Funfetti Cake with a Soft Crumb

Set out unsalted butter, sugar, and eggs before you start Funfetti Cake with a Soft Crumb. The batch is written for 20 people.

Count on 30 minutes of prep, 25 minutes of cooking, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the cake

• ¾ cup unsalted butter
• 1 ½ cup sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract
• 1 cup sour cream
• 1/3 cup whole milk
• 2 ½ cups cake flour *see note
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons kosher salt
• ¾ cup rainbow sprinkles

For the lemon buttercream

• 1 ½ cups unsalted butter softened
• 8 cups powdered sugar 2 lbs
• 1 teaspoon kosher salt
• 5 tablespoons fresh lemon juice approximately 2 lemons

How the cooking goes

For the Cake

1. Warm the oven to 350°F (either convection or regular).
2. All ingredients should be at ambient temperature. Sift the cake flour, baking powder, baking soda, and salt. In another bowl whisk together the sour cream and milk. Keep it to one side.
3. Spray baking dish and keep it to one side.
4. In the bowl of a electric mixer fitted with the paddle attachment (or with a hand mixer) cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the extracts with the last egg.
5. Alternately add milk and dry ingredients, beginning and ending with dry. Fold through the sprinkles.
6. Tip batter into prepared pan. Bake immediately. Bake in preheated oven until a cake tester or cake tester comes out with a few clinging crumbs, approximately 20-25 minutes. Be careful not to over bake or it will dry out.
7. Allow the cake to cool 10 minutes in the pan then turn out onto a wire rack. Remove the parchment from the bottom of the cake and allow to cool until it is no longer warm.

To make the buttercream

1. In the bowl of a electric mixer fitted with the paddle attachment beat the butter until the texture looks smooth and lightened slightly on medium-high speed.
2. Reduce the mixer speed to low then add the powdered sugar ½ cup at a time, allowing it to mix in completely before adding the next batch.
3. Once all the sugar has been incorporated add salt (optional) and lemon juice then mix on medium speed until light and smooth.
4. Switch to the whisk attachment then whisk on medium-high until light and fluffy and white.
5. Once the cake is cooled completely, spread the frosting on with an offset spatula and top with additional sprinkles if desired.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cakes, open Fig Olive Oil Cake with a Soft Crumb and Mardi Gras Bundt Cake Baked Until the Center Springs Back.