I don’t know about you but I absolutely LOVE cake. I think It has to be one of my all time favorite desserts. Not just any cake though. Funfetti cake. Yep! you slice into those delicious vanilla layers revealing a colorful mix of buttercream frosting and soft, delicate sponge of vanilla cake and you’re in HEAVEN.
It’s crazy how such a pandemic, like COVID-19, can halt your life in an instant but there’s been a kind of appreciation for it happening also. It’s allowed us to slow down and focus on the more important things around us like family and doing things that we’ve kind of been putting off because of our busy schedules that once was. I wanted to share with you this masterpiece recipe because I know right now we all are doing more things at home which includes baking. It’s also a great recipe to do with the kids because what kid doesn’t like cake and sprinkles?
Be sure and try this one out and let me know how you like it in the comments below.
Enjoy!
INGREDIENTS:
Cake
* 1 cup butter, softened to room temp
* 1/2 cup shortening
* 2 cups granulated sugar
* 4 eggs, at room temp
* 2 egg whites, at room temp
* 1 1/2 cups buttermilk, at room temp
* 3 tsp. vanilla extract
* 3 3/4 cups cake flour
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 1 tsp. salt
* 3/4 cup rainbow sprinkles
Frosting
* 1 1/2 cups butter, softened to room temp
* 5-6 cups powdered sugar, sifted
* 5-6 tbsp. heavy cream
* 1 tbsp. vanilla extract
* 1/8 tsp. salt
* Additional sprinkles for decorating if you wish
INSTRUCTIONS:
1. Make the cake layers: Preheat oven to 350° degrees F. Line 3 9-inch cake pans with parchment circles cut out. Spray with baking spray and set aside.
2. Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside.
3. In a stand mixer with paddle attachment, beat the butter and shortening on high speed for 1 minute until smooth and creamy. With the mixer running on low speed, add the sugar, then increase speed to high and beat for 5 minutes until light. Scrape the sides of the bowl as needed using rubber spatula.
4. Add eggs and egg whites one at a time, beating well after each addition. Add in the vanilla extract and scrape sides of bowl as needed.
5. Add dry ingredients in increments with the buttermilk. About 2-3 times, mixing until just incorporated. Do not over-mix.
6. Add the sprinkles to the batter and gently fold in with rubber spatula. Divide batter evenly between 3 prepared cake pans.
7. Bake for 25-30 minutes or until the cake layers are baked through. Insert toothpick into center of each layer. It should come out clean or with a few moist crumbs.
8. Let the cakes cool in the pans for roughly 5-10 minutes before inverting them onto a cooling rack to finish cooling. I like to leave them for about an hour or 2 just to make sure they are completely cooled.
9. Make the frosting: In your stand mixing bowl with whisk attachment, beat the butter on medium speed for 2 minutes until light and creamy. Add powdered sugar, cream, vanilla extract and slat with the mixer running on low speed. Mix for 3 minutes. Add more powdered sugar or cream to get the consistency you desire for cake frosting. I prefer it to be a little more stiff but you can make yours the consistency you desire.
10. Place one layer of cake on a cake stand then dollop a nice portion of icing onto the middle and disperse evenly to butter edges. Continue with second and third layers, then finish by frosting sides. You can always save a little bit of frosting and mix some food coloring in to create a bright color for piping if you wish. Decorate cake how you desire. I just piped some blue stars along the top to keep it simple.
11. Slice up a piece of cake and a cold glass of milk and enjoy!
