Funfetti Cake
HB-4409 · Hand-built original · American
A white layer cake with sprinkles folded through the batter, filled and frosted with buttercream.
AmericanDessert58 minServes 12627 kcalVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 3 ½ cups all-purpose flour
- 7 tablespoons corn starch
- 1 teaspoon sea salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ cups softened unsalted butter
- 2 cups sugar
- 1 tablespoon vanilla
- 7 egg whites
- 1/2 cup neutral flavored oil
- 1 cup buttermilk + 2 tablespoons
- 2/3 cup sprinkles
- Buttercream recipe x 2
Method
- Whisk the flour, cornstarch, salt, baking powder and baking soda together and set aside.
- Cream the butter and sugar with a paddle on medium-high speed for 5 to 7 minutes, until light and fluffy.
- Add the vanilla, then the egg whites one at a time, mixing each in fully, then pour in the oil and scrape the bowl.
- Add the dry ingredients in three batches, alternating with the buttermilk in two batches, beginning and ending with dry, mixing on low speed.
- Fold in the sprinkles with a spatula until just mixed.
- Divide the batter between 3 greased, floured and parchment-lined 9 inch pans and bake at 350°F for 27 to 29 minutes.
- Cool completely on a rack, about 90 minutes to 2 hours, then make the buttercream and fill, stack and frost the layers. Finish with piped buttercream and extra sprinkles.
Prep: 30 min · Cook: 28 min
Nutrition (per serving, where published)
627 kcalCalories
7 gProtein
75 gCarbs
34 gFat
1 gFibre
43 gSugars
565 mgSodium
63 mgCholesterol
1 servingServing