Servings: 1 9x9 inch cake
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Ingredients
For the Funfetti Cake
- 6 ¾ oz cake flour 190g or 1½ cups
- 2 ¼ oz sprinkle jimmies 65g or ⅓ cup, plus extra for decorating
- 6 ½ oz granulated sugar 185g or ¾ cup
- 4 oz full-fat sour cream 113g or ½ cup
- 4 oz whole milk 113g or ½ cup
- 4 oz neutral-flavored oil 113g or ½ cup
- 4 oz unsalted butter, melted half a stick or 113g or ½ cup
- 2 large eggs
- 1 TBSP vanilla extract
- 1 tsp butter extract
- 2 ¼ tsp baking powder
- ½ tsp salt
For the Vanilla Buttercream
- 6 oz unsalted butter 1½ sticks or 170g or ¾ cup
- 9 oz confectioner's sugar 255g or 2¼ cups
- 6 oz heavy cream, cold 180g or ¾ cups
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
How to Make the Funfetti Cake
- Preheat oven to 325°F .
- Add all the wet ingredients - sour cream, milk, oil, melted butter, eggs, vanilla extract & butter extract to a large mixing bowl and whisk well until smooth and the eggs are completely incorporated.
- Add all the dry ingredients - the cake flour, sprinkle jimmies, granulated sugar, baking powder & salt to a separate bowl and mix.
- Add the dry ingredients to the wet ingredients in the mixing bowl and whisk again just until smooth.
- Pour the cake batter into a 9x9 inch baking pan prepared with baking spray and/or parchment paper. Bake for 30-35 minutes until the cake springs back when lightly touched or until a toothpick comes out with just a few crumbs.
- Allow the cake to cool completely in the pan before covering with the American buttercream
How to Make the Vanilla Buttercream
- Add the unsalted butter to the bowl of a stand mixer affixed with a flat paddle attachment. Beat on high speed until the butter is pale and fluffy. It should be easily spreadable at this point.
- Add the confectioner's sugar and the heavy cream beat again for at least 3 minutes until the buttercream is smooth and fluffy. Start the mixer on low speed gradually bringing it up to high speed to avoid powdered sugar flying everywhere.
- Once the cake has completely cooled spread the buttercream on top in an even layer using the back of a spoon or an offset spatula. Decorate with extra rainbow sprinkles if desired.
- Store the cake in an airtight container. Enjoy within 4 days
Notes
- For best results, use a kitchen scale to measure out ingredients. Although measurements are provided in cups please note that this is only an estimate. measuring in grams/ounces will be more precise.
If you do use cups make sure you measure flour by spooning it into the measuring cups to avoid packing. - Use room temperature ingredients unless otherwise specified
- If your buttercream doesn't appear smooth or seems grainy or separated it can easily be fixed! Remove up to a third of the buttercream and microwave it for 10-20 seconds until liquified but not scalding. Reincorporate the melted buttercream into the rest of the buttercream whilst whipping the mixture on high speed until smooth.
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