Funfetti Cake III

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This funfetti cake was my fourth “professionally baked” cake. I sold it to a friend who requested it for her fiancee’s birthday. While I did not get to try an official slice, I was able to enjoy the scraps from leveling the cakes and a small amount of leftover frosting. Honestly, I purposefully did not bake with cake strips because I wanted to try it!

The friend for whom I baked it said “the cake was gone in .5 seconds”. A few more friends relayed that they had multiple slices, and another said that she might have me bake their wedding cake topper. Ha!

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I think it is probably the best of the three funfetti cakes that I’ve baked (and the second from Sally’s Baking Addiction). I’ll consider baking this cake for my wife’s birthday cake, as she is also a fan of funfetti (but with chocolate frosting).

The only trouble that I ran into with the cake was the piping. I decided to decorate with sprinkles across the top of the cake, but I should have applied the sprinkles last. It turns out that frosting does not stick well to sprinkles, so my piped design did not come out as well as I had hoped and looks hastily done. Lesson learned!

 

FUNFETTI CAKE III
Based on this recipe.

INGREDIENTS

Funfetti Cake:
3 3/4 cups (431 g) sifted all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
2 large egg whites, room temperature
1 tbsp. vanilla extract
1 1/2 cups buttermilk, room temperature
3/4 cup (142 g) rainbow sprinkles

Vanilla Frosting:
1 1/2 cups (3 sticks) unsalted butter, room temperature
6 cups (700 g) sifted powdered sugar
1/3 cup heavy cream
1 tbsp. vanilla extract
1/8 tsp. salt

Additional sprinkles for garnish

DIRECTIONS

  1. For the cake: Heat oven to 350 degrees. Prepare three 9″ cake pans.
  2. In a large bowl, whisk flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer with paddle attachment, beat butter on high speed for ~1 minute, then add the sugar and continue beating for 5 minutes, scraping the sides as needed.
  4. Reduce speed to medium, then add eggs one at a time, beating after each egg is added until it is incorporated.
  5. Add the vanilla extract, and scrape the sides of the bowl as needed.
  6. On low speed, alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients and mixing after each addition until incorporated.
  7. In a small bowl, beat egg whites until soft peaks form (~3 minutes).
  8. Gently fold the egg whites and sprinkles into the batter.
  9. Divide the batter evenly between the three pans, then bake for ~25 minutes. Allow cakes to cool completely in the pans on a wire rack.
  10. For the frosting: In the bowl of a stand mixer with paddle attachment, beat the butter on medium speed (~2 minutes).
  11. Reduce speed to low, then add the powdered sugar, cream, vanilla, and salt.
  12. Increase speed to high and beat for 3 minutes, adjusting to preferred consistency as needed.
  13.  Frost and decorate cakes as desired.