It’s the end of finals, so obviously I made funfetti cake.

I always wanted to make Molly’s homemade funfetti cake, but after meeting her last year for Cherry Bombe, I was feeling particularly inspired.

I don’t associate funfetti cake with my childhood like I feel a lot of my friends do. I can appreciate the colorful sprinkles and fluffy white cake, but I have no attachment to the fake, from-a-box flavor.

This cake just takes all the childhood fun and makes it a little more gourmet.

 

Funfetti Cake by Molly Yeh

Cake

2 1/2 c flour
1/4 c constarch
1 tsp kosher salt
2 tsp baking powder
1 c unsalted butter, at room temperature
1 1/2 c sugar
4 large egg whites
1/4 c flavorless oil
1 tb clear imitation vanilla
3/4 c whole milk
1/2 c rainbow sprinkles (artificially colored cynlinders, not nonpareils, sanding sugar, or anything naturally colored)

Cake Soak

1/2 c milk
1 tsp vanilla extract

Frosting

1 3/4 c unsalted butter, at room temperature
3 1/2 c powdered sugar
1/8 tsp kosher salt
1 1/2 tsp clear imitation vanilla
2 tb whole milk

 

Cake

  1. Preheat the oven to 350ºf. Grease and line the bottoms of three 8-inch cake pans.
  2. In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
  3. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. add the oil and vanilla extract.
  4. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. distribute the batter among the cake pans, spreading it out evenly.
  5. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes.
  6. When the cakes are still warm, brush with cake soak.
  7. Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.

Frosting

  1. In a standing mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. Add the salt, extracts, and milk and beat to combine.
  2. Frost the cake as desired and enjoy!

 

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