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74 Comments
Marissa C.
October 20, 2020
I'm really hoping this comes together and/or enough buttercream can save it, but I'm bummed and nervous now... they cakes looked BEAUTIFUL in the oven. I used cake strips (for the first time) and the cakes were rising completely evenly across the top. I got to 25 minutes and the cake was still jiggly. Added 5 minutes, not done. 5 more. Then 5 more. Then FINALLY when my 8" cakes were done (based on toothpick) at just over 45 minutes total (yikes), the tops were a little more golden than they should be... Let them cool in pans on wire racks for about 15 minutes. Ran butter knife around edge so I could turn them out and they clearly were not done. They're in the oven now - and now with foil across the top in a probably futile attempt to salvage them at this point. Luckily I was planning to freeze these for a couple days and use for my daughter's bday on the weekend, so now I have plenty of time to make a new cake. Really hoping these work, though. They looked amazing (minus the overcooked tops - which could be cut off, I realize, but I fear the cakes will be super dry at this point).
Andrea6446
May 17, 2020
My daughter has requested sprinkles cupcakes for her 3rd birthday. I’m thinking of doing this recipe and cooking as cupcakes. Think that would work (just with much shorter cooking time?).
Melissa N.
April 7, 2020
Can I substitute the cake flour for AP flour? Would the measurements change?
Jennifer
January 23, 2020
Attention Moms: Artificial vanilla and artificial colors are made with PETROLEUM!!!! Look it up!
Do you really want to feed your children a cancer cake filled with PETROLEUM that causes diseases?
Perhaps Molly Yeh does not know this (she should).
As Oprah says, "When we know better, we do better."
Molly, we must do better than influence Moms and home bakers to make cancer cakes filled with PETROLEUM! There are delicious organic options. It's surprising that Food 52 would promote this too. How about a fun organic cake that is PETROLEUM-free, please?
Do you really want to feed your children a cancer cake filled with PETROLEUM that causes diseases?
Perhaps Molly Yeh does not know this (she should).
As Oprah says, "When we know better, we do better."
Molly, we must do better than influence Moms and home bakers to make cancer cakes filled with PETROLEUM! There are delicious organic options. It's surprising that Food 52 would promote this too. How about a fun organic cake that is PETROLEUM-free, please?
Marta L.
February 5, 2020
Oh get off it! My mom gave me Tastykakes for breakfast as a kid, and i'm SURE there was plenty of cancer-causing ingredients in it, but I wouldn't take it back for the world. And that didn't make her a bad mom. It's hard enough to be a mom, so save your demonization of mothers who give their kids fun food.
jpriddy
January 23, 2020
Did you try margarine? Pure hydrogenated vegetable shortening? Lard? Am I truly the only person left who does not have any nostalgia about boxed cake mixes?
Vida
January 27, 2019
I have made a wide variety of birthday cakes for many, many parties (my three girls are 17, 16 and 10). But this is the first time I have cleared cake plates away and found not a single one with any cake left on them. This recipe is easy and a true crowd pleaser -- the adults liked it just as much as the kids.
Liana K.
February 13, 2018
I finally chose this recipe after scrounging the Internet for funfetti cake that didn’t require a whole carton’s worth of egg whites. However, I found it strange that the egg whites are added straight in. I was going for a cake with height, and noticing the pictures of the cake in this article were on the flat side, I whipped the eggs to soft peaks. I followed the recipe as written, but then added the whipped egg whites at the end, folding to keep the lightness. They came out beautifully! Very high and fluffy - but definitely needed more time in the oven than 25 min. Also worth noting that I only put two teaspoons of white vanilla, as other recipes had similar amounts.
Call this blasphemy but I also threw in some Meyer lemon zest (gasp) but a lemon cake was requested and at the same time a funfetti one. I also squeezed in a little lemon juice to help the egg whites whip along. Meyer lemons worked great with the artificial vanilla flavor, I feel like regular lemons might not produce the same results.
Call this blasphemy but I also threw in some Meyer lemon zest (gasp) but a lemon cake was requested and at the same time a funfetti one. I also squeezed in a little lemon juice to help the egg whites whip along. Meyer lemons worked great with the artificial vanilla flavor, I feel like regular lemons might not produce the same results.
