You guys, when was the last time you had Funfetti Cake?! This cake was EVERYTHING when we were kids. Everyone wanted a Funfetti Cake for their birthday. As a kid, I was like “how do they get all those sprinkles in there??!!” I’m still kind of obsessed with the idea of slicing into a cake and finding a little surprise in there.
A few weeks ago, my boyfriends friend was telling me it was his birthday coming up and I was all, “Come over! I’ll make us dinner and a big ol’ cake”. He happily takes me up on the offer and tells me he wants a Funfetti Cake. I’m like, “Heck yes, I haven’t had that since I was 5! Let’s do this!”.
So the morning of the big birthday came and I woke up super early to get started on this cake. I knew exactly which recipe I wanted to try out. Have you heard of Molly Yeh?! She is one of my favorite baker/bloggers out there. Just a few weeks ago she posted a Funfetti Cake recipe and I was all too excited to try out her recipe. My cake decorating skills are no where near as cool as hers but I did my best!
This cake was really fun and easy to make and trust me I did not hold back on the sprinkles! For the frosting, I used a rich and creamy brown butter frosting. If you don’t already know, I love browning my butter for almost everything! It completes Molly’s Funfetti Cake perfectly!
Molly’s Funfetti Cake Recipe
- 3 3/4 c (476g) flour
- 6 tb (48g) constarch
- 1 1/2 tsp kosher salt
- 1 tb baking powder
- 1 1/2 c (338g) unsalted butter
- 2 1/4 c (450g) sugar
- 6 large egg whites
- 6 tb (75g) flavorless oil
- 1 1/2 tb clear imitation vanilla
- 1 c + 2 tb (270g) whole milk
- 3/4 c (144g) rainbow sprinkles
- Preheat your oven to 350*F. Grease and line the bottoms of four 8-inch cake pans.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
- 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 vanilla.
- 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 between the pans.
- Bake until a toothpick inserted into the center comes out clean. Start checking at 25 minutes.
- Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.
BROWN BUTTER FROSTING
- 2 Sticks of unsalted butter
- 6 Cups powdered sugar
- 2 vanilla beans (seeded)
- 6 tbsp milk
- 2 teaspoons Vanilla
- dash of salt
- In a medium saucepan, add butter and scrapings of vanilla beans. Toss vanilla bean shells into sauce pan and cook for 6 minutes on a medium heat.
- Remove from heat and let cool for 20 minutes. Remove vanilla bean shells.
- In a stand mixer fitted with a paddle attachment, beat the butter until smooth and then gradually beat in the powdered sugar. Add the salt, vanilla, and milk and beat to combine.