Funfetti Cake from Scratch

December 23, 2012 By

funfetti cake homemade

I love, love, love box mix Funfetti cake.  I don’t know why, but I always have.

Being a baker, of course I’ve tried to recreate it a few times, but it has never turned out right.  Until now… and since the weather isn’t acting like winter, I’m not baking like winter, either.

I was actually making a cake to make cake balls, but this cake ended up as the perfect Funfetti cake. I guess you get what you want when you stop trying!

Is there a box mix that you just can’t beat with a “from scratch” recipe? 

funfetti cake piled with sprinkles

funfetti cake on periwinkle plate

funfetti cake made from scratch

funfetti cake in BHG pan

4.7 from 3 reviews

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Funfetti Cake from Scratch
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 4 egg whites
  • 1 cup whole milk
  • 2 teaspoons vanilla
  • 2 ¾ cups flour
  • ⅛ cup cornstarch
  • 1½ cups sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ teaspoon salt
  • 1 stick of unsalted butter, softened
  • ¼ cup vegetable oil
  • ½ cup sprinkles
  • 1 recipe for buttercream frosting

Instructions
  1. Preheat oven to 350 degrees and spray a 9×13 inch pan.
  2. Combine the egg whites, vanilla, vegetable oil, and whole milk. Whisk together and set aside.
  3. In a large mixing bowl; sift the dry ingredients. Fitted with a paddle attachment, blend the dry ingredients with the butter and half of the milk and egg white mixture. Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining mixture and stop mixing once combined.
  4. Fold in sprinkles and pour mix into pan. Bake in preheated oven for 25-30 minutes or until a toothpick comes out clean. Watch carefully so you don’t over bake.
  5. Lastly, frost with the buttercream frosting.
  6. I used Food Network’s recipe: http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html

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 funfetti cake with buttercream frosting

Filed Under: Cake, Cake Batter, Cake Mix, Sprinkles Tagged With:



9 Comments
  • GRETA VANDE LUNE

    do you need cornstarch

    • Katie

      Yes, it helps make the cake soft and fluffy. Instead of using cornstarch and flour, though, you can just substitute both for cake flour. So instead of 2 3/4 cups flour and 1/8 cup cornstarch, you could use about 3 cups cake flour.

  • http://Facebook-LGVCupcakes Laura

    I LOVE your blog. I just stumbled across it because I got a request for a funfetti cake! Your looks and sounds scrumptious!!!! Just one question, at what point do you add the vegetable oil? I don’t want to make any mistakes and then it doesn’t come a fluffy as yours!!!! That step was not in your instructions. Thank you so much and continue your baking and blogging. It’s excellent!!!!

    • Katie

      Hi Laura,

      Thank you so much… I really appreciate that. Your comment made my day! Thanks for pointing that out, I just added that to the steps; my scatterbrain forgot to add it. It goes in with the milk and egg whites at the beginning.

      Thanks! :)

      • http://Facebook-LGVCupcakes Laura

        Thanks for getting back to me. I can’t wait to make this cake! I’ll let you know how it turns out!!! Thanks a lot!

  • Lena

    Would it be okay if you take out the cornstarch

    • Katie

      Hi Lena! The cornstarch helps make the cake fluffy and airy. It would not be a good idea to take it out. If you decide to take it out, substitute the cornstarch + flour with cake flour!

  • http://thisitalianfamily.wordpress.com Rach

    Looks delicious!

  • http://heartsinmyoven.blogspot.com Lynna

    What an awesome feeling–end up making a cake for cake balls and bake a delicious funfetti cake instead! It looks so pretty.