A light and fluffy white funfetti cake made from scratch, speckled with sprinkles, and iced with a sweet buttercream frosting.
One year ago, I almost canceled hosting for my blog, which would have effectively erased it from the internet.
I’d bought the name, Sugar Spun Run, in 2012, and published a few posts super casually, photographed via iPhone-only, and I had no good focus (desserts and running, mostly, hence the “Run” part of the name). It was maintained sporadically, and was honestly quite sloppy.
In 2014, I made an attempt to get more serious about posting on a somewhat regular basis, and I was able to keep this up for a couple of months until a slew of major life events entirely derailed my course, and there was nothing but radio silence for months.
So, in April of 2015, when I received the bill to renew my hosting for my website, I was feeling pretty discouraged about the whole blogging thing. I hadn’t been able to stick to it in the past, and I knew it would take a long time to develop the skills (mainly photography) needed to make this space anything worth reading.
I came this close to canceling everything.
But I really enjoyed baking and sharing my recipes with people, and even though I wasn’t blogging during those months of silence, I’d still been busy in the kitchen.
So, instead of canceling my website for good, I made a batch of carrot cake cookies (and, if I remember correctly, I made them 4 times before I was satisfied with the recipe) and published that post exactly one year ago today. I’ve been posting 2-3 times a week ever since.
It’s been a year of late, powdered-sugar filled nights, of re-making recipes over and over again (often only to decide that they really were just right the first time), of website code-induced headaches, and of desperately attempting to solve the Rubik’s cube that is my camera. Well over 100 lbs of butter have made their way through my kitchen in the past 365 days (a few have regrettably lingered, as well), and my KitchenAid has become my near-constant companion.
And I wouldn’t trade it for anything.
So, while today can’t rightly be called my blog’s “birthday”, I wanted to commemorate this one year anniversary anyway. Today I’m celebrating Sugar Spun Run’s Unbirthday, and slicing up this confetti-colored, sprinkle stuffed, 3-layer, homemade Funfetti cake just for the occasion.
Light and fluffy, this cake is made with a combination of butter (for flavor) and oil (for texture and moisture). Developing this recipe took weeks (as I’ve mentioned before, cakes and cupcakes can be quite a challenge for me), and the ingredients and their ratios were calculated very precisely and carefully.
For maximum fluffiness, this recipe calls for plenty of egg whites (no egg yolks). You’ll whip these separately with an electric hand mixer until they reach stiff peaks (that just means that when you lift a whisk straight out of the whites, the peaks stay and don’t recede back into themselves) and then fold them with a spatula into the cake batter. This is easy to do– it takes only about 5 minutes– and is critical for a light and fluffy white cake.
I used a buttercream that I flavored with a new emulsion that I found at my local cake shop (see notes in recipe), which accented the frosting with notes of citrus and almond. This kept the buttercream from being overbearingly sweet (in my opinion) but didn’t go over as well with Zach, who loathes lemon. Vanilla extract (or any other that you prefer) can also be used, of course, and I included notes in the recipe.
Today, I’m cutting up this carefully-crafted cake into thick slices in an Unbirthday celebration, and I’m so glad that you’re here to join me.
Perhaps most importantly, I want to make sure to give a well-deserved thank you to all of you who take the time to read my posts (or just look at the pictures, that’s OK too) and comment. This space would be nothing without you coming back day after day, and I don’t think I would have made it this far without so many kind, encouraging comments (when I get a comment telling me that you tried a recipe and loved it, it makes my whole day).
Sugar Spun Run is here to stay.
Never give up on a dream just because of the time it will take to accomplish it. The time will pass anyway. –Earl Nightingale
Funfetti Cake from Scratch (and an UnBirthday)
A fluffy white funfetti cake made from completely scratch. Please note that if you do not want a three layer cake, you can divide the batter into just two pans and use the rest to make cupcakes!
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 Princess emulsion or vanilla extract
Instructions
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Preheat oven to 350F and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
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In stand mixer, beat butter on medium-low speed until creamy.
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Add sugar and oil and beat until all ingredients are well-combined and creamy.
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Scrape down the sides and bottom of the bowl and then stir in your vanilla.
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In separate bowl, whisk together your flour, baking powder, and salt.
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Measure out your milk.
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With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
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Pause occasionally to scrape down sides and bottom of bowl.
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In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
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Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
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Evenly divide cake batter into prepared pans.
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Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
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Cakes will be a light golden brown when done baking.
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Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
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Allow to cool completely before frosting.
Frosting
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I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.
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In stand mixer, beat butter on medium-speed until creamy.
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Add salt and beat again for about 20 seconds.
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Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
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Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
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Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.
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Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin "crumb coating" around the entire cake.
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Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
Recipe Notes
This cake may also be made in 3 9" pans, just decrease the baking time. Start checking the cakes for doneness at 25 minutes.
