Stop and scrape down the sides of the bowl after each egg to ensure everything is evenly incorporated.įinally, you can add the dry ingredients to the butter mixture in three stages, alternating with the buttermilk mixture. To the butter mixture, add the eggs one at a time. This step helps to incorporate more air into your cake batter, which results in a softer cake. Slowly add the sugar to the butter, then mix on medium speed for 4 to 5 minutes or until the mixture is light and fluffy. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on low speed until smooth. Frosting: I used my Swiss meringue buttercream recipe, but you can use a vanilla buttercream frosting if you prefer.įor a funfetti layer cake, you’ll first need to whisk together the cake flour, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the buttermilk, oil, vanilla extract, and almond extract.Round sprinkles tend to bleed their color into the batter and don’t work as well. Sprinkles: Be sure to use the longer sprinkles, also known as jimmies. You can place the eggs in a bowl of warm water for 5 to 10 minutes, if needed. Eggs: Also need to be at room temperature before starting the recipe.Granulated sugar: Sweetens the cake without adding flavor.Unsalted butter: You’ll need two sticks of butter for the cake layers, and they must be softened to room temperature first.Vanilla extract & almond extract: The almond extract gives it that classic funfetti birthday cake flavor.Oil: Canola oil or vegetable oil will work in this recipe.If you don’t have buttermilk, you can make a substitute (although real buttermilk is preferred). Buttermilk: Makes for a moist and tender cake.Salt: Balances out the sweetness of the batter and enhances the vanilla flavor.Baking powder & baking soda: Work together to help the cake rise in the oven. Cake flour: Has a lower protein content than all-purpose flour, which results in a lighter, springier cake.Here’s an overview of what goes into the cake: I used this recipe to make a funfetti layer cake, but I’ve also given instructions on how the batter can be used to make a 9×13-inch cake or cupcakes.īefore we go over the ingredients you’ll need to make this funfetti cake recipe, it’s important to note that they should all be at room temperature, including the buttermilk. Plus, it’s light, fluffy, and moist thanks to the combination of buttermilk, oil, and cake flour in the batter. There’s something so special about a funfetti cake, isn’t there? I know it’s essentially a vanilla cake with a few extra ingredients mixed in, but the rainbow sprinkles in the batter take it to the next level somehow! I also add almond extract to my cake to make it taste more like a classic birthday cake. Don’t wait for your birthday to roll around to make this homemade funfetti cake! It’s moist, fluffy, and topped with Swiss meringue buttercream and plenty of sprinkles.
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