FUNFETTI® CAKE MIX COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.
- Bake in the preheated oven until edges are golden, 6 to 8 minutes.
Nutrition Facts : Calories 246 calories, Carbohydrate 35 g, Cholesterol 31 mg, Fat 10.9 g, Protein 2.8 g, SaturatedFat 2.4 g, Sodium 284.5 mg, Sugar 20.5 g
HOMEMADE FUNFETTI CAKE MIX
Skip store-bought cake mix and make your own Homemade Funfetti Cake Mix yourself! Just a few ingredients is all you need to throw this together in no time whatsoever! Use it right away or make it in advance and stored in your refrigerator until your ready to bake. Homemade Funfetti Cake is at your fingertips!
Provided by Laurie McNamara
Categories cake
Time 5m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Then use a pastry blender to cut the butter into the dry ingredients. Blend until the butter is in very small pieces.
- Store in an airtight container and refrigerate until ready to use.
Nutrition Facts : ServingSize 1 g, Calories 3738 kcal, Carbohydrate 575 g, Protein 46 g, Fat 145 g, SaturatedFat 88 g, Cholesterol 366 mg, Sodium 3469 mg, Fiber 9 g, Sugar 301 g, TransFat 6 g, UnsaturatedFat 44 g
THE ULTIMATE FUNFETTI CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, buttermilk, vanilla extract, vegetable oil, all purpose flour, baking powder, kosher salt, baking soda, granulated sugar, light brown sugar, unsalted butter, large eggs, large egg yolks, rainbow sprinkles, unsalted butter, cream cheese, kosher salt, powdered sugar, rainbow sprinkles
Provided by Katie Aubin
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 19
Steps:
- In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
- Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
- With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
- Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray.
- Add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
- Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
- Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
- Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
- Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
- Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
- Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat.
- Chill the cake in the refrigerator for 20 minutes.
- Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula.
- Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter.
- Enjoy!
Nutrition Facts : Calories 1146 calories, Carbohydrate 109 grams, Fat 74 grams, Fiber 1 gram, Protein 13 grams, Sugar 70 grams
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- Combine all the ingredients and store in an airtight container or baggie. Keeps well in the pantry for up to 6 months.
- Mix cake mix with milk, oil, eggs, and vanilla. Beat with an electric mixer for 2 minutes and Bake at 350 F.
BEST HOMEMADE FUNFETTI CAKE RECIPE: HOW TO MAKE …
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- 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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