Is there anything more fun than funfetti cake? I have yet to meet a child (or adult or that matter) that does not love to see multi-colored sprinkles inside their cake. I made this cake for our annual First Day of School dinner party. I always make a big deal about going back to school. I feel like going to back to school is almost like a new calendar year. New beginnings, new routines, and a fresh start. I think that making a big deal about going back to school lets your children know that it is a really big deal. Almost every year, William requests spaghetti and meatballs. I always make a cake, but every year, I do change it up. This cake was a huge hit.
2 1/4 cups cake flour1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 egg whites
1 1/2 cups sugar
2 teaspoons lemon zest
1 stick butter, room temperature
1 teaspoon lemon extract
3/4 cup rainbow sprinkles
Marshmallow Buttercream (plus a teaspoon of lemon extract)
Sift together cake four, baking powder, and salt.
Whisk together buttermilk and egg whites.
Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Dorie says to do this, so I do.
Add the butter and beat together until creamy, 3 minutes.
Add the lemon extract.
Add 1/3 of the flour mixture.
Add 1/2 of the buttermilk mixture. Repeat until all of the ingredients are added.
Add the sprinkles and fold until combined.
Pour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes.
Cool in pans for 10 minutes, then turn out and cool completely.
Ice with frosting. I used my Marshmallow Buttercream with lemon extract instead of vanilla bean.
Slice and enjoy!
Funfetti Cake
Ingredients
- 2 1/4 cups cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 4 egg whites
- 1 1/2 cups sugar
- 2 teaspoons lemon zest
- 1 stick butter, room temperature
- 1 teaspoon lemon extract
- 3/4 cup rainbow sprinkles
Marshmallow Buttercream (plus a teaspoon of lemon extract)
Instructions
- Sift together cake four, baking powder, and salt. Whisk together buttermilk and egg whites.
- Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Dorie says to do this, so I do. Add the butter and cream together until creamy, 3 minutes. Add the lemon extract. Add 1/3 of the flour mixture. Add 1/2 of the buttermilk mixture. Repeat until all of the ingredients are added. Add the sprinkles and fold until combined.
- Pour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes. Cool in pans for 10 minutes, then turn out and cool completely.
- Ice with frosting. I used my Marshmallow Buttercream with lemon extract instead of vanilla bean.
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