Moist Funfetti Cake

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Vanilla Buttercream Frosting

▢ 1½ cups (340 g) unsalted butter - room temperature
▢ 3 cups (375 g) powdered sugar - also known as icing/confectioners sugar
▢ 2 tsp vanilla essence/extract
▢ ½ cup (120 g) cream - room temperature heavy or whipping cream, minimum fat percentage of 34%

Extra for decorating

▢ ½ cup (60 g) rainbow sprinkles - you can use more or less for decorating

Instructions

Funfetti Cake

Preheat oven to 180 °C (350°F) (see note 4 if using a fan function) and grease and line two 8 inch cake tins. I use my homemade cake release to grease my tins, and line the bottoms with parchment paper.
In a bowl, sift together your flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
Combine the milk and vinegar in a small bowl. Mix and set aside.
Separate the yolks and whites from 6 large egg whites. You should end up with 225g of egg whites. Set aside for now.
In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 3 minutes until light and creamy.
Add in egg whites in 4 batches on a low-medium speed, mixing well in between each addition (about 10-15 seconds between each batch).
Add in your vanilla flavoring, and half of the milk/vinegar mixture and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
Add in half of your premixed dry ingredients to your wet mixture, and gently fold with a spatula until just combined. Then add in the remaining milk/vinegar mixture, and fold until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 3).
Finish off by folding in the sprinkles until just combined. Do not overmix.
Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.
Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the vanilla buttercream recipe below.

Vanilla Buttercream Frosting

In the bowl of a stand mixer (you can use a hand mixer too), add in the butter, powdered sugar, vanilla and cream.
Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.
Once the frosting is light and fluffy, it's ready to use. See note 6 if buttercream is curdling or very firm.

Decorating

If your cakes have a dome on the top, begin by levelling the tops so that the layers are nice and flat. These funfetti cake layers bake up relatively flat, so I usually skip this step for this cake.
Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.
Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides. I like to do a little bit of piping on the top (I used a 1M piping tip for this cake), and piped little swirls on the top.
Finish by sprinkling some rainbow sprinkles onto each swirl, and then use the palm of your hands to gently press some of the sprinkles up against the side of the cake (see video for demonstration).

Notes

Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).

Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.

Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform.

Note 4. In this recipe I use an oven with no fan function. The fan forced function cooks cakes/cupcakes faster, so if using a fan function (also known as convection mode) then you will need to reduce the temperature to 160C (320F).

Note 5. Do not use nonpareil sprinkles (also known as hundreds and thousands), as they tend to bleed their colours into the cake batter, and are also firmer/harder in texture.

Note 6. If the buttercream is curdling or still very firm and not becoming light and fluffy even after 10 minutes of mixing, then it means one or more of your ingredients are too cold. Simply heat the buttercream gently in the microwave for 5-10 second bursts until it's soft, or gently heat over a double boiler. Be careful not to overheat the buttercream otherwise it will become soupy. Once soft, re-whip it and it should be good to go!

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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Ingredients ½x1x2x

Funfetti Cake

Vanilla Buttercream Frosting

Extra for decorating

Instructions

Funfetti Cake

Vanilla Buttercream Frosting

Decorating

Video

Notes

Nutrition

Ingredients