Funfetti Cake

🥘 Ingredients

• all-purpose flour
  2.5 c
• almond extract
  3/4 tsp
• baking powder
  2 tsp
• confectioners' sugar
  3.5 c
• cornstarch
  4 tbsp
• egg whites
  4 large
• granulated sugar
  1.5 c
• rainbow sprinkles
  1/2 c
• salt
  1.125 tsp
• unsalted butter
  2.75 c
• vanilla
  1/2 tbsp, 1 Tbsp
• vegetable oil
  4 tbsp
• whole milk
  3/4 c, 2 Tbsp

🍳 Cookware

• 8 inch cake pans
• medium bowl
• stand mixer
• rubber spatula
• wire rack

1. 1

   Preheat the oven to 350°F. grease and line the bottoms of three 8 inch cake pans or line 24 cups of two muffin tins.
2. 2

   In a medium bowl , whisk together the all-purpose flour , cornstarch , salt , and baking powder .

   all-purpose flour: 2.5 c, cornstarch: 4 tbsp, salt: 1 tsp, baking powder: 2 tsp
3. 3

   In a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar until light and fluffy, 3 to ⏱️ 4 minutes . add the egg whites , one at a time, mixing well after each addition. Add the vegetable oil and vanilla and almond extract .

   unsalted butter: 1 c, granulated sugar: 1.5 c, egg whites: 4 large, vegetable oil: 4 tbsp, vanilla: 1 Tbsp, almond extract: 1/2 tsp
4. 4

   With the mixer running on low speed, add the dry mixture and the whole milk in two or three alternating batches and mix until just barely combined, using a rubber spatula , gently fold in the rainbow sprinkles until they're evenly distributed. Distribute the batter among the cake pans or muffin cups, spreading it out evenly if using cake pans.

   whole milk: 3/4 c, rainbow sprinkles: 1/2 c
5. 5

   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.
6. 6

   Let cool in the pans for ⏱️ 10 minutes and then turn onto a wire rack to cool completely.
7. 7

   To make the frosting: in a standing mixer fitted with a paddle attachment, beat the unsalted butter until smooth and gradually beat in the confectioners' sugar . Add the salt , vanilla , almond extract , and whole milk and beat to combine.

   unsalted butter: 1.75 c, confectioners' sugar: 3.5 c, salt: 1/8 tsp, vanilla: 1/2 tbsp, almond extract: 1/4 tsp, whole milk: 2 Tbsp
8. 8

   Frost the cake or cupcakes as desired and enjoy.