A riff on my favorite vanilla cake, this one is light and fluffy, smells amazing, and is chock full of happy sprinkles.
funfetti cake
Total time: 35 mins
Makes: 3 8inch cakes
Ingredients:
4 cups all purpose flour (spooned and leveled *Check out my chocolate cake recipe for more info)
2 2/3 cups sugar
2 Tablespoons baking powder
1/2 teaspoon kosher salt
3/4 cup (1.5 sticks) unsalted butter, cut into cubes and at room temperature
2 cups milk (2% or whole)
4 large eggs
4 teaspoons vanilla
3/4 cup sundae sprinkles (the long ones, not the nonpareils)
Directions:
Preheat the oven to 350 and prepare 3 8-inch cake pans with wax paper, cooking spray and flour. (*For a more in depth explanation, check out my chocolate cake recipe. :)
In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, salt, and butter on low speed until it looks like sand.
Add 1 cup of milk, and beat on medium high for 30 seconds, or until it is just combined.
In a small bowl, whisk together the rest of the milk (1 cup), eggs, and vanilla. Then add to the mixer and beat another 30 seconds, or until everything is just combined and smooth and creamy.
On low, add the sprinkles and mix until just combined.
Pour the batter evenly into the pans, then bake for 28-33 minutes. To check if the cake is done, poke a toothpick in the middle- you want to see a few crumbs stick.
Let the cakes cool in their pan for 10 minutes, then use a sharp knife to go around the edges. Cover the top with a big piece of plastic wrap and flip the pan over, remove the wax paper, then wrap up the cake (it will still be warm) and put it in a ziplock bag.
Notes:
STORAGE: If you plan to frost it the same day you bake it, keep the cakes in their bags on counter until they cool completely (roughly 1 hr). If not, just put the bags in the freezer until need them; let them thaw for 15 minutes or so on the counter before you're ready to frost. This cake will keep fresh and delicious in the freezer for 2 weeks.