Funfetti Cake

Ingredients:

Cake

• 1 and 2/3 cup (210g, 7.4oz) all-purpose flour, careful not to overmeasure
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick, 115 g, 4oz) unsalted butter, melted
• 3/4 cup (150g, 5.29oz) granulated sugar
• 1/4 cup (50g, 1.76oz) packed light brown sugar
• 1 large egg
• 1/4 cup (60g, 2.2oz) yogurt (plain or vanilla; or greek yogurt; or sour cream)
• 3/4 cup (180ml, 6oz) milk (cow’s milk; or soy milk; or almond milk)
• 1 Tablespoon (15ml) vanilla extract
• 2/3 cup (90g, 3.17oz) sprinkles (not nonpareils)

Vanilla Buttercream

• 1 cup (2 sticks, 230g, 8oz) unsalted butter, softened to room temperature
• 3-4 cups (360-480g 12.7-16.9oz) powdered (confectioners’) sugar
• 1/4 cup (60ml, 2oz) heavy cream (see note above about substituting milk or half-and-half)
• 2 and 1/2 teaspoons vanilla extract
• salt, as needed
• aluminum foil

Helpful tools:

• scale
• baking/parchment paper
• medium bowl
• large bowl
• egg beaters/mixer
• whisk

Directions:

Cake

1. Preheat oven to 350F (176C) degrees.
2. Spray a 9-inch springform or baking pan (round or square) generously with nonstick spray. Line with parchment paper, and spray again. Set aside.
3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
4. In a large microwave-safe bowl, melt butter in the microwave.
5. Whisk white sugar and brown sugar vigorously into the butter bowl, getting out any brown sugar lumps. The mixture will be gritty.
6. Whisk egg, yogurt, milk, and vanilla extract into butter and sugar mixture until combined.
7. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
8. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
9. Pour/spoon batter into prepared cake pan.
10. Bake it for 20 minutes, then cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil).
    • If using two 9x9 pans, bake time will be closer to 20 minutes.
11. Continue baking for 13-17 more minutes or until a toothpick inserted in the center comes out clean.
12. Allow to cool.

Frosting

1. Beat softened butter on medium speed with an electric or stand mixer for 3 minutes until smooth and creamy.
2. With the mixer running, add powdered sugar, cream, and vanilla extract.
3. Increase to high speed and beat for 3 additional minutes.
   • If frosting is too thin, add more powdered sugar. If mixture is too thick, add more cream, 1/4 teaspoon at a time.
4. Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending how much you wish to use.

This cake was made for Chris’s birthday in 2019. It’s from Sally’s Baking Addiction. Changes have been made that are editorial to make it easier for me to cook, like including oz, Celsius, and breaking up the steps into smaller list items.

Recipe by . Photo by .