Funfetti Cake
Soft, moist and packed with sprinkles, this cake is the ultimate funfetti cake!
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Equipment
- 8x8 baking pan
- stand mixer or hand held mixer with whisk attachment
- sifter
- spatula
- mixing bowls
Ingredients
- 1 ¾ cup cake flour 218 g
- ¾ cup unsalted butter, softened 168 g
- 1 cup sugar 200 g
- 2 ea eggs room temperature
- 1 ea egg white room temperature
- ¼ cup canola oil 55 g
- ½ cup kefir, room temperature 110 g
- 1 tbsp imitation vanilla
- ⅛ tsp almond extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup rainbow jimmies
Instructions
- Preheat oven to 350 F.
- Sift cake flour, baking powder, baking soda and fine sea salt into a bowl. Set aside.
- In a separate bowl combine the butter and sugar. You will cream on medium high until light and fluffy - about 3 minutes.
- Slowly drizzle in the oil while mixing on low. Increase to medium low once all oil has been added and mix until smooth.
- Add one egg at a time and mix on medium until combined - about 1 minute.
- Add the egg white at the end and mix on medium for about 1 minute.
- Scrape down bowl and add vanilla. Mix on low until combined.
- Add ⅓ of dry ingredients to wet ingredients. Mix on low until barely combined.
- Add ½ of kefir to batter and mix on low until just combined. Repeat step 7 (add ⅓ dry) and step 8 (add other ½ of kefir) and ensure it's mixed until just combined.
- Add remaining dry ingredients and mix on low until only some flour streaks remain.
- Add sprinkles to batter, and use a rubber spatula to continue folding in the remaining dry ingredients and folding in the sprinkles. Fold in gently. Stop folding in sprinkles once no flour remains to be dispersed - you do not want to over mix the batter.
- Prepare a 8x8 baking pan. Butter pan along bottom and up the edges. Then sprinkle in about 1 tsp of flour and shake it about to coat the butter. You can also opt to use parchment paper in place of this method.
- Pour batter into butter and floured baking pan. Use a rubber spatula to gently smooth out butter evenly. You can gently tap the pan on the counter to help settle it.
- Bake at 350 F for 40 minutes, or until a tooth pick comes out with a few crumbs from the center.
- Place on wire rack to cool. Remove from baking pan after about 15 minutes and allow to continue cooling.
Notes
- Room Temperature Ingredients. This is probably the most important for this recipe because your cake will not come out as intended if you are using cold ingredients. Don't melt your butter either - that will not yield the same cake within this recipe. Take your cold ingredients out at least 30 minutes to 1 hour prior. I recommend cutting the butter into large 1" cubes to help speed along the process. You can place your eggs in warm water to help cut down on time as well.
- Weigh Your Ingredients. You will have a better chance of success with this recipe if you weigh your ingredients. A kitchen scale is a low cost investment - as low as $10 if you purchase a simple one on Amazon. Volume measurements are provided for your convenience as well.
- Cake flour is important for this recipe because it is what helps contribute to a soft crumb. Cake flour is finer than most flours, and has a low protein content which is what helps make this cake airy and soft. You can use all purpose flour in its place but the cake will be more dense. If you do not have cake flour you can make a substitute using 105 g (¾ cup + 2 tbsp) of all purpose flour with 14 g (2 tbsp) of corn starch for each cup of flour.
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