My light and fluffy, completely from scratch Funfetti cake recipe has over 600 five-star reviews and has even been featured on TV! ⭐️ It’s a soft white cake speckled with sprinkles and iced with buttercream frosting, perfect for beginners and advanced bakers alike. Makes the perfect homemade birthday cake! Recipe includes a how-to video!
Homemade Funfetti Cake Recipe
My fluffy Funfetti cake (also known as confetti cake) has been one of my most popular recipes for years (right up there with my “worst” chocolate chip cookies). Flecked with sprinkles, a plush, super soft texture, and a buttery, caramelized vanilla flavor–what’s not to love?
Developing this cake took me weeks and is still one of my proudest accomplishments (right there with my French macaron recipe). When I finally nailed it, I found that there were a few key ingredients that really made a difference, namely, whipped egg whites.
For maximum, fluffy softness (and snow-white color), this recipe calls for plenty of egg whites (and no egg yolks–save those for your tiramisu!). You’ll whip these separately with an electric mixer until they reach stiff peaks and then fold them (gently!) into the cake batter. This is easy and quick to do, and it’s critical for a light and fluffy white cake (don’t get me started on yellow Funfetti cakes–there should be no such thing!).
Why You’ll Love This Recipe
- Perfect taste, perfect texture. Largely thanks to the afore-mentioned whipped egg whites and a combo of butter and oil in the cake batter. Oil adds moisture, while butter adds flavor, so by mixing the two you achieve perfect balance. This is how I’ve designed so many of my cake recipes, and once you try it you’ll see why.
- Bright white color. This serves as the perfect backdrop to colorful sprinkles. This Funfetti cake gets its pristine color from using egg whites only, clear vanilla (instead of regular vanilla), and a neutral oil.
- So soft and fluffy. This gorgeous texture comes from a critical ingredient: whipped egg whites. I’ve repeated this technique in several recipes since, including my lemon cake, strawberry cake, and Oreo cake. All have a plush, light-as-air texture!
- Frosted with an easy peasy classic buttercream, though you could technically use any frosting you like. Fruity pebbles frosting, strawberry frosting, and cream cheese frosting are all nice alternatives!
What You Need
For the Cake Layers
- Flour. Back when I was first developing this recipe, cake flour was difficult for me to find and when I could, it was pricey. I developed this recipe specifically with the intention of achieving a light fluffy texture with regular ol’ all-purpose flour (and it worked *perfectly* if I do say so).
- Egg whites. It’s important that you separate your own eggs (do not use eggs from a carton) and make sure not to get even a drop of yolk in the whites. Room temperature eggs work best, so try to remember to set yours out ahead of time if you can. If you forget, use my trick to quickly bring eggs to room temperature (just make sure to thoroughly dry the eggs before cracking them).
- Milk. Whole milk is my preference, but I suspect a milk substitute (like almond milk) would work just fine. Whatever you use, ideally let it come to room temperature before adding it.
- Butter & oil. As mentioned above and used in my white cake and vanilla cake, a blend of the two balances flavor and texture of this Funfetti cake perfectly. For the oil, opt for a neutral cooking oil like canola, vegetable, or avocado oil (I like avocado oil, but it’s a bit more yellow and so colors the cake slightly). Using a particularly yellow butter or oil can affect the color of your cake.
- Baking powder. Not baking soda! It will seem like a lot, but it’s not (we’re making a big cake!). There is no baking soda in my Funfetti cake recipe, and that’s intentional. While this isn’t the main reason I don’t use baking soda, baking soda encourages browning and adding it would actually make the cake more golden inside.
- Vanilla. To maintain that pristine white color, I use clear vanilla in the cake layers. If you would rather opt for natural vanilla flavoring it will work perfectly well, just know your cake may be tinted a bit more golden.
- Sprinkles. Your sprinkle choice matters! Nonpareils can bleed into your batter and ruin that pristine white color. Stick with jimmies or quins–they add color without any bleeding.
SAM’S TIP: If you want to use cake flour instead of all-purpose flour, you must substitute properly. If you are using weights, the weight is the same; if you are using cups, you will need 4 ½ cups of cake flour.
