Funfetti Cake


The last of the birthday honorees for our group celebration was my friend Joe.  When I told his wife Rachel that I was planning on making individual desserts for each birthday boy or girl, I asked her if Joe had any particular favorites that I could make for him since nothing was immediately obvious as “the one” for him.  She said, “He does have a favorite – he calls it ‘girl cake’.”  Um, what?  She clarified that “girl cake” is how Joe refers to funfetti cake.  Hilarious 🙂

I have made this recipe once before in cupcake form, and it was fabulous.  This time I made it in two 5-inch round cake layers and decorated it with my favorite vanilla buttercream.  The only problem I had was judging how long to bake the cakes.  I took them out of the oven a bit early before I realized they needed to bake a bit longer, and I think this caused them to sink in the middle.  Because of this I really cannot give an accurate baking time for this recipe, but I will estimate about 30-40 minutes.  Of course the sunken middles were nothing some delicious frosting couldn’t fix 😉

Funfetti Cake
1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter, at room temperature
1 cup sugar
3 large egg whites
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup milk
1/4 cup rainbow sprinkles

Preheat the oven to 350 degrees F.  Grease and flour the sides of two 5-inch round cake pans, and line the bottom of the pans with parchment paper.

In a small bowl, combine the flour, baking powder, and salt.  Stir together and set aside.  In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.  Add the egg whites to the bowl and beat until combined.  Add in the vanilla and almond extracts and mix until incorporated.  Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients.  Mix just until incorporated.  Fold in the sprinkles with a spatula.

Divide the batter evenly between the prepared pans.  Bake until a toothpick inserted in the middle comes out clean (about 30-40 minutes?).  Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely.  Frost cooled cakes as desired.

Source: adapted from Baking Bites

10 Responses

  1. this cake is gorgeous! your posts just keep amazing me! : )

  2. I’ve never thought of making funfetti cake from scratch. What a great idea! I think my boys would love it, even if it is called “girl cake”. :0)

  3. This looks so pretty! My husband also loves this cake, so I’ll have to make it for him! I’ve noticed that you’ve been making a lot of 5-inch round cakes- how do you determine how much to cut the recipe down by?

  4. This is so cute! I’m going to have to try this, it’s my favorite cake too!

  5. Hi Annie, I found your site recently and I really like it! I am jealous of your cake decorating skills. That is something I want to improve on this year. You do such a nice job of slicing your cake layers – do you use a special tool? And when you cut into a cake, how is it your slices are so neat? I use a cake knife with serrated edges and my slices look a mess, with crumbs all over. Wish they were as picture perfect as yours. Would love the help. Thanks!

  6. What a beautiful cake. Your friends are so spoiled!

  7. I just made funfetti cookes, from the box (yes I know), but I wanted to try adding either coconut or almond extract. Good to know that almond extract works with it.

  8. That’s funny….girl cake is one of my fave cakes, too! Can I tell you a secret….I usually make it from the box but now that I have a recipe I’m gonna try it by scratch. Thanks for the recipe link! I’m also going to try your buttercream recipe while I’m at it too!

  9. I just stumbled upon your blog and funny thing is, I make Funfetti Cake Balls on my blog! They are the perfect birthday treat, and I agree Funfetti is one of my favorite flavors as well. Cute blog! Keep it up!

  10. omg thanks for sharing the recipe i made it and it was great everyone loved no pieces left. you rock!!!!!!!!!!!!!!!

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