Funfetti Snack Cake (Edit recipe)

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This easy and moist funfetti snack cake is filled with sprinkles and topped with a tangy cream cheese frosting. Cake flour, sour cream, and egg whites provide the perfect soft, fluffy and moist cake crumb. Funfetti cake is a classic favorite, perfect for any celebration!

25 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	441
Fat:	28 g
Carbohydrates:	28 g
Protein:	17 g
Cholesterol:	68 g
Sodium:	237 mg
Fiber:	0 g
Sugars:	26 g
Calculated per serving.

Serves: 9

Ingredients

Cake

180 grams Cake Flour, (1 1/2 cups)
1 tsp Baking Powder
0.25 tsp Baking Soda
0.25 tsp Salt
113 grams Unsalted Butter, at room temperature (1/2 cup)
3 whole Egg Whites, at room temperature
2 tsp Pure Vanilla Extract
120 grams Sour Cream, at room temperature (1/2 cup)
120 grams Whole Milk, at room temperature (1/2 cup)
3 Tbsp Sprinkles

Cream Cheese Frosting

113 grams Unsalted Butter, at room temperature (1/2 cup)
113 grams Full Fat Cream Cheese, at room temperature (4 oz)
450 grams Powdered Sugar, (1 pound)
2 tsp Pure Vanilla Extract
2 Tbsp Heavy Cream (Whipping Cream), or as needed

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Butter and flour an 8-inch square cake pan. Line with parchment paper and set aside.
In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Beat in egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed.
Add the sour cream and beat until combined.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined. Fold in sprinkles.
Fill the prepared cake pan with batter and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan set on a wire rack before frosting.
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium-high speed until smooth and creamy, 2-3 minutes.
Slowly add the powdered sugar and vanilla with the mixer on low speed until completely incorporated. Add one tablespoon, or as much as desired, of cream or milk for a thinner consistency. Increase the mixture to high speed and beat for 2-3 minutes.
Using an offset spatula or knife, frost the completely cooled cake.

Notes

Storage: Stover leftover cake in an airtight container for up to 3 or 4 days at room temperature. Freezer: Wrap the leftover cake with plastic wrap and store it in an airtight container in the freezer for up to 3 months. Allow to thaw overnight in the refrigerate before serving. Sheet cake: Double the recipe and bake in a 9x13 baking pan in a preheated 350°F/177°C oven for 35-40 minutes. Cupcakes: Fill 12 cupcake liners 2/3 full and bake in a preheated 350°F/177°C oven for 17-19 minutes.