You can make any cake a “funfetti” cake by adding 1/2 cup of sprinkles to the cake batter of any white or yellow cake. This festive celebratory cake is one that will transport those who eat it to the days of simpler times–ballon animals, face painting, or maybe gifts from elementary school classmates. The spectrum of colors that were sprinkled in the cake was always a delight, and the rainbow of colors seemed to explode in my mouth. Luckily, these cakes are fairly simple to make if you are already an avid baker. A homemade “funfetti” cake can be made with pretty much any white or yellow cake recipe by folding a half cup of sprinkles into the batter before dividing the batter among cake pans. If you are making a very large cake, you will need to add more sprinkles. But, as a rule of thumb, add 1/2 cup of sprinkles for every 2 dozen cupcakes, two-layer 8″ round cake , or 1/4 sheet pan cake.
A dear friend of mine still likes funfetti cake–despite the fact that we are well into adulthood. We threw her a huge birthday bash, so I decided to make a giant funfetti cake to commemorate her birthday and love of this multi-colored cake. I decided the cake needed to fit the party–a colossal party deserves a colossal cake. This two-tier cake is made up of three 8″x2″ layers on the bottom tier, and two 4″x2″ layers on the top tier. I used a somewhat traditional buttercream frosting, and I dyed marzipan for the detailing. I sprinkled the cake with sprinkles. I wanted the outside of the cake to be as colorful as the inside.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large egg whites
- 2 tablespoons vanilla extract
- 6 tablespoons vegetable oil
- 2 1/2 cups cake flour, sifted
- 2 1/4 teaspoons baking powder
- 3/4 teaspoons salt
- 1 cup whole milk
- 1/2 cup sprinkles
- Butter cream frosting:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 3 cups powder sugar
- 1 teaspoons vanilla extract
- 1 teaspoons almond extract
- 1/4 teaspoon salt
- Food Coloring
- Prepare the cake pans by greasing and dusting them with flour. Preheat oven to 350F.
- Prepare the dry ingredients by whisking the cake flour, baking powder, and salt in a large bowl.
- Mix butter and sugar in the bowl of a stand mixer with mixing paddle attached, on low speed for about a minute. Mix on medium-low speed for another minute. Mix on medium until light and fluffy.
- Add the egg whites, one at a time, mixing on medium-low until each is incorporated.
- Add the vanilla and oil and mix on medium-low until incorporated. The batter should be smooth.
- Add the flour mixture in three additions, alternating with the milk.
- Mix until the batter is smooth, but do not over mix.
- Fold in the sprinkles and divide the batter among the cake pans.
- Bake for 25-30 minutes. The cakes are ready when an inserted toothpicks comes out clean.
- Remove from the oven and let cool on a cooling rack in the pan for five minutes. Remove from the pan and let cool completely.
- Prepare Buttercream Frosting: Mix the butter in the bowl of a stand mixer with the paddle attachment on medium-low for about one minute. Add the powdered sugar and beat until smooth. Add the vanilla extract, almond extract, and salt. Mix until combined.
- Prepare Marzipan: Add a few drops of food coloring to a small chunk of marzipan and knead until the color is completely incorporated. Roll out the marzipan and cut into the design you desire. Once the cake has been iced, stick the marzipan onto the cake.
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