Vanilla Funfetti Cake

A beautiful, two layer, from scratch Vanilla Funfetti Cake – taking sprinkles to the next level!

  • 60 mins
  • 10 servings
Ingredients

For the Cake

  • 5 egg whites, room temperature
  • 3/4 cup milk
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 1 1/2 tsp Rodelle Vanilla Extract
  • 2 1/2 cup cake flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup sprinkles

For the Frosting

  • 1 cup unsalted butter, softened
  • 4 cup powdered sugar
  • 1/4 cup heavy cream
  • 2 tsp Rodelle Vanilla Extract
  • 1/2 cup sprinkles
Uses
Directions

For the Cake

  1. Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar and vanilla for 2 minutes on medium speed, scraping down the sides of the bowl as needed.
  3. Add in the dry ingredients and mix until combined.
  4. Beat in egg white mixture until fully blended.
  5. Add in the remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl.
  6. Fold in sprinkles.
  7. Spray two 9-inch cake pans with baking spray.
  8. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes.
  9. Remove and cool completely on wire rack.

For the Frosting

  1. Beat butter for 3 minutes using whisk attachment on an electric mixer.
  2. Add in powdered sugar, heavy cream and vanilla.
  3. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  4. To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to the top and smooth with an offset spatula.
  5. Top with a second layer of cake. Apply frosting to entire cake.
  6. To add sprinkles to the sides of cake, place cake on a baking sheet (to help catch excess sprinkles). Fill hand with sprinkles and gently press into sides of cake. Repeat until desired amount of sprinkles are applied.
  7. Prepared for Rodelle by Shugary Sweets. Check out more pictures by clicking here!