Frosting
This is a big three-layer cake, so you will need quite a bit of frosting to cover and decorate it. Just giving you a fair warning before anyone is alarmed by the amount of butter you’re about to see 😉.
- Butter. Yes, we are using a full pound (or four sticks) of butter here. Remember, this is a big Funfetti cake! I use unsalted butter and add salt separately, but if you use salted butter you likely won’t need to add any salt (taste-test the frosting and add a inch if needed — salt helps cut the sweetness and deepen the flavor).
- Powdered sugar. I highly recommend measuring your ingredients with a kitchen scale for the most accurate results (I link to the one I use in the recipe card, it’s inexpensive). It can be very easy to over-measure powdered sugar, much like measuring flour!
- Heavy cream. We’ll whip this into the frosting for a light and fluffy texture. Whipping cream or double cream would also work.
- Flavoring. For the frosting, I sometimes like to use Princess emulsion instead of vanilla (I also use this in my frosted animal cookies–another fun recipe). It accents the buttercream with notes of citrus and almond and keeps it from being overbearingly sweet. If you don’t have any or can’t find it, regular vanilla extract works perfectly.
SAM’S TIP: For that popular Milk Bar birthday cake look, frost your funfetti cake scantly on the outside and top with my confetti crumbs!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Funfetti Cake
Make the batter
When making the batter, you’ll want to start with an electric mixer or a stand mixer (fitted with the paddle attachment) to combine all of your ingredients thoroughly and properly. Creaming the butter in the beginning is actually important for the best texture.
You want to make sure everything is well-combined, but also be careful not to over-mix (this comes into play when adding the milk and then again adding the egg-whites). Over-mixing the batter can cause dense, dry, or sunken results.
Whip the egg whites
Before you begin, make sure your bowl and beaters are completely clean, dry, and grease-free. Even a tiny bit of grease can prevent your egg whites from whipping properly!
Stiff peaks are our aim here! This means your egg whites will have greatly increased in volume, they’ll be bright white in color, and they’ll be fluffy. To test that you’ve reached stiff peaks, lift your beaters straight out of the whites. The peaks should hold firm without folding over or falling back in on themselves.
Fold in the egg whites and sprinkles
Gently is the way to go! Gently stir in all of the egg whites at once along with your sprinkles.
Use a spatula for this step and not your mixer. Your aim is to NOT over-mix. Instead, the goal is to combine everything without deflating those egg whites we just spent all that time whipping. Make sure to scrape the bottom and sides of the bowl to ensure everything is well combined.
You will lose some of the volume as you fold the batter, but try your hardest to incorporate the egg whites gently without totally deflating them.
Bake
Use the toothpick to test your cakes for doneness; a toothpick inserted in the center of the cake should come out clean or have a few crumbs when inserted in the center of each cake.
It’s important to keep a close eye on your Funfetti cakes as they near the end of the bake time; underbaking your cake can cause it to sink, while over-baking can dry it out (even just a minute or two too long can do this).
The outsides of the cake bake into a pretty golden color, but don’t panic! The insides will still be snow white.
Decorate
Let the cake layers cool completely before you decorate the cakes. I recommend using my buttercream frosting (in the recipe card below) as it’s a classic Funfetti cake pairing, but I have a whole catalog of frosting recipes that would work well here. Just note that most of those recipes are for 2 layer cakes so you will have to scale up by at least 50%.
I also recommend doing a crumb coating on the cake before decorating. This mean applying a thin layer to the outside of the cake then freezing it for 15 minutes before continuing to decorate. This will catch any crumbs and help your frosting apply more smoothly.
SAM’S TIP: New to cake decorating? I have a guide on how to decorate a cake that’s perfect for for beginner cake decorators! You’ll learn everything from what equipment you need to how to do crumb coat.
Frequently Asked Questions
This recipe makes about 12 cups of batter.
For a two layer Funfetti cake: I recommend you make my white cake recipe and add ⅓ cup of sprinkles. That recipe is actually the same as this one, but scaled down to fit two pans (and doesn’t have sprinkles, obviously!).
