Homemade Funfetti Cake

(Courtesy of sallysbakingaddiction.com)

Ingredients:
1 2/3 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 c. granulated sugar
1/4 c. light brown sugar
1/2 c. (1 stick) unsalted butter, melted
1 large egg
1/4 c. yogurt (plain or vanilla or greek or sour cream)
1 Tbsp. vanilla extract
2/3 c. sprinkles (not nonpareils)
VANILLA BUTTERCREAM:
1 c. (2 sticks) unsalted butter, softened to room temperature
3/4 c. powdered sugar
1/4 c. heavy cream 
1 1/2 tsp. vanilla extract
Salt as needed

Directions:
Preheat oven to 350 degrees.  Spray a 9 inch springform pan (round or square) with nonstick spray.  Set aside.

In a medium bowl, mix together flour, baking powder, baking soda and salt.  Set aside.  In a large microwave-safe bowl, melt butter in the microwave.  Whisk in the sugars vigorously getting out any brown sugar lumps- mixture will be gritty.  Whisk in egg, yogurt, milk and vanilla until combined.  Slowly mix in dry ingredients until no lumps remain.  Batter will be thick.  Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Pour batter into prepared cake pan.  Bake for 20 minutes.  Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil).  Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool.

To make the frosting, beat the softened butter on medium speed with an electric or stand mixer.  Beat for 3 minutes or until smooth and creamy.  Add powdered sugar, cream and vanilla extract with the mixer and running.  Increase to high speed and beat for 3 minutes.  Add  more powdered sugar if frosting is too thin or more cream if mixture is too thick.  Add 1/4 tsp. (or more) if frosting is too sweet.  Frost cooled cake as desired and top with sprinkles.  

Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

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