Funfetti Cake Recipes

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FLUFFY CONFETTI BIRTHDAY CAKE



Fluffy Confetti Birthday Cake image

Using a blend of butter and oil for this cake makes it light but moist. With its tall layers and fluffy frosting, this colorful cake is perfect for any birthday party.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, plus more for the pans (See Cook's Note)
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 tablespoons rainbow sprinkles, plus more for decorating
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
  • Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
  • Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
  • For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
  • To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
  • The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

FUNFETTI MUG CAKE RECIPE BY TASTY



Funfetti Mug Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all purpose flour, sugar, baking powder, coconut oil, non-dairy milk, Kroger® Pure Vanilla Extract, Simple Truth™ Rainbow Sprinkles

Provided by Kroger

Categories     Desserts

Time 30m

Yield 1 cake

Number Of Ingredients 8

nonstick cooking spray, for greasing
½ cup all purpose flour
¼ cup sugar
¾ teaspoon baking powder
2 tablespoons coconut oil, melted
6 tablespoons non-dairy milk
½ teaspoon Kroger® Pure Vanilla Extract
2 tablespoons Simple Truth™ Rainbow Sprinkles

Steps:

  • Grease a 6-8-ounce mug with nonstick spray.
  • Add the flour, sugar, and baking powder to the mug and stir with a fork to combine.
  • Add the coconut oil, nondairy milk, and Kroger Pure Vanilla Extract, and stir vigorously with the fork until the batter is smooth.
  • Fold in the Simple Truth Rainbow Sprinkles, then use a paper towel to wipe any excess batter from the edges of the mug.
  • Microwave on high for 2½-3 minutes, or until the mug cake has risen above the rim of the mug and is cooked through.
  • Let cool for 3-4 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 711 calories, Carbohydrate 99 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, Sugar 41 grams

THE ULTIMATE FUNFETTI CAKE RECIPE BY TASTY



The Ultimate Funfetti Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, buttermilk, vanilla extract, vegetable oil, all purpose flour, baking powder, kosher salt, baking soda, granulated sugar, light brown sugar, unsalted butter, large eggs, large egg yolks, rainbow sprinkles, unsalted butter, cream cheese, kosher salt, powdered sugar, rainbow sprinkles

Provided by Katie Aubin

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 19

nonstick cooking spray
1 ½ cups buttermilk
2 teaspoons vanilla extract
½ cup vegetable oil
4 cups all purpose flour, or cake flour
2 teaspoons baking powder
1 ½ teaspoons kosher salt
1 teaspoon baking soda
2 cups granulated sugar
½ cup light brown sugar, lightly packed
1 cup unsalted butter, 2 sticks, room temperature
4 large eggs
4 large egg yolks
½ cup rainbow sprinkles
2 cups unsalted butter, 4 sticks, room temperature
1 lb cream cheese
kosher salt, a pinch
3 cups powdered sugar
½ cup rainbow sprinkles, for decoration

Steps:

  • In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
  • In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
  • Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
  • With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
  • Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray.
  • Add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
  • Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
  • Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
  • Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
  • Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
  • Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
  • Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat.
  • Chill the cake in the refrigerator for 20 minutes.
  • Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula.
  • Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter.
  • Enjoy!

Nutrition Facts : Calories 1146 calories, Carbohydrate 109 grams, Fat 74 grams, Fiber 1 gram, Protein 13 grams, Sugar 70 grams

FUNFETTI CAKE



Funfetti cake image

Perfect for a party, this rainbow-speckled cake screams 'celebrate'! Pipe creamy vanilla icing and scatter over sprinkles for a showstopping cake that adults and kids will love

Provided by Chelsie Collins

Categories     Dessert

Time 1h

Number Of Ingredients 12

300g golden caster sugar
450g butter, softened
1 tbsp vanilla bean paste
8 eggs, beaten
450g self-raising flour
1 tsp baking powder
4 tbsp whole milk
200g rainbow sprinkles, plus extra to decorate
150g softened butter
450g icing sugar, sifted
180g tub full-fat cream cheese
1 tbsp vanilla paste

Steps:

  • Preheat the oven to 180C/160C fan/gas 4 and grease and line 4 x 20cm cake tins. If you don't have 4, halve the sponge recipe and bake in 2 batches.
  • Put the sugar, butter and vanilla paste in a large bowl and beat with an electric whisk (or in a table top mixer) until pale and fluffy. Add the eggs gradually, beating between each addition until fully incorporated. Add a tbsp or 2 of flour if the mixture looks like it's curdling.
  • Sift in the flour and baking powder with a tsp of salt and fold into the cake batter. Pour in the milk and beat to loosen the mixture. Scatter over the sprinkles and ripple through the cake batter before dividing between each cake tin. Bake for 25-30 mins until golden and the sponge springs back when you press it lightly. Swap the tins around in the oven after 15 mins to ensure they cook evenly. Cool on wire racks completely before icing.
  • Meanwhile, make the icing by beating the butter with half of the icing sugar until combined and fluffy. Add the cream cheese and the rest of the icing sugar, beating again until fully combined. Drizzle over the vanilla paste and beat until incorporated. Put a large round nozzle into a piping bag and spoon in the icing.
  • When the cakes have cooled put a blob of icing onto a cake board and sit 1 of the sponges on top. Pipe blobs of vanilla icing in a circle covering the whole base of the sponge, then top with the next sponge. Repeat with all 3 layers, scattering over some extra sprinkles on the top. Serve in slices.

Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium

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