Funfetti cake recipe martha stewart - Cake recipes

Author: Saul Eberhardt  

Unless that coffee cake involves rainbow sprinkles! A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles.

Confetti Cake with Vanilla Frosting

Confetti Cake with Vanilla Frosting
A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is the perfect balance of not-too-sweet creaminess. We used Rose Levy Beranbaum's reverse creaming method for this cake. Beating the butter into the dry ingredients produces an extra-tender, melt-in-your-mouth texture.
Provided by: Martha Stewart
Total time: 45 minutes
Prep time: 45 minutes
Yields: 16
Number of ingredients: 10
  • 2 sticks unsalted butter, room temperature, cut into tablespoons, plus more for pan
  • 3 cups unbleached all-purpose flour, plus more for pan
  • 1 1/4 cups whole milk
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/3 cup packed Homemade Sprinkles, plus more for garnish
  • Cooked Milk Frosting
How to cook:
  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
  2. In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
  3. Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.
Notes: Confetti Cake with Vanillla Frosting Recipe, Directions. Step 1. Preheat oven to 350 degrees. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2 …

Rainbow Cake

Rainbow Cake
This colorful layer cake from "Whisk Kid" blogger Kaitlin Flannery is ideal for a child's birthday party, or any time you want to make a big impression.
Provided by: Martha Stewart
Number of ingredients: 11
  • Vegetable shortening
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 1/3 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk, room temperature
  • Red, orange, yellow, green, blue, and purple gel food coloring
  • Lemony Swiss Meringue Buttercream Frosting
How to cook:
  1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
  4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
  6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
  7. Using an offset spatula, cover cake again with remaining frosting.
Notes: Martha Stewart Funfetti Cake Recipe, Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.

Funfetti Cake

Funfetti Cake
This is the PERFECT funfetti cake recipe! It's super moist, soft, and loaded with sprinkles.
Provided by: Jenna Barnard
Total time: 160 minutes
Cook time: 40 minutes
Prep time: 120 minutes
Yields: 9 servings
Number of ingredients: 17
  • 1 cup (220g) unsalted butter, room temp
  • 2 cups (400g) granulated sugar
  • 1/2 cup (110ml) vegetable or canola oil
  • 4 large eggs, room temp
  • 1 tbsp vanilla extract
  • 3 1/4 cups (435g) all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup (125g) full fat sour cream, room temp
  • 1 cup (225ml) buttermilk*, room temp
  • 3/4 cup (140g) rainbow jimmies sprinkles
  • 1 1/2 cups (330g) unsalted butter, room temp
  • 5 cups (600g) powdered sugar
  • 1 tbsp vanilla extract
  • 2-3 tbsp milk
  • 1/2 cup (90g) sprinkles for decorating
How to cook:
  1. Funfetti Cake
  2. Preheat the oven to 350F and grease and line the bottoms 3 – 9″ cake pans with parchment paper. You can also use 3 – 8″ cake pans but you will need to leave out about 1 cup of batter (If the pans are overfilled the cakes will sink in the middle. Make sure to only fill the pans a little over halfway). Line the pans in cake strips if you have them.
  3. Whisk together the flour, baking powder, baking soda, and salt and set aside.
  4. Using a hand or stand mixer, cream together the butter and sugar until light and fluffy mixing on medium high speed for 3-5 minutes with the whisk attachment. *see picture in post for reference
  5. With the mixer running on low, pour in the oil. Scrape down the bowl and give it another mix.
  6. Mix in the eggs one at a time followed by the vanilla. Scrape down the bowl after every 2 eggs.
  7. Mix in the sour cream.
  8. With the buttermilk and dry ingredients, mix into the batter alternating between the two, starting and ending with the dry ingredients (dry, wet, dry, wet, dry).
  9. Take the bowl off the stand once the batter is combined. Take a rubber spatula and give it a good mix, scraping down the bottom and sides of the bowl. Then, fold in the sprinkles.
  10. Pour into your cake pans and spread it even. For 9″ cakes, bake for 30-35 minutes. For 8″ cakes, bake for 35-40 minutes. They’re ready when a toothpick in the center comes out clean.
  11. Allow the cakes to cool in the pans for 30 minutes, then run a knife around the edges and turn them out on to a cooling rack and peel the paper off. If you’re frosting the cake that day, transfer the cakes (still on the cooling rack) to the fridge to completely chill before assembling (about 1 hour). If baking the cakes a day ahead, allow the cakes to cool to room temp on the rack for 1 hour, then wrap in plastic wrap and place in the fridge overnight.
  12. Buttercream
  13. Mix the butter using a hand or stand mixer with the whisk attachment until smooth.
  14. Mix in one cup of powdered sugar at a time, adding the vanilla and milk as it begins to thicken.
  15. If the buttercream is still too thick when you’re done, add another tablespoon of milk.
  16. Assemble
  17. Level off the chilled cakes if needed.
  18. Spread a thin layer of buttercream between each cake layer, then give the entire cake a thin crumb coat. Do so by spreading a very very thin layer all around the cake, just enough to enclose all of the crumbs. Place the cake in the fridge for 20 minutes.
  19. Frost the cake with the rest of the buttercream and decorate with extra sprinkles. Enjoy!
Notes: Cake Recipes | Martha Stewart, Vanilla Pound Cake. 2324. The ingredient list for this pound cake recipe is short, just butter, granulated sugar, all-purpose flour, eggs, pure vanilla extract, and a …

