Easy Homemade Funfetti Cake
This Homemade Funfetti Cake is easy to make, super moist, full of sprinkles and delicious flavor and completely from scratch using simple ingredients!
I have always been a massive funfetti cake fan. I totally grew up on the box mix, making it for just about any occasion I could before I started baking from scratch. It’s been quite a chore to find a from-scratch version that was worthy of replacing that mix, but I dare say this cake does it!
First of all, this cake is wonderfully moist. Between the butter, sour cream and milk there’s plenty of moisture to go around. The butter also gives it that buttery flavor and the sour cream adds even more great flavor. I am a firm believer in using sour cream in cakes. It’s the best!
There’s also lots of great flavor in here from using mostly vanilla extract with a little bit of almond flavor. I really love that combination, but feel free to just use all vanilla extract. There’s also a little more than 1/4 cup of sprinkles in this baby! There’s no shortage of fun color and you could easily replace the mix of colors to fit a theme or holiday. I like to use jimmie sprinkles because they usually don’t bleed as much and they don’t leave a crunch in the cake like some sprinkles do.
To help make this cake extra light and fluffy, it uses the creaming method. Creaming the butter and sugar adds air to the batter that expands while baking, giving you that light cake that we all know and love. You want to be sure not to skimp on the full three to four minutes of creaming. You should notice the butter and sugar mixture actually get lighter in color and get a fluffy texture to it, rather than smooth and grainy.
I did use all egg whites in this cake. I think it makes a more tender, fluffy cake. You might be temped to try it with full eggs instead, but this cake won’t bake well with that substitution. While this is made in a 9×13 cake pan, you could also make cupcakes with it. It’d make about 24 cupcakes.
I topped the cake with my favorite vanilla buttercream, but this time I whipped it to lighten it up a bit. The result is a wonderfully light and fluffy cake and frosting that you won’t be able to resist! I prefer a frosting made with half butter and half shortening. It makes a sturdier frosting and I prefer to the flavor. I definitely recommend trying it first, but if you prefer you can use all butter instead.
This cake is so moist, fun and delicious, I have no doubt this will be your new go-to homemade funfetti cake! You’ll never need another box mix again!
Easy Homemade Funfetti Cake
- Yield: 12-15 Servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) unsalted butter, room temperature
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 3/4 cup (175g) sour cream, room temperature
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 3/4 cup (180ml) milk, room temperature
- 1/4 cup (60ml) water, room temperature
- 6 tbsp sprinkles
- 3/4 cup (168g) salted butter, room temperature
- 1/2 cup (95g) shortening
- 4 3/4 cups (546g) powdered sugar
- 1 1/2 tsp vanilla extract
- 4–5 tbsp (60-75ml) water or milk
- 1/4 cup sprinkles
- additional sprinkles for on top
1. Grease a 9×13 inch cake pan and preheat oven to 350°F (176°C).
2. To make the cake, cream butter and sugar together with a mixer until light and fluffy, about 3-4 minutes.
3. Add vanilla and almond extract and sour cream and mix until well combined.
4. Add egg whites in two batches, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in another bowl, then combine milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Gently stir in the sprinkles.
8. Pour the cake batter into the cake pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
9. Remove the cake from the oven and allow to cool completely.
10. To make the frosting, whip the butter and shortening together with a mixer fitted with the whisk attachment on medium-high speed for 5 minutes.
11. Slowly add the powdered sugar, vanilla extract and 4 tablespoons of water and mix until well combined.
12. Whip the frosting on medium-high for another 5 minutes.
13. Add remaining tablespoon of water, if needed for the right frosting consistency. Stir in the sprinkles.
14. Spread the frosting evenly onto the cooled cake, then top with remaining sprinkles.
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