Milky Moist Funfetti Cake Too Easy Recipes

FUNFETTI CAKE

Steps:

• Preheat the oven to 350F and grease and line the bottoms 3 - 9″ cake pans with parchment paper. You can also use 3 - 8″ cake pans but you will need to leave out about 1 cup of batter (If the pans are overfilled the cakes will sink in the middle. Make sure to only fill the pans a little over halfway). Line the pans in cake strips if you have them.
• Whisk together the flour, baking powder, baking soda, and salt and set aside.
• Using a hand or stand mixer, cream together the butter and sugar until light and fluffy mixing on medium high speed for 3-5 minutes with the whisk attachment. *see picture in post for reference
• With the mixer running on low, pour in the oil. Scrape down the bowl and give it another mix.
• Mix in the eggs one at a time followed by the vanilla. Scrape down the bowl after every 2 eggs.
• Mix in the sour cream.
• With the buttermilk and dry ingredients, mix into the batter alternating between the two, starting and ending with the dry ingredients (dry, wet, dry, wet, dry).
• Take the bowl off the stand once the batter is combined. Take a rubber spatula and give it a good mix, scraping down the bottom and sides of the bowl. Then, fold in the sprinkles.
• Pour into your cake pans and spread it even. For 9″ cakes, bake for 30-35 minutes. For 8″ cakes, bake for 35-40 minutes. They're ready when a toothpick in the center comes out clean.
• Allow the cakes to cool in the pans for 30 minutes, then run a knife around the edges and turn them out on to a cooling rack and peel the paper off. If you're frosting the cake that day, transfer the cakes (still on the cooling rack) to the fridge to completely chill before assembling (about 1 hour). If baking the cakes a day ahead, allow the cakes to cool to room temp on the rack for 1 hour, then wrap in plastic wrap and place in the fridge overnight.
• Mix the butter using a hand or stand mixer with the whisk attachment until smooth.
• Mix in one cup of powdered sugar at a time, adding the vanilla and milk as it begins to thicken.
• If the buttercream is still too thick when you're done, add another tablespoon of milk.
• Level off the chilled cakes if needed.
• Spread a thin layer of buttercream between each cake layer, then give the entire cake a thin crumb coat. Do so by spreading a very very thin layer all around the cake, just enough to enclose all of the crumbs. Place the cake in the fridge for 20 minutes.
• Frost the cake with the rest of the buttercream and decorate with extra sprinkles. Enjoy!

MILKY MOIST FUNFETTI CAKE - TOO EASY

Steps:

• Bake the cake mix by following the instructions on the box. If you use half a box, use 2 eggs. If you use 1 box, separate the batter into 2 cake pans. (Shallow cakes will absorb the milk better, later on.).
• Stir together the milk and condensed milk while the cake is baking, and refrigerate the mixture.
• When the cake is ready, take it out of the oven and poke holes all over it using a fork, or the dull end of a bamboo skewer.
• Slowly pour the milk mixture evenly all over the cake, and let the cake absorb the milk (mmmmmm.).
• Refrigerate the cake for at least a couple hours.
• Top with Cool Whip, and serve!
• P.S. Serving size is according to 1 cake mix box.

THE ULTIMATE FUNFETTI CAKE RECIPE BY TASTY

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!