FUNFETTI CAKE RECIPE FROM SCRATCH
This homemade Funfetti Cake is moist, delicious and so colorful!
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Grease and flour three 8 inch round baking pans
- In medium bowl whisk for 30 seconds the flour, baking powder and salt. Set aside
- In a separate bowl, combine milk, sour cream, vanilla. Stir with a fork to blend. Set Aside
- In the bowl of your mixer, beat the butter until softened. Add the sugar and beat 3 to 4 minutes until lightened in color and fluffy. Scrape the bottom and sides of bowl midway through.
- Add the eggs one at a time, beating after each one until yellow streaks disappear.
- Add dry ingredients alternately with wet ingredients, mixing until dry ingredients are blended in. Begin and end with dry ingredients (3 additions of dry and 2 of wet).
- Fold in sprinkles just until evenly distributed.
- Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let cool in pans 10 - 15 minutes then turn out. Makes 7 cups batter Will hold up to fondant. Works well for cupcakes - cupcakes bake without dome
FLUFFY CONFETTI BIRTHDAY CAKE
Using a blend of butter and oil for this cake makes it light but moist. With its tall layers and fluffy frosting, this colorful cake is perfect for any birthday party.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
- Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
- Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
- To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
- The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).
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- Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment or hand mixer until fully combined.
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HOW TO MAKE THE BEST FUNFETTI CAKE RECIPE - TASTE OF HOME
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Estimated Reading Time 6 mins
- Get Prepared. Start off by preheating your oven to 350°. Get out the shortening and grease two 9-in round baking pans, then line the pans with parchment paper and grease the paper, too.
- Batter Up! In a large bowl, whisk flour, sugar, baking powder and salt. Slowly beat in the butter. Add the egg whites, one at a time, beating well after each addition.
- Get Baking. Split the confetti-speckled batter evenly between the prepared pans. I like to gently tap the pans against a countertop to release any air bubbles.
- Make the Buttercream. While the cakes are cooling, make the topping. For this recipe, we’re making a rich, brown-sugary buttercream, but feel free to switch it up with classics like Creamy Fudge Frosting or easy Vanilla Frosting.
- Let’s Decorate. Pull out your finest serving plate or just a cardboard cake circle, like pro bakeries do. Frosting a cake can get messy. To achieve a clean look, line the edges of the serving plate with strips of parchment paper, then lay a cake layer on top.
- Enjoy! At last, your funfetti cake is finished. To keep it in tip-top shape, stick it in the fridge until you’re ready to serve. Now that you’ve mastered funfetti cake from scratch, it’s easy to expand on this rainbow recipe.
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