Sweet Treat Sunday | Funfetti Cake

Image Source: theKitchn

If you checked out this weeks High Five Friday post then you would know how much I've been craving a Funfetti inspired cake. So naturally I didn't stop until I found the perfect recipe. This particular one comes from the Kitchn  it's perfect as if like me you adored the boxed Funfetti cake mixes as a kid but want to create one entirely from scratch. 

Funfetti Cake

Serves 8 | To cook 18-30mins

Ingredients 

Cake

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

Vanilla Butter Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract *

*Tip- Remember to use clear vanilla extract to keep your frosting white.

Method

Cake

• Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) 
• In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.
• In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. 
• Mix for 30 seconds or until well-combined. 
• Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. 
• 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.
• Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. 
• Mix for one more minute. Gently fold in the multi-coloured sprinkles.
• Divide the batter evenly between the prepared cake tins.
• If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. 
• If baking two layers, bake for 25 to 30 minutes.
• 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.

Frosting 

• Place the butter in a large mixing bowl. 
• Add 4 cups of the sugar and then the milk and vanilla. 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 may not need to add all of the sugar. If desired, add a few drops of food colouring and mix thoroughly. 
• (Use and store the icing at room temperature because icing will set if chilled.) 
• Icing can be stored in an airtight container for up to 3 days.

Enjoy!

Domonique

Hope you're having an awesome Sunday. I'm enjoying my afternoon with...you guessed it Clueless, ha! 

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