- Prep Time: 30 minutes
- Cook Time: 30 - 35 minutes
- Servings: 1 cake
- Course: Dessert
Serve this amazing festive Funfetti Cake at any birthday party. Bake it in a Reynolds® Bakeware cake pan lined with parchment paper so that it comes out with ease.
- 4 ounces of unsalted butter
- 1/4 cup of vegetable oil
- 1 2/3 cup of sugar
- 3 eggs
- 2 1/2 cups of all purpose flour
- pinch of salt
- 1 tablespoon of baking powder
- 3/4 cup of sprinkles
- 1 1/3 cup of butter milk
- 2 Reynolds® Bakeware Non-Stick Cake Pans with Parchment lining
- For the Buttercream:
- 2 cups of unsalted butter
- 8 cups of sifted powdered sugar
- 1 tablespoon of vanilla
PREHEAT the oven to 350°.
CREAM together the butter, vegetable oil and sugar in a mixer with the paddles attachment on high speed for 6 to 8 minutes, or until it becomes light and fluffy.
ADD 1 egg at a time until it is completely combined.
MIX together the flour, salt and baking powder in a large bowl and set aside.
ALTERNATELY ADD the dry ingredients and buttermilk to the mixer on low speed beginning with the dry and ending with the dry.
DIVIDE the batter into 2 Reynolds® Bakeware Non-Stick Cake Pans with Parchment Lining and bake in the oven on 350° for 30 to 35 minutes or until the top is lightly browned and the center is firm. Cool to room temperature.
WHIP the butter in a standing mixer with the paddle attachment on high speed for 6 to 8 minutes or until light and fluffy. Slowly add the powdered sugar to the mixer on low speed until it is combined. Add in the vanilla and set the buttercream aside at room temperature until the cakes have finished cooking.
ICE the cooled cakes with the buttercream and stack them on each other to make a layered funfetti cake.