The Ultimate Funfetti Cake Recipe By Tasty Food

FLUFFY CONFETTI BIRTHDAY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
• Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
• Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
• The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

FUNFETTI ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees.
• Sift together 3/4 cup of sugar and the flour three times. Set it aside.
• In a clean, grease-free bowl, beat the egg whites until they are frothy .
• Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
• Add the remaining sugar, three tablespoons at a time, beating well after each addition.
• Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the vanilla flavoring and sprinkles.
• Spoon the batter into an ungreased angel food cake tube pan.
• Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
• Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
• Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
• Remove the cake to a plate and top with whipped cream and more sprinkles.

FUNFETTI CAKE

Steps:

• Preheat the oven to 350°F/175°C. Line four 7 inch pans or three 8 inch round pans with parchment rounds and grease with non-stick cooking spray.
• Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
• Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
• Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
• Add in 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and 1 1/2 tsp almond extract and mix at a low speed until fully incorporated. If you want to color these cake layers, add in the gel food coloring with the oil and extracts.
• Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
• Fold 3/4 cup of sprinkles into the cake batter using a rubber spatula and mix until they're evenly distributed.
• Divide batter evenly between the prepared cake pans.
• Bake for 34-36 minutes or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
• Place cake layers into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
• Use a serrated knife to level the tops of the layers, then set aside. If you make these in advance, wrap and freeze them at this point.
• While the cake layers bake and cool, make the vanilla buttercream frosting.
• Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.
• Slowly mix in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix.
• Continue to mix on a low speed for a few minutes until the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• If you want to color the buttercream, add in the gel food coloring once the frosting is fully made.
• Reserve about 1 1/2 cups of frosting to make a separate color to pipe swirls on top of the cake. Place this frosting in a piping bag fit with a Wilton 1M frosting tip.
• Color the remaining frosting with gel food coloring.
• In this cake I used turquoise Americolor gel food coloring to make the blue frosting, and deep pink Americolor gel food coloring for the swirls on top of the cake.
• Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
• Add an even layer of buttercream between each cake layer with a large offset spatula.
• Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake and smooth using a bench scraper. Then decorate as desired! I used a Wilton 1M piping to pipe large swirls on top of the cake.

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!

FUNFETTI CAKE RECIPE

Steps:

• Preheat oven to 350°F/180 °C. Butter three 9-inch cake pans that are at least 2-inch high, and line the bottoms with parchment paper.
• In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Do not overmix this batter. The less you mix, the lighter the cake will be. Fold in sprinkles.
• Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
• Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add 5 cups powdered sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
• Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer and spread a thick layer of the frosting. Finish with the third cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.

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!

FUNFETTI CAKE

Steps:

• Preheat the oven to 180C/160C fan/gas 4 and grease and line 4 x 20cm cake tins. If you don't have 4, halve the sponge recipe and bake in 2 batches.
• Put the sugar, butter and vanilla paste in a large bowl and beat with an electric whisk (or in a table top mixer) until pale and fluffy. Add the eggs gradually, beating between each addition until fully incorporated. Add a tbsp or 2 of flour if the mixture looks like it's curdling.
• Sift in the flour and baking powder with a tsp of salt and fold into the cake batter. Pour in the milk and beat to loosen the mixture. Scatter over the sprinkles and ripple through the cake batter before dividing between each cake tin. Bake for 25-30 mins until golden and the sponge springs back when you press it lightly. Swap the tins around in the oven after 15 mins to ensure they cook evenly. Cool on wire racks completely before icing.
• Meanwhile, make the icing by beating the butter with half of the icing sugar until combined and fluffy. Add the cream cheese and the rest of the icing sugar, beating again until fully combined. Drizzle over the vanilla paste and beat until incorporated. Put a large round nozzle into a piping bag and spoon in the icing.
• When the cakes have cooled put a blob of icing onto a cake board and sit 1 of the sponges on top. Pipe blobs of vanilla icing in a circle covering the whole base of the sponge, then top with the next sponge. Repeat with all 3 layers, scattering over some extra sprinkles on the top. Serve in slices.

COCONUT-FUNFETTI ICE CREAM CAKE

Steps:

• Preheat the oven to 350F and grease a 9x5" loaf pan.
• Beat the ice cream, egg and extracts until very creamy and soft.
• Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
• Fold in the nonpareils.
• Spread in the pan and smooth the top.
• Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
• Cool completely in the pan before turning out.