Funfetti Cake

Confetti or, as I like to call it, Funfetti cakes get their name from the confetti-like splashes of color throughout. These splashes are produced by stirring rainbow sprinkles into the batter. The sugary jimmies melt as the cake bakes, leaving behind color and no trace of what was once a sprinkle.

This happens to be my coworker Jenny's favorite kind of cake, so I knew that's what I was making for her birthday. My only complaint with this cake in particular was that there wasn't enough "confetti" in the cake, so next time I will add more sprinkles to the batter!

Funfetti Cake
(Source: Annie's Eats)

1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, at room temperature
1 cup sugar
3 large egg whites
1 tsp vanilla extract
1/4 tsp almond extract
1/2 cup milk
2 Tbsp rainbow sprinkles

1. Preheat the oven to 350°F. Grease and flour a 9x13 inch pan.

2. In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.

3. Pour the batter into the prepared pan. Bake until a toothpick inserted in the middle comes out clean (about 30-40 minutes). Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely. Frost cooled cake as desired.