Categorized:

  • Cake & Cupcakes
  • Desserts

Tagged:

  • almond extract
  • butter
  • cake flour
  • egg whites
  • eggs
  • powdered sugar
  • sprinkles
  • sugar
  • vanilla extract
  • vegetable oil
birthday cake - 1

Birthday Cake {Funfetti Cake}

Ingredients

  • 2 1/4 cups (300g) cake flour (preferably use a kitchen scale to measure or use scoop and level method to measure)
  • 1 Tbsp (12g) aluminum free baking powder
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, at room temperature*
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, whites and yolks separated, at room temperature**
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract***
  • 4 large egg whites
  • 1 cup + 1 Tbsp (250ml) whole milk, at room temperature***
  • 1/2 cup (92g) rainbow jimmies sprinkles
  • Vanilla Buttercream Frosting, 1 full recipe found HERE (or make more for decorating)

Instructions

  • Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans. Line bottoms with parchment paper, butter parchment, dust with flour and shake out excess. Wrap pans with cake strips (I use THESE - affiliate link)****.
  • Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk together.
  • In the bowl of an electric stand mixer cream butter and sugar until very pale and fluffy. Scrape down sides and bottom of mixer bowl with a rubber spatula.
  • Mix in vegetable oil. Then mix in the 2 egg yolks, scrape down mixer bowl. Blend in vanilla and almond extract. Set aside.
  • In a separate clean medium mixing bowl using an electric hand mixer whip 6 egg whites (2 from the whole eggs listed, 4 from egg whites listed) on high speed until medium-stiff peaks form (tips of peaks should just droop slightly).
  • Add 1/3 of the flour mixture to butter mixture in stand mixer, mix just until combined. Add 1/2 of the milk and mix just until combined. Add another 1/3 of the flour mixture mix just until combined, followed by remaining 1/2 milk mixture mixing just until combined. Add in last 1/3 of the flour mixture and mix just until combined.
  • Remove bowl from stand mixer. Add egg whites and sprinkles and gently fold batter with a rubber spatula just until combined.
  • Divide mixture among prepared pans, pour and spread into an even layer.
  • Bake in preheated oven until toothpick inserted into the center comes out clean, about 30 - 35 minutes.
  • Cool in pan about 20 minutes, then run knife around edges of cake to loosen and invert onto wire racks to cool completely.
  • Once cool frost with buttercream frosting. If adding sprinkles over frosting add right away before it starts to develop a lightly dry outer crust. Store cake in an airtight container in a cool temperature (or chill for longer shelf life).

Notes

  • *To soften butter faster I usually microwave in 4 second intervals then rotate between each interval until just soft with a bit of firmness, do not melt!
  • **This will take about 60 minutes of resting at room temperature, unless you’re in a warmer climate.
  • To bring eggs to room temperature faster place in a bowl, cover with warm water, rest 5 minutes. For egg whites place in a sealed container and place in a bowl of very warm water rest 5 minutes.
  • ***To bring milk to room temperature quickly warm in microwave until it reaches 70 degrees on an instant read thermometer. It should only take about 30 seconds.
  • ****I use cake strips, but you can also make your own with layers of wet paper towels wrapped in a long sheet of foil or using a DIY wet cloth . I recommend using these because cakes come out taller and perfectly level (no trimming and waisting top) and edges aren’t browned.
  • If there is a nut allergy almond extract can be omitted, increase vanilla to 1 Tbsp total.
  • For decorating cake I used 1m Wilton tip. You’ll want about 1/3 more frosting than the recipe lists.

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