Funfetti has always been my favorite type of cake – probably because of the sprinkles. I LOVE sprinkles – especially rainbow sprinkles. I have always added them to ice cream and desserts because they are so fun and colorful. Anyways, growing up I baked a lot – but I was not as of a skilled baker as I am now, although I still have a long way to go. I used to rely on boxed cake mixes as my base – I would add things to them and try to get creative, but I was far from being able to bake a cake from scratch, on my own. Funfetti was always my go to when I would bake for friends in my early days of learning how. Fast forward 20 years and I still have a love for funfetti, but you won’t find any box mixes here. This is all the fun of funfetti, but none of that fake flavor the box mix has – you all know what I am talking about, don’t deny it. As I stated above, I am a big fan of sprinkles, so the more the better. This cake is loaded with sprinkles throughout and I topped it with even more sprinkles for a fun, colorful slice! If you are looking to bake for a friend or just want to be nostalgic bake this cake for a deliciou cake.
For the Cake:
- 1 Cup Butter, Softened
- 1 3/4 Cup Sugar
- 4 Egg Whites
- 1 1/2 Cup Sour Cream
- 1/2 Cup Milk
- 2 Tsp Vanilla
- 2 1/4 Cup Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Rainbow Sprinkles
For the Buttercream:
- 1 Cup Butter, Softened
- 4-5 Cups Powdered Sugar
- 2 Tsp Vanilla
- 1/8 Cup Milk
- Makes: 1 9×9 Cake
- Prep Time: 15 Minutes
- Cook Time: 35-45 Minutes
- Cool TIme: 60+ Minutes
To Make:
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×9 cake pan.
- In a bowl, add the flour, baking soda and salt and mix then set aside.
- In an electric mixer, add the butter and beat on medium to high until the butter starts whipping – about 5 minutes.
- Scrape down the sides and add in the sour cream and sugar. Continue mixing on low until the sugar is well incorporated.
- Add the milk and egg whites and mix on low until well incorporated. Add in the vanilla and mix again for a few seconds.
- Scrape down the sides and bottom of the bowl and slowly start adding in the dry ingredients on low.
- Mix in about 1/2 cup of the dry ingredients at a time and mix on low until well incorporated, scraping down the sides frequently to ensure the batter is mixed.
- After all the wet and dry ingredients are well mixed, fold in the sprinkles with a spatula.
- Pour the batter in to the greased cake pan and bake in the oven for 35-45 minutes – check at 35 minutes using a toothpick to see if the middle comes out clean. If not, place back in the oven in increments of 5 minutes until cooked.
- Once the cake is cooked, remove from the oven and allow to completely cool before icing.
- While the cake cools, let’s mix the icing together.
- In an electric mixer, add the butter and mix on medium to high for 5 minutes until the butter is whipped.
- Add in the powdered sugar – 1 cup at a time – and mix on low to medium until well incorporated. Once you have added 3 cups of the powdered sugar, add in the vanilla and milk and mix until well combined.
- Add in 1 more cup of powdered sugar and mix on low to medium until well combined. At this point, taste the icing to test for the sweetness – you want the buttercream to be subtly sweet, but not to the point that you get a sugar rush. If you feel that it needs to be sweeter, add in the remaining powdered sugar 1/4 cup at a time.
- When the cake has completely cooled, spread the icing evenly across the cake and top with more sprinkles if desired. Slice and serve!
Aly Eats Food 
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