How to Make Funfetti Cake | Cake Ideas, baking ideas, cake decorating compilation

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How to Make Funfetti Cake

Whether you’re making a towering skyscraper of buttercream or a one-bowl wonder, baking a cake is an investment, in time, in ingredients, and in pride. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying .

And with so much on the line, it’s only logical that you do everything you can to guarantee that your cake is realized as slices on plates rather than scraps in the trash can. How to Make Funfetti Cake

From the recipe you choose to the time you allow your cake to cool before digging into it, this 10-step program will help ensure your cake remain intact.

How to Make Funfetti Cake

How to Make Funfetti Cake

Full Recipe:

This funfetti cake is a total crowd-pleaser! Ultra-moist vanilla cake filled with sprinkles inside and out, covered in creamy Italian meringue buttercream and topped with a soft pink ganache. This might be the ultimate birthday cake. Hope you get a chance to whip one up ASAP!

Here’s what to do:

1. Pick a reliable recipe from a book, website, or author you trust, and make sure you’re using that book—its front matter, its headnotes, and its ingredient list—as its meant to be.

2. Before you get started, adjust your recipe to fit your pan size if necessary. You don’t want to bake a 10-inch round cake in an 8-inch round pan.

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3. Figure out what you need to do to prepare the pan: Depending on the recipe, you may leave the pan bare, line the bottom with parchment and grease the sides, or grease and flour the whole pan.

4. Properly position your oven racks. If you’re baking one cake, position the rack in the lower third of the oven. If baking two cakes on multiple racks, position one rack in the upper third and another in the lower third. Rotate the pans from upper to lower and from back to front a little over halfway through baking time. How to Make Funfetti Cake

5. Make sure your leaveners are fresh. It’s more important to be vigilant with your baking powder than your baking soda. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

6. Make sure your ingredients are at the temperature specified in the recipe. Cold butter and eggs and no time to wait for them to warm up? No problem. There are fast and safe ways to bring these ingredients up to room temperature.

7. Use a scale to measure your ingredients—especially non-wheat flours. (And make sure that scale is accurate!)

If you’re not using a scale to weigh flour, it’s especially important that you’re measuring the flour the right way: Never shake or tap the measuring cup to settle the flour, or you may end with a dense, heavy cake.

8. Check to make sure your cake is finished before you take it out of the oven. Alice recommends a toothpick rather than a metal cake tester. Cake Ideas, baking ideas, cake decorating compilation, Ideas, cakes, cake, cupcakes, Decorating, Satisfying

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9. It will be hard to wait, but you’ll need to cool your cake according to the recipe’s instructions. Most cakes baked in parchment-lined pans can be cooled entirely in their pans on cooling racks. Don’t cool the cake on the stove—it doesn’t make sense to cool a cake in the warmest place in your kitchen. How to Make Funfetti Cake

10. You’re so close to victory! Don’t ruin your cake when you remove it from the pan. Detach from the sides of the pan using a knife or spatula, then cover the pan with a rack, hold the rack and pan together, and flip the everything over. Remove the pan and peel off the parchment liner. To turn the cake right side up again, place another cooling rack on the cake, hold the two racks together gently, without squeezing the cake, and repeat the flip.

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  1. Ammonia Kills al Chamuco! says:

    He makes it look soooo easy 😛

  2. Mandy Geißner says:

    Kann ich die kuchenböden einen tag vorher backen und am nächsten tag füllen?

  3. Anabella Taddei-Davies says:

    I have saved the exact same picture of the cake to pinterest thank god i found this video

  4. Edwin Loarca says:

    I have posted on your channel before, and I will do it again : I have to say thanks for sharing your skills.

  5. Temi Idowu says:

    what was the point of the white and pink sprinkle buttercream if you aren’t gonna see it

  6. Harley Quinn says:

    Could I use 2 9 inch pans instead of 3 6 inch pans?

  7. Reynaldo Dillo says:

    What is the white cotting? Isn't a mirengue ?

  8. huda hudaa says:

    Didnt he say his electric mixer broke-

  9. Nora Murthy says:

    I love this recipe but if I want to do it in a 3 layer 9 in I have to use 2 1/2 cups batter???!?? Like I’m not gonna do that

  10. Daintyffany Isaac says:

    This keeps coming out super oily. Tomorrow is my sons birthdy and he wanted a funfetti cake its only after I started making it I realised its the same recipe as the moist plain cake. Which always came out oily and flat for me. I decided to test it. First test was super oily and flat so I added more flour and baking powder after that It was less oily and flat in total I did four testers the last one still being more greasy that I would like but I really could not add more flour or the cake would be too heavy. Maybe this recipe needs revisiting. If there is some kinf of fine print to get it right I would really like to know.

