Are Cake Mixes Dairy Free?
Not all cake mixes are dairy free.
Some mixes contain powdered milk or milk products.
However, there are many dairy free options.
It is important to read the label.
Can You Make Cake Batter Ahead and Refrigerate Overnight?
No, baking powder and baking soda would lose its ability to rise overnight.
What Makes Cake Crack in the Middle?
If your cake cracks in the middle, your oven is probably too hot.
An oven that is too hot causes the outside of the cake to cook faster than the inside, creating cracks.
Try adjusting the temperature a little bit.
Also, avoid opening the oven while the cake is baking.
Even a quick peek can cause the temperature to fluctuate which may lead to uneven results.
Can Cake Be Made Without Eggs?
You can replicate the same spongy texture without the use of eggs.
Eggs may be substituted by mashed bananas, applesauce, vinegar with baking soda, yogurt and silken tofu, depending on the recipe.
For instance, 1/4 cup applesauce or 1/4 cup mashed banana may be substituted for 1 egg.
Homemade Funfetti Cake
Homemade Funfetti Cake
For the Cake
- 3/4 Cup 1 1/2 sticks Unsalted butter, softened to room temperature
- 1 Cup Sugar
- 2 Large Eggs room temperature
- 1 Large Egg white room temperature
- 1 1/2 Teaspoon Vanilla extract
- 1/4 Teaspoon Almond extract
- 1 1/2 Cups Cake flour
- 1/2 Cup All-purpose flour
- 1/2 Teaspoon Baking powder
- 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Kosher sea salt
- 3/4 Cup Plus 2 Tablespoons Buttermilk room temperature
- 1/2 Cup Rainbow jimmy sprinkles
For the frosting:
- 1 Cup 2 sticks Butter, room temperature
- 1 1/2 Teaspoons Vanilla extract
- Pinch of salt
- 3 Tablespoons Heavy cream
- 3 1/2- 4 Cups Powdered sugar
- sprinkles for garnish
- Preheat oven to 350 degrees.
- Lightly butter and flour (or spray) a 9x13-inch pan.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and extracts light and creamy, about 3-4 minutes.
- With mixing speed on low, add the eggs and egg white, beating after each addition.
- In a medium mixing bowl, sift together the flours, baking powder, baking soda, and salt.
- With mixing speed on low, alternate adding the dry ingredients with the buttermilk, taking care not to overmix.
- Using a rubber spatula, fold the sprinkles.
- Pour the batter into the prepared cake pan, spreading into an even, smooth layer.
- Place in the oven and bake for 25-30 minutes or until the cake is golden brown on top and a cake tester inserted into the center comes out clean.
- Remove from the oven and allow to cool before frosting.
To prepare the frosting
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the butter until light and creamy, about 2 minutes.
- Add the vanilla, salt and powdered sugar, mix until large crumbs form, then slowly pour in the heavy cream.
- Gradually turn speed up to medium-high and beat for 2-3 minutes or until fluffy.
- Scoop the frosting into the center of the cake, then using a offset spatula, spread over the cake into an even layer.
- Garnish with sprinkles if desired.
- Cut and serve, enjoy for up to 3 days at room temperature.