May 29, 2025 • 10 mins
Ready for a dessert that's pure joy, sprinkles and all? We're talking next-level funfetti cake! 🎉
This week, get ready to bake the best funfetti cake you've ever tasted, inspired by Broma Bakery funfetti magic.
We're giving you step by step instructions so you can make this easy funfetti cake at home- a delicious summer funfetti dessert that's totally affordable (and so CUTE).
It's a quick funfetti cake for beginners, a total win for any celebration. Time to bake! 🎂✨
Sprinkles for ALL!
Let’s keep the kitchen talk going!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Remember when you said you wanted to be a drag queen and you said your name would be
(00:05):
Skittles because you could taste the rainbow.
I never said that you said that you said that.
No, I never said that one.
I've always been too fat to be a drag queen to I'm not about to tuck my junk because I feel it's gonna hurt.
And three, you have always said that.
Listen, you are beautiful and you can be a drag queen at any size. Okay, and you do have a big set of balls.
(00:30):
And let me tell you, I have been to many of judges in my life. Okay.
Many.
And my favorite jet show was Atlanta, Georgia.
Okay, and this big beautiful girl was up there.
And when she did a split on roller skates and got right back up.
I mean, she happened to be like 350 pounds.
(00:51):
And that girl, when I mean that entire bar went nuts.
I bet she did that.
It was incredible.
So you could have done that too.
And I said to me, drag queen, I am not fit enough to do that.
And I never said that, but you love to always, always, every time growing up, I mentioned Skittles is my favorite candy.
(01:16):
You always had some taste of rainbow joke.
I promise you that you said this, but anyway, I, we did I promise you, you came up with that.
You were probably making fun of me coming back.
Well, I'm talking about rainbow because I like sprinkles and my kids love sprinkles.
And I was at the Barnes and Noble and which by the way, God, if you haven't gone to a Barnes and Noble and just like sat around and look at cookbooks, let me tell you grab a cup of tea and do that.
(01:40):
Have you done that since like the late 90s to thousand?
You are so old. Are you serious?
I have to because I'm in the area many times a week. So it's something I need to do.
But you should try it. It's really amazing.
This is where I came up with this recipe. I didn't come up with it. It's from the broma cookbook.
And it's like desserts, cookies and bars, which I love a good cookie and bar. You and me cookie and bar.
(02:02):
I'm all about a bar.
And just like a bar.
I'm gonna love a good bar.
Okay.
It's not a bar. It's a restaurant.
I'm gonna buy this bar.
Okay. So let's get into this.
So for the cake part. So it's gonna be a crumb, all right?
A lot.
A piece of part.
And you're gonna go ahead. You're gonna do one stick of butter room temperature.
(02:24):
We use half a cup of granulated sugar, two eggs, about a teaspoon of vanilla.
And so since he's moving out and have to use for almond extract, I don't keep almond extract because we're entirely legit to nuts.
I use a little bit of an old extract and I use mice. I'm gonna give away a secret weapon to be that you when I know about this.
I'm gonna give it away and you need to go on Amazon and buy it now.
(02:47):
I'll link it.
You meet I use cake batter extracts.
It's such a good weapon.
If you have not used cake batter extract, use it.
There are some YouTubers and Tik Tokers.
They go by Mama Jill and doll and it's a mother and daughter and their hysterical and wonderful.
And if you ever they use cake batter extract in the beginning when they started their stuff during the pandemic and they're locked down.
(03:13):
And I follow them ever since you guys know them go look them up.
Cake batter extract.
So I did use my vanilla cake batter extract.
All right.
So we're gonna whip that all together.
Then it's gonna be one and a half cups of flour, half teaspoon baking soda, and a half teaspoon of baking powder.
And then we're gonna go ahead and do a half teaspoon of salt.
So now here's the other fun recipe.
You're gonna use a half a cup of full fat sour cream or Greek yogurt.
(03:40):
Okay.
That's the cake.
I'm gonna have a half a couple of rainbow sprinkles.