For a 9×13″ pan: you would technically need to reduce the recipe by ⅓. This can get tricky, so I usually recommend making the recipe as-is and using the excess batter for cupcakes (though they won’t have nice rounded tops–see below).
If you are looking for a good Funfetti cupcake recipe, I recommend making my confetti cupcakes or white cupcakes (add sprinkles) instead, as those form nice round tops. This recipe makes tasty cupcakes, but they bake up flat.
I do not recommend it, as they provide inconsistent results (and most say they are not meant for whipping). Instead, separate your own eggs and repurpose the yolks in another recipe like my pastry cream, crème brûlée, lemon crumb bars, lemon curd, key lime pie, or chocolate pie.
Yes! To do this, stir the food coloring into the batter before adding the egg whites. Gel food coloring is best for most vibrant color.
A big thank you to every one of you who has already tried my Funfetti cake recipe and reviewed it 💕 I appreciate you!
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Funfetti Cake from Scratch
Ingredients
- 9 Tablespoons (127 g) unsalted butter softened
- 3 cups (600 g) granulated sugar
- 1 cup (236 ml) neutral cooking oil Use canola, vegetable, or avocado oil
- 4 teaspoons vanilla extract
- 4 cups+ 2 Tbsp (516 g) all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan)
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons table salt
- 1 ½ cup (355 ml) milk
- 9 (315 ml) large egg whites room temperature preferred
- ½ cup (80 g) sprinkles see note
Buttercream
- 1 lb (453 g) unsalted butter softened to room temperature
- ¼ teaspoon salt
- 6 cups (750 g) powdered sugar
- 6 Tbsp (89 ml) heavy cream
- 2 teaspoons LorAnn Princess emulsion or vanilla extract
Recommended Equipment
- Kitchen Scale (recommended)
Instructions
- Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring (be sure to shake out excess flour) and lining the bottoms of each pan with a round of parchment paper.
- In stand mixer (or using an electric hand mixer), beat butter on medium-low speed until creamy.9 Tablespoons (127 g) unsalted butter
- Add sugar and oil and beat until all ingredients are well-combined and creamy.3 cups (600 g) granulated sugar, 1 cup (236 ml) neutral cooking oil
- Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.4 teaspoons vanilla extract
- In a separate, medium-sized mixing bowl, whisk together your flour, baking powder, and salt.4 cups+ 2 Tbsp (516 g) all-purpose flour, 4 ½ teaspoons baking powder, 1 ½ teaspoons table salt
- Measure out your milk. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Pause occasionally to scrape down sides and bottom of bowl.1 ½ cup (355 ml) milk
- In separate mixing bowl (use a clean, dry, and grease-free bowl, use glass or metal), combine your egg whites and stir with an electric mixer, gradually increasing speed from low to high and continuing to beat on high-speed until stiff peaks form.9 (315 ml) large egg whites
- Add egg whites and sprinkles to the batter. Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.½ cup (80 g) sprinkles
- Evenly divide cake batter into prepared pans.
- Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking. Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a butter knife around the inside rim of each pan and carefully invert each onto a cooling rack.
- Allow to cool completely before frosting.
Frosting
- Place butter in the bowl of a stand mixer in a medium-sized mixing bowl. Use the paddle attachment or an electric mixer to beat butter on medium-speed until smooth and creamy.1 lb (453 g) unsalted butter
- Add salt and beat again for about 20 seconds.¼ teaspoon salt
- Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.6 cups (750 g) powdered sugar
- One Tablespoon at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.6 Tbsp (89 ml) heavy cream
- Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are well-combined.2 teaspoons LorAnn Princess emulsion or vanilla extract
- Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin “crumb coating” around the entire cake.
- Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake. For more detailed decorating instructions, see my post on how to decorate a cake.
