Funfetti Cake
A colorful and moist Funfetti Cake filled with rainbow sprinkles, perfect for any celebration.
Ingredients
Cake Ingredients
- 2 1/3 cups All-Purpose Flour Sifted
- 1/4 cup Cornstarch
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Milk (room temperature)
- 1 tsp White Vinegar
- 6 large Egg Whites
- 1/2 cup Unsalted Butter (room temperature) Softened
- 1/2 cup Vegetable Oil (unflavored)
- 1 2/3 cups White Granulated Sugar
- 1 1/4 tbsp Vanilla Essence/Extract
- 1/2 cup Rainbow Sprinkles
Frosting Ingredients
- 1 1/2 cups Unsalted Butter (for frosting, room temperature) Softened
- 3 cups Powdered Sugar
- 2 tsp Vanilla Essence/Extract (for frosting)
- 1/2 cup Heavy Cream (room temperature)
- Additional Rainbow Sprinkles For decorating
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and grease and line two 8-inch round cake pans.
- Sift together the all-purpose flour, cornstarch, baking powder, and salt in a large mixing bowl.
- Combine the milk and white vinegar in a separate bowl and set it aside.
Mixing the Batter
- In another bowl, use a mixer to whisk together the butter, vegetable oil, and granulated sugar until light and fluffy.
- Gradually add the egg whites, mixing well after each addition.
- Add the vanilla essence and half of the milk-vinegar mixture, followed by half of the dry ingredients, folding gently.
- Fold in the remaining milk-vinegar mixture and dry ingredients, then gently fold in rainbow sprinkles.
Baking
- Divide the batter between the prepared pans. Bake for about 30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for a bit before transferring to a wire rack to cool completely.
Frosting and Assembly
- Prepare the frosting by beating the room temperature butter, powdered sugar, vanilla, and heavy cream until fluffy.
- Level the cakes if domed, place one layer on a serving platter, frost the top, and then add the second layer.
- Cover the entire cake with frosting and decorate with additional rainbow sprinkles.
Notes
Store cake wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for a week. For long-term storage, freeze individual slices in airtight containers.