Rob's birthday was yesterday, and he requested a Funfetti cake.
I love to make things you'd usually buy from scratch, so when I found a recipe for homemade Funfetti cake, I jumped at the chance.
I followed the cake recipe with a couple of minor tweaks, which I've mentioned below. I could honestly drool right now, just thinking of this cake. It was moist and sugary and delicious. I told Rob I will be making it for my own birthday every year, thank you very much.
It was easy to make, too, and the buttercream frosting is heavenly, thick and sweet and delicious.
Homemade Funfetti Cake
1 and 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar (the author substituted 1/4 cup brown sugar to help the texture but I forgot and it didn't seem to hurt the texture at all)
1 stick unsalted butter, melted
1 large egg
1/4 cup low-fat vanilla yogurt
3/4 cup milk (I used almond milk)
1 tablepoon vanilla extract
1/2 cup sprinkles
1 stick salted and 1 stick unsalted butter, both softened (or use two sticks unsalted and add salt to taste)
3 to 4 cups powdered sugar
1/4 cup almond milk (original recipe calls for heavy cream)
1/2 tablespoon vanilla extract (original recipe calls for 1 teaspoon)
Preheat oven to 350 degrees.
Mix together dry ingredients for cake. Melt butter and mix in sugar, stir well. Cool in refrigerator for one minute, then mix in the rest of the liquid ingredients. Mix into dry ingredients by hand, making sure there are no lumps. Add sprinkles and mix well. I used ice-cream topping sprinkles
I baked my cake in a 9-inch-by9-inch greased cake pan. The original recipe says you can also bake this in a springform cake pan.
For icing, whip butter in mixer for three minutes. Add sugar, milk as needed and vanilla. This will make tons of frosting. I used a spatula to spread it in a thick layer on the cake and still had some left over. Add sprinkles liberally to top of cake.