Funfetti Cake

Funfetti Cake 

Ingredients 

 • 3 cups (375g) all-purpose flour

 • 2½ cups (500g) sugar

 • 1 tbsp baking powder

 • ½ tsp baking soda

 • 1 tsp salt

 • 1½ cups (340g) unsalted butter, softened

 • 6 large egg whites (or 3 whole eggs + 3 whites)

 • 1½ cups (360ml) milk, room temp

 • ½ cup (120ml) vegetable oil

 • 2 tbsp vanilla extract

 • ⅔ cup (120g) rainbow sprinkles (jimmies type, NOT nonpareils)

Whipped Vanilla Buttercream

 • 2 cups (452g) unsalted butter, softened

 • 6 cups (720g) powdered sugar

 • 6 tbsp (90ml) milk or heavy cream

 • 2 tsp vanilla

 • A pinch of salt

Instructions 

Make the Funfetti Cake

Preheat your oven to 170°C (340°F). Grease and line six 6-inch pans with parchment circles.

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.

Add softened butter and mix until the mixture looks like soft crumbs.

Mix the milk, oil, egg whites, and vanilla in another bowl.

Pour the wet ingredients into the dry and beat until the batter becomes smooth and creamy.

Fold in the rainbow sprinkles gently so the colors do not bleed.

Divide the batter evenly into the six pans.

Bake for 18–22 minutes or until the cakes spring back when touched.

Allow the layers to cool completely before assembling.

Make the Buttercream

Beat the butter until pale and fluffy.

Add powdered sugar gradually while mixing.

Pour in milk and vanilla and whip until light, creamy, and airy.

Add a pinch of salt to balance the sweetness.

Assemble the 6 Layers

Level the tops of all cake layers if needed.

Place the first layer on a board and spread a thin layer of buttercream.

Repeat with all layers until all six are stacked.

Crumb-coat the cake and chill for 20 minutes.

Apply the final smooth frosting layer.

Decorate with rainbow sprinkles around the base and top.