Comments on: Funfetti Cake from Scratch (& A Very Merry Unbirthday)

By: Sam

Sam — Wed, 20 Mar 2024 20:57:28 +0000

In reply to Valerie McNamara.

Sure thing. 🙂

By: Valerie McNamara

Valerie McNamara — Wed, 20 Mar 2024 19:42:52 +0000

Can this be made as a sheet cake?

By: Sam

Sam — Wed, 20 Mar 2024 01:53:44 +0000

In reply to Gaby Pizzo.

Hi Gaby! If you frost the cake it will stay nice and moist, otherwise you will want to wrap cakes tightly in plastic wrap so they don’t dry out. 🙂

By: Gaby Pizzo

Gaby Pizzo — Wed, 20 Mar 2024 01:15:02 +0000

Hi! Just wondering if there are any tips on keeping the cake as moist as possible if I make it the day before the birthday? Or do you recommend making this the day of?

By: Sam

Sam — Mon, 18 Mar 2024 16:24:13 +0000

In reply to Amy.

Hi Amy! I would recommend using the gram weight that I have listed. 🙂

By: Sam

Sam — Mon, 18 Mar 2024 16:06:16 +0000

In reply to Caitlin.

Hi Caitlin! It’s always more accurate to weigh your flour, but you can see my article on how to properly measure flour for best practices. 🙂

By: Caitlin

Caitlin — Sat, 16 Mar 2024 02:08:39 +0000

Can’t wait to try this! How are you measuring the flour, by scooping or spooning/leveling?

By: Amy

Amy — Fri, 15 Mar 2024 22:12:09 +0000

In reply to Sam.

I get 557g flour for spooned in and leveled off flour for 4c + 2tbsp. Should I go by your gram amount? I’m worried my scale is off because this is a big difference.

By: Sam

Sam — Fri, 15 Mar 2024 00:46:56 +0000

In reply to Kristin.

Hi Kristin! It should make about 12 cups of batter so I would recommend increasing it by 50% to fill the 2 9 x 13s. 🙂

By: Kristin

Kristin — Wed, 13 Mar 2024 16:44:28 +0000

How many cups of batter does this make? I plan to make 2 9×13 pans to make a large sheet cake, and I’m not sure if I should 1.5 times your recipe for that?

By: Aditi

Aditi — Fri, 08 Mar 2024 16:36:52 +0000

I made this cake with whipped cream icing. I also added lightly sweetened sugar syrup. The cake was a hit. Very age group loved it. And my kids asked me to make it again.
Thank you so much for sharing full proof recipes.

By: Sam

Sam — Thu, 07 Mar 2024 21:42:25 +0000

In reply to Jen.

Hi Jen! I am so happy you enjoyed the cake! Unfortunately I’m afraid they may cave in as cupcakes, too (but on the plus side they’ll still be delicious!). I am working on perfecting a white cupcake recipe that I hope to share soon, though!

By: Jen

Jen — Thu, 07 Mar 2024 01:01:49 +0000

In reply to Sam.

Ohmygoodness this cake was so yummy!! It made a triple cake plus a mini one for the birthday boy. I usually dont like white cakes because they always seem so dry but this one is chefs kiss!!

Ive been requested to make more cupcakes and another personal mini cake for his birthday party. Am I able to use this recipe for cupcakes too? I’m thinking they may cave in a bit bc of the egg whites.

By: Sam

Sam — Mon, 04 Mar 2024 02:36:37 +0000

In reply to Pam.

Hi Pam! This could be doubled, but you will want to be careful to not over-mix your egg whites. You may not need to increase the recipe much to fill an 11 x 13 as this is cake makes a good bit of batter. 🙂

By: Brittany S.

Brittany S. — Sat, 02 Mar 2024 20:41:45 +0000

This is the best funfetti recipe I have come across, even better than some Food Network chefs recipes. I have tried them all and this was by far the best. I have made it several times for my kids birthdays. Thanks for a wonderful recipe.

By: Pam

Pam — Sat, 02 Mar 2024 01:49:07 +0000

Could this recipe be doubled and made in a large sheet pan (11 x 13 x 2)? Am really excited to try it!

By: Sam

Sam — Mon, 26 Feb 2024 02:20:25 +0000

In reply to Amanda.

Hi Amanda! I have not tried coconut oil, but I know avocado oil works well. 🙂

By: Amanda

Amanda — Sat, 24 Feb 2024 18:25:58 +0000

Have you used coconut oil for this recipe?

By: Sam

Sam — Thu, 15 Feb 2024 14:54:50 +0000

In reply to Mary Moore.

Oh no! I’m so sorry this is happening! Are you using the toothpick test to make sure the cakes are completely baked before removing? Another thing that can cause this issue are the egg whites in this recipe. If they are over-mixed or not beaten all the way to stiff peaks you could have issues with sinking. I hope this helps. 🙂

By: Mary Moore

Mary Moore — Wed, 14 Feb 2024 22:46:30 +0000

Love this recipe! I’ve made it perfectly a few times, but lately my layers have been sinking in the middle when I take them out of the oven. They are fully baked, but still sinking like a bowl! What am I doing wrong?

By: Sam

Sam — Tue, 13 Feb 2024 15:44:05 +0000

In reply to Laura.

Hi Laura! I’m so sorry I missed this! That should work fine. I’m sure you’ve already tried it so I hope it went well. 🙂

By: Sam

Sam — Mon, 12 Feb 2024 02:56:20 +0000

In reply to Anna Marshall.

Hi Anna! This cake can be made several days in advance. It’s typically good at room temperature for 2 days before it needs to be refrigerated. 🙂

By: Laura

Laura — Sat, 10 Feb 2024 18:43:33 +0000

Hi hoping you might see this before I have to bake! I only have 2 tins… if I completely bake the first 2 and then bake the third with he same batter later in the same pan, will the batter still be okay? Thanks so much!

By: Anna Marshall

Anna Marshall — Thu, 08 Feb 2024 23:38:57 +0000

Hello, this cake looks delicious and very pretty also. Perfect for a Birthday celebration. Can this cake be made a couple of days in advance? Should it be store in the refrigerator if yes. Thanks for your help.

By: Jen

Jen — Tue, 06 Feb 2024 15:53:14 +0000

Turned out great!