Funfetti Coffee Cake

Funfetti Coffee Cake
There's no better way to start the day than with a large, buttery slice of coffee cake. Unless that coffee cake involves rainbow sprinkles! Funfetti Coffee Cake will make your breakfast or brunch party ridiculously sweet and fun.
Provided by: Sues
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 18
  • 1 3/4 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 1/4 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 sticks (12 Tbsp) cold unsalted butter, (cut into small pieces)
  • 1/2 cup packed light brown sugar
  • 1/2 tsp cinnamon
  • 1 cup confectioners' sugar
  • 2-3 Tbsp whole milk
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick (1/2 cup) unsalted butter, (room temperature (plus more for pan))
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla
  • 1 cup milk
  • 3/4 cup sprinkles, (divided)
How to cook:
  1. Crumb Topping
  2. Whisk together flour, packed brown sugar, cinnamon, and salt.
  3. Using a pastry cutter or your fingers, cut butter into dry mixture, until small clumps form.
  4. Keep in fridge until ready to use.
  5. Streusel Middle
  6. In a separate, small bowl, mix together brown sugar and cinnamon.
  7. Set aside until ready to use.
  8. Vanilla Glaze
  9. In a small bowl, whisk together confectioners' sugar and 2 Tbsp milk. If too thick, add additional Tbsp milk. Set aside until ready to use
  10. Cake and Assembly
  11. Preheat oven to 350 degrees.
  12. Butter a 9-inch tube pan with a removable bottom or a bundt pan.
  13. In a medium-sized bowl whisk together flour, baking powder, and salt.
  14. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter and granulated sugar on medium speed until pale and fluffy, about 2 minutes.
  15. Beat in eggs, 1 at a time, until well blended. Mix in vanilla.
  16. Mix in flour mixture in 3 additions, alternating with milk.
  17. Stir in 1/2 cup sprinkles.
  18. Spoon half of the batter into the prepared pan. Sprinkle the streusel middle mixture over the batter. Top with remaining cake batter, making sure to spread evenly.
  19. Sprinkle streusel topping mixture evenly over batter.
  20. Bake until cake is golden brown, about 50-55 minutes, until a toothpick inserted into the center comes out clean.
  21. Move pan to a wire rack to let cool completely before removing from pan.
  22. If using a bundt pan, carefully place sheet pan or cutting board on top of cake and flip until cake comes lose from pan. Now flip cake back onto cake server.
  23. Drizzle glaze evenly over the top of the cake and top with remaining 1/4 cup sprinkles.
Notes: Martha Stewart's Most Popular Cake Recipes, Versatile Vanilla Cake. Our favorite vanilla cake recipe starts by beating together butter and granulated sugar; then a combination of eggs and …
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