Easy Homemade Funfetti Cake with Vanilla Buttercream

This Funfetti Cake has sprinkles in the batter and also has a wall of sprinkles in the Funfetti Frosting. Sprinkle overload, such a beautiful thing.

I love the cake base because it’s fast and easy to make, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil.

That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake.

INGREDIENTS:
Cake

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• pinch salt, optional and to taste
• 1 large egg
• 1/2 cup buttermilk
• 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
• 1/4 cup canola or vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup sprinkles, or to taste

Vanilla Buttercream Frosting

• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• pinch salt, optional and to taste (helps offset the sweetness)
• 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
• 1/3 cup sprinkles, or to taste

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. Cake – In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
3. .............................

for full recipes please see : www.averiecooks.com

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