The Confetti Cake of Your Dreams
This soft, snow-white cake is speckled with brightly colored sprinkles and iced with a sweet buttercream frosting— it’s the perfect homemade birthday cake!
Recipe:
Ingredients
9 Tablespoons unsalted butter softened (127g)
3 cups granulated sugar (600g)
1 cup canola oil vegetable oil would also work (236ml)
4 teaspoons vanilla extract
4 cups+ 2 Tbsp all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan) (516g)
4 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cup milk (355ml)
9 egg whites room temperature preferred
½ cup sprinkles* (80g)
Buttercream
1 lb unsalted butter softened to room temperature (453g)
¼ teaspoon salt
6 cups powdered sugar (750g)
6 Tbsp heavy cream
2 teaspoons LorAnn Princess emulsion or vanilla extract
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Instructions
00:00 Introduction
00:37 Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
00:49 In stand mixer, beat butter on medium-low speed until creamy.
01:10 Add sugar and oil and beat until all ingredients are well-combined and creamy.
01:55 Scrape down the sides and bottom of the bowl and then stir in your vanilla.
02:40 In separate bowl, whisk together your flour, baking powder, and salt.
03:20 Measure out your milk.
03:33 With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
05:00 Pause occasionally to scrape down sides and bottom of bowl.
05:30 In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
08:56 Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
11:00 Evenly divide cake batter into prepared pans.
12:12 Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
12:35 Cakes will be a light golden brown when done baking.
12:59 Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
13:05 Allow to cool completely before frosting.
Frosting
I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.
In stand mixer, beat butter on medium-speed until creamy.
Add salt and beat again for about 20 seconds.
Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.
13:15 Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin crumb coating around the entire cake.
14:10 Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
Notes
*Use sprinkles/jimmies or round sequin quin sprinkles, do NOT use nonpareils or they may bleed through your batter and ruin the coloring of your cake.
This cake may also be made in three 9 pans, just decrease the baking time. Start checking the cakes for doneness at 25 minutes.
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How to Make Funfetti Cake
How to Make Funfetti Cake
Recipe and step-by-step:
have to admit a certain weakness for funfetti. I don’t know if its because I enjoy handling the rainbow sprinkles when I’m baking the cake or if I just really love all the bright childhood colors… Either way it’s a favorite and I wanted to see just how many sprinkles I could pack into a recipe.
How to Make The Most Amazing Funfetti Birthday Cake | The Stay At Home Chef
Celebrate in style with this Funfetti Birthday Cake made from scratch. It's moist, and sturdy, and covered in sprinkle goodness for a beautiful cake perfect for any celebration or birthday.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
CAKE:
• 1 cup salted butter, softened
• 1½ cups sugar
• 2 teaspoons vanilla extract
• 3½ cups flour
• 4 teaspoons of baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1½ cups buttermilk*
• 1 cup sprinkles
FROSTING:
• 1½ cups softened butter
• 8 ounces cream cheese
• 3 teaspoons vanilla extract
• 6 cups powdered sugar
• 2 tablespoons milk
• 2 cups sprinkles for decorating
✅Instructions
00:27 - How to line a cake pan with parchment paper
04:30 - How to make a cream cheese frosting
1️⃣ 00:23 - Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
2️⃣ 00:58 - In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in vanilla extract.
3️⃣ 01:34 - Use a fork to combine the eggs and buttermilk together in a bowl or 2 cup liquid measuring cup. Set aside.
4️⃣ 02:16 - In another mixing bowl stir together flour, baking powder, and salt.
5️⃣ 02:32 - Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the buttermilk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Gently stir in sprinkles. Do not over stir or colors will bleed.
6️⃣ 03:44 - Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
7️⃣ 04:07 - To make frosting, beat softened butter together with cream cheese and vanilla extract and 2 cups powdered sugar until light and fluffy. Slowly add in remainder of powdered sugar and use milk to thin as needed. Frost and assemble cake layers with frosting in between, and to cover the outside.
8️⃣ 06:02 - Decorate with additional sprinkles.