Notes
Sprinkles
Use sprinkles/jimmies or round sequin “quin” sprinkles, do NOT use nonpareils or they may bleed through your batter and ruin the coloring of your cake.Using 9″ pans
This cake may also be made in three 9″ pans, just decrease the baking time. Start checking the cakes for doneness at 25 minutes.Storing
Store this cake tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. This cake may also be frozen, tightly wrapped in plastic wrap then foil, for up to 3 months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Recipe originally published 4/13/16 — text and photos updated Feb 2025
Christina M. Goding
I am a baker for a cafe and I make all of their desserts from scratch week in and week out. I have been doing this for 3 years and have been baking my whole life. Unfortunately, this recipe has failed me twice and I can’t figure out why.
In the convection oven, it gets too brown and ends up getting crispy around the edges and sinks in the middle. Yes, I have made sure to follow all of the directions and I know what this cake batter is supposed to look like. I have made this in 9 inch round cake pans.
The flavor is EXCELLENT. The crumb is amazing (I also used buttermilk instead of milk) and it is the perfect cake on the interior. It’s just the exterior that is a problem.
Secondly, I have tried making this as cupcakes (I did a double batch, some cupcakes, some cake) and oh boy, that was a HUGE mistake. Even with the cupcake liners only half full, they overflowed and the tops were crispy. In addition to that, the paper liners stuck to the cupcakes so badly despite lightly spraying them, that when I tried to take the liner off, it took half the cupcake with it.
I love the flavor of this recipe, so I’m hoping you have some insight. I think the high number of egg whites is probably what has contributed to the outer edges of the cake and cupcakes being so crispy. Literally brittle. Most white cakes have 4-6 egg whites. Next time I will just use my regular white cake recipe and put sprinkles in that. But I was hoping this recipe would work well for me and so far, it’s just missed the mark.
Sam
I’m so sorry this has happened Christina! I developed this in a conventional oven so I’m wondering if the convection oven is causing an issue here. 🙁
Christina M. Goding
I’m not sure…the oven is only about a year old and we clean it often so I’m not sure what the issue would be. The taste was so fantastic that I want so badly for it to work lol
Sam
It’s not actually unheard of for an oven to not be properly calibrated when brand new. It may be worth it to buy a few oven thermometers to hang in there to see if it’s accurate. You can get them pretty cheap off amazon. 🙂
Christina M. Goding
We just got the oven calibrated and and leveled…I just made this again but only a single batch so I could do a couple of 9 inch cake layers and a few cupcakes. Unfortunately the same thing happened. Some of the cupcakes didn’t sink, but about half of them did. The layers have never sunk so that’s good. And today my boss told me the funfetti cupcakes are super dry and he has to throw them out.
I’m legitimately so confused but I think I’m going to have to give up on this recipe 🙁 I don’t know what I’m doing wrong. I always can figure things out and this one is just beyond me.
Jennifer Gearhart
My cake sinks in the center, I’ve been baking for awhile and I believe this recipe would work better in 3 9 inch pans. The cakes rise beautiful but they go way over the top of the pan. They are browned well and they meet the time in the oven but that’s a lot of batter and frankly I think that’s the problem. I have to use what I have because there’s some cost and time involved here.I love the other recipes she has and those have never failed but this one should be re worked because it’s happening to all of us. Thanks for listening.
Sam
Hi Jennifer! I’m so sorry this happens to you. I wonder if your pans are more shallow than mine. I have never had this issue with this cake. I don’t really know why this would happen unless something were to be accidentally mis-measured or your pans are more shallow than mine. 🙁
Jennifer Gearhart
Dear Sam,
I wanted to write back but the link isn’t opening. My cake pans are the ordinary non stick cake pans, greased then parchment rounds then flour baking spray, nothing sticks. My flour is AP and I fluff and then measure and level with a knife. Sugar same. Egg whites whipped to glossy peaks. Started with creamed butter, then sugar and oil. Added flour and milk, zero lumps added vanilla, Baking powder went in with the flour. Folded in egg whites and sprinkles. Used my 4oz scoop to measure batter between pans, used wet cake strips on pans. Cakes rose and browned, they looked really good, did the toothpick test also looked good. They just were not cooked enough in the center. They fell. I bake every week with 2-3 birthday cakes a month. I’ve used and absolutely loved many of your recipes, nothing has ever failed until this one. Maybe restaurant pans have higher sides but still I wonder if these would cook right under time allowed. You were kind enough to write to me and I wanted to get back. Maybe I will try this again when I can find the sprinkles. Take care,
Jen
Sam
I’m really stumped here. I’m sorry. 🙁 The only other possible thing I could think would be too much leavener accidentally being added. I wish I could be more helpful.
