Funfetti Cake

Funfetti Cake

Funfetti cake is so delightful that it HAS to have the word "fun" right in the name. And, while this isn't the healthiest recipe in the world, this recipe for funfetti IS loaded with protein and is still a bit healthier than your average cake. Sure, it's a favorite of kids everywhere, but this version of funfetti cake makes it a favorite of parents everywhere too! Thanks to our friends over at Kodiak Cakes for putting this one together and making it a moist, delicious treat that was devoured in the office in no less than 10 minutes. You may want to make one to share and another for yourself so you can have a quick treat throughout the week.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1/2 cup Cake Batter MuscleEgg
  • 1 cup whole milk divided
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 3 cups & 6 tablespoons of Kodiak Cakes
  • 6 tablespoons of corn starch
  • 1 ½ cups white sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter very soft
  • 8 tablespoons shortening
  • 1/3 cup multi colored sprinkles optional


  • 1 cup unsalted butter
  • 6-8 cups powdered sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract


  1. Heat the oven to 350 F.
  2. Lightly grease 2 9-inch round cake pans.
  3. In a small bowl, mix the cake batter muscle egg, ¼ cup milk, vanilla, and almond extract. Set aside.
  4. In the bowl of a stand mixer, mix the Kodiak Cakes, corn starch, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined.
  5. Add the butter and shortening and mix for another 30 seconds, or until combined with the flour mixture.
  6. Pour in the remaining ¾ cup milk and continue mixing on medium speed for about 3 minutes.
  7. Scrape down the sides of the bowl.
  8. Gradually pour in the MuscleEgg mixture, mixing for 30 seconds after each addition. Mix for one more minute.
  9. Gently fold in the multi-colored sprinkles.
  10. Divide the batter evenly between the prepared cake pans.
  11. Bake for 25-30 minutes or until the tops are slightly golden and spring back when pressed.
  12. Remove from the oven and place the pans on baking racks to cool for about 10 minutes.
  13. Turn the pans over onto the rack.
  14. Let cool completely before icing.