Name: 4th of July Funfetti Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: American
Ingredients: 270 grams cake flour; 250 grams granulated sugar; 1 tbsp baking powder; 0.75 tsp kosher salt; 113 grams unsalted butter; 100 grams olive oil; 227 grams plain whole milk Greek yogurt; 113 grams buttermilk; 1 egg; 1 egg yolk; 1 tbsp vanilla extract; 86 grams red, white, and blue sprinkles; 113 grams powdered sugar; 56 grams heavy cream

From the Cook

1/5

4th of July Funfetti Cake

Sloan’s Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat the oven to 350 degrees F (180 degrees C). Brush a Baker's Secret Nova Fluted Pan with 1 tablespoon of softened butter and coat the bottom with granulated sugar.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, yogurt, buttermilk, egg, egg yolk, and vanilla, and mix until fully combined.

Gently mix in the sprinkles until evenly distributed.

Pour the batter into the prepared pan. Tap the pan on the counter a few times to release any air bubbles.

Bake the cake for 50-55 minutes or until deeply golden on top and a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan, then use a knife to loosen the sides, and turn out onto a wire rack to cool completely.

In a small bowl, whisk together the sifted powdered sugar and heavy cream until smooth.

Pour the glaze over the cooled cake, and top with more red, white, and blue sprinkles. Enjoy!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring eggs, buttermilk, Greek yogurt, and butter to room temperature before mixing to ensure proper emulsification and a tender crumb with even moisture distribution.
Fold Sprinkles Last 🎨
Add your red, white, and blue sprinkles in the final 30 seconds of mixing to prevent color bleeding into the batter while maintaining vibrant festive speckles throughout.
Cake Flour Substitution Trick 🌾
If using all-purpose flour instead of cake flour, replace 2 tablespoons per cup with cornstarch to reduce gluten development and achieve that signature ultra-soft, tender crumb.
Greek Yogurt Moisture Lock 💧
The Greek yogurt combined with olive oil creates a moisture barrier that keeps this cake soft and fresh for days—don't skip either ingredient as they're essential to the staying-moist quality.
Fluted Pan Release Secret 🍰
Butter your fluted cake pan generously and dust with flour or use baking spray designed for bundt pans to ensure the decorative ridges release perfectly without sticking.