Funfetti Cake

So it’s been some time since I posted a recipe! While I would love to post daily on here, my life currently just will not allow that L In the time I’m not working full-time, I’m planning my upcoming wedding in June (!) and also studying for my architectural licensing exams! While these are big dreams & goals, it also comes with stress and less time. My escape is and always has been – food. Cooking it, eating it, and then yes – burning it off. Sometimes just concentrating on preparing a meal from scratch takes me away from the daily grind. So, since I’m not studying at the moment, I have time to cook! Yay!This recipe has been waiting a whole month for me to share it. Yep. I made this funfetti cake for Tom’s birthday on November 2^nd . Doesn’t it just scream celebration? I feel like funfetti makes things more exciting.I was seriously craving some good funfetti cake after we went cake tasting for the wedding and needed to make some. My argument was that no one would be mad at the wedding if the cake was funfetti. But really…Homemade or bakery funfetti is nothing like the boxed stuff. The flavor is strongly vanilla - all around. The sprinkles, as you might wonder, are only adding sugar to the mix. So with a punched up vanilla cake with some type of ingredient to make it EXTRA creamy and soft like buttermilk or yogurt, plus vanilla cream cheese frosting, and sprinkles as a topping – you have a cake that reminds you of any birthday celebration you had as a kid. This could also be really fun for New  Years!BAKE THE CAKEThe mix starts the same as any other cake: mixing flour, baking powder, salt in one bowl. And in a larger bowl, cream room temperature butter on medium for a few minutes until fluffy. Add in the sugar to the butter and continue creaming until fully incorporated. Next, crack in the eggs – mixing after each one. Mix in the vanilla.To combine: you’ re going to alternate mixing in the buttermilk and flour into the butter. Starting with ⅓ of the flour, then half of the buttermilk, then again flour – until finished and being sure to incorporate each ingredient between adding.Lastly – and most excitingly, add in the sprinklesssss! I used regular rainbow sprinkles. Separate this into two cake pans or if you only have 1 like me, do it in 2 batches. They’ll cook at 350 for about 30 minutes or until a toothpick comes out clean.When they’re done, turn them out to cool on a baking rack.CREAM CHEESE FROSTINGWhile the cakes are cooling you can make your frosting. Combine cream cheese and butter until fluffy. Next, add in sugar, vanilla, and pinch of salt and combine. Place in the refrigerator to cool.FROSTING & DECORATINGWhen cakes are completely cooled, place one layer on a cake plate or similar surface. Use about ¼ of the frosting on top of first layer and place second layer on top.Using about half of the remaining frosting, lightly top the cake and frost the sides creating the crumb coat aka the first layer of frosting. Place this in the freezer for 30 minutes to cool and the frosting back in the fridge. Lastly, use the remaining frosting to coat the cake again, rotating as you go around. For decorating the cake, you can add sprinkles however you wish. I used rainbow nonpareils combined with rainbow sprinkles for a fun effect and used a small cup to pour and pat them onto the sides of the cake. Place this back in the fridge for another 30 minutes. Bring to room temperature to serve.

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FUNFETTI CAKE

Servings 12

Ingredients

Cake Batter

• 1 ½ cup cake flour
• 2 teaspoons baking powder
• ½ tsp salt
• ½ cup unsalted butter at room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• ¾ cup buttermilk
• ½ cup rainbow sprinkles

Cream Cheese Frosting

• 1 cup unsalted butter room temperature
• 6 ounces cream cheese room temperature
• 3 cups confectioners sugar
• 1 tablespoon vanilla extract
• Pinch of salt
• 1 cup combination of rainbow nonpareils and rainbow sprinkles

Instructions

Bake the Cake

1. Preheat the oven to 350
2. Whisk the flour, baking powder, salt in a bowl until combined
3. In a larger bowl, cream room temperature butter on medium for a few minutes until fluffy.
4. Add in the sugar to the butter and continue creaming until fully incorporated.
5. Next, crack in the eggs – mixing after each one. Mix in the vanilla.
6. Alternate mixing in the buttermilk and flour into the butter. Starting with ⅓ of the flour, then half of the buttermilk, then again flour – until finished and being sure to incorporate each ingredient between adding. Don’t overmix. Fold in the sprinkles.
7. Separate batter into two cake pans and bake for 30 minutes or until a toothpick comes out clean.
8. When they’re done, turn them out to cool completely on a baking rack.

Cream Cheese Frosting

1. While the cakes are cooling make the frosting. Combine cream cheese and butter on medium until fluffy.
2. Next, add in sugar 1 cup at a time and beating in between. Lastly add in the vanilla and pinch of salt and combine until smooth. Place in the refrigerator to cool.

Assemble the Cake

1. When cakes are completely cooled, place one layer on a cake plate or similar surface. Use about ¼ of the frosting on top of first layer and place second layer on top.
2. Using about half of the remaining frosting, lightly top the cake and frost the sides creating the crumb coat aka the first layer of frosting.
3. Place this in the freezer for 30 minutes to cool and the frosting back in the fridge.
4. Use the remaining frosting to coat the cake again, rotating as you go around.
5. For decorating the cake, you can add sprinkles wherever you wish. To add to the sides, use a small cup to pour and pat them onto the cake.
6. Place this back in the fridge for another 30 minutes.
7. Bring to room temperature to serve.