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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Funfetti Cake

funfetti-cake

The last of the birthday honorees for our group celebration was my friend Joe.  When I told his wife Rachel that I was planning on making individual desserts for each birthday boy or girl, I asked her if Joe had any particular favorites that I could make for him since nothing was immediately obvious as “the one” for him.  She said, “He does have a favorite – he calls it ‘girl cake’.”  Um, what?  She clarified that “girl cake” is how Joe refers to funfetti cake.  Hilarious :)

I have made this recipe once before in cupcake form, and it was fabulous.  This time I made it in two 5-inch round cake layers and decorated it with my favorite vanilla buttercream.  The only problem I had was judging how long to bake the cakes.  I took them out of the oven a bit early before I realized they needed to bake a bit longer, and I think this caused them to sink in the middle.  Because of this I really cannot give an accurate baking time for this recipe, but I will estimate about 30-40 minutes.  Of course the sunken middles were nothing some delicious frosting couldn’t fix ;)

Funfetti Cake
Ingredients:
1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter, at room temperature
1 cup sugar
3 large egg whites
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup milk
1/4 cup rainbow sprinkles

Directions:
Preheat the oven to 350 degrees F.  Grease and flour the sides of two 5-inch round cake pans, and line the bottom of the pans with parchment paper.

In a small bowl, combine the flour, baking powder, and salt.  Stir together and set aside.  In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.  Add the egg whites to the bowl and beat until combined.  Add in the vanilla and almond extracts and mix until incorporated.  Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients.  Mix just until incorporated.  Fold in the sprinkles with a spatula.

Divide the batter evenly between the prepared pans.  Bake until a toothpick inserted in the middle comes out clean (about 30-40 minutes?).  Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely.  Frost cooled cakes as desired.

Source: adapted from Baking Bites

  • Laura

    this cake is gorgeous! your posts just keep amazing me! : )

  • http://karaskitchencreations.blogspot.com/ Kara

    I’ve never thought of making funfetti cake from scratch. What a great idea! I think my boys would love it, even if it is called “girl cake”. :0)

  • Erin

    This looks so pretty! My husband also loves this cake, so I’ll have to make it for him! I’ve noticed that you’ve been making a lot of 5-inch round cakes- how do you determine how much to cut the recipe down by?

  • Kayla

    This is so cute! I’m going to have to try this, it’s my favorite cake too!

  • Ariana from Chicago

    Hi Annie, I found your site recently and I really like it! I am jealous of your cake decorating skills. That is something I want to improve on this year. You do such a nice job of slicing your cake layers – do you use a special tool? And when you cut into a cake, how is it your slices are so neat? I use a cake knife with serrated edges and my slices look a mess, with crumbs all over. Wish they were as picture perfect as yours. Would love the help. Thanks!

  • http://amberskitchen.blogspot.com Amber

    What a beautiful cake. Your friends are so spoiled!

  • http://olivia-bakerscorner.blogspot.com/ Olivia

    I just made funfetti cookes, from the box (yes I know), but I wanted to try adding either coconut or almond extract. Good to know that almond extract works with it.

  • http://baseballbakingandbooks.com ingrid

    That’s funny….girl cake is one of my fave cakes, too! Can I tell you a secret….I usually make it from the box but now that I have a recipe I’m gonna try it by scratch. Thanks for the recipe link! I’m also going to try your buttercream recipe while I’m at it too!
    ~ingrid

  • laurenteel

    I just stumbled upon your blog and funny thing is, I make Funfetti Cake Balls on my blog! They are the perfect birthday treat, and I agree Funfetti is one of my favorite flavors as well. Cute blog! Keep it up!

  • http://google ivory

    omg thanks for sharing the recipe i made it and it was great everyone loved no pieces left. you rock!!!!!!!!!!!!!!!

  • Cynthia

    Hi Annie, I just wanted to know what the colored circles are made of? Thanks!

  • Annie

    They are sprinkles.

  • Jennifer

    Hi, Annie,
    How long was the baking time when you made these as cupcakes?
    Thanks for your help!

  • Annie

    I don’t know exactly, you should start around 18 minutes and use the toothpick test to determine doneness.

  • Jessica

    Funfetti cakes (from the boxmix) were always may fav. growing up…but the best part was the frosting with those little round chewing like balls in it that was also called funfetti frosting. Now you can’t find it anywhere – its been replaced with frosting with just sprinkles. So if you or anyone out there has a clue what i’m describing and has a recipe for that – you’d be my best friend for life! lol thanks!

  • http://www.lemon-sugar.com/ Erin @ Lemon Sugar

    Rainbow chip frosting? :) Is it sad that I know that?

  • Brandi

    I used this recipe to make 2- 8′ round cakes (because I did not read carefully to see that you actually used 5″ pans! oops!) and I baked them for 22 minutes. They came out fairly thin but looked great. I made it into an ice cream cake by spreading a thick layer of Dreyer’s light strawberry ice cream in the middle, freezing it, then icing it with your whipped cream frosting you used on the berry ice cream cake. It turned out awesome!

  • Jennifer

    Is the almond extract a prominent flavor?

  • annieseats

    Not at all, but it adds a little extra something.