How do I know when the cake is done baking?

The cake will begin to pull away from the sides of the pan. When you gently press into the top of the cake, it will spring back.

Can I make a sheet cake with this recipe?

Yes, double the recipe and bake it in a 9x13 baking pan in a preheated 350°F/177°C oven for 35-40 minutes.

Can I make cupcakes with this recipe?

Yes! Fill cupcake liners ⅔ full and bake in a preheated 350°F/177°C oven for 17-19 minutes. This batter will produce about 12 cupcakes.

What's the difference between cream cheese frosting and icing?

Frosting uses butter, powdered sugar, and cream as its basis, whereas icing is made with powdered sugar and thinned with a liquid.

Funfetti Snack Cake | The Sweet Occasion

Description

This easy and moist Funfetti Snack Cake is filled with sprinkles and topped with a tangy cream cheese frosting. Cake flour, sour cream, and egg whites provide the perfect soft, fluffy, and moist cake crumb. Funfetti cake is a classic favorite, perfect of any celebration!

Ingredients

Scale

Cake

180 g (1 1/2 cups) cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
113 g (1/2 cup) unsalted butter, at room temperature
220 g (1 cup) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
120 g (1/2 cup) sour cream, at room temperature
120 g (1/2 cup) whole milk, at room temperature
30 g (3 tablespoons) sprinkles

Cream Cheese Frosting

113 g (1/2 cup) unsalted butter, at room temperature
113 g (4 ounces) cream cheese, at room temperature
450 g (1 pound) powdered sugar
2 teaspoons pure vanilla extract
Heavy cream or whole milk, as needed

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Instructions

Cake

Preheat the oven to 350°F/177°C. Butter and flour an 8-inch square cake pan. Line with parchment paper and set aside.
In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Beat in egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed.
Add the sour cream and beat until combined.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Fold in sprinkles.
Fill the prepared cake pan with batter and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan set on a wire rack before frosting.

Cream Cheese Frosting

In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium-high speed until smooth and creamy, 2-3 minutes.
Slowly add the powdered sugar and vanilla with the mixer on low speed until completely incorporated. Add one tablespoon, or as much as desired, of cream or milk for a thinner consistency. Increase the mixture to high speed and beat for 2-3 minutes.
Using an offset spatula or knife, frost the completely cooled cake.

Notes

Storage: Stover leftover cake in an airtight container for up to 3 or 4 days at room temperature.

Freezer: Wrap the leftover cake with plastic wrap and store it in an airtight container in the freezer for up to 3 months. Allow to thaw overnight in the refrigerate before serving.

Sheet cake: Double the recipe and bake in a 9x13 baking pan in a preheated 350°F/177°C oven for 35-40 minutes.

Cupcakes: Fill 12 cupcake liners 2/3 full and bake in a preheated 350°F/177°C oven for 17-19 minutes.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Cake
Method: Baking