The Ultimate Funfetti Cake Recipe By Tasty

FUNFETTI MUG CAKE RECIPE BY TASTY

Steps:

• Grease a 6-8-ounce mug with nonstick spray.
• Add the flour, sugar, and baking powder to the mug and stir with a fork to combine.
• Add the coconut oil, nondairy milk, and Kroger Pure Vanilla Extract, and stir vigorously with the fork until the batter is smooth.
• Fold in the Simple Truth Rainbow Sprinkles, then use a paper towel to wipe any excess batter from the edges of the mug.
• Microwave on high for 2½-3 minutes, or until the mug cake has risen above the rim of the mug and is cooked through.
• Let cool for 3-4 minutes before serving.
• Enjoy!

NO-BAKE FUNFETTI CHEESECAKE RECIPE BY TASTY

Steps:

• Grease a 9-inch (19 cm) springform pan with nonstick spray.
• Add the graham crackers to a food processor and pulse until broken down into coarse crumbs. Add the melted butter and salt and pulse until combined. The mixture should hold together when pressed between your fingers.
• Press the graham cracker mixture against the bottom and sides of the prepared pan in an even layer. Place in the freezer while you make the filling.
• In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form, 2-3 minutes. Set aside ¾ cup (180 ml) of the whipped cream and reserve in the refrigerator for serving.
• In a large bowl, beat the cream cheese on medium-high speed until smooth, 2-3 minutes. Add the granulated sugar, lemon juice, and vanilla and beat until smooth.
• Gently fold in the remaining whipped cream into the cream cheese mixture until incorporated, then fold in the rainbow sprinkles until well distributed.
• Remove the crust from the freezer and pour in the filling. Return to the freezer for at least 6 hours, or up to overnight.
• Release the cheesecake from the springform. Add the reserved whipped cream to a piping bag fitted with a medium star tip. Decorate the top of the cheesecake with the whipped cream and more sprinkles.
• Slice and serve.
• Enjoy!

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!