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Funfetti Cake with Vanilla Buttercream Frosting
Course
Dessert
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
Author
Pam - For the Love of Cooking / Original by Simply Scratch
Ingredients
Funfetti Cake:
4
whole egg whites
1
cup
whole milk
2
tsp
real vanilla extract
3
cups
cake flour
sifted
1 ½
cups
white sugar
1
tbsp
+ 1 tsp baking powder
¼
tsp
salt
12
tbsp
1 1/2 sticks unsalted butter, softened to room temperature
½
cup
rainbow sprinkles
plus more for top
Vanilla Buttercream Frosting:
1
cup
unsalted butter
2 sticks, softened to room temperature!!!
4
cups
powdered sugar
sifted
2
tsp
real vanilla extract
Pinch
of salt
4-6
tbsp
whole milk
to taste
Instructions
Preheat the oven to 350 degrees. Butter and lightly flour a 9 x 13 baking dish (or coat with baking spray).
Prepare the cake
by whisking the egg whites, whole milk, and vanilla until well combined.
Sift the cake flour, sugar, baking powder, and salt together in a large mixing bowl.
Add the butter along with half of the egg white mixture and beat with a mixer.
Scrape the sides and bottom of the bowl, then slowly add the remaining egg white mixture and beat until just combined.
Fold in the sprinkles and pour into the prepared baking dish.
Place into the oven and bake for 30-35 minutes, or until a tester inserted into the center comes out clean.
Allow to cool on a wire rack completely.
Prepare the vanilla buttercream frosting
by placing the room temperature butter in a large bowl.
Beat with a mixer on medium speed until smooth, creamy, and light in color.
Add the sifted powdered sugar and a pinch of salt then beat with the mixer until combined.
Add the vanilla and a few tablespoons of milk at a time until your frosting is at the desired consistency.
Finish the cake
once it has cooled completely by coating the cooled cake evenly with the vanilla buttercream frosting.
Sprinkle the top with sprinkles then slice and serve. Enjoy.