Homemade Funfetti

Whoever decided that funfetti is for kids was definitely wrong. Am I the only one who feels like their friends get more excited about funfetti in adulthood than they ever did as kids?
When one of my most-obsessed-with-funfetti friend’s birthdays came up, I knew I had to make it. But now that we are adults and care about what went into what we’re eating, I knew I had to make a homemade version where you could pronounce all the ingredients that went into it.
Enter Jessica of How Sweet Eats, who has funfetti-ed everything under the sun. This recipe is a slight adaptation of her funfetti cupcakes. For one, I made a cake. I also included salt in my version, an ingredient that, even in small quantities, makes all the difference in elevating baked goods.
Alternatively, you could use any vanilla cake recipe you like and just add sprinkles, but just be mindful of the serving size–a recipe for 24 cupcakes will yield a two-layer cake’s worth of cake, and vice versa. I baked this recipe (originally for 12 cupcakes) in an 8×12 pan, because that was what the grocery store sold with a matching lid. I don’t recommend making this in a 9×13 pan, as it will be quite thin. Use whatever you have that’s in between an 8×8 and a 9×13, or just make 12 cupcakes and only bake for 18-20 minutes.

Homemade Funfetti Cake With Chocolate Buttercream
For the cake (adapted slightly from How Sweet Eats):
1 stick unsalted butter (1/2 cup), softened
1 cup sugar
2 eggs
1 tablespoon vanilla extract (the real stuff only, please!)
1 1/2 cups flour
1 teaspoon baking powder
generous 1/4 teaspoon salt
1/3 cup milk (any kind)
1/3 cup sprinkles

Preheat oven to 350 degrees F and grease an 8×12 cake pan in whatever way you prefer. Beat butter and sugar in an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Stop and scrape down sides of bowl. Add eggs one at a time until combined, then beat in vanilla. Stop and scrape again. Add half the dry ingredients and beat on low speed until just combined, then add the milk and beat until that is combined, followed by the rest of the dry ingredients. Stir in sprinkles. Spread in prepared pan and bake until top is golden and a toothpick inserted in the center comes out clean, 20-25 minutes depending on your pan and your oven. Let cool completely on a rack.

For the frosting (adapted slightly from Savory Sweet Life):
1 stick unsalted butter (1/2 cup), softened
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons heavy cream (milk will also work)

Cream butter on medium speed until fluffy, about 3 minutes. Turn off mixer and add sugar and cocoa powder. Mix on low until just combined, then add vanilla, salt, and cream/milk and beat on medium-high until well combined, fluffy, and smooth, about 4 minutes. Spread on cooled cake and lick the bowl.


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