Emily
October 6, 2017
I made this cake today and it was a heartbreaker. As I was reading the ingredients, I was surprised to read "2 Tablespoons vanilla extract." That seems like an awful lot. Reading through the comments, I saw an identical concern that was not addressed by the writer.
I mixed the cake batter as instructed, poured it into 2 identical round metal cake pans, and baked it for 25 minutes. It still wasn't done, so I baked it for 5 more minutes, when they tested done. I took the pans out of the oven to cool, and removed the cakes from the pans. One was baked through, and one was not. I followed the writer's instructions to put the cake back in the oven, but was unable to get it back in the pan. Also, the center of the unbaked cake fell in. I could've gotten around this and just used the fully-baked cake, but this cake was to have been for my son's birthday party. So, due to time and scheduling constraints, he gets a cake from a box mix for his big day. He'll never know the difference, but it breaks my heart.
I mixed the cake batter as instructed, poured it into 2 identical round metal cake pans, and baked it for 25 minutes. It still wasn't done, so I baked it for 5 more minutes, when they tested done. I took the pans out of the oven to cool, and removed the cakes from the pans. One was baked through, and one was not. I followed the writer's instructions to put the cake back in the oven, but was unable to get it back in the pan. Also, the center of the unbaked cake fell in. I could've gotten around this and just used the fully-baked cake, but this cake was to have been for my son's birthday party. So, due to time and scheduling constraints, he gets a cake from a box mix for his big day. He'll never know the difference, but it breaks my heart.
Gwendolyn D.
September 14, 2017
This is by far the most impressive looking and tasting homemade funfetti! I appreciate all of the R&D, so I didn't have to! Thank you.
Genius to add cornstarch and clear vanilla really does have its place! I am a huge Momofoku fan and the tidbit about sprinkles on top of the batter is an ice add. I am glad I found this and hank you for your hard work!
Genius to add cornstarch and clear vanilla really does have its place! I am a huge Momofoku fan and the tidbit about sprinkles on top of the batter is an ice add. I am glad I found this and hank you for your hard work!
Allison S.
August 20, 2017
Is there a gluten free flour you recommend for this recipe? I have yet to find a GF cake flour!
Elizabeth S.
July 8, 2017
This is one of my all time favorite cake recipes! So much fun and as always, Molly's writing is just as entertaining.
VRich
January 4, 2016
I went to two stores and could only find imitation vanilla at one of them and it has caramel color added. Does this make a difference in taste or just the color of the cake?
Ruth M.
September 20, 2015
Molly is 2 Tbsp of imitation vanilla correct? It seems like a lot of vanilla.
Ocala Cake Lady
Ocala Cake Lady
TxMel
December 31, 2014
Any idea if this same recipe (maybe doubled) would work in a larger cake, like a 9x13 or a half sheet cake? Gathering my ideas for a nephew's 1st bday party but there will be about 20 guests. Also, read about cake strips on a different baking site, would those help with the previous comments about baking faster on the outside (for round cakes)? Thanks so much, I love the idea of homemade sprinkles! Will do this if I find the time!
Joan H.
November 15, 2014
My cakes came out of the oven a little while ago, but I had one problem--I used 8" pans and the cake rose way over the top--didn't spill out, but looked like the pans were too small. Was it really 8" not 9? I used appropriately artificial sprinkles, but realized after I bought the clear vanilla that I hate cake mix taste, so I used real vanilla. So mine isn't going to be quite real...except it is...or not
marios
November 6, 2014
Hi there looks perfect
i tried to follow the instructions but
When i added the colour sprinkles
The butter changed colour :(
Any way to avoid that
Thanks
Marios
i tried to follow the instructions but
When i added the colour sprinkles
The butter changed colour :(
Any way to avoid that
Thanks
Marios
samantha
June 6, 2015
Molly's blog link to her sprinkle experiment
http://mynameisyeh.com/mynameisyeh/2014/9/funfetti-cake
http://mynameisyeh.com/mynameisyeh/2014/9/funfetti-cake
AnimalSaver
September 24, 2014
Where are those sprinkles for the batter from? I am making this in a few hours for my future in law's birthday!
alison B.
