Description
Explore delightful and unique cake options with these fun cake flavors.
Ingredients
Scale
- For Vanilla Funfetti Cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup rainbow sprinkles
- For Chocolate Marble Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup unsweetened cocoa powder
- For Lemon Blueberry Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup buttermilk
- 1 cup fresh blueberries
Instructions
- Prepare the Vanilla Funfetti Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir in the rainbow sprinkles.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
- Prepare the Chocolate Marble Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Divide the batter in half. Mix cocoa powder into one half. In the prepared pans, alternate spoonfuls of vanilla and chocolate batter, then swirl with a knife.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
- Prepare the Lemon Blueberry Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add lemon zest and juice.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Gently fold in the blueberries.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: Varies
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Varies by recipe
- Sugar: Varies by recipe
- Sodium: Varies by recipe
- Fat: Varies by recipe
- Saturated Fat: Varies by recipe
- Unsaturated Fat: Varies by recipe
- Trans Fat: Varies by recipe
- Carbohydrates: Varies by recipe
- Fiber: Varies by recipe
- Protein: Varies by recipe
- Cholesterol: Varies by recipe