Funfetti Cake from Scratch (& A Very Merry Unbirthday)

If this funfetti cake looks familiar, you caught me, I shared it exactly one year ago in celebration of the first unofficial birthday of Sugar Spun Run.

Well, it’s been two years now since I almost completely deleted this whole website.  Instead, I dug in full-force and have spent almost every spare second of my time developing and photographing (and now videoing) recipes to share with you.

As a brief review before we get to this favorite layered funfetti cake of mine, I originally bought the name, Sugar Spun Run, in 2012 and published a few posts super casually, photographed via iPhone-only, and focused on… whatever caught my attention that particular day.  It was maintained sporadically, sloppily, and definitely without intention.

So in April of 2015 when I got the bill to renew my website, I almost canceled everything.  I was literally one button-click away from doing so… and then decided maybe I’d give it one more shot.

Ingredients

• 9 Tbsp butter softened
• 3 cups sugar
• 1 cup canola oil vegetable oil would also work
• 4 tsp vanilla extract
• 4 cups+ 2 Tbsp all-purpose flour
• 4 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 1/2 cup milk
• 9 egg whites room temperature preferred
• 1/2 cup sprinkles
• Buttercream
• 1 lb unsalted butter softened to room temperature
• 1/4 tsp salt
• 6 cups powdered sugar
• 6 Tbsp heavy cream
• 2 tsp LorAnn Princess emulsion or vanilla extract

Instructions

1. Preheat oven to 350F and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
2. .......................................

for full recipes please see : sugarspunrun.com

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