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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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★★★★★

4.9 from 14 reviews

This Funfetti Layer Cake recipe features moist, tender vanilla cake layers filled with colorful rainbow sprinkles and frosted with creamy vanilla buttercream. Perfect for celebrations, the cake is light, fluffy, and bursting with fun sprinkles throughout each bite. The homemade cake flour mix and sour cream ensure a delicate crumb, with a classic vanilla flavor enhanced by a smooth buttercream finish.

Ingredients

Scale

Funfetti Cake

  • 2 1/2 Cups (265g) sifted cake flour* (see notes)
  • 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 (recipe not specified, but standard buttercream includes butter, powdered sugar, vanilla, and a splash of milk or cream)

Instructions

  1. Prepare Cake Pans and Oven: Preheat oven to 350°F (177°C). Spray the sides of two 8-inch or three 6-inch cake pans with baking spray and line the bottoms with parchment paper. Alternatively, grease and lightly flour pans.
  2. Mix Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk well to combine and set aside.
  3. Cream Butter and Sugar: Using a stand mixer with paddle attachment or handheld mixer, beat unsalted butter and sugar on medium-high speed for about 4 minutes until light and fluffy. Scrape down the bowl and paddle once during mixing.
  4. Add Eggs and Wet Ingredients: Lower mixer speed and add the eggs one at a time, mixing 10-15 seconds after each addition. Add vanilla extract and sour cream, then beat on high speed for 1 minute. Scrape down bowl and paddle.
  5. Incorporate Dry Ingredients and Milk: Turn mixer off, add dry ingredients all at once. Mix on low speed just until starting to combine. Slowly pour in milk while mixing, continuing until just incorporated, about 30 seconds. Scrape sides and bottom of bowl and stir gently by hand to remove any lumps.
  6. Fold in Sprinkles: In a small bowl, toss rainbow sprinkles with 1 tsp flour to prevent bleeding. Gently fold the coated sprinkles into the batter with a silicone spatula. The batter will be slightly thick.
  7. Bake The Cake: Divide batter evenly between prepared pans. Bake for 30-35 minutes at 350°F, or until the cakes spring back to the touch and a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Allow cakes to cool in the pans for 5 minutes. Then, turn out onto wire racks and cool completely to room temperature before frosting.
  9. Frost and Assemble: Once cooled, layer and frost cakes with vanilla buttercream or frosting of your choice. Smooth or pipe as desired, then serve.

Notes

  • DIY Cake Flour: Make your own cake flour by spooning and leveling 1 cup all-purpose flour, remove 2 Tbsp, then add 2 Tbsp cornstarch. Repeat for total amount needed. Sift mixture 4 times and re-measure.
  • Rainbow Sprinkles: Use elongated rainbow sprinkles (jimmies) containing carnauba wax and confectioner’s glaze to prevent color bleeding.
  • Make Ahead: Bake and cool cakes, wrap tightly, and store at room temperature for up to 2 days before decorating. Freeze unfrosted layers up to 2 months.
  • Adaptations: Use funfetti batter for cupcakes or sheet cakes following alternate recipes.

Nutrition

Keywords: funfetti cake, vanilla layer cake, funfetti birthday cake, sprinkle cake, homemade funfetti, 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/