature preferred
▢ ½ cup sprinkles* (80g)

Buttercream

▢ 1 lb unsalted butter softened to room temperature (453g)
▢ ¼ teaspoon salt
▢ 6 cups powdered sugar (750g)
▢ six Tbsp heavy cream
▢ 2 teaspoons LorAnn Princess emulsion or vanilla extract

Cook Manner Prevent your screen from going dark

Preheat oven to 350F (175C) and prepare 3 viii-inch round cake pans by generously greasing and flouring. Be sure to milk shake out backlog flour.
In stand mixer, beat butter on medium-low speed until creamy.
Add carbohydrate and oil and trounce until all ingredients are well-combined and flossy.
Scrape down the sides and lesser of the bowl and then stir in your vanilla.
In split up bowl, whisk together your flour, baking pulverization, and salt.
Measure out your milk.
With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each i is most completely combined before adding the next.
Pause occasionally to scrape down sides and bottom of bowl.
In separate basin, combine your egg whites and, with a paw-mixer on high-speed, beat until stiff peaks course.
Using a spatula, gently fold your egg whites and sprinkles into your concoction. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
Evenly divide cake batter into prepared pans.
Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the middle of each cake layer comes out make clean or with few crumbs (should non be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
Cakes volition be a calorie-free gilded brown when done baking.
Remove cakes from oven and allow to cool for xv minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
Allow to absurd completely before frosting.

Frosting

I used this technique from I Am Baker to frost my cake. If you intend to apply this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If yous are just doing a plain covering that volition not be needed.
In stand mixer, trounce butter on medium-speed until creamy.
Add salt and beat again for almost 20 seconds.
Gradually, almost i cup at a time, add powdered saccharide, waiting until each cup is completely mixed before adding the side by side cup.
Tbsp at a time, add together the heavy cream on medium-high speed, waiting until each addition is well-combined earlier calculation the next ii Tbsp.
Add flavoring (vanilla extract or emulsion). and stir on medium-high for thirty seconds.
Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your 3rd layer on top and water ice the top, so do a thin "nibble coating" effectually the entire cake.
Transfer to freezer for x-15 minutes, so remove and employ a make clean, thick coat of frosting around the entire cake.

*Utilise sprinkles/jimmies or round sequin "quin" sprinkles, do NOT use nonpareils or they may bleed through your batter and ruin the coloring of your cake.

This cake may too exist made in 3 ix" pans, just subtract the baking fourth dimension. Start checking the cakes for doneness at 25 minutes.

Nutritional information is based on third-party calculations and should be considered an gauge only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more than.

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