September 18, 2014
Making this right now for my little one who is turning 2 next Monday! Excited to see how it turns out...the BATTER tastes AMAZING.
Cinnamin
September 17, 2014
I love an article that calls for a little artificial flavoring and ingredients. Sometimes, we need an old-school indulgence, so going off the au-naturale track is required! I love the gif at the end. Bookmarked!
Laura415
September 15, 2014
I've never thought of making this kind of cake but will file it away for the next kid birthday party. This cake is such a show stopper. Question: I usually use organic sugar which is pale brown. I'm thinking I might need to use white sugar to keep the cake as white as possible. Also I prefer SMBC frosting. Will that be ok? Finally, one of the subs for artificial coloring I use is powdered freeze dried fruit. Raspberries make a nice pink. I wonder if crushed freeze dried fruits would show up. Will try it and report back:)
genbrennan
September 15, 2014
I made my own funfetti wedding cakes last month, two double-tiered three-layer affairs, and I also used almond extract instead of vanilla. It was awesome.
Sandy K.
September 15, 2014
Hi Molly, congrats on such a great and beautiful recipe. I bake a lot, but have never been able to get my finished buttercream application as smooth as yours when frosting a cake. Do you have any tips for eliminating spatula/knife marks? Thanks!
Ishita
September 15, 2014
I love this!! I made funfetti cake for my birthday a few years ago and used almond extract instead of vanilla -- I loved the slight nutty notes in the cake!
http://www.bitesoutoflife.com/2011/10/05/funfetti-cake/
http://www.bitesoutoflife.com/2011/10/05/funfetti-cake/
Kim H.
September 15, 2014
Mol-What did you sprinkle on the very top of the frosted cake? Beautiful work btw.
molly Y.
September 15, 2014
Thanks, Kim! These are the sprinkles I used: http://www.globalsugarart.com/pearlized-sugar-gold-by-wilton-p-27423.html?gclid=CjwKEAjwnNqgBRDdgOitrZPj6yYSJACM86tD7TVO8gA2StiyEClPBBCnj3w45ZKJcWFq8R-95xMA6xoCMmvw_wcB&gdftrk=gdfV25706_a_7c2149_a_7c8856_a_7c27423
Michele F.
September 15, 2014
Oops, I just realised you've already answered the first question I had a few times already! My bad!! Such a cool nostalgic looking cake. Props to you! Do the sprinkles in the cake stay hard after baking?
molly Y.
September 15, 2014
Hi Michele! Thanks! The sprinkles shown in the photo (super basic ones from the grocery store) ended up with a mixture-- some of them puffed, others stayed in tact. If you're looking for extra puffiness, I'd recommend putting in the extra time the day before to make some homemade ones :)
Michele F.
September 15, 2014
Could you share with us how you did the bunting design on the outside of the cake? Also, what are those little peanut-like sprinklings on the top and side of the cake?
Briana
September 14, 2014
Every time I've tried to make funfetti cake not from a box, the sprinkles have stayed hard and rectangular and haven't had that delightful puff-of-color sensation. Any ideas on how to solve that?
molly Y.
September 15, 2014
Hi Briana! Good question. If you're up for a little bit more time in the kitchen, your best bet would be to make your own sprinkles: https://food52.com/blog/9658-how-to-make-your-own-sprinkles
These will be lighter and more delicate than store-bought sprinkles and thus more likely to puff in the baking process!
These will be lighter and more delicate than store-bought sprinkles and thus more likely to puff in the baking process!
Anjali (.
September 14, 2014
So random...I just made some FunFetti Vegan cupcakes with my kids - they were delicious!!
Debbi S.
September 14, 2014
I love the look of this cake! How did you get the cut so cleanly? Freeze it? I'm interested in stylist tricks, if you can share. Thx
molly Y.
