I haven’t shared my love of sprinkles with y’all. I. Love. Sprinkles. So much. Oh dear.

As a child, I loved Funfetti cake. You know, the cake that has sprinkles baked inside…! My mother doesn’t remember my love of Funfetti. I explained to her that, that was obviously because I was a deprived child – seems that would explain my unreasonable love of sprinkles today, no? Anyway, my mama probably doesn’t remember my love of Funfetti cake because she is a delight and didn’t really deprive me of any wish or childhood desire which is probably why she never made me boxed-mix Funfetti cake as a child.

So in the spirit of reliving childhood delights, I thought I would try to make my own Funfetti cake with a vintage-inspired twist: Busy-Day Cake + Jimmies = Funfetti Cake.

Funfetti Cake (inspired by childhood delights, the internet and the Better Homes and Gardens Dessert Cookbook)

Makes one 8-inch cake or six mini-bundt cakes

1 ¾ cup cake flour

¾ cup granulated sugar

2 ½ teaspoons baking powder

½ teaspoons salt

¾ cup milk

1 ½ teaspoons vanilla extract

⅓ cup canola oil

1 egg

⅓ cup multi-colored sprinkles (preferably Jimmies)

Preheat oven to 375˚F. Grease a cake pan and set aside.

In a large bowl, sift together flour, sugar, baking powder and salt. Make well in the centre of the flour mixture and add the milk, vanilla, canola oil, and an egg. Using a hand mixer (or some muscle and a wooden spoon), beat the mixture till smooth, about 2 minutes. Quickly, very quickly, fold in the sprinkles into the batter. The quicker you move, the less the sprinkles will melt into the batter — you don’t want tie-dye cake.

Pour the Funfetti batter into the prepared pan, bake for 20-25 minutes or until a cake tester inserted into the middle of the cake comes out clean

 Frost or glaze as desired and enjoy a childhood delight.