Big Fat Funfetti Cake

Funfetti Cake to celebrate everything

Know what’s great about celebrating holidays, including Mother’s Day? Cake. That’s what.

No need to go out and buy stuff that costs too much or isn’t really all that interesting. No need for a box of stale, too expensive chocolate that has all those icky (soft) fillings. No need to buy flowers and find out that the best ones are the same price as a mortgage and the cheap stuff is spray-painted some cheery color. No need for the ubiquitous gift basket filled with lotion that says no-scent and what they mean by that is it doesn’t smell all that much if you have a cold or allergies. Nope. No need for any of that when you have the ability to make some swell cake.

Cake is all about the love.

All you need are plenty of little sprinkles, a little time and a cake pan or two. I wouldn’t judge if you wanted to use frosting from a can, either. Or cake from a box. Either way, cake is a gesture that goes a long way toward making everyone who gets a slice pretty darn happy.

For those of you in the club where your mom is no longer around, bake a cake and celebrate the memories. For those of you inviting your mom over, make cake and give her the biggest, bestest piece. And for those of you too far away from your mom to see her on Sunday, make the cake and email/send her a picture.

Mother’s Day means cake, said no one ever. Until now. eat cake and raise a piece to your mom.


Funfetti Cake to celebrate everything

Big Fat Funfetti Cake
  • 195 grams Canteen flour blend (1 ½ cups) (see notes)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 200 grams superfine baker’s sugar (1 cup)
  • 150 grams unsalted butter, chilly room temp (10 tablespoons)
  • 160 grams milk (2/3 cup)
  • 4 extra large egg whites (140 grams)
  • 1 teaspoon vanilla extra
  • ½ teaspoon almond extract
  • 50 grams multicolored sprinkles (1/4 cup)
  • 150 grams unsalted butter, chilly room temperature (10 tablespoons)
  • 84 grams Spectrum shortening (6 tablespoons)
  • 440 grams powdered sugar, sifted (4 cups)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 to 5 tablespoons milk
  • 50 grams multicolored sprinkles (1/4 cup)
  1. Preheat oven to 325°F. Grease (2) 9-inch round cake pans with nonstick spray or butter and line the bottom of each pan with parchment paper. Grease the parchment paper.
  2. In a small bowl whisk together flour, baking powder, baking soda and salt until combined. In the bowl of a stand mixer beat sugar and butter until incorporated, fluffy – about 4 minutes, scraping down the sides as needed. Add the milk, egg whites, vanilla and almond extract and beat until combined – though it will look a little messy. Add the flour mixture, one third at a time and beat until each is incorporated. The batter will be slightly thick. Remove from the stand and fold batter with a silicone spatula to make sure all the dry ingredients are mixed in. Gently fold in the sprinkles and immediately divide the batter into the prepared pans. Rap the pans on the counter top to settle the batter and make sure the top is smooth.
  3. Bake layers 20-24 minutes or just until a toothpick comes out with dry crumbs. Remove pans from the oven and place them on a rack to cool for five minutes. Flip cakes onto the racks out of the pan and let them cool completely before adding frosting.
  1. In the bowl of a stand mixer using the whip attachment, whip together butter and shortening until combined. Make sure the butter is not too soft. Add the powdered sugar and whip on low until sugar and butter mixture are incorporated. Add extracts and whip on medium. Add 2 tablespoons of milk and whip on medium high until frosting becomes light colored and fluffy. Only add more milk if the frosting is very stiff – you want it to be easy to spread but not too thin.
  2. Frost the bottom layer first and then place the other layer on top. Frost the cake, smoothing the side and top. Add sprinkles around the bottom of the cake using a small offset spatula or a butter knife. Add more sprinkles to the top. Best served the same day.
see right sidebar - About Flour for Canteen blend


Funfetti Cake to celebrate everything


  1. Can you please tell me what brand of certified Gluten Free sprinkles you use…?? This cake is soooo cute, and I’d love to create it.

    We have looked *everywhere* for a sprinkle company that stated they were certified gluten free on their packaging, but we have found nothing at all where we live.

    And we haven’t found anything on our online searches either…

    Thx much!!

    • GlutenFreeCanteen says:

      I generally use India Tree which has been fine for us but they are not certified GF though the sprinkles are not made with any gluten ingredients. Betty Crocker has GF sprinkles (look on the bottle for the GF label) and we’ve also used those before without a problem. Sprinkelz (Edward & Sons) might be what you are looking for.

  2. Craving a slice right now.. this funfetti cake is incredible!

  3. What a gorgeous cake! Can’t believe it is gluten-free 🙂

  4. youngbaker2002 says:

    looks great!

  5. Jacquie says:

    This looks delicious! I love using vanilla and almond! Do you think this could be made without a stand mixer? Like with a hand mixer or by hand? Is there a type of stand mixer you recommend? I think I need to break down and buy one. Also, is there another name for superfine backing sugar? I’ve never heard of it. Thanks!

    • GlutenFreeCanteen says:

      Hi Jacquie – a hand mixer will work just fine. It’s a little difficult to whip buttercream by hand, though. Superfine sugar is in the grocery, usually in a box (like a milk container) and called baker’s sugar. It much finer than granulated sugar. If you have a food processor it can help make the granulated sugar finer, but not as much as the kind you can buy. I have a kitchen aid stand mixer. Hope that helps.