Funfetti Birthday Cake

Funfetti Cake

When it came to deciding what kind of cake I wanted for my 25th birthday, I knew I wanted something fun. What kind of cake is more fun than funfetti? If you know of one, please let me know because I’m all about baking fun cakes!

I made this funfetti cake even more fun by topping it with a HUGE sparkler candle {buy it here}.

Funfetti Cake

Cake
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
3/4 cup milk (cow’s milk; or soy milk; or almond milk)
1 Tablespoon vanilla extract
2/3 cup sprinkles (not nonpareils)

Vanilla Buttercream
1 cup unsalted butter, softened to room temperature
3-4 cups powdered (confectioners’) sugar
1/4 cup heavy cream
2 and 1/2 teaspoons vanilla extract
salt, as needed

Funfetti Cake

directions:
Preheat oven to 350F degrees. Spray a 9-inch baking pan generously with nonstick spray. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Spoon batter into prepared cake pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet. Frost cooled cake as desired and top with sprinkles.

Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

For the layered cake look, like mine, simply double the cake and frosting recipe.

Recipe from Sally’s Baking Addiction

Funfetti Cake

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