Description
Bake a joyful Funfetti Confetti Cake! This vibrant recipe brings sprinkles and smiles, perfect for any celebration. Easy, homemade, and full of sweet memories.
Ingredients
Scale
- Cake Base:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 tsp vanilla extract
- Leavening & Seasoning:
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Signature Element:
- ½ cup (80g) rainbow jimmie sprinkles
- For Frosting (Optional):
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ¼ cup (60ml) whole milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- Extra sprinkles for garnish
Instructions
- Prep Your Pans:: First things first, get those cake pans ready. I usually grab two 8-inch round pans, grease them well with butter, then dust them with flour. Tap out any excess! Honestly, this is where I always double-check my work because nothing is worse than a stuck cake. Preheat your oven to 350°F (175°C) while you’re at it. You want that oven nice and hot for an even bake, you know?
- Whisk Dry Ingredients:: In a medium bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Give it a good whisk, making sure there are no lumps. This step is crucial for an even rise and ensures those leaveners are distributed throughout. I always feel like a mad scientist mixing my powders, anticipating the magic they’ll create for this Funfetti Confetti Cake!
- Cream Butter & Sugar:: Now for the fun part! In a large bowl, using an electric mixer, cream together your room temperature unsalted butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes. It should look pale yellow and airy. This step incorporates air, which helps with the cake’s texture. I didn’t expect it to take so long the first time, but patience is key here!
- Add Eggs & Vanilla:: Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl often! After the eggs are incorporated, stir in that glorious vanilla extract. The batter will start to smell absolutely divine at this point – that’s when you know you’re on the right track for a delicious Funfetti Confetti Cake. Don’t overmix, just combine!
- Alternate Wet & Dry:: With the mixer on low, gradually add your dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Don’t overmix! Mix just until combined; a few streaks of flour are okay. Overmixing develops the gluten too much, leading to a tough cake, and we definitely don’t want that for our Funfetti Confetti Cake.
- Fold in Sprinkles & Bake:: Gently fold in your rainbow sprinkles with a spatula. Don’t use the mixer here, or they’ll bleed color! Divide the batter evenly between your prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell like pure happiness! Let them cool in the pans for 10 minutes before inverting onto a wire rack to cool completely. This Funfetti Confetti Cake is almost ready!