Funfetti Birthday Cake
Servings 12 people
This Homemade Funfetti Cake is made with a fluffy white cake loaded with rainbow sprinkles and wrapped in a white chocolate whipped cream frosting and even more sprinkles!
Ingredients
Cake:
- 1 cup whole milk at room temperature
- 6 large egg whites at room temperature
- 2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2¼ cups cake flour
- 1¾ cups granulated sugar
- 4 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter softened but cuttable
- ½ cup rainbow sprinkles
Frosting:
- 2 cups heavy cream
- ½ cup powdered sugar
- ⅓ cup white chocolate instant pudding mix dry
Topping:
- Sixlets
- 1½ cups rainbow sprinkles
Instructions
Cake:
- Preheat oven to 350°F and ppray two 9-inch pans with cooking spray. Make parchment paper rounds to line the bottom of the pan.
- Combine milk, egg whites, and extracts in a small bowl and whisk together.
- In a large bowl or stand mixer fitted with a whisk attachment, add the flour, sugar, baking powder, and salt and mix on low speed for 30 seconds.
- Cut the butter into small cubes and add to the dry ingredients. Mix on low speed until mixture resembles moist crumbs, about 3 to 4 minutes.
- Add half of the milk and egg mixture to the dry ingredients and beat on medium speed for 90 seconds, scrape down the sides of the bowl and then add the remaining milk and egg mixture and beat until fully incorporated.
- Add rainbow sprinkles and mix for about 15 seconds until incorporated.
- Evenly divide the batter between the prepared baking pans.
- Bake for 30 to 35 minutes or until toothpick comes clean from center of cakes. Remove from oven and flip onto a cooling rack to cool completely.
Frosting:
- Once cakes have cooled, add frosting ingredients to a large bowl or stand mixer fitted with a whisk attachment and beat until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as needed.
- Place bottom cake layer on a plate or cake stand and add strips of wax paper under it on each side about a 1/2 inch in under the cake, this will allow you to pull it away later and have a clean stand/plate when you're done frosting.
- Dollop some frosting on the top and work it evenly over the cake with a frosting spatula, add the next layer and do the same, continue if you're doing a 4 layer cake.
- Use the frosting spatula to add a thin crumb coat around the edge of the cake, then work from the top down the sides of the cake to do the final frosting layer. The sides don't have to be perfect because we'll be covering it up with sprinkles.
- Add sprinkles to the sides of the cake by holding sprinkles in your palm and gently pressing them against the side.
- Add some of the frosting to a piping bag or decorator tool with a large star tip and pipe along the edge of the top of the cake. Add a Sixlet to the top of each peak.
- Add more sprinkles in a circle in the top middle of the cake. Gently pull the strips of wax paper out from under the cake.
- Serve as soon as possible or store in the fridge for up to two days. However, refrigerating will dry out the cake.
Notes
- Cake Flour Substitute: If you don't have cake flour on hand, you can make a substitute by measuring out 1 cup of flour by spooning and leveling. Then remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch. Then sift the flour mixer twice and use it as you would cake flour.
Nutrition
Calories: 593kcal | Carbohydrates: 79g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 87mg | Sodium: 246mg | Potassium: 243mg | Fiber: 1g | Sugar: 60g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
Find it online: www.sugarandsoul.co/funfetti-birthday-cake-recipe/