Add the egg whites, one at a time, mixing well after each one. Deep in the heart of Park Slope, my family and I sat at my sister’s wedding rehearsal dinner, eating and drinking merrily, as a wedding party does. Today, we're making an artificially delicious childhood treat a little bit more authentic. Mix in the vanilla and oil. This was always my favorite cake as a kid. Gradually add the confectioners’ sugar, one cup at a time. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Excited to see how it turns out...the BATTER tastes AMAZING. After each addition, beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. But, if you want to swipe a colored icing over your funfetti cake, go for a glossy white meringue-based icing, like Italian or Swiss buttercream, instead. molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. 1 cup (2 sticks) unsalted butter, at room temperature1 1/2 cups sugar4 large egg whites2 tablespoons clear imitation vanilla (I use McCormick's)6 tablespoons vegetable oil2 1/2 cups cake flour2 1/4 teaspoons baking powder3/4 teaspoon salt1 cup whole milk2/3 cup plus 1 tablespoon sprinkles, 2 cups (or 4 sticks) unsalted butter, at room temperature3 cups powdered sugar, or to taste2 teaspoons clear imitation vanilla1 pinch salt. Place one layer on a serving platter. Also worth noting that I only put two teaspoons of white vanilla, as other recipes had similar amounts. I used cake strips (for the first time) and the cakes were rising completely evenly across the top. Set aside. I went to two stores and could only find imitation vanilla at one of them and it has caramel color added. Also, read about cake strips on a different baking site, would those help with the previous comments about baking faster on the outside (for round cakes)? This is a tip I picked up from Marian Bull, who learned at a Momofuku Milk Bar cake class that McCormick’s clear imitation vanilla is way closer than an all-natural vanilla extract to achieving that nostalgic flavor we get from boxed cakes. We need the volume and structure from the creamed butter and sugar to suspend our sprinkles. Take care to not over-bake. You can also bake this cake in two 9-inch round pans or 9x13-inch pan. See the full recipe (and save and print it) here. The frosted cake can be frozen for up to 2 months. with top-notch recipes, expert tips, and more. Attention Moms: Artificial vanilla and artificial colors are made with PETROLEUM!!!! To answer that, we need a bit of cake science, so bear with me. Some brands taste awful and will ruin the cake. That's one less step you have to worry with. We also need that *tiny amount* of water present in butter to encourage a *tiny amount* of  gluten formation—structure is a good thing to have in a many-tiered wedding cake, after all. American-style buttercream requires just four ingredients, and whips up rather quickly. Add the buttermilk followed by the remaining flour and mix on low speed until just combined. Divide the batter evenly between the pans. This recipe is easy and a true crowd pleaser -- the adults liked it just as much as the kids. In a medium bowl, whisk together the flour, baking powder, and salt. Stir with a whisk to combine. Divide the batter evenly between the prepared pans. Bring to room temperature before serving. Grease and lightly flour 3 8-inch round cake pans. Grease two 8-inch cake pans. Although I told her that I would absolutely not be making any more cake that day, I knew I had no choice. Did you try margarine? Preheat oven to 350°F (177°C). I appreciate all of the R&D, so I didn't have to! The batter needs to be thick enough to suspend the sprinkles so that they don’t all fall to the bottom when the cake is baking. I only suggest keeping cakes using cream cheese, or ganache in the fridge. Go have fun(fetti)! Assemble and frost the cake within 2 days. Cake flour is ground from soft winter wheat, to all-purpose flour’s *hard* winter wheat. It's always more fun (and fulfilling!) Grease and lightly flour three 9-inch cake pans. Every bride who grew up in the '90s should have a funfetti cake, or something. Try it and you’ll understand. 100 percent oil-based cakes need not apply. I’ve given my sis a head start though, with days and days of recipe testing. This makes for a custardy, lovely, pale yellow frosting. The holiday might look a little different this year—but we’ll be right by your side (as always!) Sprinkle the remaining tablespoon of sprinkles over the top of the batter, then bake the cakes until a toothpick inserted into the center comes out clean. Think of cake (*yum, cake*) and its ideal texture: soft, tender, moist, and crumbly almost. Naturally colored nonpareils, naturally colored sprinkles, homemade sprinkles made with natural food dye, and a series of found objects including chopped mint leaves, bachelor's buttons, dried mango, and cranberries were just not bright enough after baking. EDITOR'S NOTE: This article was originally published in 2014. Are they still your in law's? Then 5 more. In addition to butter and sugar, French-style buttercream calls for whipped whole eggs and egg yolks. Your email address will not be published. Very good question. I decided to go with a simple, quick American-style buttercream, for the sake of ease and time (and my sanity).