*BUTTERMILK SUBSTITUTE:
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Funfetti Birthday Sheet Cake - Sally's Birthday Cake! |Cupcake Jemma
There are 2 birthdays in the Cupcake Jemma team this week - Sally & Sam are both celebrating so OBVIOUSLY a cake was needed, and sometimes, a single layer of deliciously moist vanilla funfetti cake, topped with silky swiss meringue buttercream does the trick!
Lucky for you guys, Sally's showing you just how to make it (we promise we did offer to make her a cake, but she insisted on doing her own HAHA!).
Enjoy!
FUNFETTI MADEIRA SPONGE
270g Soft Unsalted Butter
270g Caster Sugar
4 Eggs
255g Plain Flour
55g Self Raising Flour
1tbsp Whole Milk
1/2tsp Vanilla Extract
75g Rainbow Sprinkles
SWISS MERINGUE BUTTERCREAM
110g Egg Whites
225g Caster Sugar
310g Soft Unsalted Butter
1/2tsp Vanilla Extract
Pinch Fine Sea Salt
Oil or Gel-based Food Colouring
You can grab the sprinkles used here:
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Funfetti Cake (Birthday Cake with Sprinkles)
This super moist and fluffy homemade Funfetti cake recipe will remind you of all your childhood birthday parties. It’s filled with colorful rainbow sprinkles and topped with a soft American buttercream that makes for a perfect birthday cake for your next celebration.
PRINTABLE RECIPE & INSTRUCTIONS ►
FUNFETTI CAKE ►
120 grams (4 ounces) Canola Oil
200 grams (7 ounces) Buttermilk
1 teaspoon Butter Extract
5 teaspoons Clear Vanilla Extract
200 grams (7 ounces) Egg Whites
2 large Eggs
600 grams (21 ounces) Sugar
520 grams (18 ounces) Cake Flour
5 teaspoons Baking Powder
1/2 teaspoon Xanthan Gum
1/2 teaspoon Soy Lecithin
1 teaspoon Salt
120 grams (4 ounces) Shortening
120 grams (4 ounces) Unsalted Butter (room temperature)
AMERICAN BUTTERCREAM ►
680 grams (24 ounces) Unsalted Butter (room temperature)
1,143 grams (40 ounces) Powdered Sugar
147 grams (5 ounces) Heavy Whipping Cream
3 teaspoons Clear Vanilla Extract
3/4 teaspoons Butter Extract
1 teaspoon Salt
CHAPTERS ►
00:00 Intro
00:15 Weighing liquid ingredients
00:33 What is butter extract?
01:22 Measuring dry ingredients
01:40 What makes this cake extra moist?
02:05 The reverse creaming method
02:34 What type of flour should I use?
02:54 Adding the liquids
03:19 What kind of sprinkles are best to use?
04:35 Baking the cakes
05:18 Making funfetti cupcakes
05:32 Cooling the cakes
05:42 American buttercream recipe
06:40 Preventing sprinkles from running
07:08 Trimming the cakes
07:24 The crumb coat
08:06 The final coat
08:34 Decorating the cake
09:24 Tasting the cake
09:33 Bloopers
OTHER VIDEOS YOU'LL LOVE ►
Easy vanilla cake:
Easy buttercream frosting:
Strawberry cake:
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Funfetti (Confetti) Cake from Scratch
Hey everyone!
This funfetti layer cake is made from scratch and is super moist, soft, has fun rainbow sprinkles to give it that confetti cake look and is covered in fluffy buttercream frosting.
I feel like funfetti cake is just one of the most beloved and fun cake flavors. If you’ve never made one from a scratch recipe, this is the one to start with because it’s such a pretty cake and it’s much easier to make a scratch cake than you might think.
I hope you love this one. I haven't narrated a video in a long while and I hope my country accent isn't too annoying! ????
Much love,
Kara
PRINTABLE RECIPE PLUS MORE DETAILS HERE:
( There will also be a button on the recipe card there to switch the measurements to metric if you need that.)
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