Are you ever too old for sprinkles? If you ask me, I’ll say absolutely not! I’m thirtysomething and when I go to Carvel to get a cup of soft serve vanilla ice cream I always ask for them to put sprinkles in the bottom of the cup before swirling in the ice cream and then ask for more sprinkles on top. So, when a friends’ younger sister asked me to make her a Funfetti cake for her 30th birthday I was more than happy to oblige!
To create this Funfetti cake, I followed a recipe to make a white cake and in the end I folded in a cup of rainbow sprinkles. To create the batter for the cake I began by beating butter until it was creamy and then gradually added in sugar and continued beating it until it was light and fluffy. In a separate bowl I sifted together flour and baking powder and in a measuring cup I mixed together milk and vanilla extract. I added these two to the butter mixture alternating between the two, starting and ending with the flour mixture. In another separate bowl, I beat 5 egg whites until stiff peaks formed. I then folded the egg whites along with the sprinkles into the batter.
I divided the batter among 3 8-inch round cake pans that I sprayed with baking spray and then baked them in a 350 F oven for about 25 minutes. After letting the cakes cool in the pans for about 10 minutes I then turned the cakes out on wire racks so they could cool completely.
I then made my go-to frosting, a Fluffy Vanilla Frosting from Martha Stewart. After crumb coating the cake…
I finished frosting it, added some dropped dollops on top and of course some sprinkles. While everyone wasn’t a fan of the Funfetti Cake – I never realized it was one of those cakes that you either love or hate – the Birthday girl thoroughly enjoyed it!
1 cup whole milk
1 1/2 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
3 cups cake flour
1 tablespoon baking powder
5 egg whites
3/4 cup rainbow sprinkles
Preheat the oven to 350 F. Grease and flour 3 8-inch round cake pans.
Stir together the milk and vanilla extract and set aside.
Beat the butter at medium speed until creamy; gradually add in the sugar, beating until the mixture becomes light and fluffy.
In a separate bowl sift together the cake flour & baking powder.
Alternatively add the whole milk and flour mixture into the butter mixture, beginning and ending with the flour mixture. Beat at low speed after each addition until just combined.
Gently fold in the egg whites and sprinkles and then divide the batter among the 3 pans.
Bake for 20 to 25 minutes, or until a cake tested come out clean. Cool the cakes in the pans on wire racks for 10 minutes, and then invert the cakes on the racks and let cool completely.
Recipe based on Mrs. Billets White Cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 pound (4 cups) Confectioners’ sugar, sited
1/2 teaspoon vanilla extract
With an electric mixer, beat the butter on medium-high speed until pale and creamy.
Reduce the speed to medium and add the sugar 1/2 cup at a time, after every 2 additions increase the speed to high for 10 seconds to aerate the frosting. Scrape the bowl as necessary.
Add the vanilla and continue mixing until smooth.
Recipe from Martha Stewart