I use more than a half a couple rainbow sprinkles.
Did you really?
Oh, yeah.
Wow.
I don't know why I am surprised by this, but okay.
I did.
It's delicious.
What?
No, they taste like nothing.
You're like my children.
It's like a little crunch, like a little sugar-free crunch.
Why do you hate fun, Mariela?
(04:02):
Okay.
So go ahead and put this until I get eight by eight, which is our favorite pan.
That is become a favorite pan too.
Line it with parchment.
All right.
Put it.
Yeah.
Line of parchment.
All right.
By the way, preheat your oven to 325.
So now we're gonna do the crumb.
And there's like a fucked on a crumb, guys.
Okay.
It's not like this is not for the whole thing.
(04:23):
This is like more crumb and is cake.
I don't know what a crumb cake is more crumbly than cake.
Because that's more than just a bit.
Exactly.
I like how the butter, Mariela, shut up.
Have a cup of butter, one stick melted.
All right.
And then you're gonna go ahead and throw a couple of all purpose flour,
half a cup brown sugar, half a cup of fourth cup of granulated.
(04:44):
Again, half teaspoon of an extract did not use that.
But can't.
But I dig ahead and use cake butter extract again.
Uh-huh.
If you want to use your vanilla, go ahead and use vanilla.
Four teaspoon of salt.
And then you're gonna put some more rainbow sprinkles in there.
Mm-hmm.
All right.
Make the crumb put the crumb on top.
Throw this in your oven for about 40, 45 minutes.
(05:05):
Okay.
And bring it out.
Let it set before you cut into it.
Because that crumb is going to be molten heart.
Yeah.
So you gotta let it fully cool.
Like I let it cool for at least an hour.
Yeah.
What I thought interesting about this cake was the cake part itself.
Was not super sweet because if you notice in the entire cake,
(05:26):
there's only a half a cup of sugar in this entire process.
There's almost two cups of sugar, which is fairly normal for cake and cookie recipe.
But if you notice the cake part itself wasn't overly sweet,
it was that crumb.
Right.
That crumb was super star.
It is the only reason why I'm eating this cake.
That crumb is so delicious.
(05:48):
Well, because the cake itself is really fucking bland.
The cake is like a pedestal and it holds up like that's what it is.
You know, thank you.
The cake is a little pedestal that holds up like five pounds of fucking crumb.
Mm hmm.
And it was really good.
It's buttery.
It's buttery is delicious.
Ryan wanted me to put like an icing on top of it like just a regular thing.
(06:09):
Do you take a dust with confection sugar or Ryan wanted me to put like,
you know, just an icing on confection sugar milk and vanilla.
And I did and it didn't even sweeter and good, but it doesn't need it.
Yeah.
I did it.
I did not do that.
I didn't add anything because I'm not a big sweet tooth person, which is why I like this cake so much because it has such a great ratio of.
(06:32):
Fuck that sweet and okay, I can handle this.
Yeah.
That's how I felt eating it.
My kids loved it.
And you don't need to eat a bunch of it, which is another thing I like about.
No, you honestly can have.
So that little eight by eight, I think I made 16 squares out of it.
Correct.
Same.
I think you told me you made 16 squares.
So I did all so.
(06:53):
And you honestly, you have one square.
You're good.
Yeah.
And I have a big sweet tooth.
And you don't need more than that.
It's really sweet.
It's just fucking, I just want to eat the crumb.
I just want to make the crumb.
I actually did that and I made the crumb and I put it into cookies and it was delightful.
You did.
I did.
I just want to eat crumb.
(07:14):
I just don't even want to cake anymore.
It's not a full of crumb.
Come.
What?
Crumb.
It's a family show, Mariela.
So I really think you need to check what you say.
If the family was a bunch of drag queens and homosexuals, I don't know what.
That's like my chosen family.
Exactly.
But yeah, it was so good.
(07:37):
And I'm sorry for Mary Elle's mouth.
