Funfetti Cake

By svarjan

Ingredients

• Funfetti Cake:
• 2 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup {2 sticks} of butter
• 2 cups sugar
• 4 large egg whites
• 2 tsp vanilla
• 1 1/2 cups buttermilk
• Sprinkles {as little or many as you'd like}
• Vanilla Buttercream Frosting:
• 2 sticks of butter {room temperature}
• 3 cups powder sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 2-4 Tbs whipping cream {add until desired consistency}

Details

Servings 1
Adapted from messylittlebaker.blogspot.com

Preparation

Step 1

Cake:
Preheat oven to 350 degrees. Grease the bottoms and sides of two 9" round pans.

In a large bowl, combine flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, cream together butter and sugar on medium speed until smooth and fluffy.

Add in vanilla and egg whites. Beat on medium speed until well combined.

With the mixer on low, add 1/3 of the flour mixture and beat until combined. Alternate adding 1/2 of the buttermilk with the remainder of the flour mixture, ending with the dry ingredients. Mix until just combined, be sure not to overwork the batter.

Stir in the sprinkles until evenly distributed. Separate the batter evenly among the two greased cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for about 15 minutes, then remove and place on a rack to fully cool.


Buttercream:
Beat butter on low speed to begin to cream. Slowly begin to add the powder sugar on the lowest speed {*actually follow this tip so you don't end up like me, looking like a powdered donut when you try to be superwoman using medium speed}. Once the sugar has begun to be incorporated, increase the speed to medium and continue to blend. Add in the salt, vanilla and whipping cream and continue to beat on medium speed. Add more cream until desired consistency is reached. If the frosting is too thin, add more powder sugar.