Yeh's Perfect Funfetti Cake

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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.