No, you're not.
>> I don't remember because we're talking about a fun teddy here.
>> If I had this mouth, you wouldn't be my friend.
>> That was possible, three children.
>> Well good what I be.
>> No, no.
You're good for other things.
>> Oh, all right?
(07:57):
Number one, number two.
>> All the things.
What do you mean ill?
>> You're--
>> That's trying to pick me up.
Weirdo.
It's too late for you.
Okay.
>> You know what, you're cut off.
That's it.
>> I'm going to send you guys this recipe
because I think we're talking a whole lot of shit
and it's worth making.
So I think I'll send it to you.
I know I say that a lot and I don't do it.
(08:18):
I'm sorry, but I love you.
>> She's lying about that.
>> And we could find this recipe.
What is it called?
The recipe funfetti.
>> Funfetti Crumbcake.
>> Fuck yeah.
>> Literally what it is.
>> And it's by Broma, B-R-O-M-A.
If I don't send it, you can find it.
And give this a little make.
And I think it'll be fun for the summer,
especially for the kiddies if you have them.
(08:40):
Or for the grown kids, everybody likes something
a little bit sweet.
>> You know what we should do?
>> Mm.
>> Which is like a recipe exchange.
So anytime one of you email us for a recipe,
we will email you back the details of a recipe
to the show that we just did.
(09:04):
>> I like that.
>> So if you, if I really want you guys
to have this funfetti Crumbcake.
So I don't care if it's a family recipe,
or just your favorite recipe from a box.
>> Right. >> Everything is here.
>> You email us your favorite recipe.
And then I would love for you to have this recipe back.
>> I love that.
And yeah, why the fuck not?
(09:25):
Eric doesn't do it anyway.
So he has all these bright ideas,
and then I'm just sick of it.
>> [LAUGH]
>> But yeah, we'll figure that out.
[LAUGH]
>> Anyway, on that note, before he has any more bright ideas,
don't forget to leave us a five,
start with you on your favorite podcast,
(09:45):
where I'm by Mariela and that's Eric,
and this is what it is.
And don't forget to come back next week and listen to us again.
>> Bye, bye.
>> Bye.
[LAUGH]
This fucking guy, yeah.
[LAUGH]
>> Mariela, you have the time, just do it.
[LAUGH]
Remember when you said you wanted to be a drag queen and you said your name would be
(00:05):
Skittles because you could taste the rainbow.
I never said that you said that you said that.
No, I never said that one.
I've always been too fat to be a drag queen to I'm not about to tuck my junk because I feel it's gonna hurt.
And three, you have always said that.
Listen, you are beautiful and you can be a drag queen at any size. Okay, and you do have a big set of balls.
(00:30):
And let me tell you, I have been to many of judges in my life. Okay.
Many.
And my favorite jet show was Atlanta, Georgia.
Okay, and this big beautiful girl was up there.
And when she did a split on roller skates and got right back up.
I mean, she happened to be like 350 pounds.
(00:51):
And that girl, when I mean that entire bar went nuts.
I bet she did that.
It was incredible.
So you could have done that too.
And I said to me, drag queen, I am not fit enough to do that.
And I never said that, but you love to always, always, every time growing up, I mentioned Skittles is my favorite candy.
(01:16):
You always had some taste of rainbow joke.
I promise you that you said this, but anyway, I, we did I promise you, you came up with that.
You were probably making fun of me coming back.
Well, I'm talking about rainbow because I like sprinkles and my kids love sprinkles.
And I was at the Barnes and Noble and which by the way, God, if you haven't gone to a Barnes and Noble and just like sat around and look at cookbooks, let me tell you grab a cup of tea and do that.
(01:40):
Have you done that since like the late 90s to thousand?
You are so old. Are you serious?
I have to because I'm in the area many times a week. So it's something I need to do.
But you should try it. It's really amazing.
This is where I came up with this recipe. I didn't come up with it. It's from the broma cookbook.
