Funfetti Cake
Prep time
Cook time
Total time
This funfetti cake is light, sweet, and filled with sprinkles. It's the perfect party cake to make you and yours happy.
Serves: 2 cake layers
For the cake:
  • 6 egg whites, at room temperature
  • 12 tablespoons butter
  • 1 ¾ cups sugar
  • 2 ¼ cups cake flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • ¼ cup sour cream
  • 1 2 oz package rainbow sprinkles
For the frosting:
  • 4 sticks butter
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 teaspoons heavy cream
  1. Preheat the oven to 350°F. Butter two 9" cake pans, fit each with a circle of parchment paper, and butter the parchment paper.
  2. In a medium mixing bowl with a handheld mixer, whip the egg whites until they form stiff peaks. Clean off the mixer blades.
  3. In a large bowl, cream the butter on medium-high speed until light and creamy, then add the sugar and beat together for another two minutes. Add the vanilla extract and mix to combine.
  4. In a separate bowl, mix together the cake flour, baking powder, and salt. Add half of the dry ingredients to the butter and sugar mixture and mix to combine, followed by the milk and sour cream, and then by the rest of the dry ingredients. Be careful not to overmix.
  5. Using a rubber spatula, fold the egg whites into the batter until no white streaks remain. Don’t stir, as this will deflate the batter.
  6. Pour the batter cup by cup into the two prepared cake pans, trying to get the mixture divided as evenly as possible. Bake for 25 minutes, or until a tester inserted into the middle of the cake comes out clean. Cool the cakes in their pans for five minutes, then carefully turn them out onto cooling racks to cool completely.
  7. While the cakes bake, make the frosting by placing the butter in a large mixing bowl. Beat with a handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment) until the butter is light and creamy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing to combine before adding each cup. Add the vanilla and heavy cream and beat until light and fluffy. If the frosting seems too thick and heavy, you can add another tablespoon of heavy cream.
  8. To assemble the cake, place one cake layer on a cake stand or platter. Place about a cup and a half of frosting on top and smooth it evenly with an offset spatula. Add the second cake layer and repeat the process. Use the offset spatula to spread frosting around the sides of the cake, then use a bench scraper to smooth the frosting around the sides. I kept it very light for a naked cake look. Smooth the frosting on top with the offset spatula and serve!
Recipe by Today We Bake at