This Funfetti Cake Recipe is very close to the store-bought Funfetti Cake Mix that I can copy at home. I'm not ashamed to confess my love for those things, but happy to be able to say all the ingredients and make a scrub cake literally 5 minutes!
Funfetti Cake for Celebration
I always liked the Funfetti. Who can resist all the sprinkles that are buried in soft and delicate cakes? None of us in my house can.
This Funfetti cake has sprinkles on the dough and also has a wall sprinkling on Funfetti Frosting. Sprinkle the excess, very beautiful thing.
Do I Have To Make Frosting From Scratch
If you have a time crisis, you don't need to make frozen scratches. You can cheat and use store-bought frosting tubs.
However, because you make scrub cakes, making ice cream is my way of doing things. It only takes a few minutes to be together.
INGREDIENTS
cake
- 1 cup all-purpose flour
- 3/4 cup of granulated sugar
- 2 teaspoons of baking powder
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream, lite does nothing (regular Greek yogurt can be replaced)
- 1/4 cup canola or vegetable oil
- 2 teaspoons of vanilla extract
- 1/2 cup sprinkles, or to taste
vanilla buttercream frosting
- 1/2 cup unsalted, soft butter
- 2 teaspoons of vanilla extract
- pinch salt, optional and to taste (helps offset the sweet taste)
- 1 1/2 to 2 cups of confectionary sugar (I use 2 cups)
- 1/3 cup sprinkles, or to taste
INSTRUCTIONS
- Preheat the oven to 350F. Cover an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Cakes - In a large bowl, stir in flour, granulated sugar, baking powder, optional salt; set aside.
- In a separate small bowl, beat the eggs, buttermilk, sour cream, oil, and vanilla.
- Add the wet mixture to dry, mix lightly with a spoon or fold it with a spatula until it is just combined. Small lumps will appear, don't mix too much or try to mix well.
- Gently stir in the sprinkles, being careful not to mix or bleed.
- Turn the mixture into a prepared skillet and bake for about 30 minutes (start checking in 25 minutes), or until the center is set and does not sway, and the toothpick inserted in the center comes out clean or with a few wet crumbs, but without the batter.
- Next place the pan on the wire rack then let the cake cool completely. When the cake cools down, make it freeze.
- Vanilla Buttercream Frosting - To a massive bowl, add butter, vanilla, elective salt, and slowly upload candied sugar even as beating with a handheld electric mixer till clean and fluffy, about three minutes.
- Turn the frosting into a chilled cake, spread it evenly with a spatula or offset knife.
- Sprinkle it before slicing and serving. The cake will remain airtight at room temperature for up to 5 days (I'm comfortable keeping frozen cake at room temperature if you don't keep it in the fridge) or in the refrigerator for up to 6 months.
This recipe is inspired by averiecooks