And it's like desserts, cookies and bars, which I love a good cookie and bar. You and me cookie and bar.
(02:02):
I'm all about a bar.
And just like a bar.
I'm gonna love a good bar.
Okay.
It's not a bar. It's a restaurant.
I'm gonna buy this bar.
Okay. So let's get into this.
So for the cake part. So it's gonna be a crumb, all right?
A lot.
A piece of part.
And you're gonna go ahead. You're gonna do one stick of butter room temperature.
(02:24):
We use half a cup of granulated sugar, two eggs, about a teaspoon of vanilla.
And so since he's moving out and have to use for almond extract, I don't keep almond extract because we're entirely legit to nuts.
I use a little bit of an old extract and I use mice. I'm gonna give away a secret weapon to be that you when I know about this.
I'm gonna give it away and you need to go on Amazon and buy it now.
(02:47):
I'll link it.
You meet I use cake batter extracts.
It's such a good weapon.
If you have not used cake batter extract, use it.
There are some YouTubers and Tik Tokers.
They go by Mama Jill and doll and it's a mother and daughter and their hysterical and wonderful.
And if you ever they use cake batter extract in the beginning when they started their stuff during the pandemic and they're locked down.
(03:13):
And I follow them ever since you guys know them go look them up.
Cake batter extract.
So I did use my vanilla cake batter extract.
All right.
So we're gonna whip that all together.
Then it's gonna be one and a half cups of flour, half teaspoon baking soda, and a half teaspoon of baking powder.
And then we're gonna go ahead and do a half teaspoon of salt.
So now here's the other fun recipe.
You're gonna use a half a cup of full fat sour cream or Greek yogurt.
(03:40):
Okay.
That's the cake.
I'm gonna have a half a couple of rainbow sprinkles.
I use more than a half a couple rainbow sprinkles.
Did you really?
Oh, yeah.
Wow.
I don't know why I am surprised by this, but okay.
I did.
It's delicious.
What?
No, they taste like nothing.
You're like my children.
It's like a little crunch, like a little sugar-free crunch.
Why do you hate fun, Mariela?
(04:02):
Okay.
So go ahead and put this until I get eight by eight, which is our favorite pan.
That is become a favorite pan too.
Line it with parchment.
All right.
Put it.
Yeah.
Line of parchment.
All right.
By the way, preheat your oven to 325.
So now we're gonna do the crumb.
And there's like a fucked on a crumb, guys.
Okay.
It's not like this is not for the whole thing.
(04:23):
This is like more crumb and is cake.
I don't know what a crumb cake is more crumbly than cake.
Because that's more than just a bit.
Exactly.
I like how the butter, Mariela, shut up.
Have a cup of butter, one stick melted.
All right.
And then you're gonna go ahead and throw a couple of all purpose flour,
half a cup brown sugar, half a cup of fourth cup of granulated.
(04:44):
Again, half teaspoon of an extract did not use that.
But can't.
But I dig ahead and use cake butter extract again.
Uh-huh.
If you want to use your vanilla, go ahead and use vanilla.
Four teaspoon of salt.
And then you're gonna put some more rainbow sprinkles in there.
Mm-hmm.
All right.
Make the crumb put the crumb on top.
Throw this in your oven for about 40, 45 minutes.
(05:05):
Okay.
And bring it out.
Let it set before you cut into it.
Because that crumb is going to be molten heart.
Yeah.
So you gotta let it fully cool.
Like I let it cool for at least an hour.
Yeah.
What I thought interesting about this cake was the cake part itself.
Was not super sweet because if you notice in the entire cake,
(05:26):
there's only a half a cup of sugar in this entire process.
There's almost two cups of sugar, which is fairly normal for cake and cookie recipe.
But if you notice the cake part itself wasn't overly sweet,
it was that crumb.
Right.
That crumb was super star.
It is the only reason why I'm eating this cake.
That crumb is so delicious.
(05:48):
Well, because the cake itself is really fucking bland.
The cake is like a pedestal and it holds up like that's what it is.
