RC203_Molly_FunfettiCake_HostLand2.jpg
food

Funfetti Cake

A celebration isn't complete unless there's a colorful, yummy cake involved.

Ingredients

Funfetti Cake

  • 2 1/2 cups flour
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 4 large egg whites
  • 1/4 cup flavorless oil
  • 1 tablespoon clear imitation vanilla
  • 1/2 teaspoon almond extract
  • 3/4 cup whole milk
  • 1/2 cup rainbow sprinkles

Frosting

  • 1 3/4 cups unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1/8 teaspoon kosher salt
  • 1 1/2 teaspoon clear imitation vanilla
  • 1/4 teaspoon almond extract
  • 2 tablespoons whole milk

Steps

Funfetti Cake

  1. Preheat the oven to 350°F. Grease and line the bottoms of three 8-inch cake pans or line 24 cups of two muffin tins.
  2. In a medium bowl, whisk together the flour, cornstarch, salt and baking powder. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the extracts.
  3. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.
  4. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes.
  5. Let cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
  6. Frost the cake or cupcakes as desired and enjoy.

Frosting

  1. In a stand mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar.
  2. Add the salt, extracts and milk, and beat to combine.