Rose
I made 3 cakes, 2 with baking strips, 1 without. The cakes made with baking strips gave me a clean toothpick, golden color, all the signs that they were cooked and once the cooling time in the pans concluded, I flipped the cakes out and they collapsed in the center. The cake I made without the strip was golden, firm, but fluffy and had a flat bottom. I blame the cake strips for your issue.
Amelia
Love this cake!
I am making my nephews smash cake and it will be a 4 layer 4 inch cake. I was planning on using the rest of the batter for cupcakes for guests. Would you recommend this recipe or your confetti cupcake one? Or does it not matter either way? Thanks!
Emily @ Sugar Spun Run
Hi Amelia! This recipe will work fine for a cake and cupcakes. Enjoy 😊
Emily Nguyen
I LOVED this recipe for cupcakes and a regular round cake. One thing I ran into was that my 8-in pan cake deflated a little and I am trying to stack the cakes. What might have I done wrong and is there a way to prevent the cake in the round pans from deflating down?
P.S. I live in Colorado Springs which is higher altitude and I didn’t change the recipe accordingly. Could that have been the problem? I also used baking strips to help it evenly bake.
Emily @ Sugar Spun Run
Hi Emily! We’re so sorry this happened. 😔 We aren’t familiar with high altitude baking, so that could certainly be a factor. There are several other things that can cause this cake to sink though: if your egg whites weren’t whipped quite enough, if they were over-worked when stirred in, or if the cakes were under-baked. Hopefully it still tasted good though!
Kelly
Hello!
When making the icing, do you use a sifter first for the powder sugar and measure from there? I’ve made a similar icing and it was way too sweet for my liking.
Thank you!
Emily @ Sugar Spun Run
Always unsifted unless otherwise specified. If you’re looking for a less sweet icing, feel free to try our stabilized whipped cream frosting, German buttercream, or our ermine frosting. Enjoy, Kelly! 🙂
Erin
I just made this for my daughter’s birthday. It was beautiful, delicious and a HUGE hit with the family!
Emily @ Sugar Spun Run
We’re so happy everyone loved it, Erin! Happy birthday to your daughter ❤️
Misty
Hi! My cake keeps getting big holes/craters in them. Despite banging the tin before putting it in the oven, it still happens! Any tips?
Sam
Hi Misty! I would not bang the tin before putting in the oven, I never do that with this cake and don’t experience holes/craters, and since the batter is a bit more delicate due to the egg whites, banging the tins could actually cause some deflation and even contribute to the tunnels. I would say the most important thing would be to make sure the batter is delicately but thoroughly combined (by hand) to be completely cohesive before it is transferred to the oven. And personally I would skip the banging. I hope that helps!
Jasmine
Hi! I cant wait to make this for my niece’s birthday at the end of the month! I’m curious if you measures the flour using the “spoon and level” method? I never even knew that was a thing up until a few years ago! Figured it’s better to check, so I get the consistency just right 🙂
Emily @ Sugar Spun Run
Hi Jasmine! We actually cover this topic in our How to Measure Flour post! If you take a look at that, you’ll see that our team actually prefers to use a kitchen scale. If we aren’t using that method, we’re definitely spooning and leveling! 🙂 We hope your niece loves this cake ❤️
Rachel
I only have 1 8 inch cake pan. Can the batter sit out on the counter while the other bake??
Emily @ Sugar Spun Run
Yes, that should be fine. Enjoy, Rachel!
Renuka
8th hi. Was wondering is this cake best to make the day of birthday or a day before . And if it made the day of how long can you let the cake sit out or does it need to be refrigerated and by freezer do you mean freezer or can it be refrigerator? Thanks can’t wait to make this!
