Funfetti Layer Cake

Hello and happy Monday! How was your weekend?? My in-laws were in town and in typical fashion, my husband put them to work. ha! Well, they did ask if we had any house hold chores to do…so we spent the weekend staining our front decks. (our house has two front decks, one on the top floor, one on the bottom) and let me tell you — staining is way harder than painting! I took a lot more stain that we were anticipating and a lot more time — but with 4 people it goes by relatively quickly. Anyway, back to why I’m writing this post — Funfetti layer cake! yes! FUNNNNNetti! All the sprinkles! Frosting! yay! ok…calming down….

But seriously, just LOOK at this cake. I made this cake late last week as a welcome to Kory’s parents and as it turns out, also a thank you for all the work they helped us do around the house. I recently purchased Molly Yeh’s Cookbook, Molly on the Range, from Amazon on Prime day and I’ve been reading through it just waiting to get to this recipe (which is also featured on the front cover) and boy did it not disappoint!

I have struggled for lets say….ever….to make a white cake that doesn’t taste like trash. (anyone else??) There is just something about my white cake from scratch (which is the base for this funfetti cake) that just never tasted like what you wished the boxed mix tasted like. yafeelme? but guys! This recipe is the bomb.com. So good and straight forward vanilla flavor and the sprinkles were just perfectly distributed. Molly Yeh for the win!

Now, there’s a couple of tricks that I discovered while making this cake that I’ve never tried before. Number 1: Imitation Vanilla Extract. Yes, you read that right. Unfortunately (or fortunately?) there’s just no replacing it in this recipe. It really does make the difference in how this cake tastes. I suppose that you could use real vanilla extract, but you will loose the white color of the cake and it wont taste the same, so my advice? Just get the clear imitation stuff and suck it up this one time.

Trick number 2: Add the egg whites as if they are regular eggs. In most white cake recipes, you are supposed to whip the egg whites into stiff peaks and then fold them into the batter before you bake, but this recipe just uses the egg whites as normal eggs which, while making the batter lighter and airier also makes it faster and easier for you!

So aside from that, this cake is a pretty easy layer cake to put together, but if you’re not into layer cakes, this recipe will also yield 24 cupcakes! I hope you enjoyed this post and cant wait to give this cake a try! Also, go check out Molly Yeh’s Blog as well as her cookbook — you wont regret it!

Happy baking!

XO,

Danielle

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Funfetti Cake from Molly on the Range

Have some fun with this funfetti layer cake -- guaranteed to bring out your inner kid!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8 Slices

Author Molly Yeh

Ingredients

For the cake:

• 2 1/2 c flour
• 1/4 c constarch
• 1 tsp kosher salt
• 2 tsp baking powder
• 1 c unsalted butter at room temperature
• 1 1/2 c sugar
• 4 large egg whites
• 1/4 c flavorless oil like canola oil
• 1 tb clear imitation vanilla
• 1/2 tsp almond extract
• 3/4 c whole milk
• 1/2 c rainbow sprinkles artificially colored cylinders, not nonpareils, sanding sugar, or anything naturally colored

For the frosting:

• 1 3/4 c unsalted butter at room temperature
• 3 1/2 c powdered sugar
• 1/8 tsp kosher salt
• 1 1/2 tsp clear imitation vanilla
• 1/4 tsp almond extract
• 2 tb whole milk

Instructions

To make the cake:

1. Preheat the oven to 350ºf. grease and line the bottoms of three 8-inch cake pans, two 9-inch cake pans or line 24 cups of two muffin tins.
2. In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
3. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the extracts.
4. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined, Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.
5. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes.
6. let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.

To make the frosting:

1. in a standing mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. add the salt, extracts, and milk and beat to combine.
2. frost the cake or cupcakes as desired and enjoy.

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