4th of July Funfetti Cake

This 4th of July cake is made with a simple one bowl method and bakes up with the softest crumb that stays moist for days! As a red, white, and blue, funfetti fluted cake, it's such an easy, yet festive celebratory dessert big enough for a crowd.

Author: Sloane’s Table

Meal Type: Fish Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 10 servings

Calories: 464 kcal per serving

Ingredients

270 grams - cake flour
250 grams - granulated sugar
1 tbsp - baking powder
¾ 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

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!

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