Description

Experience the perfect balance of childhood whimsy and pastry-shop sophistication with this tender Funfetti Cake. This recipe utilizes professional techniques like fat emulsification and a dual-fat base to create a light, moist crumb accented by delicate vanilla and almond notes.

Ingredients

2 1/4 cups cake flour
1/2 cup unsalted butter, room temperature
1/4 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup buttermilk, room temperature
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup rainbow jimmies (sprinkles)
3 cups powdered sugar
1/2 cup unsalted butter, softened (for frosting)
2-3 tablespoons whole milk

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Instructions

Preheat your oven to 350°F (175°C) and line two 8-inch round pans with parchment paper, lightly greasing the sides.
In a stand mixer fitted with the whisk attachment, beat the room-temperature butter and vegetable oil on medium-high for 2 minutes until smooth and cohesive.
Gradually add the granulated sugar and continue beating for another 2 minutes until the mixture is light, fluffy, and pale yellow.
Add the eggs one at a time, followed by the vanilla and almond extracts, beating on medium-high until the mixture is voluminous and fully emulsified.
In a separate bowl, whisk together the cake flour, baking powder, and salt.
With the mixer on the lowest setting, alternate adding the dry ingredients and the buttermilk in three additions, starting and ending with the flour.
Using a silicone spatula, gently fold the sprinkles into the batter by hand to prevent the colors from bleeding.
Divide the batter equally between the prepared pans and bake for 30 to 40 minutes, or until the tops spring back and a tester comes out clean.
Allow the cakes to rest in their pans for 10 minutes before inverting them onto a cooling rack to cool completely.
Beat the frosting ingredients until glossy and spreadable, then assemble by applying a thin crumb coat, chilling for 15 minutes, and finishing with a final smooth layer of buttercream.

Notes

To ensure a perfectly stable emulsion, make sure your eggs and buttermilk are truly at room temperature before beginning; this prevents the butter from seizing and ensures a velvety texture. For the cleanest slices, always chill the assembled cake for at least 30 minutes before cutting with a hot, dry knife.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American