Funfetti Cake
A tender vanilla layer cake studded with colorful sprinkles, topped with buttercream frosting. Baked until light and fluffy, assembled with frosting between layers and on top.
Ingredients
Method
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together softened butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add flour mixture and milk to the butter mixture in three additions, beginning and ending with flour. Mix on low speed just until combined.
Fold in colorful sprinkles gently with a spatula.
Divide batter evenly between prepared pans. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Beat softened butter until creamy. Gradually add sifted powdered sugar, one cup at a time, beating well after each addition.
Add vanilla extract and milk one tablespoon at a time, beating until frosting reaches spreading consistency.
Place one cooled cake layer on a serving plate. Spread a thin layer of frosting on top.
Top with second cake layer and frost the top and sides of the cake with remaining frosting.
Sprinkle colorful sprinkles over the frosted cake for decoration.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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