You know, thank you.
The cake is a little pedestal that holds up like five pounds of fucking crumb.
Mm hmm.
And it was really good.
It's buttery.
It's buttery is delicious.
Ryan wanted me to put like an icing on top of it like just a regular thing.
(06:09):
Do you take a dust with confection sugar or Ryan wanted me to put like,
you know, just an icing on confection sugar milk and vanilla.
And I did and it didn't even sweeter and good, but it doesn't need it.
Yeah.
I did it.
I did not do that.
I didn't add anything because I'm not a big sweet tooth person, which is why I like this cake so much because it has such a great ratio of.
(06:32):
Fuck that sweet and okay, I can handle this.
Yeah.
That's how I felt eating it.
My kids loved it.
And you don't need to eat a bunch of it, which is another thing I like about.
No, you honestly can have.
So that little eight by eight, I think I made 16 squares out of it.
Correct.
Same.
I think you told me you made 16 squares.
So I did all so.
(06:53):
And you honestly, you have one square.
You're good.
Yeah.
And I have a big sweet tooth.
And you don't need more than that.
It's really sweet.
It's just fucking, I just want to eat the crumb.
I just want to make the crumb.
I actually did that and I made the crumb and I put it into cookies and it was delightful.
You did.
I did.
I just want to eat crumb.
(07:14):
I just don't even want to cake anymore.
It's not a full of crumb.
Come.
What?
Crumb.
It's a family show, Mariela.
So I really think you need to check what you say.
If the family was a bunch of drag queens and homosexuals, I don't know what.
That's like my chosen family.
Exactly.
But yeah, it was so good.
(07:37):
And I'm sorry for Mary Elle's mouth.
No, you're not.
>> I don't remember because we're talking about a fun teddy here.
>> If I had this mouth, you wouldn't be my friend.
>> That was possible, three children.
>> Well good what I be.
>> No, no.
You're good for other things.
>> Oh, all right?
(07:57):
Number one, number two.
>> All the things.
What do you mean ill?
>> You're--
>> That's trying to pick me up.
Weirdo.
It's too late for you.
Okay.
>> You know what, you're cut off.
That's it.
>> I'm going to send you guys this recipe
because I think we're talking a whole lot of shit
and it's worth making.
So I think I'll send it to you.
I know I say that a lot and I don't do it.
(08:18):
I'm sorry, but I love you.
>> She's lying about that.
>> And we could find this recipe.
What is it called?
The recipe funfetti.
>> Funfetti Crumbcake.
>> Fuck yeah.
>> Literally what it is.
>> And it's by Broma, B-R-O-M-A.
If I don't send it, you can find it.
And give this a little make.
And I think it'll be fun for the summer,
especially for the kiddies if you have them.
(08:40):
Or for the grown kids, everybody likes something
a little bit sweet.
>> You know what we should do?
>> Mm.
>> Which is like a recipe exchange.
So anytime one of you email us for a recipe,
we will email you back the details of a recipe
to the show that we just did.
(09:04):
>> I like that.
>> So if you, if I really want you guys
to have this funfetti Crumbcake.
So I don't care if it's a family recipe,
or just your favorite recipe from a box.
>> Right. >> Everything is here.
>> You email us your favorite recipe.
And then I would love for you to have this recipe back.
>> I love that.
And yeah, why the fuck not?
(09:25):
Eric doesn't do it anyway.
So he has all these bright ideas,
and then I'm just sick of it.
>> [LAUGH]
>> But yeah, we'll figure that out.
[LAUGH]
>> Anyway, on that note, before he has any more bright ideas,
don't forget to leave us a five,
start with you on your favorite podcast,
(09:45):
where I'm by Mariela and that's Eric,
and this is what it is.
And don't forget to come back next week and listen to us again.
>> Bye, bye.
>> Bye.
[LAUGH]
This fucking guy, yeah.
[LAUGH]
>> Mariela, you have the time, just do it.
[LAUGH]
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