WHO doesn’t love funfetti cake? I can’t think of a single person and if I were ever to meet one, it’s safe to say we probably shouldn’t be friends! Funfetti is like every childhood memory rolled into the perfect package…my 36 year old adult-self still LOVES this very sweet dessert just as much as my 6-year-old self did too!
- 1 cup of all-purpose flour
- 1 cup of granulated sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 extra large egg OR 1 medium eggs
- 1/2 cup of buttermilk
- 1/2 cup of sour cream
- 1/4 of Vegetable oil
- 2 teaspoons vanilla
- 1/2 cup of sprinkles
- 3/4 stick of unsalted butter
- 1 1/2 cups of powdered sugar
- 1 1/2 teaspoons vanilla
- Pinch of salt
- Preheat your oven to 350 degrees and prepare a square 8×8 baking dish (see my link below) by lining it with parchment paper and greasing it with oil. I like to use a spray coconut oil. As you can see from the picture below, I also like to leave a nice overhang of parchment paper so that the cake is very easy to remove from the baking dish. This is a very soft/moist cake, so skipping this step can be tragic and cause your cake to stick in the pan if you decide not to do it. Don’t say I didn’t warn you!
- In one bowl, whisk together the flour, granulated sugar, baking powder and pinch of salt.
- In another bowl whisk together the eggs, buttermilk, sour cream, oil and vanilla.
- Add the dry ingredients to the wet ingredients and hand mix until combined. Add in the sprinkles.
- Pour the batter into the prepared baking dish and bake at 350 degree for 25-35 minutes.
- Everyone’s oven is different and so bake times can vary. You’ll know your cake is done when the center doesn’t jiggle and a toothpick inserted into the center comes out with only a few crumbs attached. Started checking your cake for doneness at the 25 minute mark and increase the bake time by 5 minute increments as necessary.
- Let the cake cool on the counter for about 30 minutes. While the cake is cooling make the frosting by adding all the ingredients together and creaming them until their smooth. If necessary, add in one tablespoon of whole milk at a time to thin out the icing. And if it gets too runny, add in more powdered sugar. Just before applying the icing to the cooled cake, stir in one tablespoon of sprinkles.
- Leave the cake in the baking dish for frosting! Using an offset spatula, spread an even layer of frosting over the cake and top and add the remaining sprinkles.
- Put the cake back in the fridge for at least an hour so the frosting can set up. When you’re ready to serve it, gently lift it from the baking dish using the parchment paper handles. Cut it using a very sharp knife ( I love my Global knives) and as always, ENJOY!
Products I love to Use:
- If you don’t have buttermilk on hand, as most people don’t, you can make your own by adding white vinegar to whole milk and letting it rest for 10 minutes so that the vinegar can break down the milk proteins.
- For this recipe because we need 1/2 a cup of buttermilk, combine 1 1/2 teaspoons of white vinegar to 1/2 a cup of whole milk.