If you want to make this funfetti cake, don't wait until your birthday! It has Swiss meringue buttercream and lots of sprinkles on top. It's moist and fluffy.
– 3 cups (345 grams) cake flour (spooned & leveled)– 2 teaspoons baking powder– ½ teaspoon baking soda– ½ teaspoon salt
Ingredient
– 1 cup (240 ml) buttermilk (room temperature)– ¼ cup (60 ml) canola or vegetable oil– 2 ½ teaspoons pure vanilla extract– ½ teaspoon pure almond extract
– 1 cup (2 sticks, or 230 grams) unsalted butter (softened)– 2 cups (400 grams) granulated sugar– 4 large eggs (room temperature)– ½ cup (100 grams) sprinkle
Direction
In a large bowl, mix cake flour, baking powder, baking soda, and salt for a funfetti layer cake. In another bowl, combine buttermilk, oil, vanilla, and almond extract.
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Low-speed Paddle-blend butter in stand mixer bowl. Cream butter and sugar on medium for 4–5 minutes. Cake softens. Whole-egg butter. To mix evenly, wash bowl sides after eggs.
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Finally, add dry ingredients to butter mixture in three stages, alternating with buttermilk. This prevents flour overmixing, which causes gluten and denser cakes.
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Wrap three 8-inch cake pans in parchment paper and spray with nonstick spray. Divide batter. Bake the cake layers until a toothpick inserted in the middle comes out clean, then cool before frosting.
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Swiss meringue buttercream. Vanilla buttercream only. Double-vanilla buttercream cake frosting. Build and frost cake after layers cool! My favourite funfetti cake sprinkles were added.