Easy Funfetti Cake
A light and fluffy cake full of color. It's a single tier 6 inch cake, perfect for small celebrations or a weeknight dessert.
Ingredients
Cake
- 53 g Sour Cream (room temperature, ¼ cup + ¾ teaspoon)
- 18 g Canola Oil (1 tablespoon + 1 teaspoon)
- ¼ teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- 81 g Cake Flour (½ cup + 2 tablespoons)
- 97 g Granulated Sugar (½ cup MINUS 2 teaspoons)
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 51 g Unsalted Butter (room temperature, ¼ cup MINUS ½ teaspoon)
- 2 Egg Whites (room temperature, in separate bowls)
Vanilla Frosting
- 57 g Unsalted Butter (room temperature)
- 110 g Powdered Sugar
- 5 g Heavy Cream
- 1 Pinch Salt
- ¼ teaspoon Vanilla Extract
Instructions
For the Cake
- Preheat your oven to 325°F convection setting (or 350°F standard)
- Prepare your 6 inch round cake pan- spray with cooking spray or line with a circle of parchment paper.
- Measure the sour cream, canola oil, vanilla extract and almond extract. Set aside.
- In the bowl of your mixer, with the paddle attachment, measure the cake flour, sugar, baking powder and salt.
- With the mixer on low, add the room temperature butter in small pieces to the dry ingredients. Keep the mixer running until you create a sandy texture with the butter broken up into evenly sized pieces, about 2 and half minutes. Scrape down the bowl
- With the mixer on medium, slowly pour in the liquids mixture.
- Scrape down the bowl, ensuring there are no clumps of flour stuck on the bottom of the bowl
- Add 1 egg white and mix on low until it is fully absorbed, about 1 minute
- Scrape down the bowl
- Add the second egg white and mix until it is fully absorbed
- Turn off the mixer, add in the sprinkles. Fold the batter gently with a spatula to evenly distribute the sprinkles.
- Pour into the prepared pan, bake for 30 minutes at 325°F convection setting (or 350°F standard), until a toothpick inserted in the center comes out clean
- Cool on a cooling rack for 15 minutes before removing from pan and then cool completely before frosting, about 1 hour
For the Frosting
- In a stand mixer with the paddle attachment, beat the room temperature butter until light and fluffy about 2 minutes.
- Gradually add in the powdered sugar, mixing well.
- Add in the heavy cream
- Add the vanilla extract
- Beat well until light and fluffy, about 3 minutes
Assembly
- Chill the fully cooled cake in the fridge for 20 minutes
- Using a small amount of frosting do a crumb coat. Chill the cake 20 minutes in the fridge or 10 minutes in the freezer
- Using the most of the remaining buttercream, frost the cake. Use an offset spatula to evenly spread frosting on the top of the cake, then along the sides to create a smooth edge.
- Pipe a decorative rope boarder- use a Wilton 1M piping tip in a pastry bag or zip lock bag. Starting from the inside edge of where you want the boarder, pipe in a circular motion perpendicular to the cake, slowing moving around the cake until you reach where you started.
- Sprinkle some sprinkles onto the top of the cake for an extra burst of color
- Enjoy!