Funfetti Birthday Cake (No Mixer Needed)

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You’re in luck — a wonderfully festive Funfetti Birthday Cake doesn’t require any electric mixer. I found a couple of straightforward “mix-by-hand” methods for you, ranging from a simple one-bowl batter to a unique cooked method that ensures a moist crumb.

Here is a quick comparison of the different no-mixer recipes available:

Recipe Approach	Key Characteristics	Best For
Simple One-Bowl Method	Whisk dry and wet ingredients separately, then combine. Straightforward, minimal cleanup.	Classic homemade taste, quick and easy
Cooked Batter Method	Boiling butter and water is mixed with flour, creating a unique texture.	An exceptionally moist and tender cake

🎂 Two Ways to Make Your No-Mixer Cake

You can choose the method that best fits your preferences. The Simple One-Bowl Method is the most straightforward, while the Cooked Batter Method is a unique approach praised for its texture.

Option 1: Simple One-Bowl Method

This is a classic mixing method where you simply combine the wet and dry ingredients. The following proportions are great for two 8-inch round cakes.

Ingredients for the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 10 tablespoons (5 oz) unsalted butter, melted and cooled
• 1 ¼ cups milk at room temperature
• 3 large eggs at room temperature
• 1 ½ teaspoons pure vanilla extract
• ⅓ cup rainbow jimmies (the long, cylindrical sprinkles)

Instructions:

1. Prepare Pans: Preheat your oven to 325°F (163°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Add the sugar and whisk to combine.
3. Combine Wet Ingredients: In a separate large measuring cup or bowl, whisk the melted (and cooled) butter, eggs, milk, and vanilla until well blended.
4. Make the Batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined and there are no more lumps. Be careful not to over-mix.
5. Add Sprinkles: Gently fold in the ⅓ cup of rainbow jimmies with a spatula.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until the edges are lightly golden and the top springs back when lightly touched.
7. Cool: Let the cakes cool in the pans for 5-10 minutes before turning them out onto a wire rack to cool completely.

Option 2: Cooked Batter Method

This method, inspired by a classic Southern sheet cake, involves heating the butter and water, which results in a very moist cake.

Ingredients for the Cake:

• 2 cups + 2 tablespoons all-purpose flour, divided
• ⅛ teaspoon salt
• 2 cups sugar
• 2 sticks (1 cup) unsalted butter
• 1 cup water
• 1 teaspoon baking soda
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup rainbow jimmies

Instructions:

1. Prepare Pans and Sprinkles: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Take 1 tablespoon of the measured flour and toss it with the ½ cup of sprinkles in a small bowl. This helps prevent the sprinkles from sinking. Sift the remaining flour and salt into a large bowl, then whisk in the sugar.
2. Cook the Base: In a saucepan, combine the butter and water. Bring it to a boil, then pour this mixture over the flour and sugar in the bowl. Whisk until well blended and smooth.
3. Finish the Batter: In a measuring cup, whisk together the buttermilk, eggs, baking soda, and vanilla. Pour this into the large bowl with the butter-flour mixture and whisk until the batter is smooth. Gently stir in the flour-coated sprinkles.
4. Bake: Pour the batter into the prepared pans and bake for 20-25 minutes, or until a tester comes out clean.
5. Cool: Let the cakes cool in the pans for 15 minutes before inverting them onto a rack to cool completely.

👩‍🍳 Success Tips for a Perfect Funfetti Cake

A few small details can make a big difference in your final cake.

• The Right Sprinkles are Crucial: For the best color and to avoid a murky, tie-dyed batter, you must use rainbow jimmies. Do not use nonpareils (the tiny little balls), as their color will bleed significantly during baking.
• Prepare Your Pans Properly: Lining the bottom of your cake pans with parchment paper and greasing the sides is the best insurance policy against your cakes sticking.
• Don’t Over-mix: Once you combine the wet and dry ingredients, mix only until the flour is incorporated. Over-mixing can lead to a tougher cake.
• Chill Before Frosting: For easier handling, wrap the cooled cake layers in plastic wrap and chill them in the refrigerator for at least 4 hours or overnight. This makes them much less crumbly when you frost them.

🧁 Finishing Touches: Frosting and Decorating

Since your goal is to avoid a mixer, a simple glaze is a great no-mixer option. For a classic birthday cake look with buttercream, a handheld mixer is helpful, but you can also try whipping it vigorously by hand with a whisk.

Simple No-Mixer Vanilla Glaze

• Whisk together 2 cups of powdered sugar, 3 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth. If it’s too thick, add another 1-2 teaspoons of milk. Pour over the top of your cooled cake.

For a Festive Look

• Press additional rainbow jimmies onto the sides of the frosted cake for a full “confetti” effect. Kids love to help with this part!

I hope these no-mixer methods help you create a wonderful birthday celebration cake! Which baking style are you leaning towards trying?