--- comments: true tags: - dessert - cake --- # :cake: Funfetti Cake ![Funfetti Cake](../../assets/images/funfetti-cake.jpg){ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 3 layer 8 inch cake | 39 minutes | ## :salt: Ingredients - Cake - :ear_of_rice: 2.5 cups all-purpose flour - :corn: 0.25 cup cornstarch - :salt: 1 tsp salt - :dash: 2 tsp baking powder - :butter: 1 cup unsalted butter - :candy: 1.5 cup granulated sugar - :egg: 4 large egg whites - :oil_drum: 0.25 cup vegetable oil - :icecream: 1 Tbsp vanilla - :chestnut: 0.5 tsp almond extract - :glass_of_milk: 0.75 cup whole milk - :rainbow: 0.5 cup rainbow sprinkles ## :salt: Ingredients - Frosting - :butter: 1.75 cup unsalted butter - :candy: 3.5 cups confectioners' sugar - :salt: 0.13 tsp salt - :icecream: 1.5 tsp vanilla - :chestnut: 0.25 tsp almond extract - :glass_of_milk: 2 Tbsp whole milk ## :cooking: Cookware - 1 8 inch cake pans - 1 medium bowl - 1 stand mixer - 1 rubber spatula - 1 wire rack ## :pencil: Instructions ### Step 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. ### Step 2 In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, and baking powder. ### Step 3 In a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar until light and fluffy, 3 to 4 minutes. add the egg whites, one at a time, mixing well after each addition. Add the vegetable oil and vanilla and almond extract. ### Step 4 With the mixer running on low speed, add the dry mixture and the whole milk in two or three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the rainbow sprinkles until they're evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans. ### Step 5 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. ### Step 6 Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely. ### Step 7 To make the frosting: in a standing mixer fitted with a paddle attachment, beat the unsalted butter until smooth and gradually beat in the confectioners' sugar. Add the salt, vanilla, almond extract, and whole milk and beat to combine. ### Step 8 Frost the cake or cupcakes as desired and enjoy. ## :link: Sources - -