Celebrating nothing in particular with the homemade funfetti cake recipe from Molly Yeh’s cookbook, Molly on the Range. Jump to recipe.
As delicious as I find my cooking (and I hope you do, too), my kids are generally pretty unimpressed by my kitchen adventures, especially when they involve vegetables. But they are totally on board with funfetti cake. My oldest daughter and I carefully followed the simple instructions for Molly Yeh’s funfetti cake recipe and baked up three perfect layers. Pressed for time (and daylight), I frosted it up quickly before my littlest added a generous layer of sprinkles on top. Then, we all shared a slice even though we hadn’t had dinner yet.
Like most of the things Molly creates, this cake is a delight. It has a nice, tight crumb (ideal for sprinkle suspension) and a springy texture with just the right amount of moisture. The buttercream is all about the sweet nostalgia of artificial vanilla flavor and tastes like the most delicious birthday ever. (Artificial vanilla is essential for capturing the je ne sais quoi of boxed cake mix and frosting.)
Today is the official release date of Molly Yeh’s cookbook, Molly on the Range. I’ve only had a copy in hand for a few days, but I already love it. Molly beautifully weaves together story and recipe. I’ve cried twice, had funfetti cake for breakfast, and will either have chicken pot tot hotdish or cauliflower shwarma tacos for dinner. In the near future, I will make celery dill soda. Molly’s book even has hilarious blurbs. Basically, she’s the best and this book is a delicious ray of sunshine and happiness.
- 2½ cups flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup unsalted butter, at room temperature
- 1½ cups sugar
- 4 large egg whites
- ¼ cup flavorless oil
- 1 tablespoon clear imitation vanilla (I prefer McCormick brand)
- ½ teaspoon almond extract
- ¾ cup whole milk
- ½ cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar, or anything naturally colored)
- 1¾ cups unsalted butter, at room temperature
- 3½ cups powdered sugar
- ⅛ teaspoon kosher salt
- 1½ teaspoons clear imitation vanilla
- ¼ teaspoon almond extract
- 2 tablespoons whole milk
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To make the cake: Preheat the oven to 350ºF. Grease and line the bottoms of three 8-inch cake pans or line 24 cups of two muffin tins.
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In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
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In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the extracts.
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With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.
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Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes.
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Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.
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To make the frosting: In a standing mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. Add the salt, extracts, and milk and beat to combine.
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Frost the cake or cupcakes as desired and enjoy.
Disclosure: I was given a free copy of Molly on the Range but all opinions, gushing, and love for this book are entirely my own.
Tomorrow is my Mom’s birthdaY and i had jUst about decided to make either my default chocolate cake or a batch of cookies, until your post came up on my feed this morning. I’m considering it a sign, especially since I’m just off to visit the grocer, that i should buy some artificial vanilla and more butter. There haven’t been enough sprinkles in my life lately.
This caKE JUST BROUGHT A BIG SMILE TO MY FACE. MOLLY’S BOOK LOOKS STUNNING (AS EVIDENCED BY THIS RECIPE).
I want this cake so hard right now.
I made the cUpcakes instead Of the
Three-layer cake. The CONSISTENCY of the batter was Perfect, and i was able to use a cookie scOop to fIll the muffin cuPs. I only needed half of the frosting Recipe
To more tHan generously frost the cupcakeS. The cake was fun to make, and more important, worth the effort! I rate this cake very good
Can whipped cream be used instead of buttercream?
Hi Rosie, Buttercream is a better medium to suspend the sprinkles, but whipped cream could work. If you do use whipped cream instead, I’d make sure the cake is very cold so the whipped cream and sprinkles don’t slide off the cake.
I just made the cake after hearing its the BEST! I followed every direction, but the cakes didn’t really rise. My baking powder was active, I checked it before using. Does this cake normally stay flat, or did I do something wrong? I used 3 8″ pans.