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4" Funfetti Cake

This perfectly fluffy funfetti cake has a white cake base. Gotta love the sprinkles!
Prep Time20 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Servings: 4

Ingredients

  • 5/8 (63 g) sifted cake flour
  • 1/2 teaspoon baking powder
  • pinch baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1/2 cup sugar
  • 1 egg white
  • 1/8 cup sour cream
  • 1/4 tablespoons vanilla
  • 1/4 cup milk
  • 1/4 cup rainbow sprinkles*

Instructions

  • Preheat oven to 350 F. Grease 3 4" cake pans and line with parchment paper. Grease once more on top of the parchment paper.
  • In a medium bowl, whisk flour, baking powder, baking soda, and salt until combined.
  • In a large bowl with an electric mixer on medium, beat the butter for one minute. Add the sugar and beat until light and fluffy, about 2 more minutes.
  • Turn the mixer to high and add the egg white, sour cream, and vanilla. Beat until combined.
  • Turn the mixer to low and add half of the flour mixture. Beat until just combined. Then add the milk, beating again until just combined. Then add the rest of the flour mixture, again beating until just combined. Don't overmix.
  • Divide evenly in the 3 cake pans. Raise the pans about 2 inches from the counter and drop them. This gets rid of air bubbles.
  • Bake on the middle rack for 18-20 minutes. Cake is done when a toothpick in the center comes out with just a few crumbs, or cake springs back lightly when pressed.
  • Let cool on a cooling rack for 10 minutes. Then turn cake out out of pans and continue cooling for another 30-60 minutes.
  • Frost with your favorite frosting.

Notes

Recipe modified from Sally's Baking Addiction.
Sprinkles: Use jimmies, do not use nonpareils. They will melt and make streaky colors in the batter.