Sometimes the universe aligns to bring something new and that’s how this funfetti ooey gooey butter cake was born. I happened to see a recipe for a plush confetti cake and a gooey butter cake at the same time and I was sold. I needed to have both asap.
The confetti cake portion is vegan (!) and becomes borderline too moist (very similar to a tres leches cake) with the gooey butter topping. The almond-vanilla scented cake was a happy accident as the original recipe called for ⅛ th of a teaspoon of almond extract. My hand unexpectedly had a nervous tremor (probably from trying to measure out a tiny fraction) and I put a bit more, I’m guessing ½ – 1 teaspoon. The end result is an almond-vanilla scented cake that I think cuts the cloying sweetness of most gooey butter cakes.
It feeds a crowd and is a perfect cake to bake for celebrations. I baked to celebrate me (yay!) on my birthday. 🙂
Funfetti Ooey Gooey Butter Cake
For the Funfetti Cake Layer:
1 ½ c. all-purpose flour
⅗ c. granulated sugar
1 ½ tsp. baking powder
½ tsp. kosher salt (I use diamond kosher)
1 c. unsweetened non-dairy milk
⅓ c. vegetable oil
2 tbsp. fresh lemon juice
½ tbsp. vanilla extract
½ – 1 tsp. almond extract
⅓ c. rainbow sprinkles
For the Ooey Gooey Layer:
8 oz. cream cheese, room temperature
4 oz. butter, room temperature
12 oz. powdered sugar, plus more for garnish
¼ tsp. kosher salt
2 large eggs
2 egg yolks
2 tablespoons vanilla extract
- Preheat the oven to 350℉. Grease and line a 9×13-inch baking pan with parchment paper.
- Prepare the ingredients for the funfetti cake. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
- In a large measuring cup (I like that it has a spout) or a medium bowl, whisk together the non-dairy milk, oil, lemon juice, vanilla and almond extract. Set aside.*
- Start the ooey gooey layer. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, butter and salt. Mix on medium speed until combined.
- Turn the speed to low and add the powdered sugar in slowly to minimize the sugar dust.
- Once all of the powdered sugar is incorporated, turn up the speed to medium-high and mix until the mixture is fluffy, about 8-10 minutes.
- In a small bowl, whisk together the eggs, egg yolks and vanilla extract.
- Turn the speed of the stand mixer to low and add the egg mixture to the sugar mixture. Mix until combined. Set aside.
- Assemble the funfetti cake. Pour the milk mixture over the flour mixture and mix until just combined.
- Fold in the rainbow sprinkles.
- Pour the funfetti cake batter over the prepared 9×13-inch baking pan. Spread evenly.
- Use a spatula to evenly dollop the gooey layer over the cake batter. Smooth evenly.
- Bake the cake about 35-45 minutes, until the top layer is toasted golden brown and the cake is cooked through.
- Let the cake cool completely before dusting with powdered sugar and serving.*
I delay combining the funfetti cake ingredients to prevent the baking powder from reacting prematurely.
I prefer to serve the cake cold (it helps the cake keep its shape) with hot, unsweetened black coffee.