Molly's Funfetti Cake

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 3/4 tsp Almond extract
  • 2 tsp Baking powder
  • 1 1/2 tbsp Clear imitation vanilla
  • 1/4 cup Cornstarch
  • 2 1/2 cups Flour
  • 1 1/8 tsp Kosher salt
  • 3 1/2 cups Powdered sugar
  • 1 1/2 cups Sugar

• Oils & Vinegars

  • 1/4 cup Flavorless oil

• Dairy

  • 2 3/4 cup Butter, unsalted
  • 7/8 cup Whole milk

• Other

  • ½ cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar, or anything naturally colored

Found on brooklynsupper.com

Description

Ingredients

• For the Cake
• 2½ cups flour
• ¼ cup cornstarch
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1 cup unsalted butter, at room temperature
• 1½ cups sugar
• 4 large egg whites
• ¼ cup flavorless oil
• 1 tablespoon clear imitation vanilla (I prefer McCormick brand)
• ½ teaspoon almond extract
• ¾ cup whole milk
• ½ cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar, or anything naturally colored)
• For the Frosting
• 1¾ cups unsalted butter, at room temperature
• 3½ cups powdered sugar
• ⅛ teaspoon kosher salt
• 1½ teaspoons clear imitation vanilla
• ¼ teaspoon almond extract
• 2 tablespoons whole milk

Directions

• To make the cake: Preheat the oven to 350ºF. Grease and line the bottoms of three 8-inch cake pans or line 24 cups of two muffin tins.
• In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
• 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.
• 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.
• 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.
• Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.
• To make the frosting: 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.
• Frost the cake or cupcakes as desired and enjoy.