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To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp Recipe

To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp Recipe
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★★★★★

5.2 from 8 reviews

This delightful Layer Cake recipe features a moist and tender vanilla cake studded with colorful rainbow sprinkles, giving it a funfetti effect. The cake layers are perfectly paired with a luscious vanilla buttercream frosting, creating a classic and festive dessert ideal for celebrations or any special occasion.

Ingredients

Scale

Cake

  • 2 1/2 Cups (265g) sifted cake flour (see notes for DIY cake flour)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 Cup (170g) unsalted butter, room temperature
  • 1 3/4 Cups (340g) granulated white sugar
  • 3 large eggs, room temperature
  • 1/2 Cup (120g) sour cream, room temperature
  • 1 Tbsp pure vanilla extract
  • 1 Cup (240ml) whole milk, room temperature
  • 1/3 Cup (60g) rainbow sprinkles, coated in 1 tsp flour

Vanilla Buttercream

  • 2 batches vanilla buttercream (see your preferred vanilla buttercream recipe)

Instructions

  1. Prepare pans and oven: Preheat your oven to 350°F (177°C). Prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and lining the bottom with parchment paper, or grease and lightly flour the pans.
  2. Mix dry ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  3. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream the unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 4 minutes. Scrape down the bowl once during mixing.
  4. Add eggs, sour cream, and vanilla: Lower mixer speed to low and add eggs one at a time, mixing 10-15 seconds after each addition. Add vanilla extract and sour cream, then increase speed to high and mix for 1 minute. Scrape down the bowl and paddle.
  5. Add dry ingredients and milk: Turn mixer off. Add all dry ingredients at once and mix on low until just incorporated. Slowly add milk while mixing until batter is smooth but slightly thick, about 30 seconds. Scrape down the bowl and stir gently by hand to remove lumps.
  6. Fold in sprinkles: In a small bowl, toss the rainbow sprinkles with 1 teaspoon of flour to prevent sinking or bleeding. Gently fold the coated sprinkles into the batter with a silicone spatula.
  7. Bake: Divide batter evenly into prepared pans. Bake for 30-35 minutes until cakes spring back to touch and a toothpick inserted in center comes out clean. Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely to room temperature.
  8. Frosting: Once cakes are fully cooled, frost with two batches of your vanilla buttercream or frosting of choice. Layer cakes as desired and decorate.

Notes

  • DIY Cake Flour: To substitute cake flour, remove 2 Tbsp from each cup of all-purpose flour and replace with 2 Tbsp cornstarch. Sift mixture 4 times for best texture.
  • Rainbow Sprinkles: Use elongated jimmies coated with carnauba wax and confectioner’s glaze to prevent color bleed into batter.
  • Make Ahead: Cake layers can be baked and wrapped in plastic wrap at room temperature for up to two days or frozen tightly wrapped for up to two months before frosting.
  • Variations: To make cupcakes or sheet cakes, refer to related funfetti recipes for adjusted measurements and baking times.

Nutrition

Keywords: layer cake, funfetti cake, vanilla cake, rainbow sprinkles, birthday cake, vanilla buttercream

Find it online: https://ellaeatsdaily.com/to-make-your-own-cake-flour-spoon-and-level-one-cup-of-all-purpose-flour-and-remove-2-tbsp-recipe-2/