Recipes for "funfetti cake"

Prepare cake: Preheat the oven to 350 degrees F (175 degrees C). Coat 3 (8-inch) round cake pans with baking spray with flour. Line the bottom of each cake pan with a piece of parchment paper cut to fit the bottom.

Beat white sugar and butter together in the bowl of a stand mixer fitted with a paddle attachment at medium speed until mixture is light and fluffy, about 4 minutes. Add eggs, one at a time, beating on low speed until combined.

Whisk together flour, baking powder, and salt in a separate bowl. Add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture. Beat on low speed until blended after each addition. Beat in vanilla extract and sprinkles on low speed, about 20 seconds.

Divide batter evenly among prepared pans, about 2 cups per pan.

Bake in the preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Let cool in pans for 10 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.

Prepare the frosting: Beat butter in the bowl of a stand mixer fitted with a paddle attachment at medium speed until creamy, about 2 minutes. Add powdered sugar, salt, and vanilla. Beat at low speed until combined, about 30 seconds. Beat in sour cream. Increase speed to high and beat until fluffy, scraping down sides as needed, 1 1/2 to 2 minutes. Stir in sprinkles.

Place 1 cake layer on a plate; spread with about 3/4 cup frosting. Repeat cake and frosting layers one more time. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with more sprinkles, if desired. Store cake loosely covered in the refrigerator.

Preheat the oven to 350 degrees F (175 degrees C). Spray 3 8-inch round cake pans with a baking spray containing flour, and line the bottoms of the pans with parchment paper.

For cake, sift together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat together butter, vegetable oil, and brown sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add in eggs 1 at a time; beating well after each addition. Mix in vanilla. Add in half of the dry ingredients and mix until just combined. Add in sour cream and milk, and mix until just combined. Add in remaining dry ingredients and mix until just combined. Fold in sprinkles.

Divide batter evenly between pans. Gently tap pans on the counter a few times to remove larger air bubbles.

Bake in the preheated oven until tops of the cakes spring back lightly when touched, 30 to 35 minutes. Err on the side of slightly underbaking rather than overbaking. Allow cakes to cool in pans for 30 minutes before removing to a wire rack to cool completely.

For frosting, beat butter in a large bowl until smooth. Add in cream cheese and beat until smooth. Add in 1 cup of powdered sugar, 1 1/2 teaspoons vanilla, 1/4 teaspoon salt, and almond extract and mix until smooth. Add in remaining powdered sugar 1 cup at a time, mixing well after each addition. Add in chilled heavy cream and beat until frosting is light and fluffy, about 3 minutes on medium-high speed. Fold in sprinkles.

To assemble cake, place one cooled cake layer onto a serving platter. Top with a thin layer of the frosting. Continue layering and frosting remaining cake layers. Use remaining frosting to frost the top and outside of cake. Place cake into the fridge to chill for 30 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart.

Bake in the preheated oven until edges are golden, 6 to 8 minutes.