Funfetti Cake

Serves	Total Time
3 layer 8 inch cake	39 minutes

Ingredients - Cake

2.5 cups all-purpose flour
0.25 cup cornstarch
1 tsp salt
2 tsp baking powder
1 cup unsalted butter
1.5 cup granulated sugar
4 large egg whites
0.25 cup vegetable oil
1 Tbsp vanilla
0.5 tsp almond extract
0.75 cup whole milk
0.5 cup rainbow sprinkles

Ingredients - Frosting

1.75 cup unsalted butter
3.5 cups confectioners' sugar
0.13 tsp salt
1.5 tsp vanilla
0.25 tsp almond extract
2 Tbsp whole milk

Cookware

1 8 inch cake pans
1 medium bowl
1 stand mixer
1 rubber spatula
1 wire rack

Instructions

Step 1

Preheat the oven to 350°F. grease and line the bottoms of three 8 inch cake pans or line 24 cups of two muffin tins.

Step 2

In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, and baking powder.

Step 3

In a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar until light and fluffy, 3 to 4 minutes. add the egg whites, one at a time, mixing well after each addition. Add the vegetable oil and vanilla and almond extract.

Step 4

With the mixer running on low speed, add the dry mixture and the whole milk in two or three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the rainbow sprinkles until they're evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.

Step 5

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.

Step 6

Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.

Step 7

To make the frosting: in a standing mixer fitted with a paddle attachment, beat the unsalted butter until smooth and gradually beat in the confectioners' sugar. Add the salt, vanilla, almond extract, and whole milk and beat to combine.

Step 8

Frost the cake or cupcakes as desired and enjoy.