Recipe: Funfetti Cake from Scratch

Funfetti cake from scratch was a nemesis of mine for quite a while. I made several failed attempts when I first attempted it. But I've been working on this recipe for a while and have now hit upon a fantastic version that I am in love with!

Funfetti Cake:
1/3 cup (80g) butter
2/3 cup (150mL) oil
1 3/4 cup (350g) sugar
1 tbsp vanilla extract
1/2 tsp salt
1 tsp baking soda
3 cups (375g) flour
1 cup (225mL) buttermilk
2 tbsp lemon juice
6 egg whites
1/4 cup high quality sprinkles like Wilton nonpareils
Cream butter until light and fluffy.
Add oil and sugar and cream together.
Stir in vanilla extract, lemon juice, salt and baking soda.
In a separate mixing bowl, put in egg whites and beat to stiff peaks.
Next, stir one cup of flour at a time into the butter sugar mixture alternately with half a cup of the buttermilk.
Once completely combined, fold in egg whites until there are no more streaks.
Lastly, sprinkle the sprinkles over the batter as well-distributed as possible.
Very gently fold in the sprinkles until streaks just begin to appear in the batter.
Then stop folding even if it's not completely combined.
Carefully pour the batter into the prepared pans and bake in a 300°F or 150°C oven for 45 minutes to an hour or when a toothpick inserted into the center comes out clean.

The outside will be rather brown, but once the outside is trimmed away, the inside is white and gorgeous.

The bursts of color should be visible. However, if the colors aren't very visible, or if only certain colors show up, then you need to invest in some higher quality sprinkles. If the cake is all a vague gray or bluish color, then you folded the sprinkles in too vigorously.



Watch us make this cake on YouTube here: https://youtu.be/6dkbH9IR3P0
Schaut wie wir diesen Kuchen auf YouTube machen hier: https://youtu.be/NoWRwCjwM3k

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