You may also like:
Cake Batter Rice Krispie Treats
I’m glad you decided to keep this blog going!
It has also been about a year since I found your posts on imgur and asked your for some input on the brownie bottom strawberry cheese cake. Thanks again for all the great recipes and the great patience with my endless questions 😉
🙂 I’m so glad you did find my blog through imgur. I always look forward to your e-mails and your thorough feedback, it is very, very helpful to me!!! Thank you for commenting!! 🙂
This funfetti cake is seriously gorgeous and I’m so glad you kept up blogging! Happy unbirthday 🙂
Thank you so much, Medha! 🙂
Happy blogiversary. I’m happy you decided not to cancel because this cake is to die for. We don’t get Funfetti here in the UK, so nice to know I can make it from scratch with your recipe. 🙂
I’ve felt the same way with cancelling a year or two and haven’t been active myself, but I still plod on at my own pace. Any tips on not slacking off? I get serious then before I know it, a week has passed! :/
Thank you, Lisa! I know the feeling… honestly though, once I decided I was going to keep a schedule and routine, that helped me immensely. I made it so blogging wasn’t an option, it was just something that I *had* to do (and fortunately I am very passionate about it, though there can definitely be trying moments). Also, having a good virtual support group of bloggers has been a lifesaver… I recommend joining the “Food Bloggers Central” facebook page, if you don’t belong already! Podcasts help keep me motivated, too 🙂
Wow Sam,
I am so glad you stayed. I would have never known who you were or had some of your amazing recipes if you had stopped then. It’s been a joy getting to know you. Blessings Pat
Thank you, Pat! I’m so glad that you continue reading!! 🙂
I have loved receiving every single one of your comments, thank you so, so much for following along! <3
Your engagement story is so neat. Glad that squirrel showed up so you and Zach had someone to take your pic. LOL Pat
Haha, thank you! It was the perfect moment, that squirrel was seriously the icing on the cake!! 😉
I have so much enjoyed your blog. Your writing and your baking is witty & fun. I don’t bake and I try really hard not to eat sweets, but I can’t resist your recipes. I’m just back from a run, and have a cup of tea beside me and really wishing for a piece of you Unbirthday Cake. Looking forward to many more posts! Congratulations.
Thank you, Denise! See, these are the kinds of comments that really make my day, thank you so much for taking the time to write! 🙂 I wish I could serve you a slice of this cake right through the screen to go with your tea! Thank you so much for following along.
Great post, so glad you decided to keep blogging! This cake looks so pretty, and absolutely scrumptious!
Thank you, Marsha! 🙂
I’m glad you decided to stay. You’re recipes are always delicious and drop dead gorgeous! And this cake is no exception. This is so pretty! It puts a huge smile on my face. I can’t wait to try it!
I love your blog. These pics are beyond amazing. congrats for all your hard work
You are so sweet, Iram. Thank you for following along and for commenting! 🙂
Happy Blogiversary Sam! Glad you didn’t canceled. I enjoy reading your blog when I get a chance. I’m on the same boat you were a couple years ago. I have been out of touch with my blog the last few months due to my hectic work schedule, eventually I’ll be back. My blog will turn 1yr tomorrow! ?
AND by the way this cake looks amazing!!!
Happy Unbirthday, Sam! I love reading your blog… your writing is so personal and sweet, and your pictures are always gorgeous. I can’t wait to see where your blog will take you. 🙂
What oil is best to use? (Olive, vegetable, etc.)
Canola is best, but vegetable would be a fine substitute. I would not use olive oil.
Thanks girl!! One more thing to clarify, on the baking powder, it’s 1 tablespoon and 1 and a 1/2 teaspoon?
No problem at all! 🙂
And yes, that is correct.
Hi! Could you potentially use 6-inch cake pans instead? If so, what would the baking temp/time be?
Hi Annalee! Well this recipe *can* be made in 6 inch cake pans but it would make a very tall cake! I think you could get two 2-3 layer 6″ cakes out of this recipe. Take care not to over-fill your cake pans (3/4 of the way full, max), the baking temperature would stay the same but the time would likely take longer. I can’t say for sure how long it would take to bake since I haven’t made this cake into 6″ cakes before, but I would start checking the cake at 40 minutes and then continue to check every 5-10 minutes after that (use the toothpick test, where you insert a toothpick and check for it to be dry with few/no crumbs to know that it is done). I really hope this helps, but please let me know if you have any additional questions!
Worked out great at 35 mins!
Glad to hear it! Thanks for commenting back 🙂
Hello! Awesome recipe! I’m wanting to make this recipe but was hoping to make cupcakes. Would this work do you think?
Hi Michaela! I think this would work great as cupcakes, Im not sure how many it would make, though. I hope you love them! 🙂