Moist Homemade Funfetti Cake
Cake has honestly never really been a big thing in our house. The kids usually don't love icing and honestly, Thomas and I don't love cake ourselves. Most cakes are just too light and fluffy and I truly don't love that. Although I do know that's how they're supposed to be. So maybe I should stick to cookies and brownies haha, but I wanted to try to make a cake more our style.This funfetti cake is a little more dense, incredibly moist, and rich in all the right ways. It has that soft, tender crumb and layered with cream cheese frosting, which is my personal favorite. Also, the hint of almond extract really elevates the flavor. This is the kind of cake that actually gets eaten in our house, and that’s saying something.
Servings: 12
Ingredients
For the Cake:
- ½ cup unsalted butter room temperature
- ½ cup neutral oil I used avocado
- 2 cups granulated sugar
- 4 eggs room temperature
- 1 tbsp vanilla extract
- ½ tsp almond extract
- 1 cup buttermilk or substitute above
- ½ cup sour cream room temperature
- 3 cups all-purpose flour spoon and leveled
- 2 tsp baking powder
- 1 tsp sea salt
- ½ cup sprinkles
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4-5 cups powdered sugar
- 1 tsp vanilla extract
- 1-3 tbsp heavy cream
- pinch of sea salt
Instructions
To Make the Cake:
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans (or line with parchment for easy release).
- In a large mixing bowl, beat together the butter, oil, and sugar until light and fluffy—about 2–3 minutes. This step sets the foundation for a soft cake, so don’t rush it.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla, almond extract, and sour cream.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the batter in three additions, alternating with the buttermilk mixture (start and end with dry). Mix just until combined and don’t overwork the batter.
- Divide the batter evenly between your prepared pans and smooth the tops.
- Bake for 25–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
To Make the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add vanilla and a pinch of salt.
- Gradually mix in sifted powdered sugar, 1 cup at a time, until you reach your desired sweetness and consistency.
- Optional: Add in 1 tbsp of heavy cream in a time if you'd like to thin it a bit. But don't use much! Beat until light and fluffy.
To Assemble:
- Frost between layers, then frost the outside of the cake. I did slice my 9in cakes into 2 layers to make it 4 layered. It did make them quite thin, it just depends on what you're going for! Leaves room for extra frosting, but you also don't have to do that. Add extra sprinkles on top for that classic funfetti look.
Notes
Storage: Store covered in the fridge for up to 5 days. Bring to room temp before serving for best texture.
Notes: You can make this into 2 9in cakes or 3 8in cakes. If you do 8 in, make sure to not fill too much and get them about the same level, about 1ish cup of batter per pan.