Patriotic Homemade Funfetti Cake
This Patriotic Homemade Funfetti Cake is a delicious homemade cake studded with sprinkles, topped with a tasty buttercream and then more sprinkles! A fun recipe for the 4th of July!
A FUN AND DELICIOUS PATRIOTIC HOMEMADE FUNFETTI CAKE
If you’ve followed me for even a short period of time, you already know I really love playing with and doctoring up boxed cake mixes. But I also love a good homemade cake from time to time but it better be good for me to put all that effort in! This Patriotic Homemade Funfetti Cake is a homemade cake with red, white and blue sprinkles that tastes absolutely amazing and is truly a breeze to bake up. If you are having a barbecue this 4th of July, then you absolutely need to try this easy peasy Patriotic Homemade Funfetti Cake recipe.
FREQUENTLY ASKED QUESTIONS:
Yes, if you do not want to make your own homemade cake for this recipe you can use a boxed white cake mix and just fold in the sprinkles.
You can use any of your favorite frostings for this. We went with a simple buttercream. Cream cheese frosting would also work well. If you would like, you can also use a canned frosting but we’re really going for homemade here, right?
To avoid bleeding into the cake batter, “Jimmie” sprinkles are best for this. They are the longer ones. I recommend using those in this cake.
Covered with plastic wrap or foil, this cake will keep in the refrigerator for up to 5 days. You can also freeze this Funetti Cake. After frosting, cover tightly with plastic wrap and then foil and it should keep in the freezer for up to 6 months. To defrost, remove to refrigerator or countertop overnight.
The answer? It produces a lighter and fluffier textured cake. Eggs and dairy products basically have trapped air inside of them which is harder to release when they’re cold. Have you ever had cupcakes or a cake turn out too flat? Or cookies that didn’t rise up nice and puffy? It’s probably because your eggs and/or dairy weren’t at room temperature. Starting at room temperature allows these products to release that trapped air earlier on in the baking process; therefore, producing a lighter and fluffier homemade cake.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking powder
- baking soda
- sea salt
- unsalted butter
- granulated sugar
- egg whites
- whole milk
- vanilla extract
- sour cream
- patriotic sprinkles
- powdered sugar
HOW TO MAKE A PATRIOTIC HOMEMADE FUNFETTI CAKE:
Preheat the oven to 350°F. Spray a 9″x 13″ baking dish with baking spray, set aside. In a medium-sized bowl, mix together the flour, baking powder, salt, and baking soda, set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy, scrape down the sides as needed.
Add the egg whites into the mixer in three batches, mixing them in fully before the next addition, scrape down the sides.
Slowly stir in the milk and vanilla until smooth.
Add half of the flour mixture and mix in until combined.
Mix in half of the sour cream until combined. Repeat with the remaining flour and sour cream.
Scrape down the sides and stir in the sprinkles.
Pour the batter into the baking dish and smooth out the top. Bake for 35-42 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
While the cake is cooling, make the frosting by placing the butter into a large bowl with an electric hand mixer and whip until smooth. Slowly add the powdered sugar 1 cup at a time until incorporated. Add the salt, milk, and vanilla, stir it in until combined then whip it on medium-high speed until light and fluffy for 3 minutes.
Frost the cake and add more sprinkles if desired.
Cut and serve.
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Homemade Patriotic Funfetti Cake
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 6 large egg whites room temperature
- 3/4 cup whole milk room temperature
- 1 Tablespoon vanilla extract
- 1/2 cup sour cream room temperature
- 3/4 cup patriotic sprinkles
For the frosting:
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
- sprinkles for garnish, optional
Instructions
- Preheat the oven to 350°F. Spray the inside of a 9"x 13" baking dish with baking spray, set aside.
- In a medium-sized bowl, mix together the flour, baking powder, salt, and baking soda, set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy, scrape down the sides as needed.
- Add the egg whites into the mixer in three batches, mixing them in fully before the next addition, scrape down the sides.
- Slowly stir in the milk and vanilla extract until smooth.
- Add half of the flour mixture and mix in until combined. Mix in half of the sour cream until combined. Repeat with the remaining flour and sour cream. Scrape down the sides and stir in the sprinkles.
- Pour the batter into the baking dish and smooth out the top. Bake for 35-42 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
- While the cake is cooling, make the frosting by placing the butter into a large bowl with an electric hand mixer and whip until smooth.
- Slowly add the powdered sugar 1 cup at a time until incorporated.
- Add the salt, milk, and vanilla extract, stir it in until combined then whip it on medium-high speed until light and fluffy for 3 minutes.
- Frost the cake and add more sprinkles if desired.
- Cut and serve.
Notes
- To avoid the sprinkles bleeding into the cake I like to use the jimmie style sprinkles.
- The cake is very moist and flavorful with a fantastic vanilla flavor. You can also mix up the extract flavors per your preference.
- The frosting makes a thin layer which to me is the perfect ratio of frosting to cake. If you prefer more frosting, you can 1.5x or double the recipe.
- If you want you can use a boxed white cake mix for this recipe.
- You can make a cream cheese frosting to top this or use canned frosting if you do not want to make homemade.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Looks yummy. What a great cake to make for the 4th of July.
Thank you
Hope you love it Colleen!
Looks plum good Brandie!
Claudine in Fort Worth, TX
Thank you so much Claudine!