Funfetti Cake

Funfetti Cake Recipe

adapted from Molly Yeh

2 1/2 cups all purpose flour

1/4 cup cornstarch -

1 teaspoon salt

2 tsps baking powder

3/4 cup butter, room temperature

1 1/2 cup sugar

4 egg whites 

1/3 cup canola oil

2 tsps Vanilla or imitation vanilla

1/4 teaspoon Almond extract

3/4 cup whole milk, room temperature

2/3 cup rainbow sprinkles

Instructions

Preheat oven to 350 degrees F.

Combine sugar and butter in stand mixer or bowl if using hand held mixer.

Cream together butter and sugar until light and fluffy about 2 to 3 minutes. This will take longer if your butter is colder than room temperature. Add egg whites and continue to beat a few minutes more until the eggs are fully incorporated into the batter.

Add vanilla and almond extracts and beat until combined.

In a separate bowl. Sift in the flour and cornstarch. Add the baking powder and salt to the same bowl and stir with fork.

Pour about half of the flour mixture into the bowl with the butter, sugar, and eggs. Add about half of the milk. Using a whisk, mix slowly until just combined. Add the rest of the flour and milk and stir again until no lumps remain.

Pour into prepared baking pans. I recommend three 8 inch tins. I usually smear butter on my baking tins and then coat in flour and that’s good enough for me.

Bake for about 20 minutes (longer or shorter depending on size of the pan). Can also be done in a 9x13 pan or in four six inch pans, or two 9 inch pans.