This will allow the color of the sprinkles to really shine through once the layers are baked. I’ve found that other than ovens that are off in temperature, the type of pan you use can have a huge impact on bake time. View all posts by Chelsweets. Hi Sally, love your site! I know all ovens are different but I’m afraid the cakes will turn out dry since the bake time is exceeding the original 30-33 minutes posted. Hope that helps, happy baking! Any recommendations on bake time or halving the recipe so the layers aren’t too thick?

Hi Sally. What brand of butter are you using?

If it comes out clean, it is done. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. I just came here to say that I am making this for MY birthday tomorrow! Hope that helps, happy baking!! In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. They’re called nonpareils, and they are the true enemy of funfetti cake layers. I know most of the other recipes are for 3 x 6 inch layer cakes, is there tip of how can I make it into 3 x 4 inch cakes? If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color. :)).

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the chocolate fudge frosting recipe in this post, Preheat oven to 350°F (177°C).

I wanted to try to bake an decorate a cake for the first time.

Add 5 cups powdered sugar, heavy cream, and vanilla. Hi Becki, After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature.

I’m in the midst of sharing small batch recipes of all my top cake recipes. I’m unsure of the exact bake time. I did a trial run of this cake for my boyfriends birthday and he really liked it, but just mentioned it was a little dense. Butter = softening. I used three 6-inch stainless steel pans, which I love because they always release and clean up so easily.

Is there a way to make this gluten free?

I always make my own birthday cake? Hope that helps, happy baking!


Thank you!!

A standard stick of butter is about 113 grams, and that’s what my butter weighs too (I use the whole foods brand)! (And tastier!).

Not just dense but flat and hard.

Hi Charles, Make sure you sift the flour before measuring. Pan capacity is about 8.5 cups. Slowly add in the powdered sugar, 1 cup at a time.

Here’s the link: Thanks.

Hello! I was considering adding a bit more baking powder and using 8 inch pans. In your “How to Prevent a Dry or Dense Cake”, you say to mix the butter and sugar for 1-2 min, but in this recipe you say to do it for 5 min. For more troubleshooting tips see the post How to Prevent a Dry or Dense Cake. With that in mind, you should end up with cake layers that are just a bit taller than 1 inch.  You can certainly do this too, or you can tint the entire bowl of frosting any color you’d like.

That’s wild!! A kind of separate question, you mention cake flour but the ones I find in the UK have raising agents added already so I don’t know how to modify the baking powder and/or baking soda in the recipe. What are the best (and most economical) means you’ve found for transporting your taller creations? I am also going to use icing to ice the cake first and then cover it with fondant.

Thank you so much! Maybe you simply don’t need to feed that many people. Gently fold in the rainbow sprinkles with a rubber spatula. The cupcake batter will yield 3 6-inch layers. Sadly I haven’t been able to find any affordable cake boxes that are tall. Also, I don’t have a stand mixer :/ don’t have the funds… will the cake come out different using a hand mixer?

Grease and lightly flour three 9-inch cake pans. I’m obEssed with the flavor of almond, could I use it next time in the six inch???

If the frosting is too thick, add in additional cream (1 teaspoon at a time).

They will bleed their color as you fold them in, resulting in a less-than-appetizing color cake.

But sometimes you don’t need to make that big of a cake.

And for some reason I always get blobs off egg white when I try to do the folding in thing. Hi Esha, You can double the frosting recipe so that you can be sure you have plenty to work with for your rosettes.

second, do you have a diagram of how to cut this to yield the suggested 16 serving sizes? First of all, I love your recipes and cake designs!

The best sprinkles for making a funfetti cake are rainbow jimmies.

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I made this today and it turned out perfect! I thought about using SMBC but I’m afraid it would bring too much moisture into this cake. How many people would you say this feeds?

Sidenote. Also, how much almond extract should I use in this recipe? (If you don't have a wire rack, let them cool in the cake pans on the counter.). Divide batter evenly between the prepared cake pans. If you cut into the cake and have leftovers, 2 cups + 2 Tbsp all-purpose flour (276 grams), 2/3 cup unsalted butter, room temperature (150 grams) - 1 and 1/3 sticks, 2/3 cup egg whites (or about 5 egg whites) (155 grams), 1 cup buttermilk, room temperature (228 grams), 2 cups unsalted butter, room temperature (434 grams), 7 cups powdered sugar (907 grams) - or a 2 lb bag, 2 Tbsp heavy cream (or whipping cream) (30 grams).

I’d add in 1 tsp of almond extract, and you can add it to either the cake or the frosting, or 1 tsp to both!

Gently remove the cookie cutter.

Hey! I love testing out new recipes and decorating techniques, and share everything I learn along the way. Can I add Oreos to make a cookies and cream cake? Would there be enough frosting and batter? Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. The browning happens because of the amount of sugar in this recipe, but can be exacerbated by your oven and the type of pans you use. Do you have any suggestions on which recipe of yours I should use? It’s the most accurate Hope that helps, happy baking!!

Place cake layers into the freezer for 30 minutes, to accelerate the cooling process.Once the layers are fully cooled, carefully flip the pans and remove the layers. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed. I also like to carve them when they’re slightly chilled, and trim them before I stack and frost the cake layers. No celebration is complete without a funfetti layer cake! The key takeaways?