Milky Moist Funfetti Cake Too Easy Recipes

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FUNFETTI CAKE RECIPE



Funfetti Cake Recipe image

Provided by Shiran

Time 1h5m

Number Of Ingredients 15

3 cups (420 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups (3 sticks/340 g) unsalted butter, softened to room temperature
1 and 3/4 cups (350 g) granulated sugar
5 large eggs
1 tablespoon pure vanilla extract
1 and 1/2 cups (360 ml) buttermilk
3/4 cup sprinkles
1 and 1/2 cups (3 sticks/340 g) unsalted butter, softened to room temperature
1/8 teaspoon salt
5-6 cups (600-700 g) powdered sugar, sifted
5 tablespoons (75 ml) heavy cream
1 tablespoon pure vanilla extract

Steps:

  • Preheat oven to 350°F/180 °C. Butter three 9-inch cake pans that are at least 2-inch high, and line the bottoms with parchment paper.
  • In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Do not overmix this batter. The less you mix, the lighter the cake will be. Fold in sprinkles.
  • Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
  • Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add 5 cups powdered sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
  • Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer and spread a thick layer of the frosting. Finish with the third cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.

FUNFETTI CAKE



Funfetti Cake image

This is the PERFECT funfetti cake recipe! It's super moist, soft, and loaded with sprinkles.

Provided by Jenna Barnard

Time 2h40m

Number Of Ingredients 17

1 cup (220g) unsalted butter, room temp
2 cups (400g) granulated sugar
1/2 cup (110ml) vegetable or canola oil
4 large eggs, room temp
1 tbsp vanilla extract
3 1/4 cups (435g) all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup (125g) full fat sour cream, room temp
1 cup (225ml) buttermilk*, room temp
3/4 cup (140g) rainbow jimmies sprinkles
1 1/2 cups (330g) unsalted butter, room temp
5 cups (600g) powdered sugar
1 tbsp vanilla extract
2-3 tbsp milk
1/2 cup (90g) sprinkles for decorating

Steps:

  • Preheat the oven to 350F and grease and line the bottoms 3 - 9″ cake pans with parchment paper. You can also use 3 - 8″ cake pans but you will need to leave out about 1 cup of batter (If the pans are overfilled the cakes will sink in the middle. Make sure to only fill the pans a little over halfway). Line the pans in cake strips if you have them.
  • Whisk together the flour, baking powder, baking soda, and salt and set aside.
  • Using a hand or stand mixer, cream together the butter and sugar until light and fluffy mixing on medium high speed for 3-5 minutes with the whisk attachment. *see picture in post for reference
  • With the mixer running on low, pour in the oil. Scrape down the bowl and give it another mix.
  • Mix in the eggs one at a time followed by the vanilla. Scrape down the bowl after every 2 eggs.
  • Mix in the sour cream.
  • With the buttermilk and dry ingredients, mix into the batter alternating between the two, starting and ending with the dry ingredients (dry, wet, dry, wet, dry).
  • Take the bowl off the stand once the batter is combined. Take a rubber spatula and give it a good mix, scraping down the bottom and sides of the bowl. Then, fold in the sprinkles.
  • Pour into your cake pans and spread it even. For 9″ cakes, bake for 30-35 minutes. For 8″ cakes, bake for 35-40 minutes. They're ready when a toothpick in the center comes out clean.
  • Allow the cakes to cool in the pans for 30 minutes, then run a knife around the edges and turn them out on to a cooling rack and peel the paper off. If you're frosting the cake that day, transfer the cakes (still on the cooling rack) to the fridge to completely chill before assembling (about 1 hour). If baking the cakes a day ahead, allow the cakes to cool to room temp on the rack for 1 hour, then wrap in plastic wrap and place in the fridge overnight.
  • Mix the butter using a hand or stand mixer with the whisk attachment until smooth.
  • Mix in one cup of powdered sugar at a time, adding the vanilla and milk as it begins to thicken.
  • If the buttercream is still too thick when you're done, add another tablespoon of milk.
  • Level off the chilled cakes if needed.
  • Spread a thin layer of buttercream between each cake layer, then give the entire cake a thin crumb coat. Do so by spreading a very very thin layer all around the cake, just enough to enclose all of the crumbs. Place the cake in the fridge for 20 minutes.
  • Frost the cake with the rest of the buttercream and decorate with extra sprinkles. Enjoy!

EASY HOMEMADE FUNFETTI CAKE FROM SCRATCH



Easy Homemade Funfetti Cake From Scratch image

This Homemade Funfetti Cake is a dream! Supremely moist, soft, and fluffy with a tender crumb and filled with sprinkles! See the directions below for cooking times for different sized pans.

