There is something about a funfetti cake. It is the ultimate celebration cake. Vanilla cake with sprinkles scattered throughout. We make ours with both vanilla extract and vanilla bean paste for extra vanilla flavor. After it is cooled, it gets topped with our favorite vanilla bean cream cheese icing. We will forever be fans of the nostalgic boxed funfetti cake, but this is our new favorite funfetti cake.
Funfetti Cake
Ingredients
- 4 cups cake flour 16 ounces
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 ounces coconut oil room temperature
- 6 ounces butter room temperature
- 2 ½ cups granulated sugar 16 ounces
- 8 egg whites
- 2 tablespoons vanilla bean paste
- 2 teaspoons vanilla extract
- 1 teaspoon imitation vanilla extract
- 1 teaspoon almond extract
- 2 cups buttermilk 480 ml
- 1 ½ cup Hoosier Hill Farm Rainbow sprinkles 150 g
Cream Cheese Icing:
- 2 stick butter 226 g or 1 cup
- 1 sticks cream cheese 450 g or 2 cups
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract optional
- 2 tablespoons vanilla bean paste or 1 teaspoon vanilla
- 6-8 cups powdered sugar
Topping:
- ¼ cup Hoosier Hill Farm Rainbow Sprinkles for topping
Instructions
Funfetti Cake:
- Preheat the oven to 350°F (180°C). Grease three 8” cake pans and line with parchment.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
- In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
- With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
- Add in the extracts and mix until well combined
- Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
- Mix in the sprinkles until just combined
- Divide the batter evenly into 3 and place it evenly into the 3 prepared cake pans
- Bake for 35-40 minutes or until a toothpick comes out clean
Cream Cheese Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar 1 cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Spread icing over the cooled cake in an even layer
- Sprinkle with additional ¼ cup of sprinkles if desired
These are delicious! How would you adjust the recipe for cupcakes or a smash cake?
Thank you for sharing!
You could make them into cupcakes or 2 smaller cakes! you would just need to adjust the bake time as it will cook more quickly 🙂
Can all purpose flour be used?
All purpose unfortunately won’t work the same way! We recommend cake flour here.
How can I make cake flour at home ?
Am I able to substitute the coconut oil to vegetable oil?
yes! you can do that we prefer the taste of the coconut oil.