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Baking & Dessert · Dessert

Funfetti Cake

Chef Biscuit

A colorful sprinkle-filled layer cake covered in creamy frosting.

Prep time
25 minutes
Cook time
28–32 minutes
Total time
1 hour 30 minutes
Servings
10–12 slices
Chef Biscuit presenting Funfetti Cake

Ingredients

For the Cake

  • 2 1/2 cups all-purpose flour (300 g)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened (170 g)
  • 1 3/4 cups granulated sugar (350 g)
  • 4 large egg whites
  • 2 tsp vanilla extract (10 mL)
  • 1 cup whole milk (240 mL)
  • 1/2 cup rainbow jimmies sprinkles (80 g)

For the Frosting

  • 1 cup unsalted butter, softened (226 g)
  • 4 cups powdered sugar (480 g)
  • 2 tsp vanilla extract (10 mL)
  • 3–4 Tbsp heavy cream (45–60 mL)
  • 1/4 cup rainbow jimmies sprinkles (40 g)

Directions

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Beat in the egg whites and vanilla until combined.
  5. Gradually mix in the dry ingredients and milk, alternating between the two, until a smooth batter forms.
  6. Gently fold the rainbow sprinkles into the batter.
  7. Divide the batter evenly between the prepared pans and bake for 28–32 minutes, until a toothpick inserted into the center comes out clean. Cool completely.
  8. Beat the butter, powdered sugar, vanilla, and heavy cream together until light and fluffy.
  9. Spread frosting between the cake layers, then frost the top and sides of the cake.
  10. Cover the cake with rainbow sprinkles, slice, and serve.