September 15, 2014
Hi Debbi! I typically wrap my cakes and freeze them overnight before frosting, and then I freeze them for a few minutes after the crumb coat is put on. This really helps to get a clean cut. If you've already frosted your cake and are waiting for guests to arrive and don't want to fully freeze it, you can stick it in the refrigerator, just so that the butter firms up. Another thing that helps is running your knife (a really sharp one!) under hot water before slicing.
Kimba
September 13, 2014
For girls who font bake but love this fun recipe, What vanilla cake from the box could be used?
Siobhan
September 10, 2014
I literally just made this cake (to the T) and at 25 minutes the outsides were done, but the center was totally raw!? Can anyone trouble shoot this issue?
molly Y.
September 11, 2014
hi siobhan! this is totally normal, as cakes bake from the outside in. i've found with this cake that this is particularly noticeable (you can kind of see it in the photo of the cake still in its pan, with the dark browned edges). don't worry, keep the cake in the oven for a bit longer, until the center is set, and you should be fine! if you have an oven thermometer, it might also help to double check that your oven is at the correct temperature.
stephanieRD
September 10, 2014
OMG! I don't eve like funfetti cake but I feel very inclined to try this recipe! It looks like so much fun
fiveandspice
September 10, 2014
This is the best!!!! I am already in the process of making a big banana cake for our baby's first birthday, but I'm feeling I might have to throw a funfetti layer on top now!!!!
Sara B.
September 10, 2014
I am making a Peppa Pig cake for my daughter's 2nd birthday, so when I saw this recipe I last minute changed my mind and decided to make this cake instead of the chocolate one I was going to use. I just got all the way through the recipe when I realized I didn't have sprinkles... DOH! I'm baking it without sprinkles because I'm too impatient to whip up my own. Thanks for the recipe! The batter tasted great! :)
Annie L.
September 10, 2014
I saw the picture on my feed and I just squealed. I always liked funfetti cakes but this was the gosh darndest cutest version of it that I had seen. Question: Is there any way I can cut down on the butter in this cake? Thank you!
molly Y.
September 10, 2014
Hi Annie! Thanks so much! While I haven't tested any of these, a quick search led me to this handy guide for cutting down on butter in baked goods: http://www.fitsugar.com/How-Replace-Butter-When-Baking-21875486
Just keep in mind that a thinner batter (if using oil, apple sauce, or yogurt) could lead to the sprinkles falling to the bottom, and some of these might take away from the white color of the cake.
Just keep in mind that a thinner batter (if using oil, apple sauce, or yogurt) could lead to the sprinkles falling to the bottom, and some of these might take away from the white color of the cake.
theotherberlingirl
September 10, 2014
What a super recipe! That white with the stark difference of the sprinkle colors is really stunning.
Priscilla Y.
September 10, 2014
My name is Yeh too! And I cooked at Dressler, very likely for your sister's wedding. Funny small world. Very well done blog.
molly Y.
September 10, 2014
ohmygosh ohmyosh ohmygosh!!! i hope we didn't shame the yeh name in all of our rowdiness that night :-O
Ken
September 9, 2014
What I did is using chiffon cakes recipe for funfetti cake. In chiffon cake, egg yolks make it yummy and those funfetti won't sink
msalama
September 9, 2014
Molly - No way! I've been scouring the internet for a recipe to make for my friend's birthday (he specifically requested FunFetti!) Quick question - how do I make the decoration (banner) on the cake? I love that extra touch!
molly Y.
September 9, 2014
yay!!! the banner is SUPER easy-- just knead a few drops of gel or liquid food coloring into marzipan, roll it out, cut into triangles, and stick em on! enjoy!
ATG117
September 9, 2014
Love this! Who doesn't have nostalgia for funfetti!! What kind of sprinkles are pictured in the above raw after/sprinkle shot? They don't look artificial.
molly Y.
September 9, 2014
thanks!!! the ones getting mixed into the batter are homemade sprinkles from the recipe linked above-- a few of the colors were dyed with artificial gel coloring and a few of them were dyed with natural coloring. they're not the sprinkles that i used in the final baked cake. the final baked cake has artificial grocery store sprinkles in it. (sorry if that's misleading!) the artificially colored homemade sprinkles do work splendidly though!
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