Homemade Funfetti Cake with Vanilla Buttercream Frosting

Just reading the title of this makes me drool.  Who doesn’t love funfetti cake or have fond memories of it?

A few weeks ago I did a post on funfetti cupcakes that I made for my boyfriend and said that the next time I made a funfetti anything I would be doing it from scratch.  Well, that time has arrived.  I teach high school English and one of the classes I teach is AP.  Last Thursday (the 10th) they had their test.  Because of this I decided we should have a little celebration on their test being done in class one day.  After discussing it with them, a funfetti cake was voted on by them.  So here we are!

I found this recipe for the cake from the Kitchn and the frosting was linked from that site to where she originally got it, i am baker (you’ll need to scroll to the very bottom to get the recipe.  I missed it the first time I scrolled through.).

Homemade Funfetti Cake

What you need:

  • 4 egg whites from large eggs
  • 1 cup milk, divided
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 3 cups cake flour
  • 1 1/2 cups white sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp unsalted butter, very soft
  • 8 Tbsp non-hydrogenated shortening
  • 1/3 cup multi-colored sprinkles

1.  Heat your oven to 350.  Lightly grease two 9-inch round cake pans.

2.  In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract.  set aside.

3.  In the bowl of a stand mixer (I don’t have one of those, so I used a very large bowl and a hand mixer), mix the cake flour, sugar, baking powder, and salt.  Mix for 30 seconds or until well-combined.

4.  Add the butter and shortening and mix for another 30 seconds or until it’s well-combined.

5.  Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes.  Scrape down the sides of the bowl.

6.  Gradually pour in the egg white mixture, mixing for 30 seconds after each addition.  Mix for one more minute.

7.  Gently fold in the multi-colored sprinkles.

8.  Divide the batter evenly between the prepared cake pans.

9.  Bake for 25 to 30 minutes.

10.  Remove from the oven and place the pans on baking racks to cool for about 10 minutes.  Turn the pans over onto the rack.  Flip the cake layers over and let them cool completely before icing.


Vanilla Buttercream Frosting

What you need:

  • 1 cup (2 sticks) unsalted butter, softened
  • 6-8 cups confectioners’ sugar
  • 1/2 cups milk
  • 2 tsp vanilla extract
  • 1 tsp almond extract (optional)

1.  Place the butter in a large mixing bowl.  Add four cups of the sugar and then the milk and vanilla (and almond).

2.  On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.  Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.  (You might not need all the sugar).

You can store it in an airtight container for 3 days, but don’t store it in the fridge!  Store it at room temperature.

To ice the cake, I used a cake leveler to make the layers level, did a crumb coat and stuck it in the fridge for a little while so that what I had already put on wouldn’t slide off when I put more icing on.

Doesn’t that cake look/sound yummy?

Anyone have any homemade cakes that they love to make?


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