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
- 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.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
- 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.
- 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.
- 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.
- Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.
- 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.
- 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.