Milky Moist Funfetti Cake Too Easy
Get ready to indulge in pure joy with this **Milky Moist Funfetti Cake Too Easy**—a delightful treat that’s as simple to make as it is to devour! Bursting with vibrant rainbow sprinkles, this cake delivers a moist, tender crumb, thanks to the addition of creamy sour cream and whole milk. Its buttery, vanilla-scented base creates the perfect backdrop for those colorful pops of fun, making it an irresistible choice for birthdays, celebrations, or any day that needs a touch of sweetness. With just 15 minutes of prep time, straightforward steps, and pantry-staple ingredients, this easy Funfetti cake is a no-stress dessert that bakes beautifully every time. Serve it as is or dress it up with your favorite frosting for a festive centerpiece that tastes as good as it looks!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 0.5 cup Sour cream
- 0.5 cups Rainbow sprinkles (jimmies, not nonpareils)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release after baking.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set this aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Alternate adding the dry ingredients and the milk into the wet mixture in three additions, starting and ending with the dry ingredients. Beat on low speed just until it is combined. Be careful not to overmix.
Gently fold in the sour cream and rainbow sprinkles using a spatula. Be cautious not to overmix at this stage, as the colors from the sprinkles may bleed.
Pour the batter into the prepared cake pan and smooth out the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving or decorating as desired.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 474.0 g | 172% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 274.9 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 521 mg | 40% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
