Yeh's Perfect Funfetti Cake

Name: Yeh's Perfect Funfetti Cake
Cuisine: American
Ingredients: 2 1/2 c flour; 1/4 c constarch; 1 tsp kosher salt; 2 tsp baking powder; 1 c unsalted butter, at room temperature; 1 1/2 c sugar; 4 large egg whites; 1/4 c flavorless oil; 1 tbs imitation vanilla, clear; 1/2 tsp almond extract; 3/4 c whole milk; 1 3/4 c unsalted butter, at room temperature; 3 1/2 c powdered sugar; 1/8 tsp kosher salt; 1 1/2 tsp clear imitation vanilla; 1/4 tsp almond extract; 2 tb whole milk

7 steps

This will make 3 thinner 8 inch cakes, be careful not to overbake the thinner layers

Updated at: Thu, 17 Aug 2023 05:02:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

117

High

Nutrition per serving

Calories1527.4 kcal (76%)

Total Fat92.2 g (132%)

Carbs169.2 g (65%)

Sugars123.2 g (137%)

Protein9.8 g (20%)

Sodium576.4 mg (29%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 ½ cflour

¼ ccorn starch

1 tspkosher salt

2 tspbaking powder

1 cunsalted butter

at room temperature

1 ½ csugar

4egg whites

large

¼ cflavorless oil

1 Tbsimitation vanilla

clear

½ tspalmond extract

¾ cwhole milk

For the frosting

1 ¾ cunsalted butter

at room temperature

3 ½ cpowdered sugar

⅛ tspkosher salt

1 ½ tspimitation vanilla

clear

¼ tspalmond extract

2 tbwhole milk

Instructions

Step 1

preheat the oven to 350ºf. grease and line the bottoms of three 8-inch cake pans or line 24 cups of two muffin tins.

Step 2

In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.

Step 3

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the extracts.

Step 4

With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined, Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.

Step 5

Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes.

Step 6

let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.

For the frosting

Step 7

in a standing mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. add the salt, extracts, and milk and beat to combine.