In college my girlfriends and I loved to whip up a Funfetti cake on a moment’s notice, using any and every excuse (from birthdays and good test scores to the completion of Rush week and Tuesday nights in general) to justify our cravings. Once the cake was cooled and frosted, we would all dive in to the pan with forks, no plates needed. As a result, Funfetti became our ubiquitous celebratory treat – it was festive and delicious and easy and cheap, which meant that it appeared on our kitchen tables on a weekly basis.

While we still do love treating ourselves to some out-of-the-box Funfetti cake, our tastes have certainly evolved and, along with them, our desire to bake from scratch has increased, too. Erin came up with this Homemade Funfetti Cake recipe, which she served at my bachelorette party (paying the perfect homage to our college days). It was an absolute hit, to say the least, and she passed the recipe on to me so I could recreate it forever and ever. So now I impart her glorious creation on to you, friends. Enjoy.

Homemade Funfetti Cake

Cake Ingredients:

• 1 and 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg
• 1/4 cup yogurt (E recommends using Greek yogurt)
• 3/4 cup milk (organic 2% is recommended)
• 1 tablespoon vanilla extract
• 2/3 cup sprinkles (not nonpareils; and, duh, rainbow sprinkles are preferable)

Frosting Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 – 4 cups powdered sugar
• 2 and 1/2 teaspoons vanilla extract
• Salt, as needed
• Sprinkles!

Cake Directions:

1. Preheat oven to 350 degrees. Spray a 9-inch springform or baking pan (round or square) with nonstick spray. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
3. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously, getting out any brown sugar lumps (the mixture should be gritty).
4. Whisk in the egg, yogurt, milk and vanilla extract until combined.
5. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
6. Slowly stir in sprinkles, but do not over mix because the sprinkles will bleed their color.
7. Pour batter into prepared cake pan. Bake for 20 minutes. Cover loosely with aluminum foil and bake for 13 – 17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

Frosting Directions:

1. As the cake bakes, prepare the frosting. Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
2. Add powdered sugar and vanilla extract with the mixer running. Add salt to taste. Increase to high speed and beat for 3 minutes.
3. Add more powdered sugar if frosting is too thin, or add more butter if mixture is too thick. Add 1/4 teaspoon (or more) of salt if frosting is too sweet.
4. Frost cooled cake as desired and top with sprinkles.

P.S. To recreate the cake pictured above, just double this recipe to create a layered effect.