  11. Dana Jeremiah says:

    Can I use bread flour if I don’t have all purpose?

  12. kaelin guidry says:

    This just made me hungry for cake

  13. Prudence A. says:

    Can I also just use the Italian merengue to cover the whole cake? Is the recipe in this video enough for the whole cake?

  14. Gamze says:


  15. Finn Stal says:

    Can you use yoghurt instead of sour creme??

  16. Bethany Charlotte says:

    Love this looks amazing! I’m going to try my best to recreate this

  17. bushra daud says:

    a tip: dont work on scales as they break (from experience)

  18. Nana Boy says:

    my cake was great until I tried your dripping recipe, it was a complete disaster way too liquidy ………..

  19. itsjemmabond says:

    Can you make cupcake versions of these?

  20. dris j says:

    Hi, I had a question about the cake pans, if i used two 6" (3" deep) cake tins instead of three 6" (2" deep) cake tins, do you think I could still get the same height?

  21. Nicole Williams says:

    I really love your videos 🇹🇹

  22. Anuhea Prussic says:

    Where did you buy that big container of sprinkles?

  23. Perla Creations says:

    Your are the best…

  24. Joan Foley says:

    Is it real butter or stork for this recipe ( im in the uk) plz and thanks

  25. nadia riaz says:

    What can i substitute sour cream from?
    I don't know if yogurt works well. I know the combination of combining different things which form sour cream but it takes more then a day. Well i need it RIGHT NOW!!😅😅

  26. Shahinur Rahman says:

    well…parts of it went great and others went terribly. Like when we tried to make the Italian buttercream, it ended up turning out a bit soupy. We are probably going to put it on top of the cake for drip.

  27. Linda keshish says:

    I would like to use whole eggs, because I want the cake to be moist! How many eggs should I use?

  28. Alaya Ward-Farland says:

    Do you like peanut butter cups

  29. Alaya Ward-Farland says:

    I love cooking videos Everyday

  30. Dalena says:

    Could I use this recipe to make cupcakes as well? 😊

  31. Gabby Wambui says:

    John, you are a life saver. I made this recipe today, and OMG, my search for rich moist cakes is over.
    Problem is they didn't raise as much, I'll retry then see what I did wrong.

  32. Katie B says:

    Can you make this with self raising flour instead of all purpose?

  33. Luca Giancola says:

    Can you please comment me back…. my dream is for u to respond

  34. Lukaide says:

    So many ingredients

  35. Erica Wu says:

    What type of cream do u use?

  36. wut r u doin in my swamp says:

    i wish i had such a big kitchen

  37. Mocha B says:

    sooo… much… butter lol, looks very delicious tho

  38. Abbie Xxx says:

    How do you get the butter icing so white? Love it

  39. Supr Eme says:

    Everytime I'm making white cake without using vanilla extract, (I used white vanilla extract probably an imitation of vanilla instead, not too sure), andleave the yolk of the egg out but my cakes don't rise. I am good in flavors and in creating a flat pancake Mess. I re-create the dish to a "short cake" version with fresh berries and creme between layers but I digress.!.

  40. Ruth Gomez says:

    isn’t this like the vanilla cupcake mix?

  41. Amaris D. says:

    I just tried making this cake and it was a total fail. 🙁 I followed every step very carefully, but the "batter" ended up looking like a super stiff dough. I was really disappointed, I had to through away the batter.

  42. Elín Perla says:

    Hahhahahahhahahahahaha love the cake

  43. sunnycinrae says:

    I love your channel !!!

  44. sunnycinrae says:

    Amazing as always 🙂

  45. Elín Perla says:


  46. MC Square says:

    Hello, I was so excited to make this cake that I made a shopping list, made sure to get my ingredients to room temperature and measured everything to the gram. However, the cake turned out disgusting! I’m not sure what happened but it tastes like flour. I usually make boxed cakes that turn out delicious but wanted to go an extra mile this time for my daughters 8th birthday. I doubled the recipe and after all those ingredients, the cake tastes so bad I don’t know what to do with it. We ended up bringing a back up cake from the grocery store. If you see this comment and let me know where I went wrong, please do 🙁

  47. Maria Eugenia Herrera says:

    Lista la práctica quedó hermosa gracias por compartir tus conocimientos bendiciones

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