Ingredients and Weight:
- Cake Flour: 2 cups (240g)
- Baking Powder: 4 teaspoons (20g)
- Baking Soda: 2 teaspoons (10g)
- Salt: 1 teaspoon (5g)
- Unsalted Butter, softened: 1 cup (2 sticks) (226g)
- Granulated Sugar: 2 cups (400g)
- Eggs: 4 large (200g)
- Buttermilk: 1 cup (240ml)
- Pure Vanilla Extract: 2 teaspoons (10ml)
- Rainbow Sprinkles: 1 cup (120g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk and beating until just combined.
- Fold in sprinkles until evenly distributed.
- Divide batter between prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories per serving (1/8 of cake): 450
- Fat: 20g
- Cholesterol: 105mg
- Sodium: 520mg
- Carbohydrates: 60g
- Protein: 6g
Dish Characteristics:
- Moist and fluffy
- Sweet and satisfying
- Fun and festive
- Perfect for birthdays, parties, and special occasions
User Comments:
- "This cake is absolutely delicious! The sprinkles are so festive and fun."
- "I made this cake for my daughter's birthday and it was a huge hit!"
- "This is the best Funfetti cake I've ever had. It's so moist and flavorful."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a tough cake.
- To make a larger cake, double the ingredients and bake in a 9x13-inch pan for 45-50 minutes.
- For a dairy-free version, substitute non-dairy milk for buttermilk.
- To make a gluten-free version, substitute gluten-free flour for cake flour.