Provided by Hayley Parker, The Domestic Rebel

Categories     Cakes     Cakes/Cupcakes     Dessert

Time 50m

Number Of Ingredients 17

FOR THE CAKE:
2¼ cups all-purpose flour
1½ cups granulated sugar
3½ teaspoons baking powder
1 tsp salt
1/2 cup butter (softened)
1¼ cups whole milk
1 tsp vanilla extract
1/2 tsp almond extract
3 large eggs
1 cup rainbow jimmies
FOR THE FROSTING:
3/4 cup butter (softened)
1/2 cup heavy whipping cream
1 tsp vanilla extract
3½-4 cups confectioners' sugar
Additional rainbow sprinkles for decoration

Steps:

  • Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray. (Likewise, you may also grease 2 (9") round pans.
  • Whisk together the flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add in the butter and cream until just combined. Add in the milk, vanilla extract, almond extract and eggs slowly until a smooth batter forms. Fold in the sprinkles.
  • Bake in the rectangular pan for 30-40 minutes or in the 2 round pans for 20-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  • To make the frosting: Cream the butter and vanilla extract together in the bowl of a stand mixer until fluffy. Beat in the confectioners sugar, one cup at a time, alternating with the heavy whipping cream until a soft, spreadable frosting is achieved. Spread the frosting evenly over the cake and top with the remaining sprinkles. Store cake covered, either at room temp or in the fridge.

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

MILKY MOIST FUNFETTI CAKE - TOO EASY



Milky Moist Funfetti Cake - Too Easy image

It's a combination recipe inspired by "Tres Leches" using Funfetti Cake Mix by Pillsbury. Tastes so good, it never lasts more than a day in my home! I only use half a box of Cake Mix each time, and cut the rest of the ingredients in half too, for my family of 4. 1 cake mix box makes 2 cakes.

Provided by LolaRuns

Categories     Dessert

Time 50m

Yield 1-2 cakes, 8-12 serving(s)

Number Of Ingredients 5

1 (18 ounce) box Pillsbury Funfetti cake mix (with sprinkles in the mix)
1 (14 ounce) can sweetened condensed milk
1 cup milk
2 -3 eggs (2 eggs for half a box)
1 cup Cool Whip

Steps:

  • Bake the cake mix by following the instructions on the box. If you use half a box, use 2 eggs. If you use 1 box, separate the batter into 2 cake pans. (Shallow cakes will absorb the milk better, later on.).
  • Stir together the milk and condensed milk while the cake is baking, and refrigerate the mixture.
  • When the cake is ready, take it out of the oven and poke holes all over it using a fork, or the dull end of a bamboo skewer.
  • Slowly pour the milk mixture evenly all over the cake, and let the cake absorb the milk (mmmmmm.).
  • Refrigerate the cake for at least a couple hours.
  • Top with Cool Whip, and serve!
  • P.S. Serving size is according to 1 cake mix box.

ONE LAYER SPRINKLE CAKE



One Layer Sprinkle Cake image

Updated in 2020, this is my favorite recipe for a one layer sprinkle cake. Tastes close to box cake mix, but it's completely from-scratch. For best success, read the recipe and recipe notes before beginning.

Provided by Sally

Categories     Dessert

Time 3h

Number Of Ingredients 17

1 and 1/2 cups (177g) cake flour (spoon & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large egg whites, at room temperature
1/3 cup (80g) sour cream, at room temperature
1 teaspoon pure vanilla extract
1/3 cup (80ml) whole milk, at room temperature
1/2 cup (70g) sprinkles
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
3 Tablespoons (45ml) heavy cream, half-and-half, or whole milk, at room temperature
1 teaspoon pure vanilla extract
salt, to taste
optional: sprinkles for garnish

Steps:

  • Preheat oven to 350°F (177°C). Grease a 9×2 inch round cake pan, line with a parchment paper round (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. I recommend using nonstick spray for greasing.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the sprinkles.
  • Pour batter evenly into prepared cake pan.
  • Bake for around 27-31 minutes or until the cake is baked through. After about 18 minutes, tent the cake with aluminum foil to prevent the top and edges from over-browning. To test the cake for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done.
  • Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners' sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/4 cup (30g) more confectioners' sugar if frosting is too thin or a splash of heavy cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add a small pinch.)
  • Spread frosting all over the top. I always use an icing spatula. Top with sprinkles, if desired.
  • Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.

FUNFETTI CAKE



Funfetti Cake image

Homemade Funfetti Cake always feels like a party. It's easy and so festive. This recipe is made as a Texas sheet cake with plenty for feeding a crowd.

Provided by Toni Dash

Categories     Dessert

Time 1h10m

Number Of Ingredients 15

2 cups granulated sugar
2 cups all-purpose flour (regular or gluten-free measure-for-measure flour)
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter (melted)
1 cup water
½ cup vanilla yogurt (Plain yogurt can be used, just add 1 teaspoon vanilla extract to the batter in addition to the plain yogurt)
3 large eggs
½ cup sprinkles (jimmies work best )
½ cup unsalted butter (1 stick - softened)
3 ½ cups powdered sugar
1 teaspoon vanilla extract
6-8 tablespoons heavy whipping cream
1/8 teaspoon salt
¼ cup sprinkles for decorating (any kind of sprinkles will work)

Steps:

  • Preheat oven to 400 degrees.
  • Spray a 12-inch by 17-inch (1 ½ - 2 inch high sides) baking/cookie sheet with a non-stick spray. Make sure to spray both the bottom and sides of the pan.
  • In a large bowl, whisk together the sugar, flour, salt, and baking soda.
  • Add in the melted butter and water, mixing until combined.
  • Mix in the yogurt until combined.
  • Add in the eggs, one at a time and mixing between each addition. Gently fold in the sprinkles.
  • Pour the batter into the prepared pan and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
  • Allow the cake to cool completely before frosting.

Nutrition Facts : Calories 217 kcal, Carbohydrate 32 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 41 mg, Sodium 84 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving

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