Honestly, I’ve never cared too much for funfetti cake but after creating this recipe my mind has been officially changed! This funfetti snack cake is not only full of the happiest rainbow colored sprinkles but is also super moist, tender & downright delicious! No forks needed for this cake- just bake, frost, slice & get to snacking on perfect little bites of joy! I hope this cake becomes a favorite of yours like it has for me. It’s the perfect cake for sharing with friends or making for yourself when you just need a little extra happiness in your day. Enjoy my friends!
Funfetti Snack Cake
By Maci M. | Lovely Baking Co.
Ingredients:
Cake:
6 Tbsp butter, softened
1 cup granulated sugar
1 egg + 2 egg yolks, at room temperature
½ Tbsp vanilla extract
1 ⅓ cups flour
1 ¼ tsp baking powder
¼ tsp salt
¾ cup water, cold
¼ cup rainbow sprinkles (plus more for decorating, if desired)
Frosting*:
~ ⅓ cup butter, softened
~ 3-4 cups powdered sugar
~ 5-6 Tbsp heavy whipping cream
~ 1 Tbsp vanilla extract
*(These frosting amounts are just a basic starting point, I always make my buttercream based on texture/taste so feel free to add more or less to suit your preference.)
Step 1:
Line an 8x8 baking pan with parchment paper and set aside. Preheat oven to 350*F.
Step 2:
Add softened butter to a large bowl and beat on medium speed for 30 seconds. Slowly add in the sugar until combined. Scrape sides and bottom of the bowl and beat some more until butter and sugar become fluffy. Add in the egg and egg yolks one at a time beating in each one until combined. Lastly, beat in the vanilla.
Step 3:
In a small bowl combine flour, baking powder and salt. Alternately add the flour mixture and water slowly to the wet ingredients and beat on low speed until just combined. Gently fold in the sprinkles until just combined (being careful not to overmix).
Step 4:
Add the cake batter to the lined 8x8 baking pan and spread out evenly. Bake for 25-30 minutes at 350* F on the middle oven rack. To make sure the cake is fully baked, test to see if it springs back when you touch it with your finger or you can insert a toothpick into the center and if it comes out clean it’s done. Remove cake from the oven and place on a cooling rack to cool.
Step 5:
While the cake is cooling, prepare your frosting by adding the butter and vanilla to a medium sized bowl and beat until combined. Once combined, slowly and alternately add in the powdered sugar and heavy whipping cream until you’ve reached a thick, fluffy texture that holds its shape but is easily spreadable. If needed, add more of the ingredients to achieve the type of taste and texture you prefer. (Tips: if the buttercream is too wet, add more powdered sugar; if it’s too dry, add more whipping cream; if it needs more vanilla flavor add a tsp or two more.)
Step 6:
Once the cake is completely cooled, frost with the buttercream and if desired, top it off with some sprinkles! Keep the cake covered in an airtight container at room temperature for up to 3 days. Enjoy!
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