Yay! We’ve made it through a whole year of delicious blog posts. It seemed only necessary to celebrate with one of my generation’s most colorful and favorite cakes: funfetti.
For a brief period of time I used to make birthday cakes for my co-workers on their birthdays. I started out elaborately when someone asked for a peanut butter chocolate cake, but was surprised when my next two co-workers asked for funfetti cakes. I couldn’t remember if I’d ever had one. I knew there were sprinkles involved but I thought it would be better to just go buy the boxed mix so I didn’t screw it up. Little did I know, it’s just white cake, white frosting, and sprinkles.
Baking is similar to chemistry and I’m not one to go messing with ratios, so this recipe is from one of my favorite sites, TheKitchn.com and then topped with a simple yet delicious vanilla buttercream frosting.
I used extra sprinkles for decorating the top because the Pillsbury icing usually comes with sprinkles for the top of the cake. I also added more sprinkles between the two layers. If you have kids, you’re gonna want to bookmark this (use our new “Pin it” button on the bottom of this post!). It’s delicious and who doesn’t like sprinkles?!
4 egg whites
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
8 tablespoons vegetable shortening
1/3 cup multi-colored sprinkles
1 cup unsalted butter, softened
3-4 cups powdered sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons milk
Preheat oven to 350 degrees. In a small bowl, mix together the egg whites, 1/4 cup of the milk, vanilla extract and the almond extract. Set aside. In a stand mixer, combine the flour, sugar, baking powder and salt. Mix on low just long enough to combine the ingredients, about 30 seconds. Add the butter and shortening and mix again about 1 minute. Add the rest of the milk, mix well and make sure to scrape down the sides occasionally. Slowly add in the egg mixture and mix until everything is combined and any lumps are gone. Fold in the sprinkles. Separate the batter into two greased and floured 9″ round pans. Bake for 25-30 minutes.
For the icing: using the paddle attachment on your mixer, beat the butter on medium speed for a few minutes. Turn the mixer to low so you don’t throw sugar everywhere. Sift the flower and slowly add it to the mixer and combine for 1 minute until it’s well combined. Add the salt, vanilla extract and milk. If the icing needs to be stiffer, add more sifted powdered sugar. If it needs to be thinner, add more milk.