Emily @ Sugar Spun Run
Hi Renuka! We recommend keeping in an airtight container at room temperature for up to two days. If storing longer than that, store in an airtight container in the fridge (just keep in mind the fridge can dry out cakes). And yes, after crumb coating, you’ll need to put it in the freezer before adding the final layer of frosting. We hope that helps! 🙂
Jodie
I’ve made this recipe before and it’s so good! I forget how much batter it makes though, would it be enough to put into 4-8” pans to make a 4 layer cake?
Emily @ Sugar Spun Run
Hi Jodie! If you want to make 4 layers this cake should be fine for that. You will just divide that batter evenly among four pans. The layers will just be slightly thinner. You will want to keep an eye on the bake time as well.
If you want thicker layers, you will need to make an extra batch, dividing the ingredient list in 1/3. 😊
Iver
Can I use carton egg whites? If so, do you know the gram equivalent to the 9 egg whites listed in your recipe?
Emily @ Sugar Spun Run
Hi Iver! We tend to not recommend the egg whites in a carton because they can be difficult to whip to stiff peaks and yield very mixed results. If you do want to try it, a large egg white is typically about 35 grams. We do have a vanilla cake recipe that uses whole eggs if you would prefer to try that one! Enjoy!
Rachel
Hi there! Would using the batter for cupcakes work? Obviously they will probably be done st different times, but not sure if anything in the batter would need to change.
Emily @ Sugar Spun Run
Hi Rachel! It will work; they won’t quite dome as nicely, but they will still be tasty. This recipe will yield about 45 cupcakes, and you will want to bake them on 350 for 18 minutes. 🙂
Amanda
I have been trying out different funfetti cake recipes to try and find the perfect recipe for my son’s birthday cake. This cake is perfect! It’s my tradition to bake a funfetti cake for my son each birthday (he will be 3 this year) and I am so glad to finally have found the perfect recipe. I will be making this for years to come!
Sam
I’m so, so happy to hear this, Amanda! Thank you so much for letting me know how this recipe worked for you, it means a lot to me that you will be using this for your son’s birthday!! <3
Vanessa
So I just made this last yesterday for my daughter’s 10th birthday, what a hit!!! I followed the recipe to the T and it can out so moist and fluffy! Everyone… daughter, friends, and adults absolutely loved it. I even had to cut extra slices to go per request 😁I will never buy boxed confetti cake ever again🤗
Emily @ Sugar Spun Run
We’re so happy to hear that everyone loved it, Vanessa! From-scratch always tastes best ❤️
Allie
Do you develop your recipes using weighted ingredients and then convert to measuring cup type measurements or vise versa? I prefer recipes that are by weight vs volume and I’m always wondering how the publisher originally calculated the recipe. PS I love this cake and I’ve made it probably a dozen or so times both by weight and cups/spoons. <3
Sam
Hi Allie! I always personally use weights now when developing my recipes, I’ve found it’s much more accurate (I actually have a post on why everyone should use a kitchen scale!). Over the years I have developed standards for my website as well (1 cup of sugar is 200g, 1 cup of all-purpose flour is 125g, etc.) but I personally always test using weights to be accurate.So glad you have enjoyed the cake! 🙂
Laura
Hey, just wondering if the milk and cream should be room temperature or if straight from the fridge is fine?
Sam
Hi Laura! You’ll really be fine either way, but when making a cake it is ideal if all of the ingredients are at room temperature. For the heavy cream, that can be cold. Enjoy!
Lindsay
Hi Sam,
I was wondering if baking times and/or temperature would change if making this recipe into cupcakes. My little is going to love your cake!
Emily @ Sugar Spun Run
Hi Lindsay! They should cook for about 17 minutes as cupcakes. Enjoy! 🙂
Meghan
I don’t have the option to reply to Lindsey, so I am replying to Sam… but I trying to find out how many cupcakes were made in one batch…
Emily @ Sugar Spun Run
Hi Meghan! This recipe will probably make about 45 cupcakes. 🙂