Homemade Funfetti Cake
The homemade version of the beloved Funfetti Cake that's just as quick as a box! A fluffy, sprinkle-filled white cake topped with a creamy vanilla buttercream frosting. A sure winner for kids and adults alike!
Ingredients
Old-Fashioned White Cake
- 1/2 c. unsalted butter softened
- 1-1/2 c. sugar
- 2 c. self-rising flour
- 1 c. whole milk
- 2 tsp. vanilla extract or vanilla bean paste
- 4 egg whites
- 1/2 c. Jimmie sprinkles
Vanilla Buttercream Frosting
- 1 c. unsalted butter softened
- 4 to 5 c. powdered sugar
- 1 tbsp. vanilla extract or vanilla bean paste
- 1 pinch salt
- 4 to 6 tbsp. whole milk
- 1/4 c. Jimmie sprinkles
Instructions
Old-Fashioned White Cake
- Preheat oven to 350ºF. Grease and lightly flour two 9-inch round cake pans. Set aside until ready to use.
- In a large bowl, with mixer on medium speed, cream butter until smooth. Gradually add sugar and beat until fluffy (about 3 minutes).
- Add flour in three parts, alternating with milk and vanilla extract, beating well after each addition.
- In a small bowl, with mixer on high speed, beat egg whites until soft peaks form. Gently fold egg whites into batter, making sure no white streaks are showing. Add sprinkles and gently fold to combine.
- Divide batter evenly among cake pans. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Let cakes cool in pans for 10 minutes before removing to wire rack to cool completely.
Vanilla Buttercream Frosting
- In a large bowl, with mixer on medium speed, beat butter until smooth and light in color. Reduce mixer to low speed and gradually add in powdered sugar and salt. Beat until smooth.
- Add in vanilla extract and a tablespoon of milk (at a time) beating until frosting is at the desired consistency.
Cake Assembly
- Place one cake onto serving platter. Top with a generous amount of frosting and smooth out in an even layer. Layer second cake on top and frost cake as desired. Finish with sprinkles and serve.
Notes
- Awhile back, I stumbled upon a (baking) secret weapon that I've been dying to share: Vanilla Bean Paste. The paste is an alternative to vanilla beans (which can be spendy for just a few!) and just as potent. I don't use the paste all of the time because it is more expensive than your average extract. But when I want that true vanilla flavor or with goodies where you can see the vanilla bean specks (like in this white cake and frosting!). Use the paste in a 1:1 ratio with vanilla extract for that extra flavor and wow factor!
Tried this recipe?Let us know how it was!