Funfetti Cake


For cake

  • ½ cup unsalted butter (1 stick)
  • 2 cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 ½ cups buttermilk
  • 1 ½ tsp pure vanilla extract
  • ½ tsp almond extract
  • 4 egg whites , beaten until they hold stiff peaks
  • ½ cup sprinkles
  • 3 8- inch round cake pans , parchment paper cut into 8-inch rounds (I made a 6" cake and made cupcakes with the rest of the batter)

For frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners' sugar
  • ½ cup milk
  • 2 teaspoons pure vanilla extract
  • Dash of salt


Make the cake

  1. Preheat oven to 350° F. Prepare round cake pans by spraying with non-stick spray or greasing the pans; then place parchment round in the bottom of the pan.
  2. In the bowl of a stand mixer, cream butter and sugar together until fluffy, about 3 minutes. Meanwhile, whisk together flour, salt and baking powder in a large bowl. To make the cake batter, add the flour mixture and the buttermilk to the creamed butter, alternating between wet and dry ingredients and beating after each addition After everything is well mixed, add the vanilla and almond extracts, mix again to incorporate, and then fold in the beaten egg whites until the batter is smooth. Fold in the sprinkles. Try to be very gentle, if you over mix, color from the sprinkles will begin to bleed. Divide evenly between the prepared pans, smooth the top of the batter, and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes completely on cooling racks, then remove from the baking pans and discard the parchment.

Make the frosting

  1. In the bowl of an electric mixer, combine butter, 4 cups sugar, milk, vanilla and salt. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.